Cold Seared Pork Chops with Italian Artichokes

If you have ever cooked a pork chop and been disappointed by a tough or dry chop, this cooking method will be a game-changer for consistently moist, tender chops.

The 2024 Chardonnay will highlight the apricot jam’s sweetness while balancing the pork’s flavors with acidity and juicy fruitiness. For a pomegranate glaze, the Clark Ferrea Pinot Noir, Russian River Valley is ideal, as its soft tannins and bright berry notes accentuate both the meat and the fruit jam’s tang.

Want more from this recipe? Sign up for the Cooking with Clark Ferrea recipe series next-day dishes, plus seasonal recipes, wine pairings, printable bundles, and subscriber-only extras.

Recipe Information

  • Prep Time: 35 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 95 Minutes
  • Total Servings: 4

Ingredients

Cold Seared Pork Chops

  • 4 1.5"-2" pork chops

Sweet and Savory Glaze

  • 1 tsp butter
  • 2 tbsp preferred jam
  • Dry sage, fennel, or rosemary

Italian Stuffed Artichokes

  • 3-4 medium artichokes
  • 2 cups breadcrumbs or panko
  • ½ cup grated parmesan
  • 1 large olive clove (minced)
  • ½ cup Zinc House Farm Olive Oil
  • White balsamic vinegar (to taste)
  • Zest of 1 lemon
  • ½ bunch fresh parsley (finely minced)

Directions

Cold Seared Pork Chops

  1. To cook the chops, start with a cold pan. Rather than being added to a preheated skillet, cold searing a pork chop is a cooking technique where the chop is placed in a cold, dry pan and then gradually heated.

  2. Start with thick pork chops, preferably 1.5 to 2 inches thick, that are well-seasoned and patted dry. Nonstick or cast iron works best.

  3. Place the chops in a cold skillet; then heat is applied, first at high to drive off moisture, and then reduced to medium for even cooking.

  4. Flip the chop every 2 minutes to ensure it cooks uniformly on both sides, until the exterior browns and the interior reaches the target temperature, typically 135-140°F.

  5. A brief resting period allows residual heat to finish cooking, resulting in juicy, tender meat and ending at a safe 145°F.

  6. Serve with Sweet and Savory Glaze or the Sticky Balsamic Pearls sold in the Zinc House Farm Store.

Sweet and Savory Glaze

  1. Using the same pan while still hot, deglaze the pan with one teaspoon of butter (better quality butter has less water and better flavor).

  2. Drop two tablespoons of preferred jam in the pan, and return to low heat.

  3. Add dry sage, fennel, or rosemary for a touch of savory to the sweetness of the jam. Stir until well blended.

  4. Serve over chops immediately.

Italian Stuffed Artichokes

  1. Use a serrated knife to trim leaves, or clip with kitchen shears. Cut about 1” off the tips.

  2. Cut the stem flush with the bottom of artichoke so it sits flat.

  3. Scrape out every bit of the fuzzy choke; it’s bitter.

  4. Rub lemon juice on the cut edges to prevent browning.

  5. Mix all the other ingredients together in a bowl. Then stuff each artichoke leaf with stuffing.

  6. Place the stuffed artichokes in a Dutch oven or baking dish. Pour water into the bottom just until it reaches the base of the leaves, then cover and bake at 375°F for 45-50 minutes, or until the breadcrumbs are golden and the artichokes are tender.

  7. Tip: Remove the lid and slide a knife into an artichoke to check for tenderness.

Shop the Recipe