Jul 14 2026
Restaurants›Urban Farmer Portland›Double Cut Pork Chop Recipe

Double Cut Pork Chop Recipe

Inspired by Urban Farmer Portland
Time1h 30m
Serves4

red corn spoonbread, fried cabbage, pork jus, hot honey, maldon

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork Chops

Red Corn Spoonbread

Fried Cabbage

Pork Jus

Hot Honey

Garnish

Method

Prepare Pork Chops

  1. 1

    Season the Pork Chops

    Pat the double cut pork chops dry with paper towels. Season both sides generously with salt and black pepper.

  2. 2

    Sear the Pork Chops

    In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for about 4-5 minutes on each side until golden brown. Reduce heat to medium-low and cook for an additional 10-15 minutes until they reach an internal temperature of 145°F. Remove from skillet and let rest.

Make Red Corn Spoonbread

  1. 3

    Prepare the Batter

    Preheat the oven to 375°F (190°C). In a bowl, whisk together red cornmeal, milk, eggs, baking powder, melted butter, and salt until smooth.

  2. 4

    Bake the Spoonbread

    Pour the mixture into a greased baking dish and bake for 25-30 minutes until puffed and golden.

Prepare Fried Cabbage

  1. 5

    Cook Bacon

    In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pan.

  2. 6

    Sauté Vegetables

    Add sliced onion and minced garlic to the skillet, sautéing until softened. Add the shredded cabbage, salt, and pepper, and cook until cabbage is tender.

  3. 7

    Combine and Serve

    Stir in the cooked bacon and mix well before serving.

Make Pork Jus

  1. 8

    Simmer the Jus

    In the same skillet used for the pork chops, add red wine and scrape up any browned bits. Simmer for 5 minutes before adding pork stock. Let it reduce for another 10 minutes, then finish with butter, salt, and pepper.

Prepare Hot Honey

  1. 9

    Combine Ingredients

    In a small saucepan, gently heat honey and stir in red pepper flakes. Set aside.

Serve the Dish

  1. 10

    Plate the Dish

    On each plate, serve a portion of red corn spoonbread, topped with a double cut pork chop. Drizzle with pork jus and hot honey. Sprinkle with Maldon salt to taste.

More from Urban Farmer Portland