The Ultimate Pork Chop

We’ve been eating a lot of pork recently. It’s my new favorite meat. I might be late to this dance, but I am making up for lost time! After the success of the pork loin braised in milk, I decided to investigate the chop. Several weeks ago, Terry B at Blue Kitchen offered his version of the bone in pork chop that I have to say is unbelievable. These bone in chops have so much flavor and his stovetop method of cooking them absolute guarantees the perfectly cooked pork chop.

So, of course I have to mess with perfection. Enter Anthony Bourdain and that faboo Les Halles Cookbook. He’s got this killer mustard sauce for pork chops that just dances in your mouth. Combine this with the great herb flavor of the chops. Oh, mama! Two great cooks meet in one recipe.

The Ultimate Pork Chop

adapted from Blue Kitchen and Les Halles Cookbook

Several swirls of extra virgin olive oil
2 tablespoons chopped fresh sage

2 tablespoons chopped fresh rosemary

2 cloves garlic, thinly sliced

4 bone-in pork chops, about 8 ounces each
salt and freshly ground pepper to taste
1 tbsp butter
1 small shallot, chopped
1 tsp flour
½ cup dry white wine
1-2 tbsp Dijon mustard
5-10 cornichons, chopped (less is more with these, use sparingly)
1 cup chicken stock

Heat a large skillet to medium. Add olive oil. Terry says the oil will start to shimmer (and it does!), stir in sage, rosemary and garlic. Season with salt and pepper and cook for 3 minutes, stirring occasionally.

Pat chops dry and season on both sides with salt and pepper. Increase heat to medium-high and add the pork chops ,directly on top of herb/garlic mixture. Cover pan and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for chops 3/4-inch thick. Adjust time according to thickness of chops. Transfer chops to a plate and tent loosely with foil.

Return skillet to heat and remove the herb mix. Add 1 tbsp butter. When butter foams, add one small shallot, chopped. Cook for a few minutes until it’s golden, raise the heat and sprinkle with 1 tsp flour. Mix well and add 1/2 cup dry white wine and deglaze the pan. Be sure to scrape the bottom of the pan. This will reduce fast take liquid down to about a half. Then add 1 cup chicken stock. Stir and reduce down again by half quickly. Take off the heat, add 1 tbsp coarse Dijon mustard and 5 cornichons, sliced and a bit of chopped Italian parsley. Return pan to heat, add any juices from the pork chops. Plate the chops with the sauce and enjoy. An amazing meal from two guys that know how to cook!!!

The Ultimate Pork Chop