Serve with the caramelised pear, crispy sage, a little crispy crackling, your favourite style potatoes (I like hasselback) and some seasonal greens. Slice the pork off the bone and carve into slices and squeeze the garlic from their skins.
Remove the pork to a board to rest, then reduce the temperature to medium-low and leave the pears to caramelise for 5 minutes, stirring regularly.With 2 minutes of the pork cooking time left to go, quarter and core the pears, then nestle them into the pan alongside the chops and poke in the remaining sage leaves and cook for 1 minute.
Lay the chops down flat in the pan, throwing in the garlic too, and cook for 7 minutes, turning every minute or so and basting with the lovely pan juices, until browned and cooked through. Place the pan back on a medium-high heat, then use tongs to hold the chops fat-side down in the pan and sear for 3 to 4 minutes, until the fat has started to render. With a sharp knife, lightly score the pork fat on the chops and place one on top of the other. Remove from the pan and drain on kitchen paper. ground black pepper, corn oil, pork chops. Fry the lardons, stirring occasionally, for 10 minutes until golden and crisp. YumsClick Yum to save recipes and teach Yummly about your tastes. Fried pork chops recipe skin#
When you’re ready to cook your pork chops, slice the pork skin into 1cm-thick lardons and place in a large frying pan on a medium heat. Rub the marinade into the pork chops, then cover and leave to marinate in the fridge for at least 30 minutes, or preferably overnight. Tip into a bowl and mix with 1 tablespoon of red wine vinegar and 3 tablespoons of olive oil. 8 (1/2-inch-thick) bone-in rib or center-cut pork chops (about 6 ounces/170g each) Kosher salt and freshly ground black pepper 1 cup all-purpose flour (4 1/2. To make the marinade, pick and finely chop the rosemary leaves and most of the sage leaves, then lightly crush the unpeeled garlic cloves with the palm of your hand. (You could ask your butcher to do this for you.) Set aside. Flip and continue to cook until the pork chops and breading are golden on all sides. All you need is your handy cast iron skillet and few key techiniques to make crispy, juicy pan-fried pork chops. 
Next, add the pork chops and fry, turning once when the chops are golden around the edges, 4 to 5 minutes. Carefully run a sharp knife along the edge of the chops, removing the skin and leaving a thin layer of pork fat on the chop. Heat the oil in a cast-iron skillet over medium heat, until the oil shimmers. Place the pork chops, skin-side down, on a chopping board.
0 kommentar(er)
