Gordon Ramsay’s Bone-In Pork Chop: Juicy, Flavorful, Unforgettable

Bone-In Pork Chops offers a flavorful and satisfying meal that’s simple to prepare with just a few basic ingredients. They’re a crowd-pleasing favorite, perfect for grilling season, with a crispy, seared crust and juicy, tender meat that will impress your family and friends. Proper seasoning is essential before you can delight in the savoriness of a grilled double bone-in pork chop. Generously seasoning both sides with salt and pepper and a light coat of oil sets the stage for a flavorful crust.

Addressing the challenges of cooking at home, using a stovetop grill plate can emulate the experience of an outdoor grill, bringing those coveted crisscross sear marks to your meat. These grill marks don’t just contribute to presentation; they play a pivotal role in sealing in juices and flavor.

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Bone-In Pork Chop Recipe

Get professional-looking grill marks on your pork chop requires a specific technique. Start by positioning your protein on the grill at two o’clock. When it’s time to rotate, aim to have it point at ten o’clock. This method ensures a visually appealing diamond-shaped pattern on the meat’s surface.

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Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Cook Mode

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Ingredients

• 4 ea. 14oz Double Bone-in Pork Chop

• 8 oz. Cajun Wet Rub

• Salt and pepper to taste

• For Cajun Rub

• 1 Tbsp.Paprika

• 1 Tbsp. Black Pepper

• 1 Tbsp. Cayenne

• 1 Tbsp. Thyme

• 1 Tbsp. Kosher Salt

• ½ Tbsp. Onion Powder

• ½ Tbsp. Garlic Powder

• 2 Tbsp. Brown Sugar

• 1 Tbsp. Honey

• 1 Tbsp. Bourbon

• 6 oz. Olive Oil

• For Sweet Potato Puree

• 5 Large Large Yams, peeled, roughly chopped

• 1/4 lb. Unsalted Butter

• 8 oz. Heavy Cream

• 1/4 C. Brown Sugar

• Kosher Salt to Taste

• For Brussel Sprouts

• 1 lb. Brussel Sprouts, cut in half and blanched

• 6 oz. Bacon Lardons or thick-cut slab Bacon

• 6 oz. Apple Cider

• 2 Tbsp. Butter, unsalted

• Salt and Pepper To Taste

Directions

• Searing Double Bone-In Pork Chop
• Preheat the grill or a grill pan. Oil the grates or the pan. Add the chops and grill for 8 minutes on one side, a quick sear on the edges, 7 minutes on the other, or until a meat thermometer registers 135°F. Move the chops to the outer part of the grill or lower the flame under the grill pan if they are getting too charred. Tent and allow the chops to rest before serving.
• Make Sweet Potato Puree
• Mix all the dry ingredients in a mixing bowl, then add the liquids. If too thick, add more oil.
• Add yams to the pot lid-covered water and boil until fork tender. In the meantime, mix cream and butter on medium-low heat and let them simmer. The strained water is placed in a mixing bowl. Then, at medium speed, whip the potatoes until they are smashed and starting to smooth.
• Then add brown sugar, make sure it is fully mixed in, and add a buttercream mixture to loosen and reach your preferred texture as it passes through the china cap strainer…Season with salt to taste
• Preparing Brussel Sprout
• In a large sauté pan, cook on medium-high heat; add bacon lard or thick-cut, but bacon to dry pan. Let the fat meltdown. Lay pre-cooked Brussels sprouts (cut side down) into the pan. Get a good hard sear on the Brussels sprouts. Then lower heat and thoroughly deglaze with apple cider, letting the liquid cook off, and reduce Brussels sprouts’ coat season with salt and pepper.
• Red Wine Demi
• Buying demi base from the grocery store and preparing according to package directions is best.

Recipe Video

Notes

• Adapted from Gordon Ramsay’s Hell’s Kitchen TV Show.

Is it better to Bake Pork Chops at 350 or 400?

The temperature at which you bake pork chops can depend on your cooking style and time preference. Baking at 350 degrees Fahrenheit is a lower and slower method that is more forgiving and can result in tender pork chops. However, if you are short on time or prefer a slightly crispier exterior, baking at 400 degrees Fahrenheit can achieve that result, though you’ll need to be more vigilant to prevent overcooking.

How do you cook bone-in pork chops to be tender?

To cook bone-in pork chops to be tender, follow these steps:

1. Brine: Soaking pork chops in a saltwater brine can help ensure juiciness and tenderness.
2. Room Temperature: Let the pork chops rest at room temperature for 30 minutes before cooking to ensure even cooking.
3. Season: Season the pork chops with your choice of herbs and spices.
4. Sear: Sear the pork chops on the stovetop over high heat to develop flavor and a golden-brown crust.
5. Bake: Transfer the pork chops to a preheated oven and bake until the internal temperature reaches 145 degrees Fahrenheit.
6. Rest: Let the pork chops rest for at least 5 minutes before cutting to allow the juices to redistribute.

What is the Best Way to Cook Pork Chops Without Them Drying Out?

The best way to cook pork chops without drying them out includes:

• Brining: Soak the pork chops in a brine solution before cooking to help retain moisture.
• Proper Cooking Temperature: Cook pork chops to the proper internal temperature of 145 degrees Fahrenheit and use a meat thermometer to avoid overcooking.
• Cooking Method: Using methods such as brining, baking at moderate temperatures, or cooking in a moist environment like braising can help keep pork chops from drying out.
• Resting: Always let your pork chops rest after cooking to allow the juices to settle back into the meat.

How Do You Keep Bone-in Pork Chops from Drying Out?

To keep bone-in pork chops from drying out, consider these tips:

• Brine: Brining the pork chops can greatly increase their moisture retention.
• Avoid Overcooking: Use a meat thermometer to cook the pork chops to the correct temperature and remove them from heat when they reach 145 degrees Fahrenheit.
• Sear and Bake: Searing the pork chops before finishing them in the oven can help lock in the juices.
• Add Fat: Brushing the pork chops with oil or butter before cooking can help keep them moist.
• Use a Marinade: A marinade can add flavor and moisture to pork chops.
• Cover While Cooking: If baking, cover the pork chops with foil during part of the cooking time to trap moisture.
• Bast: Basting the pork chops with their juices or a sauce during cooking can also help keep them moist.

Summing Up

Gordon Ramsay’s bone-in pork chop is not just a dish; it’s an experience that encapsulates the essence of culinary excellence. This recipe transforms the ordinary pork chop into a gourmet masterpiece by blending simple ingredients with sophisticated techniques. Whether it’s the perfectly balanced Cajun rub that teases the taste buds or the expertly seared crust that locks in the succulent juices, every bite is a testament to the detail and passion that characterizes Ramsay’s approach to cooking.

Pair it with the smooth sweet potato puree and the caramelized Brussels sprouts for a full-flavored feast that will leave your guests talking long after the plates have been cleared. So fire up the grill, grab your tongs, and get ready to master the art of the perfect pork chop, Ramsay-style. Bon appétit!

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Last Updated on January 22, 2024 by John Siracusa