Clementine Thyme Compound Butter
2 tablespoons Kansas City Canning Co. Clementine Thyme Marmalade
1/2 cup softened butter
1/2 teaspoon finely minced garlic
Salt & Pepper to taste.
Prepare the compound butter before anything else so that it has time to solidify in the refrigerator.
Fold together softened butter, marmalade, minced garlic, salt and pepper.
Wrap in parchment paper and place in refrigerator to solidify.
Prepare an aged bone-in pork chop from Broadway Butcher. Season liberally with salt and pepper on both sides. For best results, allow to sit at room temperature for 1-2 hours before cooking.
Preheat oven to 400 degrees.
Heat 1-2 TBSP of a high-heat oil in a cast-iron skillet.
**PRO TIP** Avocado oil is a good healthy alternative to canola or vegetable oil when
cooking at high heat.
Sear Pork Chop on both sides. Roughly 3 minutes per side.
Finish in oven until a thermometer inserted in the thickest part of the chop read 145 degrees for medium, roughly 7 - 10 minutes. Allow chop to rest for roughly 10 minutes before serving.
While the pork chop is resting, prepare the succotash. Carefully wipe the same cast-iron skillet with a towel to remove some of the char and oil. Add 1 TBSP of oil to skillet.
Cook corn until charred on edges, add shallot and cook until translucent. About 5 minutes
Add green beans and edamame, cook until heated through. Finish with green bean pickling liquid, butter, salt & pepper.
Finish pork chop with a generous dollop of compound butter just prior to serving.