Grilled Bone In Pork Rib – Chop Recipe

season and rest

Pat pork chops dry with paper towels. Season both sides evenly with kosher salt (about 1 tsp per side across both chops) and black pepper. Let sit at room temperature for 20–30 minutes while prepping other components.

preheat and sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking slightly. Add 1 tbs olive oil. When shimmering, add pork chops, presentation-side down. Sear 3–4 minutes without moving, until a deep brown crust forms.

finish with butter and herbs

Flip chops, add 1 tbs butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon the butter-herb-garlic over the chops (basting) for 3–5 minutes, or until internal temperature reaches 60–63°C (140–145°F) for medium. Total cook time will depend on thickness.

carryover and rest

Remove chops to a cutting board and tent loosely with foil. Rest 6–8 minutes to allow carryover cooking and juices to redistribute.

Bring a large nonstick skillet to medium-high heat. Add 1 tbs neutral oil and 2 tbs butter. When butter stops foaming and begins to brown lightly, add the fresh Spätzle in a single layer as much as possible. Let cook undisturbed 2–3 minutes to develop golden edges.

Toss and press the Spätzle to increase contact with pan; continue to cook another 2–3 minutes, stirring occasionally, until most pieces are golden and crisp in spots. Season with salt, pepper, and stir in chopped parsley. Keep warm until plating.

In a wide skillet or sauté pan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add chopped shallot and cook 1–2 minutes until translucent. Add quartered fennel, cut side down, and cook undisturbed 3–4 minutes until lightly caramelized.

Add white wine to deglaze, scraping browned bits. Allow the wine to reduce by half (2–3 minutes), then add chicken stock, honey, salt, and pepper. Cover, reduce heat to low, and simmer gently 12–15 minutes until fennel is tender and flavors have melded.

Remove lid and simmer uncovered 2–3 minutes to reduce liquid to a glaze that coats the fennel. Keep warm for plating.

In a medium saucepan combine red wine, water, sugar, orange zest, cinnamon stick, and split vanilla pod. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Add pear halves, cut-side down. Reduce heat to low so the liquid barely simmers. Poach gently 12–18 minutes (depending on pear ripeness) until pears are tender when pierced with a knife but not falling apart.

Carefully remove pears to a tray. Increase heat and reduce poaching liquid until slightly syrupy, about 6–8 minutes. If desired, strain and brush the syrup onto pears when plating.

In a saucepan, melt 1 tbs butter over medium heat. Add chopped shallot and sauté 1–2 minutes until translucent. Stir in 1 tbs flour and cook 1 minute to form a light roux.

Add diced celery root and 500 ml chicken stock. Bring to a simmer and cook 15–20 minutes until celeriac is completely tender.

Using an immersion blender (or transfer to a countertop blender in batches), purée the mixture until very smooth. Return to low heat, stir in cream, and season with salt and white pepper. If too thick, adjust with up to 50 ml additional stock to reach a velouté consistency. Keep warm and hold for plating.

Warm watercress lightly (or leave raw for peppery freshness). If using blanched diced celery, quickly plunge into ice water after blanching to keep crisp, then pat dry.

To plate (per serving): Spoon a pool (about 80–100 ml) of celery root velouté slightly off-center. Place a portion of pan-fried Spätzle (about 200 g cooked per two chops, divide appropriately) next to the velouté. Arrange 2–3 pieces of braised fennel beside the Spätzle.

Slice rested pork chop against the grain into 2–3 thick slices and lean them against the Spätzle/fennel. Place a poached pear half or quartered piece on the plate. Spoon a little reduced poaching syrup over the pear and a light drizzle of finishing olive oil around components.

Scatter watercress and microgreens/chives and blanched celery dice for texture. Finish with a few drops of butter from the pork pan (if reserved) or a pinch of flaky salt over the chop. Serve immediately.