Tomahawk Pork Chops

Ingredients

• 2 frenched pork chops, 1 ½ in. thick cut from a Rib End Pork Loin (Superior Foods Featured Item: #90189 – DeVries Meats)
• 2 Tbsp veg oil
• 1 tangelo, halved
• ½ yellow mango, peeled, cut in 1 in. chunks
• 8 Tbsp butter, divided
• 2 garlic cloves, smashed
• 4 thyme sprigs
• 1 shallot, finely diced
• 1 cup white wine
• 2 Tbsp dijon
• ¾ cup Chicken Demi Glace (Superior Foods Featured Item: #91669 – Boneworks Cuninarte)

Preparation

1. Salt and pepper pork chops and let sit at room temperature for 1 hour.
2. Take one half of tangelo and cut it into 2 wedges. Juice the other half and add juice to the white wine.
3. Heat oil in a large skillet over medium and add pork chops, tangelo halves, and mango scattered around them. Allow pork chops to get a good sear on one side before turning over. Turn fruit as necessary as well, and remove from pan as the sides get caramelized.
4. Add 6 Tbsp butter to the hot pan along with garlic and thyme. As butter melts and sizzles, tilt the pan to create a small pool of fat and spoon over the pork chops repeatedly, making sure that the garlic and thyme are staying in contact with the hot butter as it covers the pork chops. Finish pork chops this way until an instant thermometer reads 145℉ when inserted. Remove pork chops and let them rest on a plate.
5. While pork rests, dump pan contents into a bowl to cool before disposing and return pan to heat. Add shallots and saute for 1 minute to begin loosening any fond on the bottom of the pan. Add white wine and juice to deglaze the pan further and cook until wine has mostly evaporated. Remove from heat and swirl in dijon, remaining 2 Tbsp of butter, and demi glace until sauce is uniform and glossy.
6. Finally plate pork chops with mango chunks, and finish with your pan sauce. Use the tangelo halves for a nice squeeze of sweet citrus.

TIPS:

Other orange or tangerine varieties can be substituted for the tangelo, and as for the mango, feel free to use another fleshy and sweet tropical fruit.

Also use any pork chop cut you’d like. The french cut from the end rack is fun and more for presentation purposes. But any bone-in will be just as delicious.