Berkshire Pork Chop Recipe

Prep and roast potatoes

Preheat the oven to 425°F (220°C). Wash potatoes and halve any that are larger than 1 inch. Toss potatoes in a bowl with 1.5 tbs olive oil, 0.5 tsp garlic powder, 1 tsp chopped rosemary (or parsley), 0.75 tsp kosher salt, and 0.5 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast on the middle rack for 25–30 minutes, flipping once at 15 minutes, until golden and fork-tender. Keep warm in the oven with the heat off if the rest of the components need finishing.

Prepare apple

Core the Granny Smith apple and slice into 6–8 wedges about 1/4–1/2-inch thick. Toss slices lightly with 1 tsp lemon juice to prevent browning and dust with 1/4 tsp ground cinnamon if using.

Grill apple

Heat a grill pan or skillet over medium-high heat. Add 1 tsp butter and let it melt and foam. Arrange apple slices in a single layer and grill 2–3 minutes per side until lightly charred and softened but not mushy. Remove and set aside; keep warm.

Bring pork to room temperature & season

Pat the 16 oz Berkshire pork chop dry with paper towels. Let it sit at room temperature for 20–30 minutes. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear and roast pork

Preheat oven to 400°F (if not already warm from potatoes). Heat a heavy oven-safe skillet (cast iron recommended) over medium-high heat until hot. Add 1 tbs olive oil. When shimmering, add the pork chop and sear 3–4 minutes without moving until a deep golden crust forms. Flip and sear the other side 2–3 minutes. Transfer skillet to the oven and roast 6–10 minutes more, or until the internal temperature reaches 140°F–145°F for medium (carryover will bring to 145°F).

Make garlic butter glaze

While pork finishes in the oven (or in a small saucepan on low), melt 3 tbs unsalted butter with 3 minced garlic cloves over low heat. Add 1 tbs apple cider vinegar, 1 tsp fresh thyme leaves, and 1 tsp brown sugar. Stir and simmer gently 1–2 minutes until aromatic and slightly thickened. Taste and adjust seasoning with a pinch of salt and pepper.

Baste and rest

When pork reaches target temperature, remove skillet from oven and immediately baste the chop with half of the garlic butter glaze using a spoon. Transfer chop to a cutting board and tent loosely with foil. Let rest 6–8 minutes (this allows juices to redistribute and final temp to reach ~145°F). Reserve remaining glaze for finishing.

Sauté vegetables

While the pork is resting, heat 1 tbs olive oil in a medium sauté pan over medium-high heat. Add sliced carrots first and cook 2 minutes, then add broccoli florets and yellow bell pepper. Season with 0.25 tsp salt and 0.25 tsp black pepper. Sauté, stirring occasionally, 4–5 minutes until vegetables are bright, tender-crisp, and slightly caramelized. Remove from heat and keep warm.

Assemble dish

Slice the rested pork chop across the grain into 3/4–1-inch slices. Place the slices slightly fanned on a dinner plate. Arrange grilled Granny Smith apple slices beside the pork. Add a portion of roasted red skin potatoes and a scoop of the sautéed vegetable medley.

Finish with glaze and garnish

Spoon the remaining garlic butter glaze over the pork slices and a little onto the apples for shine. Sprinkle 1 tsp chopped fresh parsley over the potatoes and vegetables. Serve with a lemon wedge on the side for optional brightness.