Grilled Pork Chop with Raw Honey Mustard Sauce

Directions:

1. Season the pork chops on both sides with the kosher salt. Place on a wire rack and let rest at room temperature for 1 hour before cooking.
2. While the pork rests, finely dice the shallot and roughly chop the dill fronds. Set aside.
3. Place a heavy-bottomed frying pan, such as a cast-iron skillet, over medium-high heat. Pat the pork chops dry with a paper towel.
4. Add the tallow to the pan. Once it begins smoking, use tongs to sear the fat cap (fatty edge) of the pork chops for 1 to 2 minutes until golden.
5. Lay the pork chops flat-side down in the pan. Turn the pork chops every 1 to 2 minutes, cooking until the internal temperature reads 145- to 150-degrees Fahrenheit (62- to 65-degrees Celsius).
6. Remove the pork chops from the pan and season with the Salt & Spice Seasoning. Let rest while preparing the pan sauce.
7. Remove any excess fat from the pan and lower the heat to medium. Add the diced shallot and sauté for 1 to 2 minutes until barely softened and beginning to brown.
8. Slowly pour the chicken broth into the pan, using a spatula to scrape any browned bits from the bottom of the pan. Add the apple cider, mustard, and honey, then increase the heat to high.
9. Boil the sauce, stirring occasionally, until it is reduced by about half into a thick, syrupy sauce, about 15 minutes.
10. Off heat, stir in the chopped dill and season with a splash of apple cider vinegar. Taste the sauce, seasoning with more apple cider vinegar and salt if necessary.
11. Slice the pork chop into ½-inch (1-cm) slices and spoon the sauce over the top. Enjoy with roasted vegetables, buttery potatoes, or a fresh salad.