This shining example of what a few well-placed ingredientscan do to a plain piece of meat reminded me of a couple very important things.By the way, if you’re new to cooking, being reminded of stuff is one of thebest parts.First of all, it had me recalling the old, “if it doesn’thave a bone in it, it’s really not a chop.” Of course, search engines beingwhat they are, we were forced to use the oxymoronic “boneless, center-cut porkchops” instead of the traffic stunting “pork medallions.” Not a big deal, butworth mentioning in case you’re ever backed into a corner during a heated,butchery-related water cooler debate.
Secondly, I remembered I need to redo that demo I did foranother website many years ago, on how to cut your own boneless, center-cutpork chops, thereby saving some cash. It’s a quick and simple trick, and oneI’m sure many of you will remind me I forgot about in a few weeks.
Anyway, the glossy glaze is really easy, and while there’sno starch or extra butter involved, it reduces quickly to a thick, rich,sweet-tart apple syrup. The rosemary and pepper flakes were the perfect accentsfor me, but this is a technique that begs for your own personal touches. I hopeyou give this simple and very tasty pork “chop” recipe a try soon. Enjoy!
Ingredients for 6 chops:1 tbsp vegetable oil 1 tbsp butter6 boneless center-cut pork chops (6-8 oz each)salt and pepper to taste 3 cloves minced garlic1/4 cup apple cider vinegar2 cups apple cider1 tsp Dijon mustard 1 tsp minced rosemary pinch of red chili flakes
Hiç yorum yok:
Yorum Gönder