It is time for a new experience with pork chops. Oddly enough, you may find that this everyday piece of meat is not often found in cookbooks, yet in many households it is on the weekly menu. It is inexpensive, easy to prepare and goes well with sweet, sour and spicy seasonings. The last few years more and more people go straight to the farm to buy it instead of buying it at the supermarket. You pay almost twice as much, but it is also ten times better.
A chop is basically the same as a cutlet, but the designation is used more for lamb and veal. The first 5 or 6 ribs of the shoulder side, between the ribs, are the very best. They are known as butcher chops, because often they go into the butcher’s own pan. Neck and shoulder chops are fatter than the rib or loin chops and therefore have a longer cooking time. For baking or grilling, cook the chop for 20 minutes, and briefly fry over high heat, then simmer on low heat.
In stews they need to cook for half an hour. Rib pork chops have an edge of fat that you have to cut in a few places before you bake it to prevent warping. The fastest, leanest and most expensive variant is the loin chops
Remove the meat from the refrigerator a half an hour in advance as a rapid transition temperature of the shortening causes it to cool quickly and the meat will be tough. If you want to marinate the pork chops and would like something sour in the marinade you can add something like lemon juice, wine or vinegar, so the meat is tenderer. Be careful, because with too much moisture, when you sear the meat, it does not cook fast enough. Fry the chops until they are done but be careful because if you cook it too long it will be too tough.
Flemish chops with beer & onions
- 4 shoulder chops
- 1 bottle of beer
- 1 clove garlic, crushed
- Sprigs of thyme or rosemary
- 1 bay leaf
- Salt and pepper
- 1 tbsp. sugar
- 6 tbsp. onions (jar)
- 50 g butter or (liquid) margarine
- Possibly: mustard
Mix the garlic, spices and sugar with the beer in a large bowl. Marinate the pork chops herein at least 15 minutes (up to a few hours). Remove the chops from the marinade and dry them with paper towels. Keep the marinade. Melt butter or margarine in a skillet over low heat. Turn up the heat until the fat is almost melted. Place the chops in the pan and fry over a high heat for 3 minutes on each side until lightly browned. Reduce heat to low and cook the chops for about 18 minutes, until browned and done. Turn the meat regularly. Remove the chops from the pan and keep warm in aluminum foil. Turn the heat to high and boil the marinade until it turns into gravy, then add mustard to taste. Let the onions drain and fry for a few minutes. Put the meat back in the sauce and serve with boiled potatoes and green beans or some kind of cabbage.
Chinese chops with spring onions
- 4 rib pork chops (or shoulder chops)
- 1 clove garlic, crushed
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- 1 tbsp. honey
- 1 tsp. minced ginger or ginger powder
- 2 tsp. sambal oelek
- 4 spring onions (cleaned)
- 1 tablespoon oil
- 4 tablespoons toasted sesame seeds
Mix the garlic, sesame oil, soy sauce, honey, ginger and chili in a bowl. Marinate the pork chops at least 30 minutes at room temperature. Remove the chops from the marinade and pat dry. Brush the onions with oil. Grill the chops on the grill or in a grill pan for 8-10 minutes until they are brown and tender. In the last 2-3 min cook the roasted onions with it. Sprinkle the pork chops with sesame and serve with rice noodles and salad.