Donnie Wahlberg’s brother Chef Paul Wahlberg invited Us Weekly into his kitchen as a part of Wahlburgers’ partnership with CBS and Blue Bloods.
As part of the countdown to the Blue Bloods series finale on December 13, Chef Paul, 60, has created a special meal inspired by the Reagan family dinners for fans to enjoy. (Paul’s brother Donnie, 55, plays Detective Danny Reagan on the CBS show.)
Before watching this week’s all-new episode — “Entitlement” is the second to last in the series — Us has the exclusive first look at Paul’s pork chops recipe with apple cider gravy. If this isn’t the perfect meal for the holiday season, we don’t know what is.
“As kids, pork was very inexpensive. My dad used to buy a whole bone-in pork loin, and he’d bone it out,” Paul recalled in the video, noting that he uses French pork chops, so they have a nice center. “He’d roast the bones, and we’d feed it to our dogs and make stock out of them.”
Paul explained that his pork chops recipe is a twist on what his and Donnie’s parents used to make. (The brothers are two of nine children, including actor Mark Wahlberg.)
“This is a little more sophisticated than the way my family used to make it,” Paul said. “We would make pork gravy.”
Paul’s take on the gravy for his dish features apple cider, which is a staple for the season. “You got a good quality cider, there’s nothing better in that fall season,” he shared.
His elevated sauce, which includes chicken stock and mustard, has helped pass along the tradition of cooking to the next generation of Wahlbergs — much like the Reagan’s tradition to serve and protect the people of New York City.
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“What I love about pork chops is now I’m sharing it with my family. My son has fallen in love with this dish. It’s one of his favorite dishes,” Paul revealed. “That connection that I have with my family now he has it with my parents. With his grandmother and grandfather. He kind of has a better understanding where we came from and who we are.”
Not only does Paul make a mean pork chops and apple cider gravy, but he shared the recipe for his side dishes or herb roasted potatoes, green beans and carrots with arugula pesto and pistachio with Us.
Blue Bloods airs on CBS Fridays at 10 p.m. ET. Stream every episode on Paramount+.
Scroll down for the complete recipe — and how-to guide — for this week’s Blue Bloods-inspired meal:
Pork Chops and Apple Cider Gravy
Ingredients:
4 (8 oz) Frenched bone-in pork chops (if possible) from a good quality butcher shop
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup apple cider
¼ cup finely diced Spanish onion
½ teaspoon diced garlic
3 cups chicken stock
½ cup heavy cream
1 tablespoon Dijon mustard
½ tablespoon chopped fresh thyme or parsley
Salt and pepper to taste
¼ teaspoon cider vinegar
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Heat a large heavy-bottom skillet over medium-high heat.
Pat the pork chops dry and season with salt and pepper.
Add oil to the pan and sear the pork chops, two pieces at a time.
Place the seared chops on a sheet pan with a wire rack.
After searing the chops, add the onion and garlic to the pan and sauté for one minute on low heat.
Add the apple cider to the skillet, turn up the heat, bring to a boil, and reduce.
When the cider has evaporated, add the chicken stock and mustard, then reduce by half.
Add the heavy cream and fresh thyme, bring to a simmer, and let it reduce for a few minutes. Season with salt and pepper and add the cider vinegar to taste.
Place the pork chops in the oven and cook until the internal temperature reaches 140 degrees Fahrenheit.
Remove the pork chops and let them rest for four minutes on a plate.
Reserve any juice from the pork chops and add it to the sauce.
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Herb Roasted Potatoes
Ingredients:
2 lbs. Yukon Gold potatoes, cut in half
5 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 whole head garlic, cut in half crosswise
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
½ teaspoon chopped fresh rosemary
1 tablespoon melted butter
Instructions:
Preheat the oven to 400 degrees Fahrenheit.
Rinse and scrub potatoes in cold water, then drain.
Cut potatoes in half and place in a large bowl with 1 tablespoon olive oil, salt, and pepper. Toss to coat.
Spread the remaining oil in a sheet pan or roasting pan.
Place the potatoes in the pan cut side down, along with both halves of garlic, cut side down.
Roast for 25 minutes and check by piercing with a knife.
Mix the herbs and melted butter in a large bowl, add the potatoes, and toss.
Potatoes can be done ahead and reheated in the oven with some butter and olive oil.
You can also squeeze the roasted garlic out of the head/cloves, mash with a spoon, and serve with the potatoes.
Roasted Carrots and Green Beans with Pistachio, Arugula Pesto
Ingredients:
12 oz green beans, washed and ends trimmed
1½ lbs baby carrots, peeled
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon melted butter
2 shallots, thinly sliced
Pesto:
2 cups baby arugula
1 cup fresh parsley leaves
¾ cup grated Reggiano Parmesan
½ cup toasted shelled pistachios
4 cloves garlic
¾ cup extra virgin olive oil
Pinch of salt
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Instructions:
Preheat the oven to 400 degrees Fahrenheit.
Place the arugula, pistachios, garlic, salt, parsley, and half of the olive oil in a blender. Pulse on high to start the chopping process. Then turn the blender on low, add the Parmesan cheese, and slowly drizzle in the remaining olive oil.
Check for salt and transfer to a container. Refrigerate.
Place the carrots, shallots, and green beans on a large platter. Sprinkle with salt and pepper.
Mix the olive oil and melted butter, then pour over the carrots and green beans. Mix well and place on a sheet pan in a single layer.
Roast in the oven until the carrots and green beans are cooked, about 20-25 minutes.
Place the cooked carrots and green beans in a large bowl and dress with some of the pesto.
Check for seasoning and place on a platter for serving. Can be topped with toasted pistachio pieces, grated Parmesan cheese, and/or a splash of lemon juice.
