Dinner Recipes
Grilled Pork Chops with Jalapeño Butter
Such an easy way to jazz up a simple grilled pork chop! The simple, herbaceous compound butter makes the smoky grilled chop extra juicy and pleasantly flavorful. Balance out all that savory richness with a bright, peppery microgreen and kumquat salad — we love the beautiful pops of orange against the verdant greens. This meal is perfect for a special dinner or summer date night on the patio. Serve it with a glass of red wine and plenty of good conversation.
Print
Share:
Dinner
Grilled Pork Chops with Jalapeño Butter
Serves: 2
For the jalapeno compound butter:
1 cup unsalted butter, room temperature
1 jalapeño, roughly chopped
½ bunch cilantro, roughly chopped
1 tsp minced shallot
1 tsp minced garlic
1 tsp kosher salt
Zest of 1 lime
For the pork chop and salad:
2 bone-in pork chops
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
1 cup loosely packed microgreens
½ cup thinly sliced kumquats
1 small shallot, thinly sliced
1 small jalapeño, thinly sliced
Juice of one lime
1 Tbsp Gelson’s 100% California extra virgin olive oil
Directions
- To make the compound butter: Combine the butter, jalapeño, cilantro, shallot, garlic, salt, and lime zest in a food processor and blend on high until smooth, 5 to 7 minutes. Transfer the butter to a serving bowl and reserve at room temperature.
- To make the pork chops: Heat a grill or grill pan over medium heat. Season the pork chops on both sides with salt and pepper.
- Grill the pork chops, flipping halfway through, until they are golden brown and register 155º on an instant read thermometer, about 6 minutes per side. Transfer the pork chops to a cutting board and allow to rest for 6 minutes.
- To make the salad: Combine the microgreens, kumquats, shallot, and jalapeño in a bowl and toss with the lime juice and olive oil.
- Serve the salad with the pork chops. Top each pork chop with a dollop of the jalapeño compound butter. Leftover compound butter will keep in an airtight container in the refrigerator for up to 5 days.