Grilled Pork Chop with Raw Honey Mustard Sauce

1. 1 hour before eating, take out your pork chop and season all over with salt. Place on a wire-rack and let come to room temp.
2. Place a heavy-bottomed frying pan (cast iron, carbon steel or 5-ply stainless steel) over medium high heat.
3. Take your seasoned pork chop and dab off any excess moisture on the surface.
4. Add the tallow or ghee to the pan and once it starts to smoke, lay your pork chop away from you.
5. Turn your pork chop every 1-2 minutes and cook until the internal temp reads 145-150 F.
6. Season off the heat immediately with Ballerina Farm Salt & Spice (this helps not to burn the seasoning while searing the meat).
7. Remove any excess fat from the pan and lower the heat to medium. Add in your diced shallot.
8. Sweat the shallot down for 1-2 minutes.
9. Add in your chicken bone broth, apple cider, whole grain mustard, Ballerina Farm Raw Honey and bring the heat up to maximum making sure to scrape any bits from the pan. Let reduce until thick and syrupy.
10. Off the heat, finish the sauce with a few drops of apple cider vinegar and the fresh chopped dill. Season to taste with any additional salt you feel necessary. You want the sauce to strike the perfect balance of both sweet and salty with a nice acidity to it.
11. Slice up your pork chop in 1/2 thick slices, and spoon over the hot sauce. 

Enjoy with roasted vegetables, buttery potatoes, grilled peaches or a crisp shaved fennel salad.