I originally bought these pork chops to go alongside some potato and parsnip latkes. I didn’t really have a plan for them beyond that. I had made some cider brined porkchops with prosciutto-walnut butter a few months ago though, and I figured I would wing something similar based on what I had in the kitchen. They were great- but how could they not be? Its pork! And butter! Containing pork! But anyway they are really juicy and the butter melts all over the top and seeps into the meat and its just delicious.

Unfortunately my camera battery is dead, so I couldn’t get a picture.

Bacon-pecan Butter:

  • 1 slice bacon
  • 2 T butter
  • 2 T pecans, finely chopped
  • 1 tsp orange zest
  • dash nutmeg
  • cracked pepper

1. Cook bacon until crisp. (Reserve drippings)
2. Crumble bacon. Combine all ingredients and blend well. Form into a log, and cut into six servings.

Pork Chops:

  • 1 Blood Orange, juiced
  • about 1 cup water
  • a few Tbs kosher salt
  • cracked pepper
  • 2 boneless pork chops

1. Combine juice, water, and salt. Add pork and let marinate for as long as you have (tonight I did about 20 minutes, but in the past I’ve done up to 2 hours).
2. Remove pork from brine and pat dry. Crack some pepper over the top.
3. Heat reserved bacon drippings (from above) in a medium skillet, over medium-high heat. Add pork. Cook about 7 minutes on each side, until cooked throughout.
4. Serve topped with a pat of bacon-pecan butter.