![]() ![]() I have to admit, I was feeling a little bit like a pig after consuming that crispy piece of fat on that pork chop – pun intended. It probably is best to remove the visible fat from any meat, and taking that into consideration pork is probably the next best lean meat after chicken. I used a little bit of fresh rosemary to add that herby flavor to my pork chop, with lots of black pepper. Rub all over the sides and ends of your pork chops. Step 2: Season generously with your blend of spices. Dab with a paper towel to remove any excess moisture. You’re gonna love these If you’re looking for a tender and juicy pork chop, look no further. To pan fry anything for that matter is really easy – you simply season your piece of meat, add oil to a pan, heat it up to scorching, and fry away for a few minutes on each side. Step 1: Remove pork chops from their packaging and allow to come to room temperature on a plate for at least 20 minutes. Thinly sliced pork chops are coated in a flavorful buttermilk mixture and dredging seasonings, and then fried in oil. ![]() I was tempted to try a simple yet tasty cooking method to achieve a delicious tender yet crispy pork chop. With this recipe of Pan Fried Pork Chops, I decided to just start at the beginning. All of these questions started to spiral around in my head, and my confidence took a little tumble. Stir in 8 cups cold water to dissolve salt and sugar. Season panko and Parmesan with kosher salt and pepper and mix thoroughly. Add flour to the first one beaten eggs to the second and panko, Parmesan cheese, and sage to the third. Set 3 wide, shallow bowls on a work surface. Cook for 4-5 minutes per side until an internal temperature of 145° minimum for safety. Prepare the brine: In a nonreactive large bowl or large deep baking dish, combine salt, sugar, bay leaves, coriander, peppercorns and allspice. Season pork all over with salt and pepper. When the oil is hot and shimmering, add the seasoned chops. Cook until the chops reach an internal temperature of 145☏ (63☌), about 15-20 minutes, basting with pan juices halfway through. What on earth do I do with all this pork? What kind of flavours and spices complete a piece of pork, and how do I cook it to perfection. Use a large fry pan (cast iron preferred) with oil over medium-high heat. Sprinkle cooked garlic (still in the paper peel) and chopped rosemary over the top of the chops and put the pan in the oven. ![]() However, when hubby decided on a bulk pack of pork with different kinds of cuts, on our recent “monthly meat shopping” I was feeling a little un-inspirational. Don’t get me wrong though – a beautifully crispy pork belly with roasted potatoes are just the thing for a lazy Sunday lunch – we just never really buy pork that much. I have to admit, we aren’t that keen on eating pork. ![]()
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