Heritage Pork Chop Recipe

Temper and season

Remove the 14 oz bone-in pork chop from the refrigerator 30–40 minutes before cooking to bring it to near room temperature. Pat dry with paper towels. Season both sides generously with kosher salt (1.5 tsp total) and freshly ground black pepper (0.75 tsp total).

Sear and roast

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until shimmering. Add 1 tablespoon neutral oil. When oil is hot and just beginning to smoke, place the pork chop fat-side down and sear without moving for 3–4 minutes until deeply browned. Flip and sear the other side 2–3 minutes. Add 1 tablespoon butter, 2 thyme sprigs, and smashed garlic cloves to the pan. Tilt the pan and spoon the melted butter over the chop for 30–45 seconds to baste.

Finish in oven

Transfer the skillet to the preheated oven and roast until the internal temperature reaches 135–140°F (57–60°C) for medium (carryover will bring it to ~145°F), about 6–10 minutes depending on thickness. Remove from oven and transfer chop to a cutting board. Tent loosely with foil and rest 6–8 minutes before slicing.

While the pork rests (or up to 1 hour ahead), assemble the chimichurri. In a medium bowl combine 1/2 cup finely diced Granny Smith apple, 1/2 cup chopped flat-leaf parsley, 1/4 cup chopped cilantro, 2 tbsp chopped mint, and 1 tbsp very finely minced shallot.

Add 2 tsp red wine vinegar, 1 tbsp fresh lime juice, 3 tbsp extra-virgin olive oil, and 1/2 tsp honey. Season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes. Stir to combine and taste; adjust acidity or salt as needed. Let sit at room temperature 10–15 minutes to marry flavors.

In a medium nonstick or stainless skillet over medium-low heat, add 1 tbsp unsalted butter and 1 tsp extra-virgin olive oil. When butter melts, add 1 cup thinly sliced yellow onion and stir to coat.

Cook gently over low heat, stirring occasionally, until the onions are very soft and translucent, about 20–25 minutes. If the pan becomes dry or onions begin to stick, add up to 2 tablespoons water in small amounts to deglaze.

When onions are jammy and lightly golden, sprinkle in 1/2 tsp granulated sugar, 1 tbsp sherry vinegar, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir and cook another 1–2 minutes until the vinegar is absorbed. Remove from heat and let cool slightly.

Slice the rested pork chop against the grain into 3/4" thick slices. Arrange slices on a warm plate or board.

Spoon 2–3 tablespoons of green apple chimichurri over the pork slices and a few spoonfuls of the onion confit alongside or on top. Garnish with 1/4 cup microgreens or baby arugula if using and serve with a lemon or lime wedge to squeeze over.

Serve immediately. Leftover chimichurri can be refrigerated up to 3 days; onion confit keeps 4–5 days refrigerated.