Saturday, 19 July 2014

Crispy Pork Chops with Apricot Drizzle

These are pounded very thin and quickly pan fried in great extra virgin olive oil. I have served them with an apricot sauce but you can use your favourite or none at all.

You will need:

  • 4 pork loin chops - bone in, fat removed, pounded thin
  • 2 fresh apricots (or peaches)
  • 1 shallot - chopped fine (1/2 is cooked and 1/2 added raw)
  • 1 clove garlic
  • 1/2 chili - sliced
  • 4 tbsp extra virgin olive oil 
  • 2 tbsp honey
  • 1/2 cup flour
  • 1 tbsp Za'atar spice mix
  • 1 tsp granulated garlic
  • 1/2 tsp salt
  • 1/2 tsp Cayenne pepper
  • more olive oil for frying (halfway up chops)


Step 1: remove fat and pound thin. You can place between plastic wrap or wax paper. I actually like them even thinner than this so they cook super fast and stay crispy.


Step 2: chop a few apricots, shallot, garlic and fresh chili of your choice. I like the save a bit of the shallot to add raw at the end. Cook in olive oil a few minutes until soft.


Step 3: let cool and puree in a blender to make smooth. I add honey and shallots depending on how sour the apricots are. Set aside.


Step 4: add seasonings to your flour and dredge meat once.


Step 5: cook in good olive oil. I add enough oil to come halfway up the chops. Wait until they are browned well on one side before turning to sear the other. I wait until pan is very hot then I add oil and then sear meat to get it crispy. The cast iron pan helps.













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