Take inspiration from Mexico with our Pork chop with rhubarb and ancho chilli salsa, France with our Pork and flageolet beans recipe or Vietnam with our fish sauce caramel pork chop.Īs you can see, the pork chop is such a versatile piece of meat, and surprisingly affordable too. Adam Gray takes British inspiration from a traditional roast dinner with his Saddleback pork chop with black pudding dish, which includes all the trimmings of roast potatoes, carrots and gravy. Pork chop is a common cut used to make the popular Japanese Katsu sando as well as the classic German schnitzel and the Italian dish pork chop Milanesa. Marcus Waring, on the other hand, barbecues his pork chops for a smoky finish, glazes in homemade barbecue sauce and serves with a silky smooth apple purée. The sweet sharpness of a Bramley apple cuts through the fat of pork wonderfully, as demonstrated in our pork chop, cider cream sauce and caramelised apples recipe. If you want to really cook a pork chop to perfection, however, the basic recipe below will produce perfect results every time.Īpple is one of the most common pairings with pork, and for good reason. Our rosemary and sage brine or Sichuan peppercorn brine are both recommended with pork. You can also add aromatics at this stage if you’re looking for a particular flavour.
PORK LOIN CHOPS RECIPES OVEN FREE
Half an hour will do the trick, but feel free to leave them brining for a couple of hours for maximum effectiveness. The brining in the video above is also optional, but if you have the time, a quick brine ensures a juicy, tender chop with even seasoning throughout. Heat the olive oil in a large skillet for medium high heat. Pour over pork chops and let marinade for about 20 minutes. Rub the pork chops with olive oil and then sprinkle all over with salt and freshly ground black pepper. A ridged pan is best, but any cast-iron pan will work. If you tend to avoid eating the fat anyway, then take a look at the video above, which demonstrates a quicker method of cooking pork chops. In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and gochujang. Place a lightly oiled 12-inch cast-iron skillet over medium-high heat. If the chop is too thin, the meat will overcook and dry out whilst the fat is rendering (which can take up to 20 minutes). This is because the fat needs time to render down to get that lovely golden crust, otherwise you get a mouthful of hard, flabby, tasteless fat (which is often left on the plate). You’ll often find paltry 1cm-thin chops in supermarkets – avoid these, and don’t settle for anything less than 1-inch thick chops – centre-cut is best. Cooking on the bone will also infuse the chop with more delicious porky flavour. Choose a bone-in chop – this will help prevent the pork from drying out, which is a common problem with pork chops.
Look out for specialist breeds such as Tamworth or Saddleback for something really special. As with any meat or fish, selecting high quality, free-range pork chops is always going to give you the tastiest result.
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