Fresh New Zealand Pork Loin Chop
The center cut or pork loin chop includes a large T-shaped bone, and is structurally similar to the beef T-bone steak. These are simply delicious oven baked, pan fry or on BBQ.
Gordon Ramsay shows the secrets behind cooking the perfect tenderized pork loin chop and sides. Bring to room Temperature and season twice so season once before cooking and once while cooking.
Pan Seared Pork Loin Chop
- Pork chop 150 g
- Butter 100 g
- Minced garlic 30g
- Chopped shallots 30 g
- Calvados 6 tablespoons
- Chicken stock 100 ml
- Cream 50 ml
- Dijon mustard 1 teaspoon
- Grain mustard 1 teaspoon
- Apple 2 slices
- Brown sugar 50 g
- Anise 2 stars
- Mashed potatoes 50 g
- Braised cabbage 30 g
- Olive oil
- Take a pork loin chop and get it to room temperature. Nicely season the pork with salt and pepper on both sides.
- Get the pan nice and hot, pour a tablespoon of olive oil. Place the pork inside the pan. Cook 90 seconds on each side to color. To the pan add a couple of knobs of butter. Then, cook it for more 8 minutes.
- Take the pork out and set aside. To the pan pour some olive oil. Add minced garlic and chopped shallots. That is where we start to make the most amazing sauce.
- Now we deglaze the pan with 3 tablespoons of Calvados. Then, reduce the alcohol. Now, add 100 ml of chicken stock. Bring it up to boil and cook for 2 minutes.
- Then, add 50 ml of cream, bring it to boil.
- Add a teaspoon of Dijon mustard and a teaspoon of grain mustard. Now the pork goes back to the pan for 4 minutes.
- Next step is caramelized apples. Peel and core the apple. Slice it.
- Make a caramel. Put some brown sugar into the pan. When it starts melting, add some butter. Add star anise and cinnamon. Season the apples with salt and pepper. Place the apples into the pan. Deglaze with Calvados.
- To serve: place braised cabbage, we’re going to sit the pork loin chop on the top of cabbage. Then, put some mashed potatoes. Lift the pork out of the sauce and then spoon the mustard sauce on the top. Add caramelized apples.
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