Pan-seared pork chop

Pan-Seared Pork Chops with Maple Chile Butter

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Jacobsen Salt Co.

  • 4 Tbsp (55g) unsalted butter, at room temperature
  • 2 Tbsp maple syrup
  • ½ tsp Pure Kosher Sea Salt, plus more to taste
  • ¼ tsp Aleppo pepper or red pepper flakes
  • 2 bone-in pork rib chops (8 to 10 ounces/225 to 280g each), about 1 ½ inches (3.75 cm) thick
  • Infused Black Garlic Salt
  • Tellicherry Pepper, freshly ground
  • 2 Tbsp neutral oil, such as canola or avocado oil
  • 6 sage sprigs
  • 2 garlic cloves, smashed

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Pure Kosher Sea Salt-image

Pure Kosher Sea Salt

$13

Infused Black Garlic Salt-image

Infused Black Garlic Salt

$13

Sourced Tellicherry Peppercorn Grinder-image

Sourced Tellicherry Peppercorn Grinder

$11


Continuously flipping these pork chips in the skillet is what gives them that deep, golden-brown crust we all love. And when you baste them with the maple compound butter off the heat, it imparts a sweet and spicy finish. An added bonus is the crispy sage leaves that become candied in the pan at the end. 


From Diana Yen's, Firepit Feast: Adventurous Recipes for Live-Fire Cooking. 

Words, Recipe and Photo by: Diana Yen


Serves 4

Process

Put the butter, maple syrup, kosher salt, and Aleppo pepper in a bowl. Mash together with a fork until well combined. 

Season the pork chops all over with Infused Black Garlic Salt and pepper and place them on a sheet pan to come to room temperature for 30 minutes to 1 hour. 

Prepare a fire for medium-high heat and set a grate over it. 

Put the oil in the cast-iron skillet, swirling to coat. Place on the grate. Add the pork chops to the skillet and cook until the bottom side is golden brown, 1 to 2 minutes. Flip and cook on the other side for 1 minute, then repeat the process, turning every minute until the pork chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 145°F (63°C), 10 to 12 minutes total. 

Remove the skillet froom the heat and add the sage and garlic. Using a spoon, add the maple chile butter to the skillet, tilting the skillet and spooning sizzling butter and drippings all over the pork chops. Transfer the chops to a serving platter to rest for 5 minutes. 

Cut the meat away from the bone, then slice against the grain into 1/2-inch thick (1.3 cm) pieces. Spoon the remaining melted butter, the garlic, and the crispy sage over the chops. Sprinkle with more Infused Black Garlic Salt and serve.