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Photos, Recipes & CookTales For Those Who Enjoy Cooking



Serves 2

A CookTale

Fresh from the fabulous Heather Ridge Farm in Preston Hollow, NY to our table. One of the juiciest and tenderest Pork Rib Chops we’ve ever enjoyed. Too often a Pork Chop has a tendency to be too dense — not these, you can cut through them like you would a tender fillet. Plated with sauteed Apple slices and Mustard Sauce, and Thanksgiving week is under way.


2 (1-inch-thick) Pork Rib Chops
1 tsp of Kosher Salt + 1/2 tsp of Black Pepper
2 TB of EVOO
1/3 cup of Shallots (finely chopped)
2 TB of Butter (more as required)
1/2 cup of Chicken Broth
1/4 cup of Dijon Mustard
2 TB of Heavy Cream
2 tsp of fresh Lemon Juice
1/4 cup of Parsley (chopped)
2 firm Apples (seeded & thinly sliced)
Sprinkle of Sugar

1. Place the oven rack in the middle position & preheat oven to 400°F.

2. Heat a dry heavy cast iron skillet over moderately high heat until smoking. Pat the Pork dry & sprinkle with Salt & Pepper. Add the EVOO to the hot skillet, swirling to coat, then brown the Chops, turning once, about 6 minutes total. Transfer the cast iron skillet to the oven & bake, uncovered, until cooked through, about 4 minutes. The internal temperature should be at 135 for medium-rare. Remove the Chops & place on a platter, loosely covered with foil, in the turned off oven, while you prepare the Mustard Sauce & saute the Apple slices.

3. Pour any excess fat from the skillet. Reheat & saute the Shallots in 1 TB of Butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add the Chicken Broth, scraping up any brown bits & bring to a boil. Add the Mustard & Heavy Cream & Lemon Juice & simmer until the sauce has slightly thickened, about 3 minutes. Move the sauce to a warm bowl & place it in the turned off oven alongside the Pork Chops.

4. To the same skillet, add 1 TB of Butter. When the sizzling stops, carefully add the Apple slices & a sprinkle of Sugar. Saute until they begin to take on color.

5. To plate, spoon the Mustard Sauce into the center of the plate, sprinkle on the Parsley. Top with a Pork Chop & surround with Apple slices.

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