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1
Special equipment: wooden or metal skewer
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Preheat the oven to 350 degrees F.
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Put a large cast-iron pan over medium-high heat.
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Once heated, add the vegetable oil and heat until hot.
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5
Meanwhile, sprinkle the pork chops on both sides with salt and pepper.
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6
Add the pork chops to the hot pan and sear until golden brown, 2 to 3 minutes.
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7
Flip and put the whole pan in the oven to cook the pork until medium-rare, 140 degrees F, 5 to 6 minutes.
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8
Set the pork aside on a plate to rest 5 minutes and carry-over cook another 5 degrees.
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9
Top each chop with 2 slices of Grilled Jalapeno Compound Butter and serve.
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10
Preheat a charcoal or gas grill to medium-high heat.
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11
Skewer the jalapeno halves, weaving the skewer through like a needle.
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12
Drizzle with vegetable oil and season with salt.
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13
Put skin-side down on the grill over direct heat.
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14
Grill until charred on all sides and the skins start to bubble and char, about 1 1/2 minutes total.
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15
Put the jalapenos in a mason jar and allow to cool.
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16
When cool enough to handle, scrape off the skins and finely chop the jalapenos.
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Set aside.
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18
To a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until creamy.
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19
Add the honey, lime zest and 2 teaspoons salt, mixing until incorporated.
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20
Remove the bowl from the stand mixer and fold in the chopped jalapenos.
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21
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.
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22
Fold the parchment over and form the butter into a log, folding over the edges to completely cover.
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23
Refrigerate until firm, about 2 hours.
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24
Remove from the parchment and sliced as desired.
