Grilled Pork Chops with Capers & Pickled Jalapeños

 

Thick-cut juicy bone-in pork chops pan seared in a cast iron skillet is a soul satisfying meal anytime of the year. Tender, moist and delicious, choose chops at least 1 to 1 1/2-inches thick for optimum results. Using some pickled jalapeños that my husband grew from seed this past summer, we created this colourful dish using salted capers that we brought back from Sicily a few years ago mixed with a tablespoon of chopped jalapeños for a sensational midweek dinner. 

Guy's homemade pickled jalapeños grown from seed this past summer

Pan Seared Pork Chops with Capers & Pickled Jalapeños

Serves 2

2 1" thick bone-in pork chops, patted dry

Salt and fresh cracked pepper to taste

2 tbsp vegetable oil 

1 tbsp butter

1/4 cup capers, rinsed and chopped

1 tbsp pickled jalapeño peppers

Preheat oven to 375°F. Season the pork chops with salt and pepper on each side. Heat the cast iron skillet on the stove over medium-high heat for about 2 minutes. Add the oil and butter, with some sprigs of fresh thyme and give them a stir until fragrant. Place the pork chops in the skillet and cook each side for 2 minutes, using tongs to rotate each chop 45 degrees to make a diagonal crosshatch or 90 degrees to make a square crosshatch, halfway through. Flip when the first side has turned golden brown, and repeat the process another 2 minutes.

Place the skillet in the oven topped with the minced capers and sliced pickled jalapeños, and cook for 10-15 minutes, or until the internal temperature reaches 145°F in the centre for medium doneness. Remove from the oven and baste the pork chops with the pan juices, then move to a warm plate and cover with foil. Rest the chops for 5 minutes before serving.