Assembly
Step 1
Pat dry and season pork chops with salt and black pepper.
Step 2
Heat Meyer Cookware Infinity Pan over medium to medium-high heat. Add oil. Carefully render fat from pork chops, then pan-fry until nicely browned and cooked through (internal temperature of 145ºF), pressing pork chops lightly with Meyer Cookware Flipper to ensure even browning. Remove from pan into a shallow dish, cover, and set aside.
Step 3
Lower heat, then add butter to the pan. Once melted, sweat shallots. Once softened, add Meyer Lemon Honey Living Vinegar and scrape the pan with Meyer Cookware spatula.
Step 4
Add chicken or vegetable stock, mustard, Luxardo maraschino cherries, and Luxardo maraschino cherry syrup. Simmer about 5-10 minutes or until slightly reduced, gently mashing cherries as they soften.
Step 5
Prepare Grand Marnier in a measuring cup or small bowl (do NOT pour directly from the bottle). Remove pan from heat. Add Grand Marnier to the cherries. Using a utility lighter or long match, light the alcohol until it ignites and flames (see note). Shake the pan until the flames die out.
Step 6
Add the pork back into the pan and serve.
Step 7
In a medium bowl, toss arugula and shaved fennel with Honey Yuzu Dressing, and serve alongside pork chops.
Note:
Although fun and dramatic, the flambé step is completely optional! If you do not feel comfortable flambéing, you may simply add the Grand Marnier and simmer until the alcohol has burned off.
