Bone-in Duroc Pork Chop Recipe

Prepare the brine: in a nonreactive container, dissolve 1 cup kosher salt and 1 cup granulated sugar in 4 cups hot water, stirring until dissolved. Add bay leaves, peppercorns, and crushed garlic. Cool slightly, then add 4 cups ice to bring temperature down to near cold.

Submerge the pork chops in the brine, fully covered. Refrigerate for 2 to 4 hours (no more than 6 hours for 1–1.5" chops) to enhance juiciness and flavor.

After brining, remove chops, rinse briefly under cold water to remove excess surface salt, and pat very dry with paper towels. Let rest uncovered on a rack in the refrigerator 30–60 minutes if time permits to dry the surface for better sear.

Just before cooking, bring chops to near room temperature (20–30 minutes). Rub both sides with olive oil.

Combine fresh rosemary, thyme, minced garlic, 1 tsp salt (seasoning), 1 tsp freshly ground black pepper, and lemon zest. Evenly press mixture onto both sides of each chop.

Pan-Sear and Roast

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Sear pork chops fat-side down or on first side for 2.5–3 minutes without moving, until a deep golden-brown crust forms. Flip and sear the second side 2–2.5 minutes.

Add 1 tablespoon butter to the pan and spoon melted butter over the chops (baste) for 30 seconds. Transfer skillet to the preheated oven and roast until internal temperature reaches 135°F (57°C) for medium-rare to medium (about 6–8 minutes depending on thickness). For medium, target 140°F (60°C).

Remove skillet from oven, transfer chops to a cutting board, tent loosely with foil, and rest for 5–8 minutes. Temperature will rise a few degrees while resting to reach final temperature.

While resting, melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in the skillet over low heat and add any juices collected on the cutting board back into the pan. Add chopped parsley and spoon over chops before serving.

After transferring chops to rest, place skillet over medium heat. Add minced shallot and sauté 30–45 seconds until translucent, scraping browned bits from the bottom of the pan.

Deglaze with 1 tablespoon dry white wine or vermouth, stirring and scraping to loosen fond. Let reduce by half (about 45–60 seconds).

Add 3 tablespoons chicken stock and bring to a gentle simmer, reducing by about one-third (1–2 minutes). Stir in 2 tablespoons heavy cream and 1 teaspoon Dijon mustard; simmer 30–60 seconds to emulsify.

Swirl in 1 tablespoon cold butter a little at a time to finish the sauce, then season with 1/2 teaspoon salt and 1/2 teaspoon black pepper to taste. Remove from heat and stir in chopped parsley.

Spoon sauce over or beside rested pork chops and serve immediately.