- Yield: 4 Servings
- 4 pork rib chops, frenched (trim and scrape around the bone to expose it)
- ½ cup West African Tsire
- Salt and freshly ground black pepper, to taste
- 3 tablespoons canola oil
- 4 tablespoons unsalted butter, divided
- 3 garlic cloves, minced
- ¼ cup white wine
- ½ cup chicken stock
- ½ teaspoon honey
- ½ teaspoon fresh thyme, finely chopped
How to Make It
- Preheat oven to 350°F.
- To tenderize the pork, place chops between sheets of plastic wrap and use a mallet to pound them out a bit. You don’t want them super thin, just to about a ½" thick.
- Dredge chops on all sides in the tsire, pressing the blend in to stick, and season generously with salt and freshly ground black pepper. Heat a large skillet over medium-high heat. Add the oil and 2 tablespoons of butter. When the foam subsides, add the chops. Cook them 2 minutes per side, then transfer to a baking sheet. Work in batches so you don’t crowd the pan and then finish in the oven for 5 minutes while you’re making the pan sauce.
- Pour off any excess oil, reduce the heat to medium, and add the minced garlic to the pan. Cook for 30 seconds to a minute and then add the white wine, scraping up any bits from the bottom of the pan. When the wine has reduced by 2⁄3, add the chicken stock and honey. Cook for another 3 to 4 minutes, until it has reduced by half. Remove from the heat and stir in the remaining 2 tablespoons of butter and the fresh thyme.
- Let chops rest 5 minutes under a foil tent before serving. Serve with a bit of pan gravy spooned on top.