A vegetable side dish like glazed carrots, broccoli, asparagus, green beans or sugar snap peas will also be delicious. You absolutely have to serve these saucy pork chops with mashed potatoes or rice to soak up all that easy pan sauce. The pork chops are definitely best served right after cooking but leftovers can be kept in an airtight container for up to 2 days in the refrigerator. Season to taste then add the pork chops back in and add a squeeze of lemon juice. Scrape any sticky bits off the bottom of the pan and allow the wine to reduce for a few minutes. Cook for a minute or two until fragrant then pour in the wine. ![]() ![]() To make the pan sauce, discard the oil then return the pan to the heat and add the butter, fresh herbs and peeled garlic cloves. To render and brown the fat cap, use a pair of tongs to sear the sides of the pork chop until golden. ![]() Once hot, fry the pork chops for 2-3 minutes per side until golden brown. Heat a large cast iron skillet or frying pan over medium-high heat then add the olive oil. Season the flour with a pinch of salt then coat each pork chops in the flour. Combine the spices in a small bowl then sprinkle generously over the pork chops, coating both sides. Overall, this simple marinade is a great way to tenderize and flavor pork chops with natural ingredients.To cook the pork chops, pat the pork dry with paper towels. Additionally, using less oil in the pan when frying is both healthier and reduces the overall calorie count of the dish. The oil coats the pork, helping to trap moisture in the meat when it’s fried, resulting in a juicier end product. Including oil in the marinade can also be beneficial. Adding water to the marinade helps to balance out the salty taste of the soy sauce, preventing the meat from becoming too salty. The soda in the cola helps to soften the pork, while the sugar in the cola creates a natural caramel flavor when the meat is roasted or fried. A simple and natural marinade that’s both tasty and effective can be made using soy sauce, garlic, ground black pepper, cola, cooking oil, and water. Marinating pork chops is an effective way to tenderize the meat and infuse it with delicious flavor. If you’re unsure about what “against the grain” means, you can refer to my earlier post on how to tenderize beef or pork. This tenderizing technique is commonly used in Chinese restaurants and can result in pork chops that are flavorful and tender. This can be done by cutting a couple of small slits on the white part of the edge of the meat. To prevent the meat from shrinking into little pieces during frying, it’s also important to break up the tendons. Repeat the same process on the other side. To do this, use the back of a knife to gently tap the pork chops vertically and horizontally against the grain. One of the easiest ways to tenderize pork chops is to cut them into thin slices, about 1-1.5 inches thick, and then use a meat mallet or the back of a knife to loosen the meat fibers. When you want to eat it the next day, you take it out and thaw it, which is very time-saving and convenient. I usually marinate an extra portion and put it in the freezer the next day. That way, when I get home from work the next night, I can quickly pan-fry it. I usually marinate the pork chop the night before and put it in a zip bag. It’s best to marinate this Taiwanese pork chop for at least 2 hours so that the meat can absorb the flavor well. ![]() This is also the Taiwanese mother’s specialty that you must try. Every time I go to Din Tai Fung Restaurant, I’ve to order not only Xiao Long Bao but also the boneless pork chop with fried rice. It’s rich in garlic, black pepper, and soy sauce. I’m sharing the recipe for the boneless thin pork chop from Din Tai Fung Restaurant. This juicy, homemade, pan-fried boneless pork chop is so easy and quick to prepare.
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