The Aporkalypse, Part Two.
Nov. 15th, 2012 04:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
theweaselkingTuesday's scheduled PORK FRENZY was put on hold due to a health scare with Old Cat that resulted in hospitalisation, a lot of worry, and a final diagnosis of "your cat is fucking with you, dude. We got some fluids into her and she's eating like a horse, come take her home." So we ordered a pizza.
Yesterday, though, we did Televised Pork Chops. We didn't have the basil to do the sweet and sour peppers justice, so we just had mixed vegetables in a can as a side, but the pork was excellent and SO EASY IT IS CHEATING.
Televised Pork Chops
Ingredients:
pork chops, 2
olive oil, 1 glug
thyme, several sprigs
garlic, a couple of cloves
butter, a nice big knob, sliced into smaller knobs.
salt, a bit.
pepper, a few good grinds.
(Gotta love the precise measurements, no?)
Procedure:
1. Heat the oil in a frying pan, until it's very hot. Season the pork with the salt and pepper, making sure the pound the spice in a bit so it sticks in the meat. If your chops are boneless and have a big thick rind, use your knife to "notch" the rind in several places so that the pork won't curl up and cook unevenly. If you've got a bone, don't bother. Put the meat in the pan.
2. Crush several cloves of garlic with the flat of your knife - don't peel, don't chop, just give them a nice hard crush. Toss them into the frying pan. Add the thyme. Flip the chops, make sure to get thyme between the meat and the pan at least some of the time.
3. Add the butter - it's cut into smaller pieces so it will melt faster. Tilt the pan and baste the pork with the melted garlicy thymish butter.
4. Cook this way, basting and flipping and thyme-ing and all that, until cooked. How long that takes depends on how thick your pork is, but a typical chop will take 3 minutes a side, ish, total.
5. Remove the pork from the heat and let it sit for 5-6 minutes, "almost as long as you cooked it for" as TV Chef Man says.
6. CONSUME. CONSUME THE DELICIOUS PORK. Include a clove of garlic on top of each chop because it looks awesome and also MMM GARLIC FRIED IN BUTTER NOM.
TELEVISED CHEFFERY.
Yesterday, though, we did Televised Pork Chops. We didn't have the basil to do the sweet and sour peppers justice, so we just had mixed vegetables in a can as a side, but the pork was excellent and SO EASY IT IS CHEATING.
Televised Pork Chops
Ingredients:
pork chops, 2
olive oil, 1 glug
thyme, several sprigs
garlic, a couple of cloves
butter, a nice big knob, sliced into smaller knobs.
salt, a bit.
pepper, a few good grinds.
(Gotta love the precise measurements, no?)
Procedure:
1. Heat the oil in a frying pan, until it's very hot. Season the pork with the salt and pepper, making sure the pound the spice in a bit so it sticks in the meat. If your chops are boneless and have a big thick rind, use your knife to "notch" the rind in several places so that the pork won't curl up and cook unevenly. If you've got a bone, don't bother. Put the meat in the pan.
2. Crush several cloves of garlic with the flat of your knife - don't peel, don't chop, just give them a nice hard crush. Toss them into the frying pan. Add the thyme. Flip the chops, make sure to get thyme between the meat and the pan at least some of the time.
3. Add the butter - it's cut into smaller pieces so it will melt faster. Tilt the pan and baste the pork with the melted garlicy thymish butter.
4. Cook this way, basting and flipping and thyme-ing and all that, until cooked. How long that takes depends on how thick your pork is, but a typical chop will take 3 minutes a side, ish, total.
5. Remove the pork from the heat and let it sit for 5-6 minutes, "almost as long as you cooked it for" as TV Chef Man says.
6. CONSUME. CONSUME THE DELICIOUS PORK. Include a clove of garlic on top of each chop because it looks awesome and also MMM GARLIC FRIED IN BUTTER NOM.
TELEVISED CHEFFERY.