"Mom Chops" | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm-7pm

"Mom Chops"


Erik Lowe, Spaghetti Bros.

This recipe was demonstrated for CUESA’s Market to Table program on January 30, 2016. Serve with Beans and Greens.

Serves 4-6


Apple Cider Brine
½ gallon apple cider
½ gallon water
1¼ cups salt
¼ bunch fresh thyme
½ yellow onion, julienned

1 whole Rancho Llano Seco bone-in pork loin (about 2½ to 5 pounds)

½ yellow onion, minced
1 teaspoon minced garlic
1 teaspoon Hungarian paprika
2 tablespoons plus 1 teaspoon unsalted butter, divided
2 tablespoons all-purpose flour
2 cups chicken stock or pork stock
1 sprig thyme
Salt to taste
½ cup sliced, roasted button or other mushrooms (optional)

Salt and pepper
Olive oil, for drizzling
Flour for dusting (optional)


To prepare the pork: Mix all the brine ingredients together with a whisk until all the salt is dissolved. Pour the brine over the pork into a container that allows the pork to be totally submerged. Refrigerate for 24 hours. After 24 hours, remove the pork from the brine. Remove the rib bones and slice the pork into 4-ounce chops. Pound the chops out with a cleaver until they are about ½ inch thick. If you put the pork between layers of plastic wrap before pounding, the mess will be minimized.

To make the gravy: Sauté the onion and garlic in 2 tablespoons of butter, with the paprika, until soft. Add the flour and incorporate, then add the stock. Bring the mixture to a simmer for a few minutes, then whisk in the remaining teaspoon of butter. Add the sprig of thyme and set aside for a few minutes. Season to taste with salt. If you like mushroom gravy, add the mushrooms right at the end of cooking.

To cook the chops: Season the chops lightly with salt and pepper and drizzle with olive oil. Grill over medium-high heat until cooked through, about 2-3 minutes. Alternatively, you could bread the chops with flour and sauté in olive oil.

To finish: Strain the gravy if you like it silky, or leave as-is for a more rustic gravy (but remove the thyme sprig, if you’re not straining it). Bring to a simmer and pour over the chops.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »