Pork Chops - how do you like yours?
Discussion
My ex-wife never let me cook, so as a result, we ate what she cooked, how she cooked it. I never ever enjoyed her pork though, either roast joints or chops, it always just seemed fairly tasteless and quite boring.
My current OH, however, cooks pork that I would happily eat 3 times a day, 7 days a week.
Pork chops go in the oven at 240 C (or whatever 240 on the dial equates to inside the oven) for about 40 minutes, until the rind is like crackling and the pork itself is golden brown rather than the white you normally associate with pork. Same for joints - red hot oven until the meat turns brown right through.
Who else likes their chops crispy? Who prefers their white meat white?
My current OH, however, cooks pork that I would happily eat 3 times a day, 7 days a week.
Pork chops go in the oven at 240 C (or whatever 240 on the dial equates to inside the oven) for about 40 minutes, until the rind is like crackling and the pork itself is golden brown rather than the white you normally associate with pork. Same for joints - red hot oven until the meat turns brown right through.
Who else likes their chops crispy? Who prefers their white meat white?
I think I posted this recently, but I love 'em in cider.
Seared in a hot pan, then pour some cheap dry cider over them, add half a veg stock cube, some herbs and a dollop of wholegrain mustard.
Simmer until they're cooked through, remove the chops, reduce down the sauce in the pan a bit until it becomes a nice gravy. Serve with creamy mash.
Yummers.
Seared in a hot pan, then pour some cheap dry cider over them, add half a veg stock cube, some herbs and a dollop of wholegrain mustard.
Simmer until they're cooked through, remove the chops, reduce down the sauce in the pan a bit until it becomes a nice gravy. Serve with creamy mash.
Yummers.
Firstly I get my chops from my local butchers shop as they are local, fresh and huge and still have the kidney attached as all good pork chops should. I personally would never oven cook a chop, preferring to fry them in enough lard to come halfway up the side of the chop until both sides are golden and the rind has crackled. Do not be tempted to do this with anything but lard - with oil the results are very disappointing.
Quick goulash 
Dice the chops, flour lightly and fry until brown, add in an onion, garlic and chilli. Cook until soft. Mix in a few teaspoons of smoked paprika. Keep cooking for a few mins to cook out the powederyness of the paprika. Deglase the pan with some stock and add some dried pasta. Allow the pasta to suck up as much stock as it takes to cook the pasta. Finish with a splodge of double cream or creme fraiche.
Also works with rice instead of pasta.
God, i'm hungry now
Dice the chops, flour lightly and fry until brown, add in an onion, garlic and chilli. Cook until soft. Mix in a few teaspoons of smoked paprika. Keep cooking for a few mins to cook out the powederyness of the paprika. Deglase the pan with some stock and add some dried pasta. Allow the pasta to suck up as much stock as it takes to cook the pasta. Finish with a splodge of double cream or creme fraiche. Also works with rice instead of pasta.
God, i'm hungry now
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