If you've never cooked Duroc pork, prepare to rethink everything you know about pork chops. Prized for its deep marbling, natural juiciness, and rich, buttery flavor, Duroc is to pork what Wagyu is to beef. Our Bone-In Duroc Pork Chops are cut thick from premium Compart Duroc pork — they retain moisture beautifully and deliver a tender, satisfying bite that's a world apart from anything you'd find at a grocery store. This brown butter and apple preparation is a perfect spring or fall dinner that's elegant enough for guests but easy enough for any night of the week.
Ingredients
- 2 Chop Box Bone-In Duroc Pork Chops (est. 12oz each)
- Kosher salt & black pepper
- 1 tbsp avocado oil
- 3 tbsp unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 1 apple (Honeycrisp or Fuji), cored and sliced thin
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Flaky sea salt, for finishing
Instructions
- Pat pork chops dry and season generously on all sides with kosher salt and black pepper. Rest at room temperature 20–30 minutes.
- Heat a cast iron skillet over high heat until smoking. Add avocado oil.
- Sear chops 3–4 minutes per side without moving, until a deep golden crust forms.
- Reduce heat to medium. Add butter, garlic, and thyme. Baste chops continuously for 2 minutes.
- Check internal temp: 140°F for a blush-pink, juicy center (safe and ideal for Duroc).
- Remove chops and rest 5 minutes. In the same pan, add apple slices and cook 2 minutes until softened. Add apple cider vinegar and honey, toss to coat.
- Plate chops over apple mixture. Finish with flaky sea salt and a drizzle of pan butter.
Chef's Tips
- Don't cook Duroc to 160°F — 145°F is the USDA safe temp and 140°F with a rest is perfect. Overcooking kills the magic.
- The bone retains heat and adds flavor — don't skip it.
- Brown butter is your friend here — let it foam and go golden before basting.
Shop the Ingredients
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