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Pork chops Japanese style ポークチョップ
Pork chops are a rather popular cut in the US. Most popular are loin chops with rib attached (rib chops). One weekend, I bought a rather large pork loin without bones. Since it was large, I decided to cut off 4 loin chops before I trussed and seasoned the remaining loin for our usual hot smoked pork on our Weber grill . I wondered how I should cook the chops and decide to use a Japanese recipe. I grew up with simply sautéed pork chops in Japan but I wanted to do something a bit different. After reading through a few recipes, I made modified Japanese pork chops. I served them with sautéed pencil green asparagus and corn shuffle my wife made unmolded and cut in half. The sauce also included onion and shiitake mushroom. I probably over cooked it and it came out a bit dry but the sauce helped. Ingredients : (for 4 servings). Four Pork loin chops (or rib chops). Salt and pepper for seasoning Flour for dredging Olive oil For sauce One medium onion, halved and sliced 4 tbs ketchup 4 tbs
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