A “French-cut” or “Frenched” pork chop means that the butcher has trimmed the meat and fat from the rib bone, leaving it clean and exposed. This technique provides a refined presentation and also helps the bone caramelize during cooking.

Ingredients

• 1 Frenched pork chop with two bones, about 12-14 ounces

• 1 tbsp olive oil

• 2 sprigs fresh rosemary (plus half a sprig for cooking)

• 2 sprigs fresh thyme (plus two sprigs for cooking)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 knobs of unsalted butter

Directions

1. Rinse and pat dry the pork chop. In a shallow dish, coat the pork chop with olive oil. Add rosemary and thyme sprigs, pressing them gently onto the chop.

   Cover the dish and refrigerate overnight, allowing the pork to absorb the flavors.

2. Preheat your oven to 350°F (175°C). Remove the pork chop from the refrigerator and allow it to reach room temperature, about 30 minutes before cooking.

3. Heat a stainless-steel skillet over medium heat for 5-8 minutes.

   While the pan is heating, season both sides of the pork chop generously with kosher salt and freshly ground black pepper. Since this is a larger cut, be liberal with seasoning, but remember kosher salt requires less due to its larger grain size.

4. Use tongs to stand the pork chop on its edges, cooking any parts that haven’t caramelized to achieve a uniform golden-brown color (known as GBD, or “golden brown and delicious”). Once all sides have developed a nice crust, lay the pork chop flat in the pan.

5. Place the skillet in the preheated oven and cook for 10-15 minutes until the internal temperature reaches about 145°F (63°C) for a perfect, slightly pink center.

6. Remove the pork chop from the skillet and place it on a cutting board. Allow it to rest for 8-10 minutes. This resting period allows the juices to redistribute throughout the meat.

7. After resting, cut the pork chop down the middle, separating it between the bones.

8. Serve on this Autumn Spark Brussels Sprouts dish and enjoy!