If it’s been a while since you cooked a pork chop, this recipe will inspire you to bring this meat into your weekly dinner rotation. It’s easy to cook and so delicious. It’s hard to resist a perfectly cooked pork chop – that beautifully seared outside, the meltingly tender, juicy inside. Yum!

 

For the best pork chop advice, we turned to master chef Gordon Ramsay and created a recipe you should learn by heart — Gordon Ramsay-Inspired Pork Chop With Mustard Sauce (recipe below). After all, fall is a great time to learn a new recipe, and this one is a winner, whether for a weeknight dinner or a special Saturday meal.

 

The star of the show is our Heritage breed pork rib chops, carefully selected for their flavour, texture, and overall quality, and naturally raised outdoors at a farm in Ontario, and they are delicious. Note: like a rib-eye steak, heritage breeds have more marbling, so expect a richer, deeper taste and texture.

 

Bring the pork to room temperature before cooking and then liberally season with salt on all sides. Sear the pork chop before making the sauce and allow the meat to rest for the perfect texture. And this sauce, wow! The aroma of garlic and mustard cooking in the pan, then deglazed with apple cider will make your kitchen smell amazing!

 

We paired this masterpiece with our creamy and delicious mashed potatoes, our irresistible shredded beet pickles, and apple sauce for an unforgettable meal everyone will love.

 

The result is a chop that’s so delicious, perfectly cooked, and so beautifully plated even Chef Ramsay would have something to say – but this time, no bleeping required. Enjoy!

2 Heritage Breed Bone-In Pork Rib Chops, room temp

Sea salt

Cracked black pepper

Extra-virgin olive oil

2 tablespoons salted butter

1 clove minced garlic

1 chopped shallots

6 tablespoons apple cider

½ cup chicken stock

¼ cup 35% whipping cream

1 teaspoon grainy mustard

1 teaspoon Dijon mustard 

 

Just-prepped mustard sauce
 

Let pork chops come to room temperature. Season pork with salt and pepper on both sides. In skillet over medium high heat, add tablespoon olive oil. Place pork into skillet, and cook 90 seconds on each side to brown, add 2 tablespoons of butter, and cook them for 8 more minutes.
 

To same skillet, add few tablespoons olive oil, garlic and shallots. Deglaze skillet with 3 tablespoons apple cider and reduce. Add chicken stock and bring to boil for 1-2 minutes. Add cream, and bring it to boil. Add grainy and Dijon mustards. Place pork into sauce for 4 minutes.

 

To serve, using 2 individual dinner plates, dollop each plate with warmed Summerhill Mother’s Favourite Beet Pickles, then top with a dollop of Summerhill Mashed Potatoes, then place pork chop on top, and add Summerhill Apple Sauce to the side of plates. Finally, drizzle mustard sauce over pork and around plates. Serve immediately.

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