Tuesday, March 30, 2004
Pork Chops w/ Rapini
Pork Chops - w/ Julia Childs spices (from Cooking with Jaques and Julia) - Pepper, nutmeg, allspice, mace, cinnamon, cloves, thyme, marjoram, savory. Dry rubbed into the chops - I use a lot, about 2 teaspoons for 2 3/4 inch chops.
I used the Cooks Illustrated cooking technique, actually starting the chops on the pan while the pan is cold, setting the heat to medium and cooking till browned on both sides and the internal temp of the chops is over 160F. Then I rest the pork chops in a plate, inverting another over it.
I sliced and cored 2 fuji apples and browned them in the same pan, with a little of the same spice and some lemon juice and olive oil. Finally, I added some water to the pan to deglace it.
Side - a bunch of rapini, sauted in olive oil with a little garlic.
Thoughts - the Cook's Illustrated technique worked really well, the chops were juicy and tender while being perfectly cooked all the way through. Even without any brining. This is my new chop method of choice...
I used the Cooks Illustrated cooking technique, actually starting the chops on the pan while the pan is cold, setting the heat to medium and cooking till browned on both sides and the internal temp of the chops is over 160F. Then I rest the pork chops in a plate, inverting another over it.
I sliced and cored 2 fuji apples and browned them in the same pan, with a little of the same spice and some lemon juice and olive oil. Finally, I added some water to the pan to deglace it.
Side - a bunch of rapini, sauted in olive oil with a little garlic.
Thoughts - the Cook's Illustrated technique worked really well, the chops were juicy and tender while being perfectly cooked all the way through. Even without any brining. This is my new chop method of choice...
