Golden Pan-Seared Pork Chop with Creamy Gruyere Leek and Butter Beans
Golden Pan-Seared Pork Chop with Creamy Gruyere Leek and Butter Beans
Ingredients
For the Pork Chops
- 4 bone-in pork chops, thick-cut, fat cap scored
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For the Creamy Gruyere Leek and Butter Beans
- 3 leeks, white and light green parts only, trimmed and sliced into 1/2-inch thick rounds
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup vintage cider, such as H. Weston & Sons
- 1/2 cup chicken or vegetable stock
- 4 sprigs fresh thyme, tied with kitchen twine
- 15 ounces canned butter beans, drained and rinsed
- 2 tablespoons crème fraîche, or sour cream
- 1/2 cup Gruyere cheese, grated
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For Serving
- 1 lemon, cut into wedges
Instructions
- 1
Preheat oven to 375°F (190°C). Prepare the leeks by trimming and slicing the white and light green parts into 1/2-inch thick rounds. Rinse thoroughly to remove any dirt. Mince the garlic.
⏱️ 5 min•🌡️ 375
- 2
In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced leeks, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and sauté for 8-10 minutes, or until softened and lightly golden.
⏱️ 10 min
- 3
Add the minced garlic to the leeks and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Pour in the vintage cider to deglaze the pan, scraping up any browned bits from the bottom. Add the chicken or vegetable stock and the bundle of fresh thyme. Bring to a simmer.
⏱️ 3 min
- 5
Stir in the drained and rinsed butter beans, crème fraîche, and grated Gruyere cheese. Mix until the cheese is melted and the sauce is creamy. Remove the thyme bundle. Taste and adjust seasoning if needed.
⏱️ 3 min
- 6
Transfer the leek and butter bean mixture to the preheated oven and bake for 10-15 minutes, or until bubbly and lightly golden on top. Alternatively, if your skillet is broiler-safe, you can broil for 2-3 minutes until golden and bubbly (watch carefully to prevent burning).
⏱️ 15 min•🌡️ 375
- 7
While the leek and bean mixture is baking, prepare the pork chops. Pat the pork chops dry with paper towels and season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Ensure the fat cap is scored.
⏱️ 3 min
- 8
Heat 2 tablespoons of olive oil in a separate heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Place the pork chops fat-side down in the hot skillet to render the fat. Cook for 3-5 minutes, or until the fat is golden brown and crispy.
⏱️ 5 min
- 9
Flip the pork chops to their flat sides and sear for 4-6 minutes per side, or until a deep golden-brown crust forms. Reduce heat to medium. Add 2 tablespoons of butter to the pan. Tilt the pan and continuously baste the pork chops with the melted butter and pan drippings for 2-3 minutes, ensuring they are evenly cooked and flavorful. Cook until the internal temperature reaches 145°F (63°C) for medium-rare.
⏱️ 10 min
- 10
Remove the pork chops from the skillet and place them on a cutting board or plate. Tent loosely with aluminum foil and let rest for 10 minutes. Pour any pan drippings over the resting pork chops.
⏱️ 10 min
- 11
To serve, spoon a generous portion of the creamy Gruyere leek and butter bean mixture onto each plate. Place a golden pan-seared pork chop on top. Garnish with a fresh lemon wedge for squeezing over the chop.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Pan-Seared Pork Chop with Creamy Gruyere Leek and Butter Beans
Ingredients
For the Pork Chops
- 4 bone-in pork chops, thick-cut, fat cap scored
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For the Creamy Gruyere Leek and Butter Beans
- 3 leeks, white and light green parts only, trimmed and sliced into 1/2-inch thick rounds
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup vintage cider, such as H. Weston & Sons
- 1/2 cup chicken or vegetable stock
- 4 sprigs fresh thyme, tied with kitchen twine
- 15 ounces canned butter beans, drained and rinsed
- 2 tablespoons crème fraîche, or sour cream
- 1/2 cup Gruyere cheese, grated
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For Serving
- 1 lemon, cut into wedges
Instructions
- 1
Preheat oven to 375°F (190°C). Prepare the leeks by trimming and slicing the white and light green parts into 1/2-inch thick rounds. Rinse thoroughly to remove any dirt. Mince the garlic.
⏱️ 5 min•🌡️ 375 - 2
In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced leeks, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and sauté for 8-10 minutes, or until softened and lightly golden.
⏱️ 10 min - 3
Add the minced garlic to the leeks and cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Pour in the vintage cider to deglaze the pan, scraping up any browned bits from the bottom. Add the chicken or vegetable stock and the bundle of fresh thyme. Bring to a simmer.
⏱️ 3 min - 5
Stir in the drained and rinsed butter beans, crème fraîche, and grated Gruyere cheese. Mix until the cheese is melted and the sauce is creamy. Remove the thyme bundle. Taste and adjust seasoning if needed.
⏱️ 3 min - 6
Transfer the leek and butter bean mixture to the preheated oven and bake for 10-15 minutes, or until bubbly and lightly golden on top. Alternatively, if your skillet is broiler-safe, you can broil for 2-3 minutes until golden and bubbly (watch carefully to prevent burning).
⏱️ 15 min•🌡️ 375 - 7
While the leek and bean mixture is baking, prepare the pork chops. Pat the pork chops dry with paper towels and season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Ensure the fat cap is scored.
⏱️ 3 min - 8
Heat 2 tablespoons of olive oil in a separate heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Place the pork chops fat-side down in the hot skillet to render the fat. Cook for 3-5 minutes, or until the fat is golden brown and crispy.
⏱️ 5 min - 9
Flip the pork chops to their flat sides and sear for 4-6 minutes per side, or until a deep golden-brown crust forms. Reduce heat to medium. Add 2 tablespoons of butter to the pan. Tilt the pan and continuously baste the pork chops with the melted butter and pan drippings for 2-3 minutes, ensuring they are evenly cooked and flavorful. Cook until the internal temperature reaches 145°F (63°C) for medium-rare.
⏱️ 10 min - 10
Remove the pork chops from the skillet and place them on a cutting board or plate. Tent loosely with aluminum foil and let rest for 10 minutes. Pour any pan drippings over the resting pork chops.
⏱️ 10 min - 11
To serve, spoon a generous portion of the creamy Gruyere leek and butter bean mixture onto each plate. Place a golden pan-seared pork chop on top. Garnish with a fresh lemon wedge for squeezing over the chop.
⏱️ 2 min