Pork Chop Recipe

Bring pork to room temperature

Remove pork chops from the refrigerator 30 minutes before cooking and pat them dry with paper towels. This promotes even cooking and better sear.

Season both sides of each chop evenly with kosher salt (about 1/2 tsp per side total), black pepper, and garlic powder. Press the seasoning into the meat so it adheres.

Preheat oven to 400°F (200°C). Heat an ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tablespoons olive oil and swirl to coat.

Sear pork chops: place chops in the hot skillet, presentation side down first, and sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side 1.5–2 minutes.

Transfer the skillet with chops to the preheated oven and roast until internal temperature reaches 140–145°F (60–63°C) for medium (about 6–10 minutes depending on thickness). Remove from oven and tent loosely with foil; chops will carryover to about 145–150°F while resting.

Rest pork chops for 5–8 minutes before serving. Resting lets juices redistribute and ensures tender meat.

While the pork is resting (or in the oven), prepare grapes: preheat oven to 400°F (200°C) if not already hot. Toss grapes with 1 tablespoon olive oil, honey or maple syrup, chopped thyme, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Spread grapes in a single layer on a small rimmed baking sheet or in a shallow ovenproof dish. Roast in the oven for 12–18 minutes, stirring once halfway through, until grapes are softened, begin to burst and juices are syrupy and slightly caramelized.

Remove roasted grapes from oven and, if desired, mash a few with the back of a spoon to release more juice. Set aside warm.

While grapes roast (or before searing pork), heat a medium skillet over medium heat and add 1 tablespoon olive oil and 2 tablespoons butter. When the butter foams, add the peeled cipollini onions and toss to coat.

Sauté the onions, stirring occasionally, until they begin to brown and soften, about 8–10 minutes. Sprinkle 1 teaspoon brown sugar over the onions, stir, and allow the sugar to caramelize lightly for 1–2 minutes.

Deglaze the pan with 3 tablespoons white wine (or dry vermouth), scraping up any browned bits. Add 1/4 tsp salt and 1/4 tsp black pepper. Reduce the liquid until it forms a glossy, lightly syrupy glaze coating the onions, about 2–3 minutes. Keep warm.

Combine elements: transfer roasted grapes (with their syrup) into the skillet with the glazed cipollini onions and gently fold to combine over very low heat so flavors marry, about 1 minute. If the pan is dry, add the 1 teaspoon sherry or red wine vinegar and the 1 tablespoon cold butter; swirl until butter melts and the sauce becomes glossy.

Taste the grape-onion mixture and adjust seasoning with a pinch more salt or a grind of black pepper if needed. Remember the pork is already salted.

To serve: place a pork chop on each plate and spoon a generous portion of the roasted grapes and cipollini onion mixture alongside and over the chop. Garnish with fresh thyme sprigs and a sprinkle of microgreens or chopped parsley if using.

Serve immediately while pork is warm, with any pan juices from resting pork spooned over the meat for extra flavor.