Pan-fried bone-in pork chop
Overview
It was the first time I bought a large bone-in pork chop. The ribs were connected to the tenderloin, and all the essence of the pig was here. I was really excited. Even if it is roasted until it is fully cooked, it will not be old at all. It is tender and juicy, with an attractive burnt aroma. It is a feast for the eyes. The key is that it is delicious and not expensive. Such a large piece (350g) only costs 21 yuan. What are you still hesitating about? Hurry up and buy a piece to try. The meat is soft and tender, gluten-free and easy to chew. It is also suitable for children and the elderly.
Tags
Ingredients
Steps
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A bone-in pork chop weighs about 350 grams and is 2.5 cm thick. Wash and place on a plate, use kitchen paper to absorb surface moisture.
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Sprinkle a small amount of salt, freshly ground black pepper, drizzle with olive oil, and massage the pork chops in circles with the pads of 4 fingers until the pork chops basically absorb the olive oil.
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Cover the marinated pork chops with plastic wrap and refrigerate for more than twelve hours.
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Preheat the cast iron corrugated pot over low heat for more than six minutes. Place your hand 8 cm away from the pot to feel the temperature. It is enough to feel hot.
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Without adding oil, put the pork chops directly into the pot, increase the heat to almost medium and start the timer.
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At 2 minutes, turn the pork chops 90 degrees clockwise or counterclockwise without turning them over.
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After about 4 minutes, if you look at the side of the pork chop, you will see that the meat near the ribs has turned white and cooked (about half of it), forming a clear contrast with the blood-red raw meat above. It is time to turn it over.
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After turning it over, fry until pink blood oozes from the surface. At this time, it is almost cooked. If you want to fry until it is fully cooked, continue to fry for 1 minute, then turn off the heat and let it sit for another 2 minutes.
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Put it on a plate, pour an appropriate amount of steak sauce on it, and garnish with a few herbs. The bone-in pork chops pan-fried in a corrugated pan have an attractive burnt aroma, the meat is tender and juicy, and the meat is full of flavor but not greasy.
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Non-text here: Tenderloin part of pork chop
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Non-text here: The rib part of pork chop
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Non-text here: The frying pan needs to be at a high temperature to produce clear stripes
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Non-text here: The tenderloin meat is soft, tender and juicy
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Non-text here: The ribs are connected to the meat, and the evenly distributed fat makes the meat at this location tender and juicy, melting in your mouth and leaving a fragrant aroma on your lips and teeth.
