The dynamic duo behind KC’s Feed Me Creative comes through with a simple but exquisite Duroc pork chop dish.
Professional recipe developers and food photographers Emily Farris and Jeff Akin spend most of their days in the kitchen of their studio experimenting on dishes and drinks for clients of their business, Feed Me Creative. So when we asked them to put together some healthy weeknight recipes, they jumped at the opportunity to showcase a few of their favorites.
Kansas City is full of great options for quality meat. For this simple pork porterhouse recipe, we used a 14-day dry-aged Duroc pork chop from Broadway Butcher Shop in Midtown. And as far as we’re concerned, the best preparation for really good meat is a really simple one. The pork, seasoned with only salt and pepper, really shines in this dish. It’s served over a bed of Brussels sprouts and sweet apples drizzled with Café Provence balsamic vinegar reduction, a tart, ready-made concoction available from next-door French Market.
Active time: 30 minutes | Total time: 1 hour | Serves: 2
- 1 16 to 20 ounce dry-aged pork chop
- Kosher salt
- Black pepper
- 1 shallot
- 1 clove garlic, thinly sliced
- 1 granny smith apple, cored and finely diced
- 8 ounces Brussels sprouts, stemmed and thinly sliced
- Cafe Provence balsamic vinegar reduction, to taste
Let the pork chop sit at room temperature for 30 minutes before cooking.
Preheat the oven to 350ºF.
After the chop has rested at room temperature for 30 minutes, liberally salt and pepper the chop on both sides. Warm a cast iron skillet over medium-high heat, then sear the chop on both sides until they’re golden brown, about 3 minutes each side. (No oil is needed, as the pork fat will do the job.)
Add the chop, in the cast iron skillet, to oven for 5 to 10 minutes, depending on thickness, until the internal temperature reaches 140ºF.
Remove the chop to a cooling rack, then remove all but about 1 tablespoon of the accumulated pork fat from the pan.
Return the skillet to medium-high heat and add the garlic, shallot, apple, and Brussels sprouts. Season with salt and pepper to taste, and saute until the Brussels sprouts are wilted and slightly browned, about five minutes.
Divide the sprouts mixture between two plates, slice the pork off the bone and serve it over the Brussels sprouts and apples. Drizzle with the balsamic vinegar reduction before serving.