Chuleta Recipe

Make the sazon brine

In a large bowl or container, combine 6 cups water, kosher salt, brown sugar, smashed garlic cloves, peppercorns, ground cumin, dried oregano, paprika and bay leaf. Stir until salt and sugar dissolve.

Brine the chops

Submerge the pork chops in the brine, cover and refrigerate for 2–4 hours (no more than 6 hours because they are thick bone-in chops). Remove from brine, discard brine, and pat chops very dry with paper towels. Allow to sit at room temperature 20–30 minutes before cooking.

Season and sear

Preheat oven to 400°F (200°C). Pat chops dry again and rub lightly with neutral oil. Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until shimmering. Sear chops 3–4 minutes per side until a deep golden crust forms. Add 2 tbsp butter to the pan and baste the chops for 30–60 seconds.

Finish in oven

Transfer skillet to the preheated oven and roast until internal temperature reaches 140–145°F (60–63°C) for medium (about 6–10 minutes depending on thickness). Remove chops to a resting board and tent loosely with foil for 5–10 minutes; carryover will bring temp to ideal.

While chops brine or rest, toss quartered apple and red onion with 1 tbsp olive oil and roast on a rimmed baking sheet at 400°F (200°C) for 20–25 minutes, turning once, until caramelized and softened. Let cool slightly.

Place cooled roasted apple and onion in a food processor. Add parsley, cilantro, red wine vinegar, fresh oregano leaves, smoked paprika, crushed red pepper flakes, salt and black pepper. Pulse to a coarse but saucy consistency. With the processor running, stream in 4 tbsp extra-virgin olive oil until incorporated. Taste and adjust seasoning. Chimichurri should be bright, slightly tangy, and a little chunky.

Place carrots and 1 cup broth in a medium saucepan. Bring to a simmer, cover, and cook until carrots are very tender, about 15–20 minutes. Drain, reserving a little cooking liquid.

Meanwhile, brown the butter: in a small skillet melt 4 tbsp butter over medium heat and cook, swirling occasionally, until foam subsides and butter smells nutty and turns amber (2–4 minutes). Remove from heat to stop browning.

Transfer cooked carrots to a blender or use an immersion blender. Add brown butter (reserve 1 tsp for finishing), 2 tbsp milk or cream, salt and white pepper. Purée until very smooth, adding reserved cooking liquid a tablespoon at a time to reach a silky texture. Adjust seasoning. Keep warm.

Heat a large nonstick or cast-iron skillet over high heat until very hot. Brush cabbage quarters with 2 tbsp olive oil and season with ½ tsp salt, ½ tsp pepper and chopped thyme. Working in batches if needed, sear cabbage cut-side down until deeply charred, 3–5 minutes. Flip and sear edges for 1–2 minutes just to color. If cabbage is still firm, reduce heat to medium, cover loosely and cook 4–6 minutes until tender-crisp.

Remove cabbage to a cutting board and slice into 1–2 inch wedges or leave quarters whole for plating. Toss gently with chopped chives and adjust salt to taste.

Mix prepared horseradish with sour cream (or crème fraîche), lemon zest, chopped parsley and ¼ tsp salt. Taste and adjust—should be bright, creamy and with a horseradish bite. Keep chilled until plating.

On each plate, smear ½ cup (about) of warm brown butter carrot purée as a base. Place a portion of charred cabbage beside the purée. Set a rested chuleta chop leaning on the purée. Spoon 2–3 tbsp roasted apple & onion rojo chimichurri over and around the chop (not all over so you retain the crust). Add a dollop (about 1 tsp) of horseradish herb garnish near the meat or on the cabbage.

Scatter fresh parsley and cilantro leaves, and a few micro-herbs or chives over the dish. Serve with lemon or lime wedge on the side to squeeze over if desired.

Serve immediately while chops are warm. Each plate should have a balance of sweet-roasted apple, bright chimichurri, rich brown butter carrot purée, and crisp-charred cabbage with a sharp horseradish accent.