by Chef Aimee Tortorich
Last month, our friends at Compart Duroc brought some samples of their high-quality pork products. One that stood out immediately was their premium Frenched Loin that in their words is “the pinnacle of fine pork and is the most flavorful cut of the Compart Duroc line.”
I definitely have to agree, and when you have a badass product like this, the best thing to do is to keep things simple. I did a quick sear in a cast iron skillet, transferred it to the oven rubbed in Jay D’s Spicy and Sweet Rub and finished with Jay D’s Louisiana Barbecue Sauce. The finished product was a moist, flavorful and tender as all get out.
If you can’t find this particular pork chop, that’s okay! Head to your local butcher like Iverstine Farms Butcher in Baton Rouge and get the best looking bone-in pork chop you can find.
Oven Roasted Barbecue Pork Chops
Preheat oven to 400°F.
In a cast-iron skillet over medium high heat, preheat avocado oil. Sear pork chops until a golden brown crust forms. Season liberally with rub. Roast in the oven at 400°F until internal temperature reaches 145°F. Coat pork chop with Jay D’s Louisiana Barbecue Sauce; turn oven to broil and broil pork chop about 3 minutes; until sauce is caramelized. Remove from cast iron pan and allow to rest for about 4 minutes.
from Bite and Booze https://ift.tt/2sie6l9