Peppercorn Crusted Pork Loin Chops with Mustard Butter

Step 1: Butter ... Add the butter, mustard, lemon zest and juice, and fresh chives to a small bowl and mix well. French mustard is very similar in flavor to Dijon, so use either one. Spread the butter on a piece of plastic wrap and form a log. Wrap up in the plastic wrap and twist the ends to seal and roll, it should resemble a small log or roll. Refrigerate until ready to use, about 1-2 hours and the butter will be firm. When ready to serve, you can slice the butter in small medallions.

Step 2: Pork ... Let the pork rest on the counter to take the chill off. Lightly brush with oil, then season with salt and peppercorns on each side - and, make sure to get a good coating onf each side pressing the peppercorns in. I grind my peppercorns in my coffee grinder; well, I have one for spices and one for coffee. If you don't have that, you can add them to a small baggie or ziploc bag and use a rolling pin or small meat mallet to crush them. Depending on the size of your chops, the amount of peppercorns and salt can vary.

Step 3: Saute ... I have found that this works best in a non-stick pan, but a cast iron would also be a good choice. Add the oil to the pan and bring to medium high to high heat. Add the pork and cook on each side until you get a nice crust. If you are not comfortable checking the doneness of the pork, use a meat thermometer. The internal temperature should be 145 degrees. Average cooking time is 7-9 minutes per side on my stove. But, this can vary depending on the thickness of your chops, and type of pan you use. Once the pork is done, remove to a plate and cover tightly with foil to keep warm, and let the pork rest 5 minutes before serving.

Step 4: Finish ... Serve the pork with a slice of the mustard butter over the chop. The heat from the chop will gently melt the butter. Sauteed greens, and mashed potatoes with horseradish are my favorite to serve with this. ENJOY! And, as I said, any leftover butter can be served over grilled chicken, steak, or steamed vegetables.