Seared Pork Chops With Grilled Jalapeno Compound Butter Food

SEARED PORK CHOPS WITH GRAPE SAUCE

Steps:

• Salt the chops and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
• Add the bacon and 1 teaspoon oil to a saute pan and place over medium-high heat. Once the bacon starts to render, add the grapes. Allow the bacon to render and get crispy and the grapes to split open and release their juices. Remove half of the grapes and bacon and set aside. Add the port wine and red wine vinegar and reduce by half. Add the chicken stock and reduce by half.
• To a cast-iron pan, add 2 tablespoons olive oil and heat over medium-high heat. Add the seasoned pork chops to the pan and sear. Cook the pork for 6 to 7 minutes on the first side. Flip over and reduce the heat. Cook for another 6 to 7 minutes until cooked through. Flip and cook the pork on the remaining sides for another 2 to 3 minutes each side. Remove the pork from the pan and allow it to rest for about 5 minutes prior to serving.
• When ready to serve, add in the reserved grapes and bacon to the sauce. Taste and re-season if needed. Pour over the chops and garnish with chives.

SEARED PORK CHOPS WITH GRILLED JALAPENO COMPOUND BUTTER

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.

SEARED PORK CHOP WITH FENNEL POLLEN, APPLE CIDER SAUCE, ROASTED DELICATA SQUASH, TUSCAN KALE, PANCETTA, FENNEL AND BUTTERNUT SQUASH

Steps:

• Fill a large container with water. Add the salt, sugar, fennel seeds, garlic, fennel tops and onion. Add the pork chops and allow to sit in the brine for 2 hours.
• Preheat the oven to 400 degrees F.
• Arrange the delicata rounds and butternut chunks on separate sheet trays. Drizzle with the olive oil and sprinkle with salt. Roast until tender, 25 to 30 minutes.
• Heat the apple cider in a medium saucepan over medium heat. Cook to reduce for 20 minutes. Add 2 cups chicken stock and continue to reduce for 20 minutes.
• Preheat a large cast-iron pan with some olive oil on medium-high heat. Remove the pork from the brine and pat dry. Sprinkle with the fennel pollen and salt. Place in the pan and sear until golden brown and it reaches an internal temperature of 145 degrees F, 4 to 5 minutes per side.
• Coat a high-sided saute pan with olive oil. Add the shallot and some salt and sweat over medium-high heat until translucent, about 5 minutes. Add the apples and cook until they start to soften, 3 to 4 minutes. Add the warmed apple cider and remaining cup chicken stock and season with salt. Cook until slightly reduced, a few minutes, then add the golden raisins. Continue to reduce the sauce, adding a bit more chicken stock every so often, until the sauce is slightly thickened, 10 minutes. Finish the sauce with the butter.
• To a separate saute pan, add the pancetta and turn on the heat to medium. Slowly cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is crispy. Add the crushed red pepper flakes. Add the sliced fennel and kale and season with salt. Stir to combine, then add the apple cider vinegar. Add the roasted butternut squash and gently toss to combine. Season to taste with salt and a drizzle of olive oil.
• To plate: Plate two slices of roasted delicata squash. Top with the sauteed kale and butternut squash. Top with a pork chop, then another slice of delicata squash. Spoon the sauce over the top and garnish with the pepitas and fennel pollen. Repeat to make 3 more servings.

PAN-SEARED PORK CHOPS

Steps:

• Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
• Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
• Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
• Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
• Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
• Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.

JALAPEñO GRILLED PORK CHOPS

Steps:

• Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
• While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
• Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
• Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
• Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.