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Old 09-24-2018, 02:43 PM   #1
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My simple pork chop method

Hi everyone,

This is the first recipe I have ever posted and it is a very, very simple one but I have to start somewhere!

I went to the butchers and asked for the biggest, beast of a pork chop that they had. I'm sure it's small by American standards but this is what they gave me.
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I followed some instructions given to me by my friend, starting off by patting it dry before adding lots of salt, pepper and some finely chopped rosemary.

I then sealed the chop, in a hot skillet with a little butter, on each side until caramelised and brown, making sure to turn it on its edge so as to cook the fat. then I popped it in the oven at 200C (391F) for 10 minutes.

For a beginner like me, I was pretty happy with the results!

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Old 09-24-2018, 03:01 PM   #2
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Scott that's a real beauty!! Congrats!! I love a good pork chop like that and cook them often.

I like to brine my chops first and and you might want to try that next time. It's very simple to do by dissolving 3 Tbs. of Kosher salt in 2 cups of water, you can add other flavorings like Rosemary if you want. Soak the chop for about an hour or so, then rinse and proceed with the cooking.
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Old 09-24-2018, 03:36 PM   #3
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Very nice job with the chop, Scott, it looks delicious!
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Old 09-24-2018, 03:37 PM   #4
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Nicely done. And I love the fluted fat cap.
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Old 09-24-2018, 04:00 PM   #5
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Well done.
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Old 09-24-2018, 04:55 PM   #6
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You have a winner, Scott..
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Old 09-24-2018, 05:05 PM   #7
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That is a thing of beauty, Scott. Congratulations!
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Old 09-24-2018, 06:08 PM   #8
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Your chop looks delicious. I've never seen the fat on a pork chop cut like that before - nice. Did the butcher do that, or did you?
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Old 09-24-2018, 06:16 PM   #9
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I like the dramatic look of that fat cap too. I also snip the fat cap on mine with kitchen shears to prevent the meat from curling but it never looks that pretty.
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Old 09-24-2018, 06:19 PM   #10
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Cutting the fat like that keeps the meat flat so it frys better. Otherwise it curls up into sort of a cup shape when the fat shrinks. I do that on the edge of chops and sometimes a steak that has fat around the outside.

I would love a piece of that pork rind. Very nice chop.
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butter, pepper, pork, pork chops, recipe, rosemary, salt

« Honey baked ham | - »
My simple pork chop method Hi everyone, This is the first recipe I have ever posted and it is a very, very simple one but I have to start somewhere! I went to the butchers and asked for the biggest, beast of a pork chop that they had. I'm sure it's small by American standards but this is what they gave me. [ATTACH]31633[/ATTACH] I followed some instructions given to me by my friend, starting off by patting it dry before adding lots of salt, pepper and some finely chopped rosemary. I then sealed the chop, in a hot skillet with a little butter, on each side until caramelised and brown, making sure to turn it on its edge so as to cook the fat. then I popped it in the oven at 200C (391F) for 10 minutes. For a beginner like me, I was pretty happy with the results! :chef: [ATTACH]31634[/ATTACH] 3 stars 1 reviews
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