Pan-Seared Pork Chops with Bourbon-Pecan Butter

Pork chops. Pecans. Bourbon. What’s not to love? This simple dish of seared chops served with a dollop of nutty, creamy butter on top is much easier and faster than its rich, tender taste and texture suggest. 

Making your own nut butter is as simple as tossing fresh nuts into your food processor and turning it on. The key ingredient is patience. You’ll need to scrape down the sides of the processor several times before the chopped nuts begin to release enough of their oil to become smooth and creamy. Process, scrape, process, scrape, and so on until there it is: butter.

A splash of bourbon at the end adds a hint of oaky flavor that pairs well with nutty pecan.

Serves 2

Ingredients

• 2/3 cup broken pecan pieces
• 2 tsp bourbon
• sea salt
• freshly ground black pepper
• 2 8-oz bone-in, pork loin chops, about 1 inch thick
• 1 tbsp olive oil

Bone-In Loin Chops 

Bourbon and Pecan Pieces

Preparation

1. Place the pecans in a small food processor. Process until finely chopped. Scrape down the sides and process until the sides need scraping again. Continue to process and scrape until a smooth, creamy butter forms, 10-11 minutes.
2. Add the bourbon and season with salt and pepper. Process to blend in the bourbon. (The butter may stiffen a little when you add the bourbon.)

Pecans Ready to Grind

After 1st Grind

After 5 Minutes

After 10 Minutes 

Pecan Butter with Bourbon

1. Heat a heavy, preferably cast-iron, skillet over medium-high heat. Brush with 1 tablespoon of oil.
2. Season the pork chops with salt and pepper and sear until golden brown and just cooked through, 12-14 minutes total (depending on thickness), turning 2 or 3 times. Remove and let rest 5 minutes.

Chops Beginning to Sear

After 1st Turn 

Let the Chops Rest

To serve, plates the chops and smear each with bourbon-pecan butter.

Pan-Seared Pork Chops with Bourbon-Pecan Butter