Pork Chops with Hazelnut Butter
Nutty brown butter and toasted hazelnuts flavor these allspice rubbed chops which get a lift from lemon and chives. Broiling them in the oven means a quick prep for an easy and delicious meal. The chops come out richly browned yet juicy. I like to serve this with a side salad with a bright and acidic dressing to cut the richness of the meal.
Servings 2
Calories 520kcal
Ingredients
For the Pork Chops
- 3/4 pound pork chops 2 boneless chops
- 1/8 teaspoon allspice
- pinch of baking soda
- 1 tablespoon coconut aminos
- salt to taste
For the Hazelnut Butter
- 4 tablespoons unsalted butter or butter flavored coconut oil for dairy-free
- 1/4 cup hazelnuts roughly chopped
- 1/2 tablespoon chives minced
- 1/2 tablespoon lemon juice
- zest of 1 lemon
Instructions
- Preheat your oven’s broiler (or turn the oven to 500ºF) and position the oven rack in the top third of the oven. Line a rimmed baking sheet with foil and rub with a bit of oil and set aside.
- Place the chops onto the prepared baking sheet. Sprinkle the chops with a bit of salt then the allspice, baking soda, and coconut aminos. You just need a small pinch of baking soda as it helps with browning and tenderizing the surface of the meat. Rub the mixture evenly into the meat and let sit on the counter top for 15 minutes.
- While the meat marinates, prepare the sauce. Cook butter, hazelnuts, and a generous pinch of salt in a small pan over medium heat until nuts are toasted and butter is lightly browned, about 5 minutes. Remove from heat and stir in lemon juice. Set aside but keep warm. Note: If you are using coconut oil rather than butter, the butter will not brown.
- Broil the pork about 4 inches from the broiler, flipping half way through. The size and thickness will determine the cooking time so the best way to tell is by temperature. Generally, thin chops take about 1/2-inch chops take 4-5 minutes per side, 3/4-inch chops take 6-8 minutes per side, and 1-inch chops take 8-10 minutes per side. Cook until the internal temperature of the pork reaches 145ºF. Let rest 5 minutes before serving with the sauce. Stir in the lemon zest and chives just before plating.
Nutrition
Calories: 520kcal | Carbohydrates: 4g | Protein: 41g | Fat: 38g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 256mg | Potassium: 774mg | Fiber: 2g | Sugar: 1g | Vitamin A: 736IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg