Name: Calabrian Chile Butter
Yield: Makes about 3¼ cups
Ingredients: 2 tablespoons olive oil; 1 10-ounce jar oil-packed Calabrian chiles, drained, seeds removed; ¾ cup chopped garlic (about 1 head); ¾ cup chopped shallots (about 2); 1 pound (4 sticks) unsalted butter, room temperature; 2 scallions, dark green parts only, chopped; ¼ cup chopped cilantro; ¼ cup chopped parsley; ½ teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 2 teaspoons chopped oregano; ½ teaspoon ground mustard; ½ teaspoon smoked paprika; 2 tablespoons kosher salt, plus more

Peden + Munk

Spoon some of this butter over a pork chop during the last minute of cooking.

Recipe notes