Single Pork Chop Recipe

Bring to room temperature

Remove the pork chop from the refrigerator 20–30 minutes before cooking to take the chill off. Pat dry with paper towels.

Season

Liberally season both sides of the pork chop with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs olive oil and swirl. Place the pork chop bone-side down or presentation-side down in the pan and sear without moving for 3–4 minutes, until a deep golden-brown crust forms.

Flip and baste

Flip the chop and add 1 tbs unsalted butter, 1 smashed garlic clove, and 1 sprig fresh thyme to the pan. Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the pork repeatedly (baste) for 2–4 minutes, or until an instant-read thermometer inserted into the thickest part reads 138–140°F (59–60°C) for a slightly pink center, or 145°F (63°C) for well done.

Rest

Transfer the chop to a cutting board and tent loosely with foil. Rest 5–7 minutes (carryover will raise temperature a few degrees).

While the pork rests (or earlier), combine 3 tbs mayonnaise, 1 tbs fresh lemon juice, 0.5 tsp lemon zest, 1 tbs finely chopped chives, 0.5 tsp Dijon mustard, 0.25 tsp grated garlic, 1 tsp extra-virgin olive oil, 0.25 tsp salt and 0.125 tsp black pepper in a small bowl.

Whisk until smooth and taste; adjust seasoning with more lemon, salt, or chives to suit. Chill or keep at room temperature until serving.

In a medium bowl, combine 0.5 cup chopped mixed fresh herbs, 0.5 cup baby arugula, 0.5 cup baby spinach and 1 tsp minced shallot.

Whisk together 1 tbs extra-virgin olive oil, 0.5 tbs fresh lemon juice, 0.5 tsp red wine vinegar, 0.25 tsp salt and 0.125 tsp black pepper. Pour dressing over the herbs and greens and toss gently to coat.

Taste and adjust seasoning if needed. The herb salad should be lightly dressed and vibrant.

Arrange the rested pork chop on a warm plate. Spoon about 1–2 tbs Lemon Chive Aioli alongside or smear beneath the chop. Place a small mound of Herb Salad beside the chop.

Garnish with an extra sprinkle of chopped chives or a lemon wedge if desired and serve immediately.