Careme

Instructions

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1. 1.

   Pat 2 bone-in pork chops, about 1.5 lb total, dry and season all over with 1 3/4 teaspoons extra-fine sea salt. Refrigerate uncovered for 30 minutes while preparing the vegetables. Heat the oven to 425°F.

2. 2.

   Trim 1.5 lb Brussels sprouts and halve them lengthwise, quartering particularly large ones. Toss on a large rimmed baking sheet with 1 tablespoon olive oil, 1 teaspoon extra-fine sea salt, and 1/4 teaspoon black pepper. Arrange cut-side down in a single layer.

3. 3.

   Peel 12 oz potatoes and cut into 1-inch chunks. Place in a saucepan and cover with cold water by 1 inch. Separately, core 1 medium apple, about 6 oz, and cut into thin wedges; finely dice 2 oz yellow onion and finely chop 1 tablespoon fresh sage.

4. 4.

   Once the chops have salted for 30 minutes, put the Brussels sprouts in the oven. Roast for 30–35 minutes, turning once after 20 minutes, until deeply browned and tender.

5. 5.

   While the sprouts roast, bring the potatoes to a boil, then simmer gently for 15–18 minutes until easily pierced. Reserve 1/4 cup cooking water, drain, and let the potatoes steam dry for 2 minutes. Mash with 2 tablespoons unsalted butter and 1/2 teaspoon extra-fine sea salt, adding the reserved water a little at a time until smooth. Cover and keep warm over very low heat.

6. 6.

   When the sprouts have roasted for about 15 minutes, pat the chops dry again and season with 1/4 teaspoon black pepper. Heat a large ovenproof skillet over medium-high heat. Stand the chops on their fatty edges with tongs for 1–2 minutes to render some fat, then sear for 3 minutes per side. Transfer the skillet to the oven for 6–12 minutes, until the centers reach 145°F. Transfer the chops to a warm plate and rest for at least 5 minutes.

7. 7.

   Carefully return the hot skillet to medium heat, leaving about 1 tablespoon rendered fat in it. Add 1 tablespoon unsalted butter, the prepared apple wedges, and the diced onion. Cook for 5–6 minutes, stirring occasionally, until the apple is golden and the onion softens. Stir in the prepared sage for 30 seconds.

8. 8.

   Add 1/2 cup low-sodium chicken broth and scrape up the browned bits. Simmer for 2 minutes, then stir in 1/2 cup heavy cream and 1/4 teaspoon extra-fine sea salt. Simmer gently for 3–4 minutes until lightly thickened. Remove from the heat and stir in 1 tablespoon apple cider vinegar and any resting juices from the chops.

9. 9.

   Spoon the warm mashed potatoes onto two plates and place a pork chop beside each portion. Spoon the apple–sage cream sauce over the chops and arrange the roasted Brussels sprouts alongside, keeping their browned surfaces visible.

Want more detail? See the temperature guide.