The chops were moist and the crust so flavorful we decided it was a waste to lose the flavor in the apple sauce. Cook over medium-high heat about 2 minutes or until the mixture has reduced to 1/4 cup. This will release the drippings and little bits on the bottom of the pan and create a sauce. It was the first time that none of us used the apple sauce we all love with pork. Cook 2 minutes on the other side or until done (145 to 150 degrees). The coating was wonderful, the Cointreau was out of this world and the whole plate of six loins disappeared in a flash. On a medium-high heat, without any oil, once the pan is hot, sear the outer edge of the chops for 3 minutes or until nice and golden. Took this sauce and placed it over the golden brown chops and the orange flavor mixed with the toasted taste of the bread crumbs. Start with a pork chop, rind removed that is approximately 2.5cm thick. Then I dumped most of the oil but left the pan drippings, added a tablespoon of butter and swished the brown drippings into the melted butter, then added a dash of Cointreau or any orange liquir would do. Pan fried in vegatable and olive oil mixed for two minutes each side till golden brown. Wash and patted dry,coated with the seasoned flour mixture, diped in egg batter, and then coated with the seasoned italian bread crumbs. I used onion powder, salt, pepper and some garlic powder and a dash of Cayen pepper powder. ![]() The changes I made were largely due to the suggestion by other reviewers except for the magic coating sauce I did at the end. Taste for seasoning, pour over chops and serve immediately.I read all the recommendations, then took the six pork loins that were about a half inch thick each and followed the recipe. ![]() Add cream and reduce sauce till it coats the back of a spoon.Increase heat and reduce by half, stirring constantly. Pour half of the liquid out of the frypan and with frypan over a medium heat add cider.Cover dish with a thick tea towel to keep chops warm. Remove chops from frypan onto a warmed serving dish away from the heat to rest.Place pork chops in the melted butter of the medium-high. Season both sides with both seasoning salts. Sear the sides of the pork chops (using a par of tongs. Sear pork chops for 1 minute per side, lightly pressing them down. Bring a large cast iron skillet to medium-high heat. Season both sides with kosher salt and ground black pepper. To test if meat is cooked insert a knife to the bone. PREPARATION Melt Butter in a medium-high skillet. Pat pork chops dry with clean paper towel. ![]()
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