Pork Chop Showdown Recipe

Paradise Reverse Sear Pork Chop Smackdown

Makes 4-8 servings

2 (12- to 14-ounce) Fantasma's Finest Dry Aged Pork Chops

2 (16- to 18-ounce) Fantasma's Finest Ribeye Pork Chops

Kosher Salt

3 bell peppers, halved and cored

1 large zucchini, cut in planks

1-2 medium yellow squash, cut in planks

1/2 large red onion

Green onions, washed and cleaned

For dipping sauces:

1/4 cup olive oil

1 tablespoon chopped garlic

2 teaspoons snipped rosemary

1/2 teaspoon red pepper flakes

Kosher salt to taste

Fantasma's Finest Bacon Bourbon Barbecue Sauce,

Sweet Potato Pecan Butter,

Tomatillo Salsa,

Apricot Preserves (combine with 2 tablespoons balsamic vinegar or water and reduce over medium heat to create a sauce)

Preheat the oven to 275° F. Remove both sets of chops from their packaging and blot with a paper towel and season chops with salt. On a baking sheet fitted with a rack, place chops on rack and bake for 30 minutes.

Preheat the grill to medium-high heat.

Place vegetables in a mixing bowl and add 1/4 cup olive oil; stir veggies to coat. Add any other desired seasonings.

Check the internal temperature with a meat thermometer and continue baking in 5-minute increments until the meat has reached between 100°-110° F. At this point the interior should be medium rare.

Place the chops and vegetables on the grill and allow to sear until the exterior is caramelized to your liking and the internal temperature reaches 120°-125° F. Allow chops to rest for 5 minutes before serving.

Allow vegetables to soften and obtain grill marks then remove.

To make a seasoned olive oil for dipping, combine all the ingredients and stir.

Serve pork chops with dipping sauces. We think these grilled chops will compare favorably to your favorite beef steak on the grill!