JordanC

3 recipes

Baked pork chops w/ Picant[e] Sauce

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Ingredients

For the chops: - 4 Pork chops, 250lb ea - MAKE SURE THEY ARE NOT SMALL BUT BIIIIIG - Olive oil - Fresh rosemary & thyme sprigs - 1/2 head of garlic

  • Olive oil
  • Sea salt (rock salt) and Pepper-grinder style pepper.

For the Piquant Sauce: - 3 tbsp Olive oil - 1 Large onion. 1 Large Pepper (Red, green, yellow) and 1 red chilli - 100g Chestnut mushrooms - 100g Chantilly mushrooms - 400g Finely Chopped tomatoes (From a can or not) - Sea salt (rock salt) and Pepper-grinder style pepper. - Sugar

Firstly, I have to say I'm a huge fan of Mr G Ramsay, and this is a little twist on one of his own recipes, which is one of many delicious and fantastic dishes.

Also, my camera is appalling but this dish looked sexy, I can assure you folks.

Preheat your oven to 200C.

  1. Before you do anything, chop all the mushrooms, chillis, and peppers and place them in separate bowls ready for addition (Or piles if you're unkempt :P). It is ABSOLUTELY CRUCIAL that these are chopped finely, and that the peppers are chopped as finely as is humanly possible, for reasons which will be explained later.

  2. Take your oven tray first of all and add the salt evenly over the surface, adding small amounts of pepper alongside it.

  3. Take the olive oil and drizzle, again fairly evenly over the surface of the tray, and rub in 1 clove of crushed garlic.

  4. Now, take the pork chops and cut small chunks into the rind of the chop. This means that they have a higher surface area for heat absorption and means they will become semi crispy, which we want. Don't cut them too big, and don't cut them paper fine, just cut them around 3cm in length for just the right crispy-yet-soft mixture.

  5. Okay. place them on the tray and again, season with salt, little bit of pepper and then chop up some of your rosemary and thyme and generously yet conservatively cover the chops. If you've got too much pepper, cover your knows and blow on the tray :D

  6. Now, take 2 more cloves and peel them, then take your larger knife which you used to chop the rind up, and place the blade flat over the clove, hold the handle, then push the blade down to crush it up divide it over 2 pork chops. Rinse and repeat with the other 2.

  7. Okay, now the pork chops are done. Smell them and they're delicious -- the fresh herbs have paid off. Now, push that in the oven and put it on for 10 minutes, making sure you check to see if the pork chops are starting to go a little off-sexy colour (little too red or pinky) they seem to be doing so, just open the oven door for a few minutes or cover them with foil if you're a lazy buzzard.

Okay, cool. The porky chops are done. Now, let's get to work on the sauce.

  1. Take the chilli first of all and then take the seeds out, then chop VERY VERY finely. Make sure you have a sharp knife for this, and you're applying pressure enough otherwise you'll get slivers of chilli which will overwhelm the dish.

  2. All the others, I'm sure you can chop finely. So, heat the pan up with the olive oil and then dump the peppers in there, give them a minute and add the sugar in there to caramel-ise them. Give it about 20 secs stirring as you go -- the peppers should start to shrink a teeny bit.

  3. Add in the finely chopped onion and mix in the peppers and give until you feel all the onions have received their share of heat.

  4. Okay, add in the finely-chopped pepper and then stir these together until you've got yourself a nice little mixture there.

  5. Guess what, it's time for even more finely chopped mushrooms. It can be a drag chopping them finely, but it's a precursor for making this dish taste amazing. Add in the mushrooms until they have begun to cook.

  6. Add in half of the tomatoes and then stir in well until the tomatoes have started to cook properly along with everything else, and then add in the rest of the tomato, stirring and heating for around 4 or 5 minutes.

Serve, enjoy.

TIPS FOR SUCCESS.

  1. Make sure you check the pork chops constantly, to make sure that they don't end up being boiled in their own grease. If you're touchy about it, then drain a little off but moisture is the key here.

  2. Drop the heat after the first 10 minutes -- pork chops DONT need to be on the heat for too long before they go rubbery.

  3. Finely chop EVERYTHING. Obviously, don't make a puree, but it's a good rule of thumb for ingredients except mushrooms to ensure they are 0.5cm wide, roughly.

Enjoy!

  • yongfook
    yongfook says

    better that it's an ugly picture of the real thing rather than an unrelated pic, I think...

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