Seared Pork Chops with Grilled Jalapeno Compound Butter

Total Time:
2 hr 45 min
25 min
2 hr 10 min
10 min

4 servings

  • 1 tablespoon vegetable oil
  • Four 1-inch-thick bone-in pork chops
  • Kosher salt and freshly ground black pepper
  • Grilled Jalapeno Compound Butter, recipe follows
  • Grilled Jalapeno Compound Butter:
  • 1 jalapeno, sliced in half lengthwise, stemmed and seeded
  • Vegetable oil, for drizzling
  • Kosher salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 2 tablespoons honey
  • 1 teaspoon lime zest
  • Special equipment: wooden or metal skewer

  • Preheat the oven to 350 degrees F.

  • Put a large cast-iron pan over medium-high heat. Once heated, add the vegetable oil and heat until hot.

  • Meanwhile, sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the hot pan and sear until golden brown, 2 to 3 minutes. Flip and put the whole pan in the oven to cook the pork until medium-rare, 140 degrees F, 5 to 6 minutes.

  • Set the pork aside on a plate to rest 5 minutes and carry-over cook another 5 degrees. Top each chop with 2 slices of Grilled Jalapeno Compound Butter and serve.

Grilled Jalapeno Compound Butter:
  • Preheat a charcoal or gas grill to medium-high heat.

  • Skewer the jalapeno halves, weaving the skewer through like a needle. Drizzle with vegetable oil and season with salt. Put skin-side down on the grill over direct heat. Grill until charred on all sides and the skins start to bubble and char, about 1 1/2 minutes total. Put the jalapenos in a mason jar and allow to cool. When cool enough to handle, scrape off the skins and finely chop the jalapenos. Set aside.

  • To a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until creamy. Add the honey, lime zest and 2 teaspoons salt, mixing until incorporated. Remove the bowl from the stand mixer and fold in the chopped jalapenos.

  • Lay out a piece of parchment paper the size of a baking sheet and add the compound butter to the short side of the paper. Fold the parchment over and form the butter into a log, folding over the edges to completely cover. Refrigerate until firm, about 2 hours. Remove from the parchment and sliced as desired. Yield: 11 ounces

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