This is the best way to make butterfly chops. This is called " Brining" and works GREAT. Alton Brown of " Good Eats" get' s credit! Brining is liquid (water), with salt (kosher) and a sugar (molassas or honey would work), which pushes flavor and moisture into the meat. Try adding some Jack Black, too!!

Baggy or bowl use either one.

Brine:
Teriaki or soy 1/2 C.
Salt (Kosher) 2 T.
Brown Sugar 1/4 C. White sugar will work too
Horesradish 1 T.
water to cover 1/4 C.
crushed chilies or red peppers 2 t.

Glaze/sauce: 1 T. Dijon Mustard + 1 T OJ Conc.

Brine 2-5 hours

Take chops out of brine and rub with olive oil

Turn over to 500 degrees put in cast Iron skillet, when it reaches temp.
Turn top stove burner to high, place skillet on top burner, place in chops, 30-45 sec. per turn,

Then into the oven (Still at 500 degrees to finish) 2min turn 2 min done let rest for 4 min. (This is med rare) if you want med 3 min on turns

After the meat is rested apply a thin layer of glaze or sauce.

Prepare to be amazed, venison never tasted so good!!