Ingredients:
- 2 Tablespoons Cacao Nibs
- 1/2 Tablespoon smoked paprika
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 2 pork chops (we prefer pastured and bone-in when available)
- 1-2 Tablespoons of fat of your choosing to fry the pork chops – I used ghee, but butter, bacon fat, or coconut oil would also be delicious
Method:
- Preheat your oven to 400 degrees.
- Using a mortar and pestle or a spice grinder, crush the nibs to the size of tiny pebbles. Careful if you use a spice grinder – only 1 or 2 pulses!
- Combine with the paprika, sea salt, and cayenne. Rub the pork chops with half of the mixture, saving the other half for the second side of the chops when they are in the pan.
- Let the chops sit for about 15 minutes to come to room temperature. In the meantime, prepare a salad or check your email.
- When you are ready to fry the chops, melt the fat in a oven-proof skillet. Let it get nice and hot and then place the pork chops seasoned side down in the pan.
- Fry for 2 minutes. While they are frying, coat the bare side of the chops with the remaining cacao nibs mixture. After 2 minutes, the chops should lift easily from the pan with some tongs. If they are sticking, give them 30 seconds to a minute more. Flip and fry the second side for 2 minutes.
- Transfer the pan to the preheated oven for 5 minutes.
- Remove the chops from the oven and place them on a warm platter or plate to rest. Do not leave them in the pan as they will continue to cook and be way to tough and dry!
Source: https://thisissogood.wordpress.com/2013/01/11/smokey-cacao-nibs-encrusted-pork-chops/
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