Woodfired Pork Chops (2) Recipe

Bring chops to room temperature

Remove pork chops from refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry thoroughly with paper towels.

Season

Brush both sides of each chop with olive oil. Season evenly with kosher salt, freshly ground black pepper, and garlic powder. If using, tuck thyme sprigs near the bone or lay on top of chops.

Preheat wood-fired grill or grill pan

Prepare your wood-fired oven/grill to medium-high heat (around 400–500°F / 200–260°C) with a hot zone for searing and a cooler zone for finishing. If using a stovetop cast-iron pan, preheat over medium-high until very hot.

Sear chops

Place chops directly over the hottest part of the grill or in the hot pan. Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 3–4 minutes. For wood-fired cooking, rotate as needed for even char.

Finish to temperature

Move chops to a cooler part of the grill (or reduce heat under the pan) and continue cooking until internal temperature reaches 135°F (57°C) for medium-rare to medium, or 145°F (63°C) for well-done, about 4–8 more minutes depending on thickness. Insert an instant-read thermometer into the thickest part without touching bone.

Rest chops

Transfer chops to a plate, tent loosely with foil, and rest for 5–7 minutes. During resting, the temperature will rise a few degrees and juices will redistribute. While resting, make the peppercorn sauce.

Finish with butter

Just before serving, spoon any resting juices from the plate over the chops and top with the 1 tablespoon of butter to melt for shine and richness.

Sweat shallot

In a small saucepan or skillet set over medium heat, add 1 tablespoon butter. Add minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Do not brown.

Add peppercorns and deglaze

Add the cracked black peppercorns and crushed green peppercorns (if using) to the pan and toast briefly for 20–30 seconds. Pour in the white wine (or vermouth) to deglaze, scraping any browned bits from the pan. Let the wine reduce by about half, 1–2 minutes.

Add stock and reduce

Add the chicken or pork stock and bring to a simmer. Reduce the liquid until it thickens slightly and reduces by about one third, 3–5 minutes.

Finish with cream and mustard

Lower heat to medium-low and stir in the heavy cream and Dijon mustard. Simmer gently until the sauce coats the back of a spoon, 3–5 minutes. Taste and adjust seasoning with kosher salt as needed.

Mount with butter

Remove the pan from heat and whisk in the remaining 1 tablespoon of cold butter to enrich and slightly thicken the sauce, creating a glossy finish. Keep warm but do not boil after adding butter.

Strain (optional)

If you prefer a smooth sauce, strain through a fine-mesh sieve into a small saucepan or bowl, pressing solids with the back of a spoon; return to low heat gently to serve.

Place a rested pork chop on each plate. Spoon 2–3 tablespoons of peppercorn sauce over each chop and additional sauce on the side. Garnish with chopped parsley and a lemon wedge if desired. Serve immediately.