Habanero Bacon Jam Pork Ribeye Recipe

Render bacon

In a medium skillet over medium heat, add diced bacon and cook until fat renders and bacon is crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving 1–2 tablespoons of bacon fat in the skillet.

Sauté aromatics

Add the finely diced onion to the hot bacon fat and sauté over medium heat until translucent and starting to caramelize, about 6–8 minutes. Add the minced garlic and minced habanero and cook 1 minute more until fragrant.

Combine and simmer

Stir in brown sugar, maple syrup, 2 tablespoons apple cider vinegar, Dijon mustard, black pepper and 2 tablespoons water. Bring mixture to a gentle simmer, scraping up browned bits. Return crisped bacon to the pan and reduce heat to low. Simmer, stirring occasionally, until thick and jammy, about 10–12 minutes. If too thick, add up to 1 tablespoon water; if too thin, simmer a few minutes longer.

Finish jam

Taste and adjust seasoning — add a pinch of salt or more vinegar if you want more tang. Transfer jam to a jar and let cool slightly. Reserve 3 tablespoons of jam for glazing the pork and 2 tablespoons extra for serving.

Preheat oven to 425°F (220°C). Toss the carrots, halved Brussels sprouts, and red bell pepper with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet. Spread in a single layer and roast for 18–22 minutes, stirring once halfway, until vegetables are tender and edges are caramelized. Keep warm in the oven turned off or at lowest setting while finishing other components.

Place cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tablespoon salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes well and return to the pot. Add 2 tablespoons unsalted butter and 1/2 cup warm whole milk. Mash to desired consistency (use a potato masher or ricer for extra-smooth). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover to keep warm.

Bring the pork ribeyes to room temperature for 20 minutes before cooking. Pat dry with paper towels. Season both sides evenly with 1.5 tsp salt and 1 tsp freshly ground black pepper.

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When oil is shimmering and butter foaming, add the pork ribeyes. Sear without moving until a deep golden crust forms, about 3–4 minutes. Flip and sear the other side 3–4 minutes. Reduce heat to medium-low and add minced garlic to the pan, basting the pork with the melted butter and oil mixture for 30–60 seconds.

Brush each ribeye generously with the reserved 3 tablespoons habanero bacon jam and add 1 tablespoon apple cider vinegar to the pan (to deglaze slightly). Continue cooking until pork reaches an internal temperature of 145°F (63°C) for medium (use an instant-read thermometer), about 2–4 more minutes depending on thickness. If jam begins to darken too quickly, reduce heat and spoon pan juices over meat to glaze gently.

Transfer the pork to a cutting board and tent loosely with foil for 5 minutes to rest. During resting, spoon a little warm pan glaze over each chop.

Divide mashed potatoes between two plates. Place a pork ribeye on top of each bed of potatoes. Spoon roasted vegetables alongside or on top. Add an additional 1 tablespoon of habanero bacon jam over each pork ribeye and sprinkle chopped parsley if using.

Serve immediately with any remaining jam on the side. Recommend a neutral side beverage or cool dairy to balance heat from the habanero.