Careme

Instructions

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1. 1.

   Pat 2 bone-in pork chops, about 1½ pounds total, dry. Season all over with 1¾ teaspoons fine sea salt and ¼ teaspoon ground black pepper. Let stand for 30 minutes while you prepare the vegetables. Heat the oven to 425°F.

2. 2.

   Trim 1½ pounds Brussels sprouts and halve them lengthwise, quartering especially large ones. Peel 1 pound potatoes and cut into 1-inch chunks. Finely chop 2 ounces yellow onion and mince 2 garlic cloves; keep them separate. Strip 2 teaspoons fresh thyme leaves. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 2 teaspoons juice; keep the zest and juice separate.

3. 3.

   Toss the Brussels sprouts on a large rimmed baking sheet with 1½ tablespoons olive oil and 1 teaspoon fine sea salt. Arrange cut-side down with space between them. Roast for 25–30 minutes, turning once near the end, until deeply browned and tender. Transfer to a serving dish and cover loosely to keep warm; leave the oven on.

4. 4.

   Meanwhile, place the potato chunks in a saucepan and add enough cold water to cover by 1 inch. Bring to a boil, then simmer for 15–20 minutes, until completely tender. Drain thoroughly and return to the warm saucepan for 1 minute to steam dry.

5. 5.

   Mash the potatoes with the following ingredients until smooth:

   • 1 tablespoon unsalted butter
   • ¼ cup heavy cream
   • 1 ounce finely grated Parmesan
   • ¾ teaspoon fine sea salt

   Cover and keep warm over the lowest heat, stirring occasionally.

6. 6.

   Once the pork has stood for 30 minutes, pat away surface moisture without wiping off the seasoning. Heat the remaining ½ tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear the chops for 2–3 minutes per side, until golden brown.

7. 7.

   Transfer the skillet to the oven and roast for approximately 6–12 minutes, until the thickest part of the chops reaches 145°F. Move the chops to a warm plate and rest for 5 minutes while making the sauce. Use an oven mitt when handling the skillet.

8. 8.

   Carefully pour off excess pork fat, leaving a thin coating in the skillet. Set over medium heat and add the remaining 1 tablespoon unsalted butter and the prepared onion. Cook for 3–4 minutes, stirring, until softened. Add the prepared garlic and thyme and cook for 30 seconds.

9. 9.

   Add ½ cup low-sodium chicken broth and scrape up the browned bits. Simmer for 2 minutes. Add the remaining ½ cup heavy cream and the remaining ¼ teaspoon ground black pepper; simmer gently for 3–4 minutes, until lightly thickened. Remove from the heat and stir in the prepared lemon juice and any resting juices from the pork.

10. 10.

    Toss the roasted Brussels sprouts with the prepared lemon zest. Divide the Parmesan mash and sprouts between two warm plates. Add a pork chop to each, spoon the thyme-cream sauce over the pork, and serve.

Want more detail? See the temperature guide.