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Recipe:Dry Brined Berkshire Pork Chops

with Kale-Blood Orange Salad
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Thick, juicy dry-brined Berkshire chops, lightly seasoned and paired with a zesty salad of baby kale and blood oranges. Perfection on a plate. Serves 2 - .

Ingredients

Serving Size
  • BONE-IN BERKSHIRE PORK THICK RIBEYE CHOP, thawed

    1.25 Lbs
    Qty 3.50 lbs
    $10.73
  • Coarse Sea Salt

    1 bottle
    Qty 1 Tbsp.
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty 1Tbsp.
    $5.78
  • Bad to the Bone Pork Seasoning

    1 bottle
    Qty ½ Tbsp.
    $4.98
  • Olive Oil

    Qty 1 tsp.
  • Baby Kale

    Qty 3 oz.
  • Blood Oranges, peeled

    Qty 2
  • Hazelnuts, toasted and chopped

    Qty ½ Cup
  • Dijon Mustard

    Qty 1 tsp.
  • Extra Virgin Olive Oil

    Qty 2 Tbsp.
  • Red Wine Vinegar

    Qty 2 Tbsp.

Cooking
Instructions

  1. Season pork chops with salt, pepper and seasoning. Cover with plastic wrap and refrigerate overnight.
  2. Pre-heat oven to 400°F. Rinse off dry brine. Pat dry and bring to room temperature.
  3. Heat a large skillet over medium-high heat with 1 tsp. oil. Sear pork chops on both sides until golden brown. Transfer to a sheet pan and roast for 10-12 minutes. Internal temperature should read a minimum of 145°F for medium rare. Let meat rest for 5 minutes before serving.*
  4. Prepare the salad. Trim off ends and rind of oranges; cut off the segments. Place kale in a salad bowl; add orange segments and hazelnuts. Cover and set aside.
  5. In a small bowl, whisk together the vinegar and mustard. Whisk in the olive oil and season with salt and pepper. Set aside until ready to serve.
  6. Pour dressing over salad and toss. Serve pork chops with salad on the side.
    *USDA recommends cooking pork to a minimum internal temperature of 145°F.

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