The Best Pork Chop You'll Ever Make (Restaurant-Quality) | Epicurious 101

Introduction

In this tutorial, you'll learn how to make restaurant-quality pork chops at home, featuring a silky pan sauce. Professional chef Frank Proto shares his key techniques to ensure your pork chops are juicy and flavorful every time.

Step 1: Prepare the Pork Chop

• Choose the Right Cut: Use a bone-in center-cut pork chop with the fat cap left on for maximum flavor.
• Season Generously:
  • Pat the pork chop dry to remove moisture, which can hinder searing.
  • Season both sides liberally with salt and a good dusting of freshly cracked black pepper.
  • Don’t forget to season the fat cap as well.

Step 2: Sear the Pork Chop

• Heat the Pan:
  • Preheat a pan over medium-high heat and add a neutral oil (like vegetable oil) until it shimmers slightly.
• Add the Pork Chop:
  • Carefully place the pork chop in the pan, dropping it away from you to avoid splashes.
• Cook Without Moving:
  • Let it sear undisturbed until you see a nice brown crust, approximately 3-4 minutes.
• Turn and Render Fat:
  • Once browned, flip the pork chop and sear the other side.
  • Hold the chop on its side to render the fat for additional flavor.

Step 3: Baste for Flavor

• Add Aromatics:
  • Once both sides are browned, add a couple of tablespoons of butter, sprigs of thyme, and crushed garlic to the pan.
• Baste the Chop:
  • Tilt the pan and use a spoon to baste the pork chop with the melted butter and aromatics, enhancing the flavor and moisture.

Step 4: Check Doneness

• Use a Thermometer:
  • Insert an instant-read thermometer into the thickest part of the meat (close to the bone). Look for an internal temperature of 135-140°F for medium doneness.
• Rest the Pork Chop:
  • Once cooked, remove the chop from the pan and let it rest on a rack for 5-7 minutes to allow juices to redistribute.

Step 5: Make the Pan Sauce

• Prepare the Pan:
  • Discard the used butter and oil from the pan, but keep the fond (brown bits).
• Sauté Aromatics:
  • Add fresh oil to the pan and sauté shallots with a pinch of salt until they soften.
• Deglaze the Pan:
  • Pour in apple brandy (or your choice of liquid like apple cider or white wine) to deglaze, scraping up the fond.
• Finish the Sauce:
  • Stir in whole grain mustard and heavy cream. Adjust thickness with chicken stock if needed.
  • Season with salt and pepper, and let the sauce reduce until thickened, checking with a spoon for the desired consistency.

Step 6: Serve

• Plate the Dish:
  • Add a generous amount of sauce to the plate and place the pork chop on top, allowing it to soak up the flavors.
• Garnish:
  • Finish with a sprinkle of fresh parsley for color and flavor.

Conclusion

You've successfully made a delicious restaurant-quality pork chop with a rich pan sauce. Remember to focus on seasoning, proper cooking techniques, and using quality ingredients for the best results. Enjoy your meal and consider trying different flavor profiles for your next cooking adventure!