Pan Roasted Pork Chop with Garlic Sausage, Polenta, Stone Fruit, and Pecans


Pan Roasted Pork Chop

2 - center cut, bone-in pork chops, (2-3 inches thick)

canola Oil

2 T Butter, unsalted

1 clove smashed garlic

1 sprig thyme

1 sprig rosemary

kosher salt

black pepper


Pork Brine

1000g water

40g kosher salt

20g brown sugar

2 cloves smashed garlic

1 bay leaf

2 sprigs thyme

1 sprig rosemary


Peach Pan Sauce

½ c peaches, small dice

¼ c rice wine vinegar


Whisk the water, salt, and sugar together in large bowl. Add garlic, bay leaf, thyme, and rosemary. Submerge pork chops. Leave in refrigerator covered for 2 hours.


Remove pork chops from brine. Let drain on a rack. Pat pork chops dry. Let the pork chops sit out at room temperature for 20 minutes.


Heat a saute pan on medium high heat. Season pork on both sides with salt and pepper. Add enough oil to lightly coat bottom of pan and sear pork chop on one side for 4-6 minutes. When the seared side is golden brown, flip over the pork chop and cover pan with lid. Reduce heat to medium. Cook for 3 minutes. Remove lid, add butter, thyme, rosemary, and a pinch of kosher salt. Butter baste pork chops on the bone until the pork chop is done to your liking.


Reserve 2 tablespoons of the grease left in pork pan. Mix with diced peaches and vinegar in bowl. Set aside.


Let pork chops rest for 10 minutes. Slice as desired.


Garlic Sausage


450g ground pork

225g chicken thigh, skinless and boneless

4 garlic cloves

15g coriander, toasted and ground

8g oregano, dried

30g paprika

10g kosher salt

2 cubes of ice

Hog casings


Cut chicken into a large dice. Place chicken, garlic, coriander, oregano, paprika, salt, and ice in food processor. Pulse until chicken just resembles a coarse paste.


In a large bowl combine pork with chicken mixture with 1T water. Mix until well combined. Stuff into hog casings. If you can’t find hog castings, form sausage into desired sized patties. Refrigerate overnight.


If sausage is stuffed into casings, place 2 inches of a water a medium saute pan with a lid, on medium  low heat. When water is slowly simmering add sausages. Cook covered for 5 minutes on each side. Remove sausages and place on plate and cool.


Sear sausages in hot saute pan until golden brown all over.


Let rest 5 minutes before slicing.




1/2c polenta


1T Butter

2T Parmesan cheese



Cook polenta according to box’s instructions. Season polenta with salt to taste. When finished turn off heat and add butter and cheese.


Peach Puree


4 Peaches, Ripened

1T Lemon Juice

Cinnamon Stick


Remove pits from peaches. Cut into medium dice. Places peaches and cinnamon stick in small sauce pan with 1 inch of water. Cook until peaches are just soft, add sugar to your taste. Cook 1 minute. Add lemon juice.

Remove cinnamon stick and puree peach mixture until very smooth.

Crunchy Pecans

1 cup pecans, cut into small pieces

1 cup sugar

1 cup water

1 sprig thyme

1 cup vegetable oil

Combine water, sugar, and thyme in sauce pan. Bring to boil. Add pecans and cook for 6 minutes. Drain nuts, but reserve simple syrup. Lay the pecans in one layer on a plate to cool. In a clean saucepan heat oil to 350 degrees. Fry pecans for 2-3 minutes until golden. Drain pecans with a sieve into a dry, heat safe bowl. Again lay the pecans on a dry plate in one layer to cool.

Spring Onions

Cut green tops off of spring onions. Blanch spring onions in salted boiling water for 2-4 minutes until a knife goes through easily. Shock in ice water. When completely cold, removed onions and slice in half. Pat dry on paper towels. Sear in an oiled hot pan until golden brown.

Stone Fruit

Plums, Peaches, and/or Nectarines

Wash fruit. Slice into various shapes.

Plating Notes

Prepare sausage night before. Prepare spring onions, pecans, peach pureenand polenta first. Cook pork chop, then sausage, and keep warm in a 200 degree oven or under tented foil. Plate to your liking.