I have to admit, we aren’t that keen on eating pork. Don’t get me wrong though – a beautifully crispy pork belly with roasted potatoes are just the thing for a lazy Sunday lunch – we just never really buy pork that much.
However, when hubby decided on a bulk pack of pork with different kinds of cuts, on our recent “monthly meat shopping” I was feeling a little un-inspirational. What on earth do I do with all this pork? What kind of flavours and spices complete a piece of pork, and how do I cook it to perfection. All of these questions started to spiral around in my head, and my confidence took a little tumble.
With this recipe of Pan Fried Pork Chops, I decided to just start at the beginning. I was tempted to try a simple yet tasty cooking method to achieve a delicious tender yet crispy pork chop. To pan fry anything for that matter is really easy – you simply season your piece of meat, add oil to a pan, heat it up to scorching, and fry away for a few minutes on each side. It can’t be that difficult, can it?
I used a little bit of fresh rosemary to add that herby flavor to my pork chop, with lots of black pepper. It tasted divine.
It probably is best to remove the visible fat from any meat, and taking that into consideration pork is probably the next best lean meat after chicken. Or so they say.
I have to admit, I was feeling a little bit like a pig after consuming that crispy piece of fat on that pork chop – pun intended.