Brined, seared and finished with a sizzling pan sauce, this Pork Chop with Bacon and Pickled Peppers recipe transforms a familiar cut into something extraordinary. The overnight brine infuses the chop with flavor and tenderness, while a quick sear in rich tallow or duck fat creates a golden crust. Smoky bacon, confit garlic, and tangy pickled peppers come together in the pan to make a sauce that’s rustic yet elegant; an irresistible mix of salty, sweet, and spicy. It’s the kind of restaurant-worthy pork chop recipe that feels celebratory but approachable, equally suited to a weeknight indulgence or a dinner party centerpiece.
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Pork Chop with Bacon and Pickled Peppers
Description
Brined, seared, and finished with a sizzling pan sauce.
Ingredients
- 1 lb pork chop (rib or short loin) (Serenity Hill Farms)
- 4 oz bacon
- 5 or 6 pickled peppers (see below)
- 10 cloves confit garlic
- 1 gal water
- 1 cup kosher salt
- 1 cup dark brown sugar
- 1 bulb garlic
- ¼ cup mustard seed
- 2–3 fresh bay leaves
Instructions
- Combine water, salt, sugar, bay leaves, mustard seed, and garlic until dissolved. Place your pork chop in and refrigerate for 12 hours.
- Remove pork chop from brine, and air-dry uncovered in refrigerator for 12 hours.
- Sear the pork chop in tallow or duck fat in a frying pan until one side is browned to your liking. Flip it in the pan and transfer to a 450 degree oven for 10–15 minutes until medium (135 degrees). Remove from pan to a resting rack, rest for 5 minutes.
- In the hot pan add bacon, garlic, and pickled peppers. Add red pepper flakes and baby peppers to taste. Cook until bacon develops a good sear. Pour the contents of the pan over the pork chop on a plate.
Pickled Peppers
Ingredients
- 5 lb mini bell peppers (Coldco Farm)
- ½ gallon white distilled vinegar
- 1 ¼ cups white sugar
- ¼ cup + 2 tsp kosher salt
- ½ cup red pepper flakes
- ¼ cup mustard seed
Instructions
- Cut tops off of peppers (save for stock).
- Add all ingredients except peppers to a pot and bring to a boil.
- Pour hot liquid over peppers; cover tightly
- Let cool to room temperature, then refrigerate.
Recipe by Philip Call, Jillian’s Restaurant
Styling by Keith Recker
Photography by Dave Bryce
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Try more wonderful fall farm-to-table recipes from Chef Philip Call:
Gnocchi with Braised Oxtail and Collard Greens
Rainbow Trout with Fennel and Mushrooms
