Pork Chop Recipe

Prepare chops

Pat pork chops dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt, 1 tsp black pepper and 1/2 tsp smoked paprika. Let rest 10–15 minutes at room temperature while you prepare vegetables.

Sear and finish

Heat a large skillet over medium-high heat until hot. Add 2 tbsp olive oil. When shimmering, add pork chops (do not crowd—work in two batches if necessary). Sear without moving 3–4 minutes until a deep golden crust forms. Flip and add 1 tbsp butter; baste for another 3–4 minutes, spooning butter over the chops, until internal temperature reaches 140–145°F (60–63°C) for a slight blush. Transfer chops to a plate, tent loosely with foil and allow to rest 5–7 minutes (carryover will bring them to ideal temperature).

While chops rest, prepare brussels. Trim stem ends and halve larger sprouts; leave small ones whole. In the same pan used for the pork (wipe out excess burnt bits but keep fond), add 1 tbsp olive oil and heat over medium. Add sliced shallot and cook 1–2 minutes until softened. Add brussels sprouts cut-side down and cook undisturbed 4–5 minutes to brown. Stir in minced garlic and cook 30 seconds until fragrant. Add 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp red pepper flakes, 3/4 tsp kosher salt and 1/2 tsp black pepper. Stir to combine and cook 2–3 more minutes until sprouts are tender but still have bite. Taste and adjust seasoning. Remove from pan and keep warm.

Make the maque choux in a medium sauté pan over medium heat: add 2 tbsp butter and melt. Add the diced onion, celery and green pepper and cook 4–5 minutes until softened and translucent. Add the diced apple and cook 2–3 minutes until it just begins to soften.

Stir in the corn kernels, diced tomato and 1 clove minced garlic. Season with 1/2 tsp smoked paprika, 1/8 tsp cayenne, 3/4 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring occasionally, 3–4 minutes so corn cooks through and flavors meld.

Add 1/4 cup apple cider or chicken stock and 1 tsp fresh thyme; stir and simmer 2 minutes until liquid reduces slightly and mixture is saucy but not soupy. Remove from heat and stir in 1 tbsp chopped parsley if using. Taste and adjust salt/pepper.

Plate: spoon a generous portion of apple maque choux onto each plate, top with a pork chop, and arrange the brussels sprouts alongside. Spoon any resting juices from the pork over the chop. Garnish with an extra sprinkle of chopped parsley or a lemon wedge if desired.