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A grilled bone-in pork chop served on a light plate, topped with fresh microgreens and plated over a rich, dark sauce.

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
Total Time 1 day
Course: Dinner, Main Course, Meat
Cuisine: American, Californian, Modern American
Calories: 701
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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

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