Very Thick Pork Chop Steak
Very Thick Pork Chop Steak

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, very thick pork chop steak. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Very Thick Pork Chop Steak is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Very Thick Pork Chop Steak is something that I’ve loved my entire life.

If you've got a good butcher, they will probably smile at your request. Keeping the bone-in helps retain both flavor and moisture, and cutting it thick practically ensures a juicy result. Cooking a Thick Pork Chop High Heat is Good Heat There are cuts of pork (like shoulder that you cook long & at low temp. Use high heat in the oven and on the stove top so you can get a good sear, and quickly cook the pork chop through, before it has time to dry out.

To begin with this recipe, we have to prepare a few components. You can have very thick pork chop steak using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Very Thick Pork Chop Steak:
  1. Prepare 300 grams Pork loin
  2. Take 1/2 Onion
  3. Make ready 1 clove Garlic
  4. Take 50 ml Vegetable oil
  5. Get 5 grams Butter
  6. Prepare 1 tsp Sugar
  7. Make ready 1 tbsp Ketchup
  8. Make ready 120 ml Red wine
  9. Get 1 Salt and pepper

Pork chops like loin chops are lower in fat if compared to steak. They come out much drier and absorb fewer liquids upon cooking. Shrink Wrapped, Flash Frozen, to lock in freshness at its peak. Food and Wine mag., Gourmet, and The Wall Street Journal have listed us at the "go to farm" for quality pork!

Instructions to make Very Thick Pork Chop Steak:
  1. Grate the onion and garlic and mix together. Marinate the pork with the mixture and leave to sit for a least 30 minutes.
  2. Remove the grated onion and garlic from the pork and pat dry. Place the pork with 50 ml of vegetable oil in a resealable bag. Squeeze out the excess air.
  3. Mix the marinade onion and garlic, ketchup and sugar to make a sauce.
  4. Place the pork bag in water in a pan heated to 70-75 ˚C. Leave to sit for 30 minutes. Maintain the temperature during this time.
  5. Remove the pork from the bag after the designated time.
  6. Melt the butter in a frying pan. Brown both sides of the meat quickly over a high heat. Cook each side for 1 minute.
  7. Remove the pork from the frying pan. Add the red wine to the empty frying pan and cook off the alcohol.
  8. After the alcohol has evaporated, add the onion, sugar and ketchup mixture and continue to cook for a short while.
  9. Pour a generous amount of the sauce over the pork and serve!

Shrink Wrapped, Flash Frozen, to lock in freshness at its peak. Food and Wine mag., Gourmet, and The Wall Street Journal have listed us at the "go to farm" for quality pork! Our Berkshire pork is known for its flavor, fat and tenderness. Filipino Pork Chop Steak is my pork chop version of bistek. This easy pork chop recipe has the wonderful taste of bistek tagalog – less the beef, and it is simple to the point that a person new to cooking can follow the recipe with ease.

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