3 meats, 3 marinades
Step 1/7
- 6 thin pork chop
Take the pork chops out of the refrigerator and season with salt. Set the chops aside to rest for 20 minutes.
Step 2/7
- 1 tbsp flour
- 1 tsp raspberry chipotle
- 1 tsp garlic powder
- 1 tsp smoked paprika powder
- 1 tsp black peppercorn
In a small bowl, mix the flour, raspberry chipotle powder, garlic powder, black pepper, and smoked paprika.
Step 3/7
After 20 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.
Step 4/7
- 1 tbsp olive oil
Heat the oil in a medium skillet over medium-high heat. As soon as the oil is hot, add the pork. Cook until golden, 2-3 minutes.
Step 5/7
Flip the pork so that the seared side is facing up. Reduce the heat to low then cover the skillet with a lid. Cook 4-5 minutes (145 degrees F). Remove pork chops and let rest.
Step 6/7
- 1 cup chicken stock
- 1 tbsp apple cider vinegar
- 2 tsp honey
Increase the heat to medium-high then add the chicken stock, vinegar, and honey to the remaining juices.
Step 7/7
- 1 tbsp butter
Bring to a simmer and cook until reduced by half. Add butter and let simmer for 2 minutes.
in Berlin