FRENCH CUT GRILLED PORK CHOP Recipe

Prep and season chops

Pat pork chops dry with paper towel. Rub both sides and the exposed bone with olive oil, minced garlic, thyme, kosher salt, and black pepper. Let sit at room temperature for 20–30 minutes while you prepare other components (or refrigerate up to 2 hours).

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat over medium-high until very hot and brush pan with the neutral oil.

Grill the chops

Place chops on the hot grill and sear 4–5 minutes per side until nicely charred. For 1 1/2–2-inch chops aim for an internal temperature of 135°F (57°C) for medium-rare to 145°F (63°C) for medium. After flipping, move to indirect heat if exterior is browning too quickly. Remove chops when 5°F (3°C) below target; transfer to a tray and tent loosely with foil to rest for 5–10 minutes (carryover will raise temperature).

Cook potatoes

Place baby potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer until tender when pierced with a fork, about 12–15 minutes depending on size. Drain well and return to the still-warm pot to dry for 1–2 minutes.

Make dressing and toss

While potatoes cook, whisk together minced shallot, Dijon mustard, white wine vinegar, extra-virgin olive oil, kosher salt, and black pepper in a large bowl. Add warm potatoes and toss to coat. Stir in chopped parsley. Taste and adjust seasoning. Keep warm or gently reheat just before plating.

Prepare bok choy

Rinse bok choy well to remove grit and pat dry. Halve larger heads lengthwise so stems and leaves cook evenly.

Saute

Heat neutral oil and sesame oil in a large skillet over medium-high heat. Add sliced garlic and cook 20–30 seconds until fragrant but not browned. Add bok choy cut-side down and sear 1–2 minutes until stems begin to brown. Add soy sauce and chicken stock, cover and steam 1–2 minutes until stems are tender-crisp. Uncover, season with salt and pepper, squeeze half a lemon over if using, and toss to coat. Keep warm.

Sauté shallot and reduce

Heat a small saucepan over medium heat with 1 tsp olive oil (or use reserved pork pan drippings if available). Add minced shallot and cook 1–2 minutes until softened. Add red wine and simmer 2–3 minutes to reduce slightly.

Cook cherries and finish

Add pitted cherries, balsamic vinegar, brown sugar, and chicken stock. Bring to a simmer and cook 6–8 minutes until cherries begin to soften and sauce reduces to a glossy consistency. Stir in chopped thyme, then whisk in cold butter cubes off the heat to finish and slightly thicken the sauce. Season with salt and pepper to taste. If you prefer a smoother sauce, gently mash some cherries with the back of a spoon or pulse 1/2 the mixture briefly in a blender and return to the pan to warm.

Slice rested pork chops across the grain near the bone or serve whole. Spoon warm potato salad onto plates, arrange bok choy next to potatoes, and place the pork chop alongside or on top. Spoon cherry sauce over the pork (and a little on the potatoes if desired). Garnish with additional thyme or parsley if desired and serve immediately.