Pork chops seem easygoing—the last word weeknight dinner choice—but they’re simple to get improper, ending up tough, dry, and flavorless. Seamus Mullen serves his citrus-glazed pork chops with a recent, crunchy, spicy slaw that is an unexpected mixture of endives, cauliflower and jalapeños with cashews and coconut. So far as frying goes, we suggest using a cast iron skillet or Dutch oven to fry these guys.
To liven these up a bit, we ate them with some recent, crisp green beans and a scrumptious aspect of experimental Apple Cinnamon Baked Quinoa (recipe will be posted individually tomorrow). Take away the cooked pork chops from the gradual cooker and set them apart on a plate.
Mix a jar of raspberry jam and a little bit hickory-taste barbecue sauce to make a restaurant-quality glaze for your pork chops. Sautee sliced apples with shallots and thyme for a pork chop topper that’s each candy and savory. I normally persist with alternates like broil, bake, grill.. but I believe my pork chops style best when they’re fried.
Whether or not you favor pan fried, sauteed, barbecued or baked dishes, pork chops are the perfect meat cuts to fulfill your style buds. Topped with a …