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.
|Prep Time||5 min|
|Cook Time||10 min|
- 4 pork rib chops
- salt and black pepper to season
- 20 ml olive oil
- few sprigs fresh rosemary
- 1 teaspoon whole black pepper kernels
- Heat the olive oil in a grill pan or a heavy based saucepan until scorching hot. Season your pork chops with salt and pepper.
- Be careful, olive oil gets blistering hot very quickly so check your pan and gently add your pork chops to the hot oil – standing back – it can be a bit messy.
- Pan fry for about 5 minutes on one side, until your pork chops resembles a golden brown color.
- Turn to the other side, for another 5 minutes, or until the chop achieves desired crispness.
- Now add a few sprigs of rosemary and peppercorns. Also turn your chop on its fatty rind side, for a few minutes, to crisp up that nice piece of fat.
- Remove from heat; rest on kitchen paper and season with salt.
I spent 2 years on the island of Tersera in the Azores. I was in the Air Force. There was a pork cutlet (no bone) dish that was pan fried and I think vinegar maybe wine and lots of garlic. The pork had cuts in it and was my favorite. I believe they called it beef de porko. I would love to try and make it.