2 - 8 ounce Pork Chops (cut in half)
Rub of choice
2 teaspoons sugar
1/8 cup of beef stock
½ shot of whiskey
1 tablespoon unsalted butter
2 teaspoon rosemary
2 teaspoon thyme
2 garlic cloves - minced
Rub of Choice
Find a rub you like for chicken and add in 2 teaspoons of sugar – this is to help sear the pork medallions
Remove steak from the fridge 30 minutes before cooking. Pat dry the pork medallions to remove any moisture. Season both sides generously with the rub making sure that you can visibly see sugar on both sides.
Using a cast iron pan, turn on the stove top to a medium high temp. Add olive oil (or whatever oil you use), allow the skillet to get to very hot. Place the pork medallions face down and sear undisturbed for 1 minute. Move the filets around the edge of the skillet for the remaining minute. Flip the pork medallions and repeat. This will give your pork medallions a nice seared edge.
Remove the pork medallions from the cast iron pan and place on a cooling/baking rack.
Place the cast iron back on the heat and add in ¼ cup of beef stock – this “deglazes” the pan and releases the fond, tiny brown bits of super flavor. Keep stirring and releasing the fond from the pan. Add in a ½ shot of whiskey and with careful precaution, ignite the liquid. As it burns, lightly stir the sauce until the alcohol burns itself out. Add in the butter to thicken up the sauce to a glaze.
Mix the rosemary, thyme and garlic.
Plate the pork medallions on separate plates and with spoon, pour the sauce over the medallions and top with the rosemary, thyme, and garlic mix.
A safe internal temperature to eat pork steak is 145F. Please use a meat thermometer to determine the internal temperature.