These chops are great served with mashed root vegetables or a hearty all-in-one side dish like the Kamut Berry, Pear, and Roasted Sweet Potato Salad pictured here. Start with quality pork, and season it well with kosher salt and black pepper.įinish the chops with an easy pan-sauce enriched with butter. Add some lovely fresh thyme, but hold aside a few sprigs for garnish. The base of the glaze is apple cider vinegar and maple syrup. Simple ingredients: pork chops, salt, pepper, thyme, apple cider vinegar, maple syrup and butter. If possible, let your chops sit at room temperature for 30 minutes before you throw them in your skillet.This traps heat around the chops so they cook all the way through in a timely fashion, but without allowing a bunch of steam to build up (“steamed pork chop” isn’t a good selling point). Once you flip your chops, drop a lid on your skillet but leave the lid slightly vented.If you don’t have one, cook your chops in batches. Use a skillet that is large enough to hold all your pork chops without crowding. ![]() There aren’t very many ingredients, and this is a very simple weeknight-type meal, but there are a few technique tricks that will help make your chops excellent. You cook the chops in a heavy cast iron skillet, then make a pan sauce right in the same skillet. ![]() Oliver was with me when I loaded bags of pork into the trunk of my car at the pick-up site, and immediately started clamoring for meat.Įveryone in the family likes a good pork chop, so the next day – after letting the four bone-in loin chops I’d ordered thaw – I made these simple skillet chops. ![]() This was a bulk-buy type situation a friend coordinated, and I asked for a variety of cuts to assess if I wanted to go…uh…whole-hog in the fall. I picked up some pork from a new-to-me pork guy last month.
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