Pork Chop Recipe

Prepare mushrooms: wipe mushrooms clean with a damp cloth and trim stems. If larger than bite-sized, halve or quarter to create uniform pieces.

Make brine: in a small saucepan combine 1 cup white wine vinegar, 1 cup water, 2 tbsp sugar, 1 tsp kosher salt, 2 smashed garlic cloves, 1 tsp black peppercorns, 1 tsp mustard seeds, 2 thyme sprigs and 1 tsp red pepper flakes. Bring to a simmer over medium heat, stirring until sugar dissolves.

Pack and pour: place mushrooms into a jar or heatproof container. Pour hot brine over mushrooms to fully cover. Press down to remove air pockets.

Cool and chill: let jar cool to room temperature (about 30 minutes), then seal and refrigerate at least 2 hours, ideally overnight. For service, drain mushrooms from brine and reserve a few teaspoons of brine for flavor if desired.

Sweat shallot: heat 1 tsp olive oil in a small saucepan over medium heat. Add the finely minced shallot and cook, stirring, until softened and translucent, 2–3 minutes; do not brown.

Combine sauce: add 3 tbsp wild huckleberry jam, 1 tsp red wine vinegar, 1 tsp soy sauce and 1 tsp fresh lemon juice to the shallot. Stir and simmer gently for 2–3 minutes to meld flavors and thin the jam into a saucy consistency. Season with 1 tsp freshly ground black pepper. Taste and adjust acidity with another 1/2 tsp vinegar or lemon juice if needed.

Keep warm: remove from heat and keep warm until ready to glaze pork chops. The sauce should be glossy and spoonable.

Bring chops to room temperature: remove pork chops from refrigerator 20–30 minutes before cooking and pat dry with paper towels.

Season: rub both sides of each pork chop with 1/2 tsp kosher salt, a pinch of the garlic powder and smoked paprika, and a light grind of black pepper (distribute the labeled quantities evenly across chops).

Preheat pan or grill: heat a heavy skillet (cast iron) over medium-high heat until very hot, or preheat grill to medium-high. Add 2 tbsp olive oil to skillet and let shimmer.

Sear chops: place pork chops in the hot skillet (or on the grill) and sear without moving until a golden-brown crust forms, about 3–4 minutes. Flip and sear the other side 3–4 minutes. For 1-inch thick chops, finish in oven at 400°F (or on cooler side of grill) until internal temperature reaches 140°F, about 5–8 additional minutes depending on thickness. Adjust time for thicker chops; target 140°F for medium (carryover to 145°F).

Baste with butter: during the final 1–2 minutes of cooking in the skillet, add 2 tbsp unsalted butter and tilt pan, spooning melted butter over chops to baste and build flavor.

Rest: transfer chops to a cutting board, tent loosely with foil and rest 5–7 minutes to redistribute juices and finish carryover cooking.

Glaze

While chops rest, rewarm the huckleberry sauce if needed. Spoon 1 tablespoon of the sauce over each chop or brush to glaze. Reserve remaining sauce to serve on the side.

Prepare bread: brush both sides of the 1/2-inch slices of rustic bread with a mixture of 2 tbsp olive oil and 1 tbsp softened butter.

Grill bread: place bread on the hot grill or in a hot cast-iron pan. Grill until toasted and marked, about 1–2 minutes per side. Remove and sprinkle with 1 tbsp chopped fresh parsley.

Plate: place one grilled bread slice on each plate (or two for family-style). Place a rested pork chop on top or alongside the bread.

Top with pickled mushrooms: spoon a generous 2–3 tbsp of drained pickled mushrooms over each pork chop.

Garnish and finish: spoon additional wild huckleberry sauce around the chop and on the bread as desired. Scatter a small handful of microgreens or baby arugula beside the chop for freshness.

Serve: finish with an extra crack of black pepper and serve immediately while warm.