I recently shared a Berkshire pork chop recipe with cinnamon apples. I just can’t get enough of these chops – it was so good, I had to do another.
Berkshire pork is the best-tasting pork I have ever had… it is the Kobe beef of pork. They’re pricey but bite-for-bite they’re worth it. Moody’s has a very limited quantity coming in late Thursday, and they’ll go fast. Reserve some if you want to try, you won’t be disappointed!
- 2 bone-in Berkshire pork chops (of course you can substitute)
- 2 T extra virgin olive oil Use the best oil, these are great chops.
- 1 T freshly chopped rosemary
- Scant ¼ C balsamic vinegar
- Salt and freshly ground pepper to taste
Allow the chops to come to room temperature, about one hour.
Dry the chops with paper towel and generously salt and pepper to taste.
Heat the oil and rosemary in a cast iron skillet over medium-high heat.
When the oil is just steaming, add the chops and sear on each side, turn the heat down, cover and cook until the internal temperature is 135°F (or no longer bright pink interior).
Deglaze the pan with the balsamic vinegar making certain to coat both sides of the chops.
Let chops rest, covered in foil, for at least 5 minutes; they will continue to cook and reach an internal temp of 145°F, perfect for medium-rare chops.