Pork Chops with Mustard-Berry Jus
Serves 4.
This looks and tastes like something you would get at a high-end restaurant but is surprisingly easy (and affordable!) to cook at home. Pork chops, like any protein, really benefit from a good sear, so give them ample time in the pan to get that good caramelization before flipping. From “Breaking the Rules: A Fresh Take on Italian Classics,” by Joe Sasto (Simon Element, 2025).
For the pork chops:
- 4 (1-in.-thick) bone-in pork chops
- 2 tsp. kosher salt
- 1 tsp. white sugar
- 2 tbsp. neutral oil
- 2 tbsp. unsalted butter
- 1 medium shallot, thinly sliced
- 1 small bunch fresh thyme
For the mustard berry jus:
- 2 tbsp. honey
- 1 c. fresh blackberries, sliced in half
- ¼ c. chicken stock, bourbon, or water
- 2 tbsp. Dijon mustard
- 3 tbsp. cold unsalted butter, cut into ½-in. dice
- ½ medium lemon, juiced
- Kosher salt and freshly ground black pepper
- 3 tbsp. finely chopped fresh parsley
Directions
Cook the pork: Pat the pork chops dry with a paper towel. Combine the salt and sugar in a small bowl and sprinkle evenly over the pork chops.
Heat the oil in a very large stainless-steel or cast-iron skillet over medium-high heat and place a clean wire rack set in a rimmed baking sheet near the stove. When the oil is just smoking, turn the chops on their sides, and use tongs to transfer to the hot pan, fat edge side down. Cook, holding with tongs to keep them from falling over, for about 1 minute, or until some of the fat has cooked out into the pan and the edges are crisp.
Carefully lay the chops flat in the pan and cook, turning occasionally, until starting to brown, about 2 minutes per side. Add the butter, shallot and thyme to the skillet and continue cooking, tilting the pan and spooning the foaming butter mixture over the chops, until deeply golden brown on both sides and the thickest part of the chop registers 135 degrees on a food thermometer, 2 to 3 minutes longer. Transfer the chops to the wire rack to rest.
