Stay Classy Meats Pork Chop Medallion a la Whiskey Au Jus
Pan-Seared Pork Medallion with a Whiskey Au Jus Sauce Recipe
- Prep Time: 10 mins
- Sear Time: 5 mins
- Wait Time: 5 mins
- Total Time: 20 mins
- Yield: 2-4
- Category: dinner
- Cuisine: Pork Medallion with Whiskey Sauce
- 2 - 8 ounce Stay Classy Meats Boneless Pork Chop
- 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. However, recommend a medium temperature ~135F
Sup Bros! Fantasy Kitchen Land that's not mine. I got pork chops for you, right here. Welcome to the show. Sign me up. I hope you guys are listening for the sizzle, when you cook these. Apartment’s going to smell delicious. Here we go.
So, tiny piece of meat, barbecue rub. What's the rule? Google. That’s right, that's the rule because I make it my own rub. Both sides, pat down liberal like politicians – CNN, can I say that?
Once you get them done, makes sure your pan is hot and you're ready to go. The apartment’s going to smell delicious. Neighbors are going to come around and want lunch with you. You're not going to serve them because you're hungry.
The awesome part about pork in Montana is that 80 percent of it is heritage breed pork. The fat content on it, the marbling on this animal is something that most people don't get to see in their own lifetime. The great part about Montana is that every animal, because of the way it lives its life, is like this. You’re going to have a dope meal of it.
Right, so here we've got some pork chops or pork medallions and we just finished seasoning them. Now we're going to our hot pan to get a nice sear. Then we're going to have a conversation about these bad boys.
So, let's talk about good ole swine. We talk about pigs and see all the bad. The good with this is that they are what they eat, much like us. So if you are what you eat, these pigs are living my dream. They're eating the best fruit that Mother Nature can give them. I think there's no better way to live. Sign me up.
I use the natural timing of like two to two and a half minutes on all this stuff. Because of high quality protein that they are they don't require a lot of cooking time because they're so lean. So with a good pan, high heat, it's going to be a quick process.
All right, guys, these is just about done feeling the tenderness right now. They're about mid rare and I'll pull them off. They're going to rest for about five minutes and that cooking temp will slowly come down and put it just where it's done, nice and tender, just the way I like it.
So, I’m going to deglaze the pan with a little bit of my beef stock. Going to make us a little sauce. We're breaking up all that fond that we had at the bottom of the pan, from our pork. So, we reduce that liquid by half. At this point, this is where you would want to add your whiskey or your bourbon. Just letting the alcohol cook off, don't blow it out, just naturally let it calm down once. One scoop of butter. Take it off the heat. And there you go, a little bit of Bulleit sauce. And, Pork Chops with a little bit Bulleit au jus.
Your magic touch: a little rosemary, thyme, garlic.