Bone-in Pork Chop Recipe

Prepare and season chops

Pat the pork chops dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika and rub evenly over both sides and edges of each chop. Let rest at room temperature for 20 minutes (this helps even cooking).

Dredge

Place the flour in a shallow dish and lightly dredge each chop, shaking off excess. This creates a light crust and helps sauce adhere.

Sear and finish

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add neutral oil and 1 tablespoon butter. When oil shimmers and butter foams, add pork chops (work in batches if needed). Sear undisturbed 3-4 minutes until a deep golden crust forms. Flip and sear the other side 3 minutes. Reduce heat to medium-low, spoon some pan juices and butter over chops and continue cooking until internal temperature reaches 140-145°F (about additional 3-6 minutes depending on thickness). Transfer chops to a warm plate and tent loosely with foil to rest while you finish the sauce and rice (reserve pan fond and juices in skillet).

Sweat aromatics

In the same skillet used for chops, wipe out any burned bits leaving browned fond and about 1 tablespoon of fat. Add 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add diced onion, bell pepper, and celery. Cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Add minced garlic and cook 30-45 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1-2 minutes to caramelize. Add crushed tomatoes, chicken stock, Worcestershire sauce, hot sauce, dried thyme, dried oregano, bay leaf, and sugar if using. Scrape up browned bits from the pan. Bring to a gentle simmer.

Simmer and season

Reduce heat to low and simmer uncovered 10-12 minutes to thicken slightly and meld flavors. Taste and adjust salt and pepper. Remove bay leaf. Stir in chopped parsley. If sauce is too acidic, add a touch more sugar; if too thick, add up to 2 tablespoons stock.

Finish with chops

Return rested pork chops to the skillet nestling them into the sauce and spoon some sauce over each. Warm together 1-2 minutes just to marry flavors (do not overcook).

Pop popcorn kernels

In a small heavy-bottomed saucepan with a tight-fitting lid, add the 0.25 cup popcorn kernels and 1 teaspoon neutral oil (or use the butter when combining). Over medium-high heat, cover and shake occasionally until popping slows to 2-3 seconds between pops. Immediately transfer popped corn to a bowl and discard any unpopped kernels.

Cook rice with butter

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add the rice and toast, stirring, 1-2 minutes to coat and lightly nut it. Add chicken stock (or water) and salt. Bring to a boil, reduce heat to low, cover and simmer until liquid is absorbed and rice is tender, about 15 minutes.

Fluff and fold popcorn

Remove rice from heat and let stand covered 5 minutes. Fluff with a fork, then gently fold in the popped popcorn (reserve a small handful for garnish). Season with black pepper and adjust salt to taste. The popcorn will soften slightly and give a playful texture to the rice.

Make vinaigrette

Whisk together lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly whisk in the extra-virgin olive oil until emulsified.

Toss salad

In a salad bowl, combine frisée, sliced radishes, and sliced green onions. Dress lightly with the vinaigrette (start with half and add more to taste) and toss just before plating so the frisée remains crisp.

Divide popcorn rice among 4 plates (about 3/4 cup rice per plate). Spoon a generous ladle of Creole sauce beside or partially over the rice. Place a pork chop on each plate atop the sauce. Add a portion of dressed frisée salad to the side. Garnish plates with reserved popped corn, chopped parsley, and lemon wedges. Serve immediately.