Bring the flavors of Jamaica to your grill with our Jerk Compound Butter to finish off elegant frenched grilled pork chops.
INGREDIENTS:
bone-in pork chops
4 Chairman’s Reserve® Pork chops
(6 ounces each), frenched
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 ½ teaspoons canola oil
jerk compound butter
2 sticks unsalted butter
½ tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon dried thyme
1 teaspoon paprika
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon cinnamon
DIRECTIONS:
bone-in pork chops
- Pat pork chops dry and season with salt and pepper. Heat oven to 350°F.
- Add the canola oil to a medium-sized sauté pan over medium-high heat.
- When oil is sufficiently hot, add the pork chops, it should sizzle immediately. Cook the chops for approximately 3 minutes until a golden brown is achieved. Flip the pork chops over and cook an additional 3 minutes.
- Remove the chops from the pan and finish cooking in the oven. Internal temperature of the pork chop should reach 165°F. Let cooked chops rest for 10 minutes.
jerk compound butter
- Cube the butter and allow to come to room temperature. Stir herbs and spices into butter until butter is light and easy to stir.
- Scrape the compound butter onto parchment paper, form into a log and then refrigerate. This recipe provides plenty of seasoned butter for several summer grilling events.
- At time of serving place a pat of butter on the hot pork chop.
