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Eickman's Bone-in Pork Chop Recipe

Name: Plumes Eickman's Bone-In Pork Chop Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Bone-in pork chops; 1 cup Balsamic vinegar; 1 cup Apple cider; 2 tbs Salt; 1 tsp Black pepper; 2 pieces Fennel bulbs; 1 cup Heavy cream; 2 tbs Butter; 1 tsp Salt; 1 cup Apple cider; 1 cup Chicken broth; 2 tbs Butter; 1 tsp Fennel pollen; 2 pieces Edward's apples; 1 tbs Fresh thyme

Inspired by Plume

Time2h

Serves4

Balsamic brined, Edward's apples, fennel puree, fennel pollen, apple cider pan sauce

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Earl grey. Grapefruit. Honey. Pineapple. Demerara. Lemon. Lavender cream.

floral · citrusy · sweet

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Ingredients

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Pork Chop

4 pieces Bone-in pork chops

1 cup Aged balsamic vinegar

1 cup Apple cider

2 tbs Celtic sea salt

1 tsp black pepper

Fennel Puree

2 pieces Fennel bulbs

1 cup Heavy cream

2 tbs Butter

1 tsp Celtic sea salt

Apple Cider Pan Sauce

1 cup Apple cider

1 cup Chicken broth

2 tbs Butter

1 tsp fennel pollen

Garnish

2 pieces Edward's apples

1 tbs Fresh thyme

Method

Brining the Pork Chops

Prepare the Brine

In a bowl, mix balsamic vinegar, apple cider, salt, and black pepper until the salt is dissolved.

Brine the Pork Chops

Submerge the bone-in pork chops in the brine solution and refrigerate for at least 2 hours or overnight for best results.

Making the Fennel Puree

Prepare the Fennel

Trim and slice the fennel bulbs. Remove the fronds and set aside for garnish.

Cook the Fennel

In a saucepan, melt butter over medium heat. Add sliced fennel and cook until softened (about 10 minutes).

Blend the Puree

Add heavy cream and salt to the softened fennel. Blend until smooth using an immersion blender or a regular blender.

Cooking the Pork Chops

Preheat the Oven

Preheat your oven to 400°F (200°C).

Sear the Pork Chops

Remove the pork chops from the brine and pat dry. Heat a skillet over medium-high heat and sear the pork chops for about 4-5 minutes on each side until golden brown.

Bake the Pork Chops

Transfer the seared pork chops to the preheated oven and bake for an additional 15-20 minutes or until they reach an internal temperature of 145°F (63°C).

Making the Apple Cider Pan Sauce

Deglaze the Pan

After removing the pork chops, add apple cider to the skillet to deglaze, scraping any browned bits from the bottom.

Add Broth and Butter

Add chicken broth and let it simmer for about 5 minutes. Stir in the butter and fennel pollen until melted and combined.

Plating

Plate the Dish

On a plate, spread a layer of fennel puree. Place the pork chop on top, drizzle with apple cider pan sauce, and garnish with sliced Edward's apples and fresh thyme.