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The Best Pork Chop You'll Ever Make (Restaurant-Quality) | Epicurious 101
recipe by Epicurious (@epicurious)
Ingredients:
- 1 center cut pork chop, bone in (estimate 8-10 oz.)
- Salt (to taste)
- Black pepper (to taste)
- Some vegetable oil (2-3 tablespoons, estimate)
- Butter (3-4 tablespoons, estimate)
- 2-3 sprigs of thyme
- 2 cloves of crushed garlic (estimate)
- Some apple brandy (1/4 cup, estimate)
- Some whole grain mustard (1 tablespoon, estimate)
- Heavy cream (1/2 cup, estimate)
- Chicken stock (as needed to thin sauce, estimate 1/4 cup)
- Finely chopped parsley (for garnish, 1 tablespoon, estimate)
- Finely chopped shallots (1 tablespoon, estimate)
Steps:
1
Season the pork chop on both sides with a fair amount of salt and a nice dusting of pepper.
2
Dab the pork chop dry with a paper towel to remove excess moisture before searing.
3
Heat some vegetable oil in a pan over medium-high heat until it is shimmery and ripply.
4
Sear the pork chop in the pan, starting by laying it away from you to avoid splashing hot oil.
5
Render the fat on the fat side of the pork chop by holding it with tongs.
6
Add butter, thyme, and crushed garlic to the pan and baste the pork chop with this flavorful mixture.
7
Use an instant-read thermometer near the bone to check for desired internal temperature (around 135-140°F).
8
Remove the pork chop and let it rest on a rack for about 5 to 7 minutes to redistribute juices.
9
Prepare for the pan sauce by discarding used butter and oil, keeping the fond in the pan.
10
Sauté shallots in fresh oil with a pinch of salt, then add the thyme and garlic once shallots are slightly browned.
11
Deglaze the pan with apple brandy and add whole grain mustard, then extinguish flame with heavy cream.
12
Thin sauce with chicken stock if necessary and season with salt and pepper; let it reduce to thicken.
13
Finish sauce by adding a knob of butter and checking for consistency; it's ready when bubbles get larger and pop slower.
14
Add chopped parsley to the finished sauce for garnish and flavor.
15
Plate the pork chop without sauce over the top to preserve its crust, and then serve sauce on the side or underneath.