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Pork chops

Pork chops

NAME.

  • 4 servings
  • 20 minutes
  • 15 minutes

Ingredients

  • 4 pork chops
  • kosher salt
  • ingredients for desired pan sauce

Apple raisin chutney

  • 2 tbsp unsalted butter
  • 1/2 cup yellow onion, diced
  • 1 apple (Honeycrisp), diced
  • 1/4 cup raisins
  • 1 tbsp minced fresh ginger
  • 1/2 cup packed light brown sugar
  • 1/2 cup cider vinegar
  • 1/8 tsp cayenne
  • Kosher salt and freshly ground black pepper

Bourbon maple

  • 1/4 cup of bourbon
  • 2 tbsp of molasses
  • 2 tbsp brown mustard
  • 1 tsp pepper
  • 2 tbsp apple cider vinegar
  • pinch nutmeg
  • 1/4 tsp corn starch

Jammy Mustard

  • 2 tbsp cherry, fig, peach or apricot preserves
  • 2 tbsp whole-grain mustard
  • 1 tsp apple cider vinegar

Lemon and olives

Directions

  1. Cook the pork chops

Dry brine pork chops overnight in refrigerator for best results.

  • Cast Iron skillet: heat a cast iron skillet over medium-high heat. Add vegetable oil, and cook, flipping every 30 seconds, until well browned and 135 internal temperature. Optionally, add 2 tbsp butter for last minute of cooking.
  • Grill: preheat grill on high heat. Cook, flippping four times for crossing grill marks, until browned and 135 internal temperature.

Apple raisin chutney

  1. Melt butter to cast iron skillet. Add onion and scrape any browned bits from pan.
  2. Add remaining ingredients, cook until syrupy, season to taste

Bourbon maple

  1. Add bourbon, molasses, mustard, pepper, and vinegar to cast iron skillet, stir together and reduce slightly, scraping up any browned bits from the pan.
  2. Add the nutmeg and cornstarch and mix until syrupy.

Jammy Mustard

  1. In a small bowl, stir together 1/4 cup water, preserves, mustard, and vinegar.
  2. Pour into small skillet over medium low heat. Simmer until thickened.

Lemon and olives