Duroc Pork Chop Recipe

Prepare and season pork

Remove pork chops from refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper and paprika. Rub both sides and edges of each pork chop with olive oil, then evenly season with the spice mix.

Sear and oven-finish

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 2 tablespoons butter and swirl to melt. Add pork chops and sear without moving 3–4 minutes until a deep golden crust forms. Flip and sear the other side 2–3 minutes. Transfer the skillet to the preheated oven and roast until internal temperature reaches 140°F (60°C) for medium (about 6–8 minutes depending on thickness). Remove from oven and transfer chops to a plate tented with foil to rest while you finish the basquaise and vegetables (rest 8–10 minutes; carryover will bring to ~145°F).

Sweat aromatics & cook tasso

While pork warms, wipe out the skillet used for pork, leaving browned fond. Place skillet over medium heat and add 1 tablespoon olive oil. Add diced tasso ham and cook 1–2 minutes until beginning to render and brown. Add diced onion and sauté 4–5 minutes until translucent. Add julienned fresh red bell pepper (and roasted red pepper if using) and continue cooking 3–4 minutes until peppers soften.

Build the sauce

Add minced garlic and tomato paste; cook 1 minute to remove raw flavor. Deglaze with white wine, scraping up browned bits. Stir in smoked paprika and canned diced tomatoes, then add chicken stock and bay leaf. Bring to a gentle simmer and reduce 6–8 minutes until slightly thickened. Stir in fresh thyme, chopped parsley (reserve a little for garnish), salt, pepper and lemon juice. Taste and adjust seasoning. If sauce is too thin, simmer a few more minutes; if too thick, add up to 1/4 cup stock or water. Remove bay leaf before plating.

Finish sauce

Off heat, stir in 1 teaspoon olive oil or 1 tablespoon butter for sheen. Keep warm. Spoon basquaise over rested pork chops when plating.

Cook potatoes

Place peeled and cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, 12–15 minutes.

Mash and finish

Drain potatoes well and return to the warm pot to dry for 1 minute over low heat. Mash using a ricer or potato masher. Warm milk and 3 tablespoons butter together until butter melts. Add butter/milk mixture to potatoes and beat until smooth and creamy. Stir in optional cream if using. Season with 1 teaspoon salt and 1/2 teaspoon black pepper; adjust to taste. Keep warm until plating.

Blanch vegetables

Bring a pot of salted water to a boil. Add baby carrots and blanch 4–5 minutes until just tender. Add haricots verts or green beans and blanch another 2–3 minutes until crisp-tender. Prepare an ice bath. Remove vegetables and plunge into ice bath to stop cooking, then drain and pat dry.

Finish vegetables

In a sauté pan over medium heat add 1 tablespoon olive oil and 1 tablespoon butter. Add drained vegetables and toss to warm, 1–2 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and lemon zest if using. Toss to coat and keep warm.

Divide mashed potatoes among 4 plates, spoon vegetables alongside. Place a rested pork chop on each plate. Spoon generous portions of the red pepper & tasso ham basquaise over the pork chops and a little onto the potatoes for flavor. Garnish with reserved chopped parsley and a drizzle of olive oil. Serve immediately.