Seared Pork Chops With Grilled Jalapeno Compound Butter
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
HoneyDirections:
1
Special equipment: wooden or metal skewer Preheat the oven to 350 degrees F
2
Put a large cast-iron pan over medium-high heat
3
Once heated, add the vegetable oil and heat until hot
4
Meanwhile, sprinkle the pork chops on both sides with salt and pepper
5
Add the pork chops to the hot pan and sear until golden brown, 2 to 3 minutes
6
Flip and put the whole pan in the oven to cook the pork until medium-rare, 140 degrees F, 5 to 6 minutes
7
Set the pork aside on a plate to rest 5 minutes and carry-over cook another 5 degrees
8
Top each chop with 2 slices of Grilled Jalapeno Compound Butter and serve
9
Preheat a charcoal or gas grill to medium-high heat
10
Skewer the jalapeno halves, weaving the skewer through like a needle
11
Drizzle with vegetable oil and season with salt
12
Put skin-side down on the grill over direct heat
13
Grill until charred on all sides and the skins start to bubble and char, about 1 1/2 minutes total
14
Put the jalapenos in a mason jar and allow to cool
15
When cool enough to handle, scrape off the skins and finely chop the jalapenos
16
Set aside
17
To a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until creamy
18
Add the honey, lime zest and 2 teaspoons salt, mixing until incorporated
19
Remove the bowl from the stand mixer and fold in the chopped jalapenos
20
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
21
Fold the parchment over and form the butter into a log, folding over the edges to completely cover
22
Refrigerate until firm, about 2 hours
23
Remove from the parchment and sliced as desired