Fear not, none of that matters. Sure, Cooks Illustrated can enlighten you as to the origins of this recipe, but I know you just want to see the recipe! So let's go!
Monroe County Pork Steaks
From Cooks Illustrated Magazine
2 tbsp salt
2 tbps pepper
1 tbsp paprika
3/4 tsp cayenne pepper
1 tbsp corn starch
8 pork bone-in blade cut chops, I used whatever pork chops I had in the freezer
8 tbsp butter
1/2 cup white vinegar
1.Combine salt, pepper, paprika, and cayenne in a bowl. Transfer 2 tbsp to a separate bowl and mix in corn starch. Season pork chops with corn starch mixture.
2. Heat butter in a small saucepan over medium-low heat. Cook until butter turns dark golden brown, 4-5 minutes. Add reserved spice mixture and cook until fragrant. Carefully add vinegar, mixture will bubble up. Bring to a quick simmer then remove from heat. Let cool completely.
3. For a gas grill: turn all burners to high and heat for about 15 minutes. Place chops on grill and cook without moving them until well charred on the first side, 3-5 minutes. Flip and continue to cook 3-5 minutes longer. Transfer to a rimmed pan or baking sheet and pour sauce over chops. Tent with foil and let rest 5 minutes, flip halfway through. Serve and scoop up plenty of that spicy buttery sauce!
This is not an "eat with your eyes" moment, but I can assure you this is a delicious (and spicy!!) new way to jazz up your pork chops this summer.
Thanks so much for posting this. Saw the episode on tv this weekend and they did not give the amount of butter, but it looked like a whole stick.
ReplyDelete