Memphis Dry Rub - A Festive Pork Chop with Silky Carrot-Ginger Puree
Happy New Year! A few days late but better late than never right? Hope you all safely rung in the New Year well, in positive spirits and surrounded by near and dear. The last few weeks of 2020 were a whirlwind but with 2021 we all feel renewed hope and excited for things to come.
But let me not keep you from this amazing dish whipped up for our Pre-Christmas dinner. Fun, festive and incredibly delicious - 1-1/2 inch thick Berkshire pork chops liberally coated with our Memphis dry rub was an absolute HIT!! Also a bonus recipe included for a silky smooth, sweet and savory carrot puree.
Memphis Dry Rubbed Pork Chops
Serves: 2-3 people
Prep Time: 20 mins (includes carrot puree)
Cook Time: 45 mins
2 Bone-In Pork Chops (preferably Korubuta 1-1/2 inch thick is ideal)
2 tablespoons mustard, bold or Dijon (smooth not grainy)
4-5 tablespoons One Good Knife Memphis Dry Rub (depends on thickness of pork chops)
2 teaspoons salt
1 tablespoon cooking oil
1 tablespoon butter
Set pork chops on counter to come to room temperature (at least an hour prior to cooking)
Preheat a heavy based skillet or preferably cast iron skillet to medium.
Coat the pork chops evenly with the mustard.
Mix the salt and One Good Knife Memphis Dry Rub together then generously coat the pork chops.
Add the oil to the skillet. Once heated add sear pork chops on each side for about 4 mins.
Here comes the work! Add in the butter and gently but constantly keep basting the pork chops. (Basting is whereby you keep spooning the hot fat over the top of the protein. This helps with even browning, adding flavor and overall cooking while reducing the chances of the chop drying out or burning) You may have to constantly tilt the pan to its side to collect the fat to spoon back over and turn the chop over every 5 mins.
Cook to desired temperature approximately 25mins for the entire process or when it reaches 145F internal temperature.
Allow to rest for 10 mins then serve
1/2 pound carrots, peeled and chopped into 2" rounds
1/2 inch ginger knob, peeled and finely grated
1/2 cup chicken stock or water
3 tablespoons butter (brown butter adds more depth in flavor. Find recipe below*)
1/2 teaspoon salt + another 1/2 teaspoon salt
1/2 teaspoon turmeric powder
1 teaspoon honey
In a pot with a lid place the carrots, ginger, stock, butter and 1/2 teaspoon salt.
Cook covered on medium-low heat for about 15- 20mins till tender and soft.
Blend the mixture till smooth. Make sure your blender can handle hot liquids before attempting to do so (can lead to serious injury)
Once the carrot puree is smooth adjust salt (add other 1/2 teaspoon if desired), add in honey and turmeric.
* To make brown butter place stick of butter in a stainless steel pot. On a medium low heat let butter melt then simmer. Stir often. The milk solids will eventually separate. Eventually, the solids will start browning on the bottom of the pan. The aroma will turn nutty and butterscotch like. Take off the heat when the solids at the bottom have turned dark like lightly roasted coffee beans (not burnt). Strain the solids and you now have brown butter.