Pork Chop Santorini with Sweety Drop-Kalamata Butter

Ingredients

• ⅔ oz Butter
• ¾ oz Sweety Drop Peppers
• ¾ oz Pitted Kalamata Olives
• 2 Persian Cucumbers
• 1 Shallot
• 1 Roma Tomato
• 3 Oregano Sprigs
• 1 Lemon
• 2 Boneless Pork Chops
• 2 tsp. Honey
• Olive Oil
• Salt Pepper
• Kalamata olives and halve remaining olives. Trim

Instructions

1. 1

   Cook Within: Use moderate heat when cooking pork chops on first side. You’ll want a deep brown caramelization to form. Pork will spend more time cooking on this side to develop this crust, so make sure to serve chops caramelized side up. Sweety Drop peppers are cherry tomato-sized peppers whose sweet- meets-heat flavor makes it perfect for light preparations like this. It’s about half as spicy as a jalapeño.

2. 2

   Drain Sweety Drop peppers and mince. Mince two: Kalamata olives and halve remaining olives. Trim cucumbers and cut on an angle into ¼” ovals. Peel and halve shallot. Slice thinly. Core Roma tomato and cut into ¼” rounds. Cut tomato rounds into half moons. Stem and mince oregano. Zest lemon, halve, and juice. Rinse pork chops, pat dry, and season on both sides with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Combine 1 ½ Tbsp. lemon juice, honey, and 2 Tbsp.: bers, shallot (to taste), tomatoes, and ½ tsp. salt to bowl and toss to combine.

4. 4

   Heat a medium pan over medium heat. Add 2 tsp.: olive oil and pork chops to hot pan and cook 6-7 minutes on one side, or until deep brown. Flip chops and cook 3-5 more minutes, or until pork is browned and reaches a minimum internal temperature of 145 degrees. Remove to a plate and loosely cover with foil until plating.

5. 5

   Plate the Dish: Arrange salad on plate and place pork chop next to salad. Top pork chop with Sweety Drop-Kalamata butter and garnish with remaining oregano and remaining lemon zest.

6. 6

   Combine softened butter, Sweety Drop peppers (to: taste), minced Kalamata olives, 1 tsp. lemon zest, with salt and pepper. Form two disks and refrigerate recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Minced olives are used in the butter and olive halves are used in the salad. lemon zest are used twice. Both go into flavored butter, as well as garnish dish. • Shallots bring a slightly assertive onion-garlic flavor when used raw. Use to taste • Sweety Drop peppers are a mix of mild heat and sweetness. Go ahead and try one, then use to taste to control spice in flavored the recipe before you start–we promise it will be time • Set butter on counter to

7. 7

   Drain Sweety Drop peppers and mince. Mince two