Grilled Pork Chop with Raw Honey Mustard Sauce – Ballerina Farm

Ingredients

• 1 hour before eating, take out your pork chop and season all over with salt. Place on a wire-rack and let come to room temp.
• Place a heavy-bottomed frying pan (cast iron, carbon steel or 5-ply stainless steel) over medium high heat.
• Take your seasoned pork chop and dab off any excess moisture on the surface.
• Add the tallow or ghee to the pan and once it starts to smoke, lay your pork chop away from you.
• Turn your pork chop every 1-2 minutes and cook until the internal temp reads 145-150 F.
• Season off the heat immediately with Ballerina Farm Salt & Spice (this helps not to burn the seasoning while searing the meat).
• Remove any excess fat from the pan and lower the heat to medium. Add in your diced shallot.
• Sweat the shallot down for 1-2 minutes.
• Slice up your pork chop in 1/2 thick slices, and spoon over the hot sauce.