Source in .scx format of PORK CHOPS - Seared Pork Chops with Grilled Jalapeno Compound Butter
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<RecipeTitle>PORK CHOPS - Seared Pork Chops with Grilled Jalapeno Compound Butter</RecipeTitle>
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<NbPersons>4</NbPersons>
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<IngredientText>Seared Pork Chops with Grilled Jalapeno Compound Butter
Recipe courtesy of Damaris Phillips
[Serve with Grilled Strawberry BBQ Sauce Baked Beans and Cast-Iron Skillet Cornbread]
Ingredients</IngredientText>
<Ingredient id="696" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="13.625" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity>
<IngredientItem>vegetable oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="947" quantity="4.0" unit="(1 inch-thick)" comment="bone-in" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="(1 inch-thick)">Four 1-inch-thick</IngredientQuantity>
<IngredientItem>bone-in pork chops</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<IngredientItem>Kosher salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1973" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>freshly ground black pepper</IngredientItem>
<IngredientComment></IngredientComment>
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<IngredientText>Grilled Jalapeno Compound Butter, recipe follows
Grilled Jalapeno Compound Butter:</IngredientText>
<Ingredient id="1129" quantity="1.0" unit="" comment="" defaultState="true" weightGram="14.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="">1</IngredientQuantity>
<IngredientItem>jalapeno</IngredientItem>
<IngredientComment>sliced in half lengthwise, stemmed and seeded</IngredientComment>
</Ingredient>
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<IngredientItem>Vegetable oil</IngredientItem>
<IngredientComment>for drizzling</IngredientComment>
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<IngredientItem>Kosher salt</IngredientItem>
<IngredientComment></IngredientComment>
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<Ingredient id="1759" quantity="2.0" unit="sticks" comment="unsalted" defaultState="true" weightGram="112.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="sticks">2 sticks (8 ounces)</IngredientQuantity>
<IngredientItem>unsalted butter</IngredientItem>
<IngredientComment>at room temperature</IngredientComment>
</Ingredient>
<Ingredient id="879" quantity="2.0" unit="tablespoons" comment="" defaultState="true" weightGram="21.1875" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>honey</IngredientItem>
<IngredientComment></IngredientComment>
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<Ingredient id="1178" quantity="1.0" unit="teaspoon" comment="zest" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="teaspoon">1 teaspoon</IngredientQuantity>
<IngredientItem>lime zest</IngredientItem>
<IngredientComment></IngredientComment>
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<RecipeText>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. Yield: 11 ounces
Recipe courtesy of Damaris Phillips
Read more at: http://www.foodnetwork.com/recipes/damaris-phillips/seared-pork-chops-with-grilled-jalapeno-compound-butter.html?oc=linkback
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