Page 97 - CON Boardpack July 20200708 Final_Neat

ADDENDUM 4
Flavourful
foursome
Spiced, crumbed or slathered in sauce,
pork chops are always a winner
RECIPES & STYLING ESTHER MALAN
300 |
300 | 28 MAY 2020 www.drum.co.za
(From previous page)
CHOPS AND CHIPS CHOPS a bunch of mixed fresh
SERVES 4 4 pork chops herbs, chopped over and mix lightly.
PREPARATION: 10 MIN salt and pepper Bake for 25-30 minutes
COOKING: 25-30 MIN 15ml (1T) butter Preheat the oven to 200°C.
and crispy.
15ml (1T) olive oil
Line a baking sheet with
CHIPS juice of 1 lemon foil and grease with non- 2 Chops Season the chops
4 potatoes, boiled until just
done and cut into wedges 45ml (3T) butter 1 Chips Arrange the pota- butter and oil in a pan
salt and pepper 4 garlic cloves, crushed toes on the baking sheet.
45ml (3T) olive oil TO SERVE Season well with the salt
302 |
302 | 28 MAY 2020 www.drum.co.za
IN PARTNERSHIP WITH SA PORK FOOD FOOD
FOOD
FOOD
IN PARTNERSHIP WITH SA PORK
MUSTARD CRUMBED CRUMB COATING TO SERVE the mustard and honey the wire rack, drizzle the
beforehand. Treat the same as you would
15ml (1T) olive oil
salt and pepper
the loin chops.
PORK CHOPS
and brush the chops
oil over and cook in the
Neck chops are cut from the large
4 slices white bread
fresh watercress
oven for 15-20 minutes.
with the mixture.
SERVES 4
meaty part of the neck. The whole pork
roast garlic
neck is first split down the middle then
COOKING: 20 MIN
boiling water, stir in the
Blitz the ingredients in
mustard
cut into chops.
PREPARATION: 10 MIN 15ml (1T) wholegrain Preheat the oven to 200°C. 2 Crumb coating 4 Peas Blanch the peas in
butter and season.
a food processor then
a bunch of fresh parsley
This cut has a long, thin bone on one
1 garlic clove, crushed
5 To serve Serve the
coat the chops on one
Put a wire rack on a baking
4 pork chops
side with a tiny piece of marrowbone
salt and pepper PEAS sheet and grease with non- side, pressing them chops on top of the peas
attached. The meat is marbled, fairly
500ml (2c) peas
stick spray.
down firmly.
10ml (2t) Dijon mustard
with the watercress and
fatty, packed with flavour and very
PICTURES: DAVID BRIERS 15ml (1T) honey 30ml (2T) butter 1 Season the chops. Mix 3 Arrange the chops on garlic.
tender when cooked properly.
Cooking Braai, pan-fry, roast and braise.
These chops are versatile and can be
cooked similarly to the loin and rib chops
ONE-DISH PORK but can also be slowly braised.
Due to the large amount of connective
tissue and fat, chops add flavour to the
dish.
Shoulder chops have a blade-shaped
CHOP AND CARROT bone in the middle. They’re also referred
BAKE
to as blade chops. They’re quite large and
SERVES 4
flavourful but tend to be tougher.
PREPARATION: 15 MIN
COOKING: 25-30 MIN Cooking Braise and oven-roast. These
chops are mostly used in slow braising.
Cut the chops into smaller pieces and
4 pork chops
use in a stew. When oven-roasting, make
salt and freshly ground
pepper Chop, chop! sure you add enough liquid to the pan/
15ml (1T) Dijon mustard as pork steaks. These are very versatile.
dish.
Boneless chops can also be referred to
2 garlic cloves, crushed
15ml (1T) honey
8 small carrots Here’s how to pick the right pork- Some are fattier and more marbled than
30ml (2T) olive oil chop cuts and how to cook them chops. A very lean chop that easily
others so be careful when cooking these
4 fresh thyme sprigs
becomes dry when overcooked.
1 whole garlic bulb
Cooking Braai and pan-fry. Be sure to first
Preheat the oven to 190°C. BY ESTHER MALAN PICTURE: MISHA JORDAAN pig. Here are the most popular cuts: sear the chops over high heat then lower
the heat for further cooking. They can be
Grease a roasting pan with
cooked similarly to loin and rib chops
non-stick spray.
OU’RE standing in front of
1 Season both sides of the
but cook faster than bone-in chops.
Cut these into strips and use in stir-
Loin chops are also sometimes called
pork chops with the salt
2 Mix the mustard, garlic the meat section at the porterhouse chops. fries or flatten the chops and use as
and pepper.
supermarket with a
This cut normally has a T-shaped bone
packet of loin chops in
schnitzels.
with either a solid round of meat on just
one hand and boneless
and honey well. Spread on
pork chops in the other,
both sides of the chops.
3 Arrange the carrots and Y baffled as to which one to one side, or a solid round of meat on the QUICK COOKING TIPS
one side and a smaller piece on the other.
Cook from room temperature
thyme in the roasting pan
Take the chops out of the fridge at least
buy.
It’s the leanest pork-chop cut and has a
and drizzle half the oil
You have a recipe in mind but it just
30 minutes before you intend to cook
mild flavour.
over. Shake the dish to
4 Lightly press the garlic calls for pork chops. Will the type of chop Cooking Braai, pan-fry and oven roast. Be them to ensure even cooking.
The thicker the better
coat the carrots. Season
sure to properly season and/or marinate
you buy even make a difference?
with salt.
beforehand as they dry out easily.
Pork chops might seem like a simple
Thin chops overcook easily which will
leave them dry and tasteless.
Brine these chops to lock in more
cut of meat – braai or fry them in a pan;
Season or marinate before cooking
bulb to flatten and tuck be it crumbed, marinated or simply flavour and moisture. Cook quickly over Some cuts have very little taste and need
Arrange the chops on top, more you know about them, the better a bone with a chunk of meat on one side. added flavour from spices and mari-
high heat and be sure to not overcook.
spiced. They may be easy to cook, but the
it among the carrots.
Rib chops are cut from the rib and have
drizzle the rest of the oil
your dish will be.
nades.
over and bake for 25-30
This cut often has a layer of fat on the
Rest the meat after
We put together a couple of guidelines
minutes (depending on to make your next decision in front of the outside and fat around the bone. cooking Remove the
the thickness of the
chops from the pan/
butcher’s counter less daunting.
The tender cut has more flavour than
braai and let them rest
chops) until golden
the loin.
TYPES OF CUTS & THEIR USES
(Turn over)
Season and/or marinate the chops
304 | 28 MAY 2020 www.drum.co.za www.drum.co.za 28 MAY 2020 | 305
to ensure juiciness.
Chops are cut from different parts of the
brown and done. t – teaspoon/s T – tablespoon/s c – cup/s Cooking Braai, pan-fry and oven roast. for a couple of minutes
www.drum.co.za 28 MAY 2020 | 301
28 MAY 2020 www.drum.co.za
FOOD
PORK CHOPS WITH IN PARTNERSHIP WITH SA PORK
CORIANDER YELLOW
RICE
SERVES 4
PREPARATION: 10 MIN
RICE
COOKING: 40 MIN
15ml (1T) butter
1 onion, chopped
15ml (1T) oil
2 garlic cloves, crushed
2cm fresh turmeric, finely
grated OR 5ml (1t) dried
375ml (1½c) basmati rice
turmeric
250ml (1c) chicken stock
15ml (1T) lemon juice
CHOPS
salt
4 pork chops
salt and pepper
5ml (1t) ground cumin
15ml (1T) olive oil
15ml (1T) butter
15ml (1T) lemon juice
RICE SPRINKLE
a bunch of fresh coriander,
chopped
60ml (¼c) sunflower
seeds, toasted
1 Rice Heat the butter and
oil in a pot and fry the
onion, garlic and turme-
ric until fragrant. Add
the rice and stir-fry for
1 minute.
2 Add the stock and sim-
mer until the rice is done
and all the liquid has
evaporated. Stir occa-
sionally and add more
3 Chops Season the meat
water if necessary. Add
the lemon juice and salt.
with the salt, pepper and
cumin. Heat the oil in a
pan and fry the chops
until browned all over.
and pepper. Pour the oil juice over and set aside. 4 Add the butter and
lemon juice and fry
3 Sauce Heat the ingre- until done. Turn the
dients in a sauce pan chops often.
or until golden brown until the garlic changes 5 Rice sprinkle Mix the
ingredients well and
colour. Pour over the
chops. sprinkle over the rice
SAUCE stick spray. on both sides. Heat the 4 To serve Sprinkle the and chops.
herbs over the chips. 6 Serve the chops on top
and fry the chops until Serve with the sauce- of the rice.
done. Sprinkle the lemon covered chops.
www.drum.co.za 28 MAY 2020 | 303
28 MAY 2020 www.drum.co.za
97