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

　　

Ingredients

Makes about 3 1/4 cups

　　2 tablespoons olive oil

　　1 (10-ounce) jar oil-packed Calabrian chiles, drained, seeds removed

　　3/4 cup chopped garlic (about 1 head)

　　3/4 cup chopped shallots (about 2)

　　1 pound (4 sticks) unsalted butter, room temperature

　　2 scallions, dark green parts only, chopped

　　1/4 cup chopped cilantro

　　1/4 cup chopped parsley

　　1/2 teaspoon finely grated lemon zest

　　2 tablespoons fresh lemon juice

　　2 teaspoons chopped oregano

　　1/2 teaspoon ground mustard

　　1/2 teaspoon smoked paprika

　　2 tablespoons kosher salt, plus more

　　

Step 1

Heat oil in a medium skillet over medium-low. Cook chiles, garlic, and shallots, stirring occasionally, until soft but without taking on color, 10–12 minutes; let cool completely.

　　

Step 2

Transfer chile mixture to a blender, add butter, and blend to combine. Add scallions, cilantro, parsley, lemon zest, lemon juice, oregano, mustard, paprika, and 2 Tbsp. salt. Pulse to combine. Taste and add more salt if needed.

　　

Do Ahead

Step 3

Chile butter can be made 1 week ahead. Cover and chill.