Baked Pork Chops
Servings: 4
Calories: 560kcal
Cost: $25
An easy meal
Print Recipe
Equipment
- 1 Sautoir or dutch oven
- 1 Oven proof shallow dish for the veggies
- 1 Saucepan
- 1 Ladle
Ingredients
- 300 g Apple sauce Recipe
Meat
- 2 ea. 3-inch/7.5cm skin on thick pork chops
- 12 g Grey salt
- 20 g Duck fat
- 10 g Fresh herbs: thyme, sage, bay leaf…
- 30 g Butter
- 3 g Ground Kampot pepper
Roasted Vegetables
- 300 g Potatoes boiled
- 400 g Carrots peeled
- 200 g Onions peeled and quartered
- 1 ea. Garlic bulb halved
- 25 g Duck fat melted
- Herbs, salt and pepper
Instructions
- Leave meat out 2 hours before cooking.
Roasted Vegetables
- Toss prepared vegetables in duck fat, salt, pepper and herbs. Roast in the fan oven at 350ºF/180ºC for 45 minutes. Stir up veggies half way through. In the saucepan, reduce apple sauce on low heat for about an hour until it has thicken out enough.
Cooking Meat
- Season pork chops heavily with grey salt. Heat up the pan.
- When the pan is hot, add duck fat or neutral oil and sear the meat 5 minutes on each side on medium high heat. Preheat your fan oven to 330ºF/160ºC.
- Top seared meat with herbs, butter and season with ground black pepper.
- Cook pork chops in the oven for 30 minutes at 330ºF/160ºC until internal temperature reaches 145ºF/63ºC. Remove meat from the oven and let rest 5 minutes in the pan. Then remove pork chops from the pan, and rest again 10 minutes more before cutting. Remove excess fat left in the pan.
Prepared the Roasted Vegetables
- Transfer the roasted vegetable and potatoes to the pan where the meat was cooked. Glaze the vegetables with the rendered juice and bits left in the pan. Keep them warm.
Plating
- Arrange artfully the pork chop, roasted veggies and the reduce apple sauce. Bon appétit!
Nutrition
Serving: 200g | Calories: 560kcal