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Restaurants›Mama Stortini's Restaurant & Bar›Smoky Cheddar Crusted Pork Chop Recipe

Smoky Cheddar Crusted Pork Chop Recipe

Name: Mama Stortini's Restaurant & Bars Smoky Cheddar Crusted Pork Chop Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 each bone-in pork chops; 1 cups smoked cheddar, finely grated; 1 cups panko breadcrumbs; 1 tsp smoked paprika; 1 tbs fresh thyme, chopped; 1 tsp garlic powder; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 2 tbs unsalted butter; 1 tbs all-purpose flour (for dusting); 1 each large egg, beaten; 2 tbs unsalted butter; 1 each shallot, finely minced; 2 cloves garlic, minced; 1 tbs dry white wine (or chicken stock); 1 cups chicken stock; 3 tbs heavy cream; 1 tsp Dijon mustard; 1 tsp fresh thyme leaves; 0.5 tsp salt; 0.5 tsp black pepper; 1 lbs fingerling potatoes, halved lengthwise; 2 tbs olive oil; 1 tsp fresh rosemary, chopped (or thyme); 0.75 tsp kosher salt; 0.5 tsp black pepper; 12 stalks broccolini (trim ends); 1 tbs unsalted butter; 1 tsp olive oil

Inspired by Mama Stortini's Restaurant & Bar

Time1h

Serves4

cream sauce, roasted fingerling potatoes and butter-seared broccolini

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Ingredients

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Pork chops & crust

4 each bone-in pork chops

1 cups smoked cheddar, finely grated

1 cups Panko breadcrumbs

1 tsp Smoked paprika

1 tbs fresh thyme, chopped

1 tsp Watkins garlic powder

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs olive oil

2 tbs Unsalted butter

1 tbs all-purpose flour (for dusting)

1 each large egg, beaten

Cream sauce

2 tbs Unsalted butter

1 each shallot, finely minced

2 cloves Garlic, minced

1 tbs dry white wine (or chicken stock)

1 cups chicken stock

3 tbs Heavy cream

1 tsp Dijon mustard

1 tsp fresh thyme leaves

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Roasted fingerling potatoes

1 lbs fingerling potatoes, halved lengthwise

2 tbs olive oil

1 tsp fresh rosemary, chopped (or thyme)

3/4 tsp kosher salt

1/2 tsp black pepper

Butter-seared broccolini

12 stalks broccolini (trim ends)

1 tbs Unsalted butter

1 tsp olive oil

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finish & garnish

1 tbs chopped parsley

4 each lemon wedges

Method

Roasted fingerling potatoes

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 2 tbs olive oil, chopped rosemary, 3/4 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway through, until golden and tender.

Pork chops & crust

Prepare crust

Combine smoked cheddar, panko, smoked paprika, chopped thyme, garlic powder, 1 tsp kosher salt and 1 tsp black pepper in a shallow bowl. In separate shallow dishes place 1 tbs flour and the beaten egg.

Prep pork chops

Pat pork chops dry and season lightly with additional salt and pepper. Lightly dredge each chop in flour, shaking off excess. Dip into beaten egg, then press firmly into the cheddar-panko mixture to adhere a thick crust on one or both sides (your preference). Let rest on a wire rack for 5 minutes to set the crust.

Sear and finish in oven

Heat 2 tbs olive oil and 2 tbs butter in a large ovenproof skillet over medium-high heat until shimmering. Add crusted pork chops crust-side down and sear 3–4 minutes until crust is deep golden; flip and sear the other side 2 minutes. Transfer skillet to the oven (or place chops on a baking sheet) and roast at 425°F (220°C) for 6–10 minutes, until internal temperature reaches 140–145°F (60–63°C). Remove chops to a cutting board and tent lightly with foil to rest 5–7 minutes (temperature will rise a few degrees).

Cream sauce

Make pan sauce

While chops roast, wipe skillet (if heavily charred) and return to medium heat. Melt 2 tbs butter and add minced shallot; sauté 1–2 minutes until translucent. Add minced garlic and cook 20–30 seconds. Pour in 1 tbs white wine (or chicken stock) to deglaze, scraping browned bits from the pan. Add 1 cup chicken stock and bring to a gentle simmer; reduce by about half (3–4 minutes). Stir in 3 tbs heavy cream, 1 tsp Dijon, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/2 tsp black pepper. Simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning. If sauce is too thin, simmer a minute longer; if too thick, thin with a splash of stock.

Finish sauce

Once chops are rested, return them briefly to the skillet with the sauce to warm and spoon sauce over chops before serving.

Butter-seared broccolini

Cook broccolini

Heat a large skillet over medium-high heat. Add 1 tbs butter and 1 tsp olive oil. When butter foams, add broccolini in a single layer. Sear 2–3 minutes without moving until bottoms are nicely browned. Add 2–3 tbs water to the pan and cover tightly; steam 2–3 minutes until stems are tender-crisp. Uncover, add 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper, toss to coat, and cook 30 seconds more to evaporate excess moisture.

Finish & serve

Plate roasted fingerling potatoes and butter-seared broccolini alongside the rested cheddar-crusted pork chops. Spoon the cream sauce over each chop. Garnish with chopped parsley and serve with lemon wedges on the side.