Ingredients
- 4 ea ButcherBox Pork Chops
- 2 Tbsp ghee
- 2 Tbsp butter
- 1 ea shallot sliced
- 2 sprigs fresh rosemary
Brining Liquid
- 4 Tbsp kosher salt
- 4 Tbsp honey
- 4 Tbsp cider vinegar
- 1 Tbsp whole black peppercorns
- 4 sprigs fresh rosemary
- 2 c water
- 2 c ice
Cider Mustard Vinaigrette
- 2 Tbsp country Dijon mustard
- 3 Tbsp agave nectar
- ¼ c cider vinegar
- 4 Tbsp apple cider
- 1 tsp kosher salt
- ground black pepper
- ½ c olive oil
Salad
- 1 ea apple thinly sliced
- 2 c arugula
- 3 ea celery stalks chopped
- 1 c pecans
- 1 c crumbled blue cheese
- 1 small red onion thinly sliced
Instructions
Brining Liquid
- Mix salt, honey, cider vinegar, rosemary, peppercorns and water in a small saucepan. Bring to a low simmer, and stir to dissolve honey.
- Add ice, and stir to cool. Place pork chops in storage container and cover with brine. Seal container. Refrigerate for 8 hours.
Pork Chops
- Preheat oven to 375°F. Preheat cast-iron skillet over high heat.
- Remove chops from brine, pat dry, and season with pepper.
- Add ghee to skillet. Once melted ghee is hot, add pork chops and sear for 2 minutes per side. Add butter, shallots and rosemary, then baste for 1 minute.
- Place skillet with chops in oven for 8-10 minutes, or until meat thermometer inserted into thickest part reads 145°F.
Cider Mustard Vinaigrette
- Whisk all ingredients together excluding olive oil in a medium bowl. Add olive oil slowly, whisking constantly to emulsify.
- Mix all salad ingredients and dress with vinaigrette. Serve with pork chops and extra vinaigrette for dipping sauce. Enjoy!
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