Open Range by Jay Bentley

Author:Jay Bentley [Bentley, Jay and Dillon, Patrick]
Language: eng
Format: epub
ISBN: 9780762447060
Publisher: Running Press

GARNISH

2 FRESH LIMES, CUT INTO QUARTERS

COMBINE THE OLIVE OIL, GARLIC, SALT pepper, lime juice, and ¼ cup of water in a bowl and whisk thoroughly. Place the chops and the pepper marinade in a resealable plastic bag for at least 4 hours in the refrigerator. Drain the chops, reserving the marinade, and pat dry.

For the chipotle sauce, heat the olive oil in a saucepan over medium heat and sauté the onions until translucent, about 5 minutes. Add the reserved marinade and ½ cup of water, bring to a boil, then add the honey, mustard, chipotles, cumin, paprika, garlic, and allspice. Reduce the heat to medium and simmer for 10 minutes or until the sauce has reduced by half and begins to thicken.

Preheat a cast-iron skillet on high heat, until a drop of water sizzles vigorously on its surface. Place the marinated pork chops, presentation-side down on the hot surface to sear and brown. This usually takes around 5 to 7 minutes. Be sure that this side has a good, dark, slightly crusty appearance before turning. Flip the chops and reduce the heat to medium and sear for 2 to 3 minutes. Spoon some of the chipotle sauce over each chop. (If the sauce has gotten too thick, add a little water to thin.) Place a large lid over the chops to finish the cooking (or if you don’t have one, make a dome out of foil): this will create a steaming effect that should help to retain moisture while you finish the cooking, usually around another 10 minutes. At this point, the meat should be medium or slightly pink in the middle and 140 to 145°F: a perfectly cooked juicy chop ready to serve. While the chops are finishing, slowly reheat the additional sauce so that it will be hot when the meat is done.

Serve the chops on a warm plate topped with the sauce, and garnished with the lime.

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