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Gordon Ramsay Pork Chops Recipe

Gordon Ramsay's pan-seared recipe, A juicy bone-in pork chop seasoned with salt and pepper, seared in a hot pan with olive oil until golden brown, then basted with butter, garlic, and fresh thyme. The chop is cooked to medium with a slight blush in the center and rested before serving, resulting in a flavorful crust and tender interior.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 4 Pork Chops (8-ounce each, bone-in)
  • Salt Pepper (for seasoning)
  • Olive Oil
  • Butter (a few knobs)
  • 2 cloves Minced Garlic
  • 2 Chopped Shallots
  • 1/4 cup Calvados (French apple brandy)
  • 1 cup Chicken Stock
  • 1/2 cup Heavy Cream
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Whole Grain Mustard
  • 2 Granny Smith Apples, peeled, cored, and sliced
  • 2 tablespoons Brown Sugar
  • 2 Star Anise pods
  • 1 Cinnamon stick
  • Braised Cabbage (for serving)
  • Creamed Potatoes (for serving)

Instructions
 

  • Season the pork chops generously with salt and Pepper on both sides.
  • Heat some olive oil in a large skillet over medium-high heat. Add a few knobs of butter to the skillet.
  • Add the seasoned pork chops to the skillet and sear them for about 3-4 minutes on each side until golden brown and cooked to your desired level of doneness. Remove the pork chops from the skillet and set them aside.
  • In the same skillet, add minced garlic and chopped shallots. Sauté them until they become fragrant and translucent.
  • Carefully pour in the Calvados (French apple brandy) and let it simmer for a minute to cook off the alcohol.
  • Add the chicken stock, heavy cream, Dijon mustard, and whole-grain mustard to the skillet. Stir everything together and let the sauce simmer for a few minutes until it thickens.
  • Return the seared pork chops to the skillet and let them simmer in the sauce for a couple of minutes to heat through.
  • In a separate pan, melt some butter and add the sliced Granny Smith apples. Sprinkle brown sugar over the apples and add star anise, cinnamon, and cloves. Sauté the apples until they caramelize and become tender.
  • Serve the pork chops on a plate with the Calvados sauce poured over them. Top with the caramelized apples.
  • Accompany the dish with braised cabbage and creamed potatoes as side dishes.

Video

Notes

Gordon Ramsay's tip for perfect pan-seared pork chops: Score the fat cap around the edges of the chop at 1-inch intervals to prevent curling and ensure even cooking. Allow the pork chop to come to room temperature for 30 minutes before cooking for more consistent results.