Mombacho Café Pork Chops with Orange Jalapeño Salsa | SpiceTribe
SpiceTribe Recipes Down Arrow

Mombacho Café Pork Chops with Orange Jalapeño Salsa

    Chef Trent Blodgett

    Chef Trent Blodgett




      • Pork chops
      • Salt for dry brine
      • Oil to coat pan

      • 4 Tbsp butter, softened
      • 1 Tbsp agave or honey
      • 1 tsp apple cider vinegar
      • 1 tsp Mombacho Café Nicaraguan Blend

      • 1 orange, segmented
      • 2 jalapeños, seeded, deveined and diced
      • 1 bunch of cilantro, chopped
      • Juice from 1/2 a lime
      • 1 tsp ginger, minced
      • 3 green onions, sliced
      Mombacho Café Nicaraguan Blend

      Mombacho Café Nicaraguan Blend

      SpiceTribe Seperator


      Step 1 -

      Dry- brine pork chops, season them the day before generously with salt (minimum 35 minutes).

      Step 2 -

      Heat cast iron over high heat for 2 minutes before adding oil.

      Step 3 -

      Mix ingredients for compound butter.

      Step 4 -

      Add pork chops and cook 1–2 minutes per side until nicely browned.

      Step 5 -

      Lower heat to medium- low and add compound butter.

      Step 6 -

      Baste and flip every 30 seconds for about 8 more minutes or until desired doneness.

      Step 7 -

      Let the pork chops rest while you mix ingredients for the salsa.

      SpiceTribe Seperator
      Save this recipe

      Save this recipe

      Save this recipe

      Print this recipe

      Share this recipe
      SpiceTribe Seperator
      SpiceTribe Border Line

      Sign Up and get updates on New Products, Deals, Recipes & Chef Tips

        Your Cart
        Your cart is emptyReturn to Shop
          Calculate Shipping
          Apply Coupon