This pork chop is something special
This is not your average pork chop, because this is not your average pork. Our hogs are raised outside in the woods, giving them plenty of room to roam and root. As a result, they develop a deeper muscle texture, giving the pork a wonderful pink hue and flavor. Pork should not be the other white meat!
For this recipe, we are enhancing the rich flavor of the pork with fresh garlic, herbs, and a quick shallot balsamic jam for a bit of acid. Pay special attention to the searing technique, a pork chop seared in its own fat is really something special.
Cast Iron Pork Chop and Shallot Balsamic Jam
1 pork chop
2 tablespoons of butter
3 sprigs of thyme
3 cloves of garlic
2 tbsp butter
good balsamic vinegar
Preheat a dry cast iron pan over medium heat until hot. Start the pork chop fat side down, using tongs to hold the pork chop on its side. Work and rock the chop around the pan so the fat is always on heat until the fat has rendered and has turned golden brown.
Once your pan is coated with the rendered fat, turn up the heat to medium-high. Carefully place chop, making sure not to splatter fat, on one side (always drop meat away from you). Cook for 4-5 minutes, then flip and cook the other side for 3-4 minutes until you reach an internal temperature of 135-140 degrees.
Crush peeled garlic with your hand or flat side of your knife, and add to the skillet with whole thyme sprigs.
Add 1 tablespoon of butter and baste for 1-2 minutes off heat. Rest the chop outside of the pan.
Quarter the shallots long ways, removing tips and skins. Place in pan with remaining butter and season with salt and pepper.
Cook on medium heat until shallots have become tender and brown. Add in “good” balsamic and simmer for 2-3 minutes. (Try not to burn!) Pull off heat.
After the pork chop has rested, plate and top with the shallot jam and enjoy!