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Pan-Seared Pork Ribeye with Spicy Scotch Bonnet Mushroom Cream Sauce

Prepare to be amazed by the explosive flavors of our Pan-Seared Pork Ribeye with Spicy Scotch Bonnet Mushroom Cream Sauce! A mouthwatering blend of heat and richness that will leave your taste buds tingling.​

Cooking time 20 min
Preparation time Prep 5 min
Total time Serves 2

Ingredients

  • 2 8 oz. Boneless Pork Ribeye Chops
  • 2 tsp. kosher salt
  • 2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 4 garlic cloves, crushed
  • Handful of rosemary sprigs
  • Handful of thyme sprigs
  • 3 tbsp. olive oil
  • 4 tbsp. butter
  • 2 oz. baby bella mushrooms, sliced
  • Half of a Scotch bonnet pepper, sliced, with seeds removed
  • 2 garlic cloves, minced
  • ½ cup low-sodium chicken or beef broth (or water)
  • 2 tbsp. butter
  • 1 cup heavy cream
  • 1 tsp. Worcestershire sauce
  • ½ tsp. black pepper (or to taste)
  • ½ tsp. salt (or to taste)

Ingredients

  • 2 8 oz. Boneless Pork Ribeye Chops
  • 2 tsp. kosher salt
  • 2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 4 garlic cloves, crushed
  • Handful of rosemary sprigs
  • Handful of thyme sprigs
  • 3 tbsp. olive oil
  • 4 tbsp. butter
  • 2 oz. baby bella mushrooms, sliced
  • Half of a Scotch bonnet pepper, sliced, with seeds removed
  • 2 garlic cloves, minced
  • ½ cup low-sodium chicken or beef broth (or water)
  • 2 tbsp. butter
  • 1 cup heavy cream
  • 1 tsp. Worcestershire sauce
  • ½ tsp. black pepper (or to taste)
  • ½ tsp. salt (or to taste)

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Drizzle boneless pork ribeye chops with 1 tbsp. olive oil. Season with kosher salt, black pepper, garlic powder, and onion powder.

  3. In a large oven-safe searing pan on medium-high heat, heat 2 tbsp. olive oil. Sear the chops on one side for 3 minutes. Flip the chops and add 4 tbsp. butter, smashed garlic, rosemary, and thyme to the pan, and baste the chops for another 2 minutes.

  4. Check the temperature of the chops. Place the pan with the chops in the oven to finish cooking (approx. 5-8 mins) until the chops reach an internal temperature of 145—160 degrees F. Allow a 3-minute rest.

  5. In a clean saute pan, melt 2 tbsp. butter on medium-low heat. Add sliced scotch Bonnet and minced garlic, and saute until fragrant (approx. 1 minute). Add the mushrooms, and saute for 2 minutes.

  6. Add heavy cream to the pan. Stir, then bring to a simmer and allow to reduce and thicken.

  7. Add the broth, Worcestershire sauce, and salt and pepper to taste. Stir, then bring to a simmer again. Stir once more, then turn off the heat. Allow to sit for 2 minutes before serving over the pork chops.

  8. Roast your asparagus until tender and add to the final plate.

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