Recipe

Goat Chops with Pepper Jam and Crispy Onions

A fast chop dish that uses texture and contrast to keep goat lively and elegant.

Overview

Goat chops can be beautiful if they are left mostly alone. The peppers cook down into a spoonable jam, the onions go crisp, and the meat stays exactly where it should: seared cleanly and served with confidence.

cast-iron-sear 22 min prep 16 min cook Serves 4

Ingredients

8 goat chops
3 peppers
2 onions
1 tablespoon vinegar
1 tablespoon honey
Neutral oil
Kosher salt
Black pepper

Method

Slice one onion thin and fry it until crisp; drain it well and salt it immediately.
Cook the peppers and the second onion in a hot skillet until charred and soft, then add vinegar and honey and reduce into a jam.
Sear the goat chops in a separate hot skillet for 2 to 3 minutes per side, depending on thickness.
Rest the chops for 5 minutes so the juices settle.
Serve the chops over the pepper jam and finish with the crispy onions.

Notes

Keep the crispy onions separate if holding the plate for any length of time.