Blackhead Removal

.

.

.

.

.

.

.

Crusted Porkchops Recipe

Recipe:

  • 4 Thick cut boneless porkchops
  • 2 to 3 cups Italian herb Panko (i use a lot ore than needed)
  • 4 Cloves garlic sliced (see image)
  • 4 fresh Rosemary sprigs
  • 2 tbsp Ground black pepper corns
  • 2 tbsp Italian seasoning
  • 1 tbsp Salt
  • Olive oil
  • 1/8th stick Unsalted Butter
  • 1/4 cup Corn Starch

Procedure:

  1. In a small bowl Mix Panko, pepper, Italian seasoning and salt together.
  2. Pour even layer of Panko blend onto large plate.
  3. In a bowl combine 1/4 cup corn starch with 1/4 cup water.
  4. Pat dry room temperature porkchops and drag porkchops through cornstarch mixture coating all sides.
  5. Press porkchops into Panko blend firmly to coat all sides.
  6. Preheat pan on meduim add a thin layer of olive oil. Turn oven to 425 F.
  7. Sear all sides of porkchops using tongs..occasionally adding more oil as needed aprox 2 minues per side until golden to darker brown color appears. (I make them 2 at a time on a carbon steel pan to keep the heat even use one side of pan at a time).
  8. Melt butter on 1 side of pan add garlic to the melted butter. (Tilt the pan to pool up butter)
  9. Spoon garlic on top of porkchops.
  10. Add fresh rosemary to butter and stir for a few seconds before placing rosemary on top of porkchops.
  11. Tilt pan to pool butter and spoon it evenly over the porkchops until the liquid is almost gone.
  12. Remove from burner and place porkchops in oven at 425 F until internal temperature reaches 145F.
  13. Remove from oven and tent aluminum foil over porkchops to rest for 5 minutes before serving.

Hope you enjoy this recipe as much as we did!

Bir Cevap Yazın

%d blogcu bunu beğendi: