Our Chief of Butter, Drew, really flexed his culinary and photography skills with this pork chop recipe featuring Roasted Garlic, Basil, and Parsley butter.
3 Porterhouse Pork Chops
3 Garlic Cloves
2 ½ tablespoons of Roasted Garlic Basil Parsley Butter
Heat cast iron skillet over high flame. Turn up the oven full blast on broil. Take your Banner Butter out of the fridge.
Trim a good portion of the fat from each of the pork chops and cut into 3 or 4 inch strips. Add the fat to hot skillet and cook/turn until golden brown on all slides.
While the cracklings are cooking, score the pork chops and add a dash of salt and freshly cracked black pepper on both sides. Crush the garlic cloves (leave skin on) with the flat side of a knife.
Remove pork cracklings and set aside on paper towels to drain.
Pour off any additional fat from the skillet.
Add the pork chops and cook on both sides until brown (about 4 minutes for each side).
Add the crushed garlic and the pork cracklings moving them around in the pan with some tongs to cover in the cooking liquid, and then put in the skillet in the hot oven.
Cook for another 5-10 minutes until pork chops are springy (but not hard) and remove from the oven.
Slice off the 2.5 tablespoons (each tablespoon is about .5 ounces) and divide evenly for each pork chop.
Lay butter on the pork chops and let them rest for 5 minutes.
Plate the buttered chops with garlic and pork cracklings.