Smothered Bacon Jam Pork Chops
These Smothered Bacon Jam Pork Chops are certainly not your regular, run-of-the-mill pork chops. These are taken completely over the top with the addition of Bacon Jam and then smothering everything with a “healthy” dose of Down South Pimento Cheese. You can pick up a jar of Midwest Fresh Bacon Jam at Times Right in Vandalia, IL.
These Smothered Bacon Jam Pork Chops are certainly not your regular, run-of-the-mill pork chops. These are taken completely over the top with the addition of Bacon Jam and then smothering everything with a “healthy” dose of Down South Pimento Cheese. You can pick up a jar of Midwest Fresh Bacon Jam at Times Right in Vandalia, IL.
- 4 Pork 4 Chops Bone In, about 1-inch to 1 ¼-inch thick
- 1/2 teaspoon Kosher Salt per pound of meat For Dry Brine
- 2 teaspoon Granulated Sugar For Dry Brine
- 6 tablespoon Unsalted Butter
- 4 Cloves Garlic
- 1 Large Sprig of Thyme
- 1 Cup Down South Pimento Cheese (Recipe Below)
- 1/2 Cup Bacon Jam
- Fresh Thyme Minced, for Garnish
- 8 oz Cabot’s Extra Sharp Yellow Cheddar Grated
- 4 oz Cabot’s Seriously Sharp White Cheddar Grated
- 4 oz Jar Pimentos Drained and Diced
- 1 Cup Dukes Mayonnaise Start with ¾ Cup of Mayo if using a different brand, and add more as needed.
- 1/2 teaspoon Granulated Garlic
- 1 teaspoon Paprika
- Kosher Salt
- Pepper
- Squeeze of Fresh Lemon Juice Juice from one lemon wedge
- Pat Dry Pork ChopsThe day before cooking, rinse your pork chops and pat dry with paper towel.
- Dry BrineSprinkle ½ teaspoon of kosher salt per pound of meat and ½ teaspoon of granulated sugar per pork chop. Lightly rub into the meat to evenly coat. Place on a wire rack over a plate or a rimmed baking sheet and refrigerate uncovered overnight.
- Preheat OvenThe next day, remove pork chops from the fridge and preheat your oven to 250℉.
- Bake Pork ChopsPlace the pork chops on a baking sheet and bake for 15-minutes. Flip pork chops and bake an additional 10 to 15-minutes until the internal temperature reaches 110℉. Remove from oven.
- Preheat Cast Iron SkilletTowards the end of baking, preheat a large cast iron skillet on the stove top over medium-high heat until the unoiled pan reaches about 400 – 450℉ on an infrared thermometer, approximately 5 – 8 minutes.
- Add Pork Chops To SkilletAdd half of your butter, garlic, and thyme and allow butter to melt. Add pork chops and sear for 3 to 5-minutes per side or until cooked to your desired doneness (145-150⁰F for Medium Rare; 150-155⁰F for Medium; 155-160⁰F for Medium-well, 160⁰F for Well Done).
- Remove And Spread Bacon Jam And Pimento Cheese
Remove the pork chops from the pan and immediately spread several tablespoons of Bacon Jam, followed by several tablespoons of Pimento Cheese. Cover loosely and allow to rest 5 to 10-minutes .
- Wipe your skillet out with a paper towel and allow to come back up to temperature. Repeat the searing and topping process with your remaining pork chops.
- Garnish with freshly minced thyme leaves.
- Combine Ingredients And ServeCombine all ingredients in a large mixing bowl. Serve immediately, or cover and refrigerate until cool.
