Pork Chop with Gooseberry Sauce

A deeply savory pork chop-brined, pan-roasted, and served over a brandy-gooseberry reduction that hits tart, sweet, and rich all at once. Finished with watercress for a fresh peppery bite.

Why You'll Love Pork Chop with Gooseberry Sauce

It's refined but simple: a perfectly juicy chop with a jammy, pan-built sauce that takes under 10 minutes. The gooseberries do the heavy lifting-bright, acidic, and naturally thickening. You'll want to put this sauce on everything.

Tips and Tricks

• Letting the chop come to room temp helps it cook evenly and sear beautifully.
• Smashing the gooseberries unlocks their natural pectin-no need for thickeners.

Variations

• Swap gooseberries for red currants or tart cherries.
• Add a splash of chicken stock to the sauce for a looser consistency.

Substitutions

• No brandy? Use white wine or apple cider vinegar with a touch of honey.
• Out of gooseberries? Try green grapes or cranberries (adjust sugar).

Best served with

• Crispy roasted potatoes, creamy polenta, or a fresh baguette to mop up that sauce.
• Pair with a chilled Grüner Veltliner or dry Riesling.

How to Store Leftovers

• Store pork and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in a pan or low oven.

Common Questions

Pork Chop with Gooseberry Sauce

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A deeply savory pork chop. Brined, pan-roasted, and served over a brandy-gooseberry reduction that hits tart, sweet, and rich all at once. Finished with watercress for a fresh peppery bite.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Marinate 13 hours hrs 30 minutes mins

Total Time 14 hours hrs 15 minutes mins

Servings: 1

Course: Dinner, Main Course, Meat

Cuisine: American, Californian, Modern American

Calories: 701

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 8 oz Pork Chop
• 1 tablespoon Dried Thyme
• 3-5 leaves Sage
• 1 sprig Rosemary
• 1 tablespoon Black Peppercorns
• 1 tablespoon Kosher Salt
• ½ tablespoon Sugar
• 1 handful Gooseberries
• 2 tablespoon Brandy
• 1½ tablespoon Brown Sugar
• 2 tablespoon Butter
• 1 handful Watercress

Equipment

• Chefs knife
• Fine Mesh Strainer
• Cast iron skillet

Method

 

Brined Pork Chop

1. In a jar, mix Dried Thyme, Black Peppercorns, Kosher Salt, and Sugar with water until dissolved.
2. Place Pork Chop in a glass bowl or container and pour brine over top. Cover and refrigerate for 1-24 hours.
3. Remove from fridge and let the pork come to room temperature for 1 hour.

Pan Roast & Sauce

1. Heat a pan over medium. Render the fat cap, then sear Pork Chop until browned on both sides.
2. Transfer to a 375°F oven until internal temperature reaches 135°F. Remove and rest for 5-10 minutes.
3. In the same pan, deglaze with Brandy, cooking for 1 minute.
4. Add Gooseberries and 1 tablespoon Butter, cook for 2 minutes. Add 1 tablespoon Brown Sugar and smash gooseberries with a fork as they soften.
5. Once broken down, strain through a sieve into a small saucepan. Season with salt and pepper to taste.

Nutrition

Calories: 701kcalCarbohydrates: 57gProtein: 58gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 171mgSodium: 7324mgPotassium: 1158mgFiber: 4gSugar: 36gVitamin A: 217IUVitamin C: 2mgCalcium: 220mgIron: 8mg

Notes

Storage: the gooseberry sauce keeps in an airtight container in the fridge for 3-4 days and warms back up fine on the stove. The pork chop is best fresh off the pan, reheat leftovers gently in a low oven so it doesn't overcook.

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