4 tablespoons Dijon mustard
4 tablespoons pesto sauce
2-4 tablespoons olive oil
1 tablespoon butter
2-3 tablespoons fresh dried rosemary- finely ground
Scallion salt if you have any
salt and pepper to taste
2 red (chili) peppers optional
Note:You will need a fairly large skillet.
Dry your chops slightly. On one side of your chops drizzle around 1 tablespoon of olive oil over the top. Sprinkle loosely 1 tablespoon of rosemary on top of oil. Slice your peppers in strips and set aside. Heat up 1-2 tablespoon of olive oil and your 1 tablespoon of butter in a large skillet. The chops should not be crowded. Leave room between them. Turn down to medium. Place the “plain” side down in the pre-heated skillet. Let brown liberally ( not burn) around 4-5 minutes. Turn each chop over, now cooking the seasoned side. Let chops brown. Add peppers and allow them to cook in the fats and juices in the skillet. Turn heat down after around 4 minutes or until desires temperature or until done to your liking. I like mine medium (145°) and they will continue to cook a bit after removing from the heat 5°-10°. Those who prefer rare may like internal temp. at 140°. Spread mustard on top pf each chop and then some of the pesto. Then turn over and allow the mustard and pesto too cook briefly. Remove and flip over and serve with your pan juices and your peppers as a flavor addition as well as a garnish on top of your chop. Grate a bit of fresh sea salt and fresh cracked paper on top of each or allow each guest to season their own.