Jul 14 2026
Restaurants›Lemaire›Duroc Pork Rib Chop Recipe

Duroc Pork Rib Chop Recipe

Inspired by Lemaire
Time1h 30m
Serves4

* / cauliflower, sorrel, tomato provencal, pint nut pistou

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Ingredients

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Pork Chop

Cauliflower

Tomato Provencal

Pine Nut Pistou

Sorrel Sauce

Method

Cooking Pork

  1. 1

    Prepare the Pork Chops

    Season the Duroc pork rib chops with olive oil, salt, and black pepper. Let them marinate for about 30 minutes.

  2. 2

    Cook the Pork Chops

    Heat a grill or skillet over medium-high heat. Cook the pork chops for about 5-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Let them rest for 5 minutes before serving.

Preparing Cauliflower

  1. 3

    Cook the Cauliflower

    In a pot of boiling salted water, cook the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.

  2. 4

    Sauté the Cauliflower

    In a skillet, melt the butter, add minced garlic and sauté for 1 minute. Add the drained cauliflower and season with salt. Sauté until heated through.

Making Tomato Provencal

  1. 5

    Prepare the Tomatoes

    Preheat oven to 375°F (190°C). Place halved tomatoes in a baking dish. Mix breadcrumbs, parmesan, fresh herbs, and olive oil. Fill the tomato halves with the mixture.

  2. 6

    Bake the Tomatoes

    Bake in the preheated oven for 20-25 minutes or until the tops are golden and the tomatoes are tender.

Making Pine Nut Pistou

  1. 7

    Blend the Ingredients

    In a food processor, combine pine nuts, basil leaves, garlic clove, and olive oil. Blend until smooth. Add salt to taste.

Making Sorrel Sauce

  1. 8

    Prepare the Sorrel Sauce

    In a saucepan, melt butter, add chopped sorrel leaves and cook until wilted. Stir in heavy cream and simmer for 5 minutes. Season with salt to taste.

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