Pork chops with West African tsire and pan gravy recipe

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  • 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
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Let chops rest 5 minutes under a foil tent before serving. Serve with a bit of pan gravy spooned on top.

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