Ingredients

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

COMPOUND BUTTER

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

ORANGE JALAPENO SALSA

• 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

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Directions

1. Dry- brine pork chops, season them the day before generously with salt (minimum 35 minutes).
2. Heat cast iron over high heat for 2 minutes before adding oil.
3. Mix ingredients for compound butter.
4. Add pork chops and cook 1–2 minutes per side until nicely browned.
5. Lower heat to medium- low and add compound butter.
6. Baste and flip every 30 seconds for about 8 more minutes or until desired doneness.
7. Let the pork chops rest while you mix ingredients for the salsa.
8. Serve with Orange Jalapeno Salsa