Dry Aged Duroc Pork Chop Recipe

Cooking Directions

1. 1

   Prepare the Pork Chop

   Season the Duroc pork chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the pork chops for about 4-5 minutes on each side until they are nicely browned and cooked to your desired doneness. Remove from skillet and let rest.

2. 2

   Cook the Bacon & Grits

   In a pot, cook the bacon until crispy. Remove and crumble the bacon. In the same pot, add chicken broth and bring to a boil. Stir in grits and cook according to package instructions. Once cooked, stir in white cheddar, butter, crumbled bacon, salt, and pepper.

3. 3

   Glaze the Carrots

   In another skillet, heat olive oil and add sliced carrots. Cook for about 5 minutes until tender. Add guajillo chili powder, honey, and salt. Stir to coat the carrots and cook for an additional 2-3 minutes until glazed.

4. 4

   Fry the Sage

   In the same skillet used for the pork, add fresh sage leaves and fry for 1-2 minutes until crispy. Remove and drain on paper towels.

5. 5

   Serve

   Plate the pork chop with a generous serving of bacon & white cheddar grits and glazed guajillo carrots. Top with crispy sage leaves.