Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes. Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan.
* General American (steaks/burgers/fried stuff/etc.Roll the fat sides of the pork chops in the salt flakes. The cuisines that I've developed my skills with are as follows: Since my love of food has made my weight rather unhealthy, I've been focusing more on healthy dishes lately, and have been learning various Asian cuisines, as well as relearning cuisines I previously had developed my skills in, in order to eat far healthier, but still enjoy good food. I'll also be posting a few of the old world Italian recipes I make on occasion. I also love to create new dishes in the kitchen, the successes of which will be posted here.
APPLE CIDER MARINADE FOR PORK CHOPS FULL
I started off with simple things like omelets and tuna salad, and over the years graduated into far more complex and complicated recipes such as various marinades, brines, homemade sauces, sautees, and meals full of subtle and varied flavors, both strong and delicate. Even though I've never been to culinary school myself, almost all of those that I've cooked for consider me one of their favorite chefs.Įver since I was a child, cooking has been a passion of mine. I learned my way around a kitchen from all of these incredibly talented people. My father is a graduate of the Culinary Institute, and my extended family is full of incredible cooks, all of whom know old world Italian cuisine as well as any four-star chef. Garnish with the sauteed onions on top of the pork chops and serve. Once pork chops are completely cooked, remove from pan and place on dinner plates, sprinkling them with a pinch of salt (to taste).Allowing the pork chops to rest on the bottom of the pan and cook in the cider mixture allows them to cook faster and to soak up more of the flavors of the saute. Note: while sauteing the pork chops, make sure that you don't have any of the onions under them. After you turn the pork chops, sprinkle with the paprika to give the chops some color. Add the pork chops, and saute until the chops are cooked through (about 10 minutes), turning once.Add garlic and onions, and saute until the onions start to soften.Once pork chops are finished marinating, combine the remainder of the cider, Old Bay, olive oil, Italian seasoning, and black pepper in a large nonstick saucepan, and heat over medium heat until the mixture starts to boil/sizzle.
Separate the onion slices so all layers are loose. Onion slices should be no thicker than 1/8 inch. While the pork chops are marinating, slice the onion.Marinate the pork chops in the refrigerator to ensure freshness. Marinate pork chops in cider mixture for one hour, turning halfway through (for extra flavor, prick holes in the pork chops with a fork).Combine 1/2 bottle of the hard cider, salt, and Siracha sauce in a gallon sized sealable bag or marinating container.
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