Pan-Seared Goat Chops with Wilted Callaloo and Coconut-Scotch Bonnet Emulsion

Pat the goat chops dry and season generously with salt and fresh thyme.

Heat half of the coconut oil in a cast-iron skillet over medium-high heat until shimmering. Sear the goat chops for 4-5 minutes per side until a deeply browned, caramelized crust forms. Remove from the pan and let rest.

In the same pan, add the remaining coconut oil and sauté the minced garlic and Scotch Bonnet until fragrant but not browned.

Add the cleaned, chopped callaloo to the skillet, tossing until it begins to wilt, about 3 minutes.

Pour in the coconut milk and bring to a gentle simmer, scraping up any fond from the bottom of the pan. Let the liquid reduce by half until it coats the greens in a creamy, spicy emulsion.

Plate the wilted callaloo, top with the rested goat chops, and drizzle any pan juices over the meat. Serve immediately while hot.