Seared Pork Chops with Grilled Jalapeno Compound Butter
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 844
- Total Fat
- 71
- Saturated Fat
- 36
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 42
- Cholesterol
- 259
- Sodium
- 647
- Total: 2 hr 35 min (includes cooling and chilling time)
- Active: 25 min
Ingredients
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
Directions
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.