ID: ecbc215a...
A perfectly cooked, juicy pork chop seared to perfection and basted in butter. It's served with a rich and tangy mustard cream sauce made with Calvados, alongside beautifully caramelized and spiced Granny Smith apples for a complete, restaurant-quality meal.
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Season the room-temperature pork chop and sear on all sides, then baste with butter and let it rest. → In the same pan, create a sauce by sautéing garlic and shallots, deglazing with Calvados, and adding chicken stock, cream, and mustards. → Finish cooking the pork chop by simmering it in the sauce. → In another pan, caramelize seasoned apple slices with brown sugar, spices, butter, and Calvados. → Serve the pork chop over braised cabbage with creamed potatoes, topped with the sauce and caramelized apples.
Season the room-temperature pork chop and sear on all sides, then baste with butter and let it rest. → In the same pan, create a sauce by sautéing garlic and shallots, deglazing with Calvados, and adding chicken stock, cream, and mustards. → Finish cooking the pork chop by simmering it in the sauce. → In another pan, caramelize seasoned apple slices with brown sugar, spices, butter, and Calvados. → Serve the pork chop over braised cabbage with creamed potatoes, topped with the sauce and caramelized apples.
正在分析烹飪步驟...
Always let your pork chop come to room temperature before cooking. This helps it cook evenly and prevents it from drying out.
Seasoning the pork well on all sides, including the fat cap, is crucial for a flavorful crust.
Resting the pork chop after searing is a non-negotiable step. It allows the juices to redistribute, resulting in a much more tender and moist piece of meat.
When making caramel, resist the urge to stir the sugar as it melts. Stirring can cause it to crystallize. Just let the heat do the work.
Be careful when flambéing. Always tilt the pan away from you and make sure there are no flammable items nearby.
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