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I finally like pork

After too many dry and tough ones, we finally hit on the right way to cook pork rib chops.

I was always a little leery of pan-cooking these things, since it's so hard to get thick meat to cook properly all the way through. But we found a promising recipe and it worked very, very well. It involved searing the chops for about three minutes on each side in a bit of olive oil, and adding about 3 tbs of butter and three smashed garlic cloves to the pan about half way through. The pan is then tilted and the butter and renderings ladled over the chops to baste them. For once, we let them rest properly afterwards, too, for almost ten minutes.

After pouring off most of the butter and renderings, we deglazed the pan with some red wine to make a bit of a sauce to put on top, and served them over sauteéd apples and radicchio.

The crust was lovely and they were at just about the right doneness. The apples added the right amount of brightness to an otherwise fairly heavily-flavored chop.

We'll definitely be doing that one again. The only real problem was the stove got grease-spattered pretty badly, which is never fun to clean up.

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( 5 comments — Comment )
sasquatchdjh
Jan. 28th, 2009 12:34 am (UTC)
I made some of the best pork ever. I thought I bough ribs, but i bought rib loin....well I dumped them in a slow cooker with a jar of tomato sauce and water to cover them and cooked them for 4 hrs. REALLY tasty the first night, and the next day REALLY good. Just pulled apart wonderfully, and went well with pasta.
szasz
Jan. 28th, 2009 11:03 pm (UTC)
Sounds like that has many of the elements of a braise. I bet you could do even better with a good dry rub on it and THEN doing that. Braising can make really amazingly tender meat since it breaks down all the connective tissue.
omegabeth
Jan. 28th, 2009 01:53 am (UTC)
Have you tried brining them? Most modern pork is so lean it's really difficult to get a nice caramelization going on without killing it, so I brine all chops except locally-raised heirloom (read: not bred to be the other white meat) sorts.
szasz
Jan. 28th, 2009 11:06 pm (UTC)
That's what was so great about that butter braise; it made a lovely crust and caramelized the garlic cloves, and the meat was actually quite tender.

I hadn't thought about brining pork, though; perhaps we'll try that the next time we do a recipe in which we haven't had success.
sikibobjones
Jan. 28th, 2009 03:31 am (UTC)
recipe? it sounds good...
( 5 comments — Comment )

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