For all of my swine lovers out there, this one is for you! Pork chops were made to be cut thick, so that they can retain all that good flavor on this inside. Those thin cut ones just don’t do it for me. They tend to get tough and dry out very quickly. Now, the next thing I am going to tell you may shock you a bit……..you CAN eat pork at a medium rare/medium temperature. It will NOT make you sick. I know the majority of you all just said out loud, “oh HELL NAH, this man is crazy!” And that is ok, you are free to cook your meat any way that you like to eat it. I am just letting you know that THIS recipe is how I eat mine. If you like that tough, dry meat, you go ahead and eat that, luckily I got a great sauce for you to give it some moisture, lol.
As far as pairings for this dish are concerned….here some of my favorites; beer (of the amber variety), bourbons, and rums. An amaretto sour would also not be a bad cocktail choice to compliment AND contrast the sauce for this dish, while also enhancing the some of the slight sweetness in the pork rub. Wine is also a really great pairing for this. Some consider pork, “the other white meat” and with the creaminess of the sauce, a lightly oaked chardonnay would be a great fit. On the red side, merlot and red zinfandel come to mind. Until the next dish y’all!
- 2 8oz THICK pork chops
- Bassett’s Blends Pork Rub (coming soon for purchase) feel free to use your favorite pork chop rub
- 2 TBL olive oil
- 5oz dijon mustard
- 5oz whole grain mustard
- 4oz heavy cream
- 4oz amaretto liqueur
Directions: Pre heat your oven to 400 degrees. Generously season your pork chops. In a cast iron skillet, heat 2 tablespoons of olive oil. Once your skillet is hot, add in your pork chops and sear on the first side. Let sear for 3-4 minutes (or until you have a nice golden brown color), and then flip the chops. Once you flip the chops, put the entire pan into your oven to finish the cooking process. Cook pork to your desired temperature (time will vary based on size/thickness of chop as well as desired temperature).
For the sauce: First things first we want to burn off the alcohol from the amaretto. the easiest way to do this is to pour the 4oz of amaretto into a small skillet, and using the flame (if using a gas range) on your stove top to ignite it. The fire will go out once the alcohol has burned off, once flame goes out set to the side. If you do not have a gas range, a lighter will work just fine. In a saucepan, over medium high heat, add in both mustards as well as the heavy cream and whisk. Continue to whisk while cooking so that it does not burn and stick to the bottom of your pan. Once mixture begins to bubble, whisk in your amaretto, and let cook for about 5 minutes. Season to taste.