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Gordon Ramsay Bone-In Pork Chops

A thick, center-cut pork chop seared to golden brown and finished with fresh herbs, garlic, and butter. The bone-in cut helps maintain moisture and flavor while cooking, resulting in a juicy interior and caramelized exterior.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 300 kcal

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

Instructions
 

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.

Video

Notes

Place the pork chops on the counter 30 minutes before cooking to bring them to room temperature and ensure even cooking throughout.