Latest news with #porkchops
The Independent
12-05-2025
- General
- The Independent
Give salt-and-pepper pork chops a crunchy coating without the deep frying
The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, but in this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we opt to pan-fry pork that we first dust in cornstarch seasoned generously with Sichuan pepper, black pepper and cayenne. The starch granules swell when they come in contact with moisture released by the pork as it cooks; as the water evaporates, the starch settles into a rigid, locked network, creating a crunchy coating. In a classic salt-and-pepper dish, chilies and garlic are quickly fried and tossed with the cooked protein for big, bold, in-your-face flavors. We, however, finish the pork with a fresh, punchy, uncooked mix of sliced scallions, chopped cilantro, minced chilies, rice vinegar and grated ginger. The easiest way to grind the tongue-tingling Sichuan peppercorns for this recipe is in an electric spice grinder. Don't use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice. Salt-and-Pepper Pork Chops with Spicy Scallions Start to finish: 45 minutes Servings: 4 Ingredients: 1 bunch scallions, thinly sliced 1 cup lightly packed fresh cilantro, roughly chopped 1 Fresno or jalapeño chili, stemmed, seeded and minced 2 tablespoons unseasoned rice vinegar 1 tablespoon finely grated fresh ginger Kosher salt and ground black pepper 3 tablespoons cornstarch 1 tablespoon Sichuan peppercorns, finely ground ½ to 1 teaspoon cayenne pepper ½ teaspoon Chinese five-spice powder 8 boneless (about 1½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry ⅓ cup grapeseed or other neutral oil Directions: In a medium bowl, toss together the scallions, cilantro, chili, vinegar, ginger and ¼ teaspoon salt; set aside. In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 2 teaspoons black pepper and 1 teaspoon salt. Dredge the cutlets in the cornstarch mixture, turning to coat both sides and pressing so the mixture adheres, then transfer to a large plate, stacking or shingling as needed. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the cutlets and cook until golden brown on the second sides, about 1 minute. Transfer to a platter and tent with foil. Cook the remaining cutlets in the same way, using the oil remaining in the skillet. Spoon the scallion-cilantro mixture onto the chops and serve.
Associated Press
12-05-2025
- General
- Associated Press
Give salt-and-pepper pork chops a crunchy coating without the deep frying
The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, but in this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we opt to pan-fry pork that we first dust in cornstarch seasoned generously with Sichuan pepper, black pepper and cayenne. The starch granules swell when they come in contact with moisture released by the pork as it cooks; as the water evaporates, the starch settles into a rigid, locked network, creating a crunchy coating. In a classic salt-and-pepper dish, chilies and garlic are quickly fried and tossed with the cooked protein for big, bold, in-your-face flavors. We, however, finish the pork with a fresh, punchy, uncooked mix of sliced scallions, chopped cilantro, minced chilies, rice vinegar and grated ginger. The easiest way to grind the tongue-tingling Sichuan peppercorns for this recipe is in an electric spice grinder. Don't use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice. Salt-and-Pepper Pork Chops with Spicy Scallions Start to finish: 45 minutes Servings: 4 Ingredients: 1 bunch scallions, thinly sliced 1 cup lightly packed fresh cilantro, roughly chopped 1 Fresno or jalapeño chili, stemmed, seeded and minced 2 tablespoons unseasoned rice vinegar 1 tablespoon finely grated fresh ginger Kosher salt and ground black pepper 3 tablespoons cornstarch 1 tablespoon Sichuan peppercorns, finely ground ½ to 1 teaspoon cayenne pepper ½ teaspoon Chinese five-spice powder 8 boneless (about 1½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry ⅓ cup grapeseed or other neutral oil Directions: In a medium bowl, toss together the scallions, cilantro, chili, vinegar, ginger and ¼ teaspoon salt; set aside. In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 2 teaspoons black pepper and 1 teaspoon salt. Dredge the cutlets in the cornstarch mixture, turning to coat both sides and pressing so the mixture adheres, then transfer to a large plate, stacking or shingling as needed. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the cutlets and cook until golden brown on the second sides, about 1 minute. Transfer to a platter and tent with foil. Cook the remaining cutlets in the same way, using the oil remaining in the skillet. Spoon the scallion-cilantro mixture onto the chops and serve. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
Telegraph
08-05-2025
- General
- Telegraph
Pork chop with burnt apple sauce, cider jus, cider mustard and grilled spring onions
This is spring on a plate: thick pork chops grilled over fire, served with a smoky burnt-apple sauce, a tangy cider mustard and a glossy pan jus. Fat spring onions are blackened on the grill and split open to reveal their soft, sweet insides. It's ideally done outside over fire or on a hot griddle for that essential smokiness. Requires soaking time. Overview Prep time 20 mins Cook time 45 mins Serves 4 Ingredients For the cider mustard 2 tbsp yellow mustard seeds 2 tbsp brown mustard seeds 100ml dry cider 1 tbsp cider vinegar 1 tbsp honey For the burnt-apple sauce 3 sharp apples (Bramley or Russet), halved 1 tsp sugar cider vinegar, to taste For the pork 4 thick, bone-in rare breed pork chops (250–300g each), rind removed neutral oil For the jus 150ml dry cider 300ml good chicken stock 1 tsp Dijon mustard 1 tsp cider vinegar knob of cold butter For the spring onions 8 large spring onions, trimmed 1 tbsp olive oil Method Step For the cider mustard, toast 2 tbsp yellow mustard seeds and 2 tbsp brown mustard seeds in a dry pan, then combine with 100ml dry cider, 1 tbsp cider vinegar, 1 tbsp honey and some seasoning. Let them soak for at least 4 hours or overnight. Blend slightly if you prefer a smoother texture, or leave whole. Step For the apple sauce, heat a cast-iron pan or place 3 apple halves cut-side down on the grill of a barbecue. Cook until the cut side is deeply blackened and the apples are soft, about 6-7 minutes. Scoop out the flesh, discard the skins and cores, and mash with 1 tsp sugar and a splash of cider vinegar. Adjust to taste. Step Rub 4 thick, bone-in rare breed pork chops with neutral oil and season well. Cook over a hot barbecue or griddle pan for 4-5 minutes each side, until nicely charred and just cooked through. Rest under foil while you finish the rest.
