SEARED PORK CHOPS WITH GRILLED JALAPENO COMPOUND BUTTER

Seared Pork Chops with Grilled Jalapeno Compound Butter image

Provided by Damaris Phillips

Time 2h35m

Yield 4 servings

Number Of Ingredients 10

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
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

Steps:

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.
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.