Place the griddle pan used to cook the pork back over the heat, then add the apples and cook for 8-10 minutes, or until the apples are golden-brown and caramelised. Meanwhile, dust the apple pieces with the muscovado sugar. Add the pork chops and cook for 10-15 minutes, or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part). Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes. Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.Roll the fat sides of the pork chops in the salt flakes. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches created foams, gels and spheres made barrel aged cocktails and brewed beer. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. Sous Vide Shrimp Pomodoro Linguine Recipeĭish, Pork, Recipe, Sous Vide, Sous Vide Pork, Sous Vide Pork Chop, Sous Vide Recipes.Sous Vide Mahi Mahi with Corn Salad Recipe.
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