Pan-Seared Bone-In Pork Chops with Charred Okra & Sorghum-Mustard Pan Sauce

Instructions

1. 1

   Pat 2 thick-cut bone-in pork chops completely dry with paper towels. Season generously on all sides with 2 tsp Kosher salt and 1 tsp black pepper. Set them aside on a plate.

   2 min

   Tip: Moisture is the enemy of a good sear. Drying the meat ensures a beautiful, deeply browned crust.

2. 2

   Place a large cast-iron skillet over medium-high heat and add 1 tbsp neutral oil. Let it heat until the oil is shimmering and just barely beginning to smoke.

   3 min

   Tip: Cast iron retains heat beautifully, which is exactly what we need to render the thick fat cap on these chops.

3. 3

   Carefully lay the seasoned pork chops in the skillet. Sear undisturbed until a deep, golden-brown crust forms on the bottom, allowing the fat cap to render and coat the pan.

   5 min

   Tip: Do not move the chops once they hit the pan. Let the crust build naturally so you have plenty of fond for your sauce later.

4. 4

   Flip the pork chops. Toss 2 cloves garlic and 3 sprigs fresh thyme into the pan. Tilt the skillet slightly and use a spoon to baste the pork with the rendering fat and aromatics as it finishes cooking.

   4 min

   Tip: Basting adds an incredible depth of flavor and gently cooks the meat from the top down.

5. 5

   Transfer the pork chops to a cutting board to rest. Pour off all but exactly two tablespoons of the rendered fat from the skillet. Keep the pan on medium-high heat.

   1 min

   Tip: Resting the meat is non-negotiable. The pork needs time to reabsorb its juices, which will eventually be added back into our pan sauce.

6. 6

   Place 8 oz fresh okra, sliced in half lengthwise, flat cut-side down into the hot pork fat to blister. Let it sear without moving until dark and crisp.

   4 min

   Tip: High, undisturbed heat is the absolute secret to avoiding slimy okra. We want a hard char here.

7. 7

   Once the okra has developed a hard sear, scatter 1 large shallot, finely diced, into the pan. Toss everything together and cook until the shallot softens and becomes translucent.

   2 min

   Tip: The shallots will start picking up some of the fond from the pork right away. Keep things moving so they don't burn.

8. 8

   Pour 1/4 cup apple cider vinegar into the skillet to deglaze. Use a wooden spoon to vigorously scrape up all the browned pork bits stuck to the bottom of the pan.

   1 min

   Tip: That browned fond is the soul of your sauce. The acid from the vinegar will lift it right off the cast iron.

9. 9

   Whisk in 1/2 cup chicken bone broth, 1 tbsp sorghum syrup, 1 tbsp whole grain mustard, and 1 tsp fish sauce. Let the liquid come to a rapid simmer and reduce by half until it lightly coats the back of a spoon.

   4 min

   Tip: The fish sauce might sound out of place, but it is the ultimate flavor bridge between the sweet sorghum and the rich pork. Trust the process.

10. 10

    Turn off the heat entirely. Drop in 2 tbsp cold unsalted butter, swirling the pan continuously until the butter melts and emulsifies into a glossy, rich pan sauce. Return the rested pork chops and any accumulated juices to the pan before serving.

    2 min

    Tip: Mounting the sauce with cold butter off the heat (monter au beurre) creates a velvety texture that won't separate.