these chops had a great flavor, despite the fact that i probably over-cooked them slightly. my crackling wasn't entirely successful, since the chops i found were very lean. we had them with a salad, baked potato, and rolls; looking back i probably would have served them with a sweet potatoes instead. this was a really quick dinner, and one i plan to make again.
adapted from Jamie Oliver's 'Food Revolution'
serves 2
2 x 8-ounce pork chops
olive oil
sea salt and fresh ground pepper
4 sprigs of fresh sage
mango chutney
honey
to prepare your pork:*trim the skin off the edges of each chop to turn into crackling
*cut each strip of skin lengthwise into 2 strips, ending up with 4
*make cuts every 1/4" along the fat remaining on the chops
*rub both sides of the chops (and strips of skin) with olive oil and season well with salt and pepper
*pick the sage leaves off their stalks and toss gently in olive oil, set aside
to cook your pork:
*put a frying pan over a high heat and add strips of skin
*move them about the pan and remove when golden , crisp, crackling
*lay both chops flat in the pan and give them 4-5 minutes on each side, turning every minute
*when they're golden, add a few sage leaves to the pan
*let them crisp up and cook for about 30 seconds, then remove them to a plate
*spoon a large tablespoon of mango chutney mixed with honey over each chop
*keep turning the chops over so they get nicely coated
*remove the chops to a plate and let them rest for a minute or two
to serve your pork:
*serve your chops on a plate, with the crackling and the crispy sage leaves
No comments:
Post a Comment