Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, January 21, 2015

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

  • 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


  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

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