Free Range Berkshire Pork Chop Recipe

Prepare the brine

In a medium bowl or container combine 4 cups water, 2 tbs kosher salt, 2 tbs brown sugar, 1 tsp whole peppercorns and 1 bay leaf. Stir until salt and sugar dissolve. Submerge the pork chops in brine, cover and refrigerate for 45 minutes to 1 hour. Remove chops from brine, pat very dry with paper towels and let sit at room temperature 20 minutes before cooking.

Sear the chops

Season both sides lightly with additional salt and pepper if desired. Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tbs oil (use from pantry if available) and sear the chops 3–4 minutes per side until a deep golden crust forms. Reduce heat to medium and continue cooking until internal temperature reaches 135°F (about 3–6 more minutes depending on thickness) for medium. Remove chops to a plate to rest 5 minutes.

Finish with pan butter

After removing chops, lower heat to medium-low, add 1 tbs unsalted butter to the pan along with 1 tsp fresh thyme and lemon zest. Scrape browned bits from the pan, swirl to form a quick pan sauce and spoon over rested chops. Season with finishing salt and freshly ground pepper to taste.

While chops brine, make the apple butter. In a small saucepan melt 1 tbs butter over medium heat. Add 2 cups chopped apples and cook, stirring occasionally, until apples begin to soften, about 6–8 minutes.

Stir in 1 cup unsweetened apple cider, 2 tbs light brown sugar, 1 tsp cinnamon, 1/4 tsp allspice and 1 tsp apple cider vinegar. Bring to a simmer, then reduce heat to low and cook, partially covered, stirring occasionally until mixture is very soft and reduced to a thick spreadable consistency, about 20–25 minutes.

Use an immersion blender or mash thoroughly to a smooth, spreadable texture. Taste and season with 1/4 tsp salt and more vinegar or sugar if needed. Keep warm or refrigerate until plating; rewarm gently before serving.

Rinse 3/4 cup brown lentils and combine with 2 cups water in a small saucepan. Bring to a simmer, reduce heat to low and cook, uncovered, until lentils are just tender, 18–20 minutes. Drain any excess water and set aside.

Meanwhile, heat 1 tsp olive oil in a small skillet over medium heat. Add 1/2 diced onion and cook until softened, 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds more.

Stir in 1 tbs tomato paste, 1/2 tsp smoked paprika, 1 tsp brown sugar, 1 tsp apple cider vinegar and 1/4 tsp liquid smoke (if using). Add the cooked lentils, 1/2 tsp salt and 1/4 tsp black pepper. Cook together 2–3 minutes to meld flavors. Adjust seasoning and keep warm.

While lentils cook, heat 1 tbs olive oil in a large skillet over medium heat. Add 1 finely minced shallot and sauté until translucent, 2–3 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 6 cups chopped kale, 1/2 cup stock, 1 tsp apple cider vinegar and 1/4 tsp red pepper flakes. Toss to coat, cover and lower heat to medium-low. Braise until kale is tender and bright green, 6–8 minutes, stirring once or twice.

Uncover, increase heat to medium, let remaining liquid reduce slightly, then season with 1/2 tsp salt and 1/4 tsp black pepper. Finish with a small splash of olive oil or a pat of butter if desired.

For each plate, spoon a bed of BBQ lentils (about 1/2 cup per serving) slightly off-center. Place one rested Berkshire pork chop on top or alongside the lentils.

Nestle about 3/4 to 1 cup braised kale next to the chop. Spoon 2–3 tablespoons of warm heirloom apple butter over the pork chop and a small amount onto the plate for contrast.

Finish with a drizzle of pan butter sauce over the chop, sprinkle with fresh thyme leaves, lemon zest, flaky sea salt and a crack of black pepper. Serve immediately.