The right chops for a tasty meal

Photo by Jason Dorday

Herald on Sunday 23/5/2012

Grant Allen

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Serves 4

Pork chops tend to be a bit bigger than others and one per person is usually an ample serve.

Sear off the fatty edge in a hot pan in a little oil, just enough to start.
The fat will melt and this will be enough to cook the chop in.
Turn the pork on to its side and seal well. Turn once. Season. Cook until the meat feels just done. Do not overcook pork, it should be tender and not dried out.
Splash the meat with a little soy sauce and rest in a warm oven for as long as you have cooked it.
Turn up the heat on the pan and cook some cavolo nero leaves in the tasty pan juices. Once well wilted, drain and keep warm until ready to plate.
To serve on the side I cooked some crab apples by simmering them in a pot with honey and water. Not only do they look pretty, they make a change from the traditional apple sauce.
If you were roasting pork you could roast the apples beside the joint.