As the stock and jelly bubble down in the skillet, the sauce turns syrupy and amber: Maison Perrotte’s quince jelly, with the delicate, floral fragrance of ripe quince, gives pork chops a glossy, autumnal finish.
Serves 4 · 25 min
- Season 4 bone-in pork chops, about 1 inch (2.5 cm) thick, with salt and pepper.
- Brown them in 1 tbsp oil in a large skillet over medium-high heat, 4 to 5 minutes per side, until they reach 145°F (63°C) inside, then set aside to rest.
- Pour off the fat, add 1/2 cup (120 ml) chicken stock and 3 tbsp of the quince jelly, and simmer, scraping the pan, until syrupy, about 3 minutes.
- Stir in 1 tbsp butter and a few thyme leaves, then spoon the sauce over the chops.
The star of this recipe: Quince Jelly, by Maison Perrotte.
