Where there's smoke, there's fire. Indeed, where there's smoky-sweet mesquite being stirred into the butter that tops this succulent pork chop, there's also the fiery heat of the hot sauce of the decade, Sriracha. Mixed together, they'll melt over the pork with such a divine delectable touch, you'll be making batches of this butter on your own for your other meats and vegetables. Smoke and fire, bringing not-so-much destruction and instead, pure deliciousness.
Cut cauliflower florets into bite-sized pieces, if necessary.
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Pat pork chops dry, and season both sides with ½ tsp. salt and a pinch of pepper.
Make the Butter
Add butter, Sriracha (to taste), and half the seasoning blend (reserve remaining for hash) to a mixing bowl and thoroughly combine.
Form butter mixture into two equally-sized disks. Refrigerate until plating.
Sear and Bake the Pork Chops
Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil.
Add pork chops to hot pan. Sear on one side until browned, 3-5 minutes.
Flip pork chops, and place pan in hot oven. Roast until pork chops reach a minimum internal temperature of 145 degrees, 4-6 minutes.
While pork chops roast, make hash.
Make the Hash
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add cauliflower and red bell pepper to hot pan and stir occasionally, 10 minutes.
Add remaining seasoning blend and a pinch of salt and pepper. Stir occasionally vegetables are crisp-tender and slightly charred, 3-4 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pork chops with butter. Bon appétit!