Pea & Barnetts Pork Chop Recipe

Marinate pork

Pat pork chops dry with paper towels. In a bowl, combine 2 tbs olive oil, minced garlic, thyme, 1 tsp kosher salt and 1 tsp black pepper. Rub mixture evenly over both sides of the pork chops. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Preheat pan

When ready to cook, heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 4–5 minutes. Add a thin film of oil to the pan and swirl.

Sear pork

Place pork chops in the hot pan, presentation side down. Sear without moving until a deep golden-brown crust forms, about 3–4 minutes. Flip and sear the other side 2–3 minutes.

Finish in pan

Reduce heat to medium. Add 1 tbs butter to the pan and spoon the melted butter over the chops for 1 minute. Continue cooking until the internal temperature reaches 145°F (63°C) for medium — about 3–6 more minutes depending on thickness. Remove chops to a cutting board and let rest 5–7 minutes before serving.

Prepare broccolini

While pork rests or during the last minutes of pork cooking, toss trimmed broccolini with 1 tbs olive oil, 0.5 tsp sea salt and 0.25 tsp black pepper in a bowl.

Char broccolini

Heat a grill pan (or same skillet after removing pork) over high heat until smoking. Add broccolini in a single layer and cook, turning occasionally, until charred and tender-crisp, 4–6 minutes total. Squeeze half a lemon over the broccolini during the last minute of cooking.

Keep warm

Transfer broccolini to a warm plate and cover loosely with foil to keep warm until plating.

Make vinaigrette

In a small bowl or jar, combine 1.5 tbs balsamic vinegar, 1 tsp Dijon, 1 tsp honey and the finely minced shallot. Whisk while slowly drizzling in 3 tbs extra-virgin olive oil until emulsified. Season with 0.5 tsp salt and 0.25 tsp black pepper, then taste and adjust balance with a touch more honey or vinegar as desired.

Warm (optional)

For a slightly mellower, golden glaze, gently warm 1–2 tsp of the vinaigrette in a small saucepan over low heat for 30 seconds and then brush onto the rested pork chops just before serving.

Plate two pork chops (or one per serving) alongside a portion of charred broccolini. Drizzle 1–2 tbs of the golden balsamic vinaigrette over the broccolini and lightly over the chops (or brush the warmed vinaigrette on the chops).

Spoon any pan juices from the rested pork over the meat. Garnish with chopped parsley and a sprinkle of lemon zest. Serve immediately.