Black Vinegar with Pan-fried Iberico Pork Berkshire Pork Chop
1.
In order to keep the pork chops flat during cooking, first cut the outer fat about 1 cm apart, and then lightly coat both sides with coarse salt and black pepper for simple seasoning.
2.
Attach the garlic heads and set aside. Remember to have garlic in jumpsuits, jumpsuits, and jumpsuits, because the garlic will not burn so easily during the frying process.
3.
Heat the pot to 70% heat, add a little vegetable oil (not butter or low-temperature olive oil), then add the garlic and rosemary prepared in advance, then maintain the heat, put the pork chops on each side and fry for 2-3 minutes until golden . In the meantime, the garlic and rosemary start to brown and they will be taken out of the tape and set aside for later use.
4.
Turn the heat to medium heat, add the butter, and let the pork chops fry in the butter for 2 minutes until fully cooked, then remove.
5.
Serve the dish, then top with black vinegar, and eat.
Tips:
If it is an ordinary pork chop, do not use this method. Good ingredients are so capricious!
For ordinary pork chops, Westerners’ practice is to boil a pot of high-concentration brine, let it cool, and add pork chops to soak overnight. You can also add other spices to the brine for flavoring. This process is called Brine, and the principle is similar to that in Chinese food. brine. But they are only responsible for tasting and softening the meat. The next day, take out the steaks and prepare them for frying/roasting. But to be honest, the taste requirements of grilled and fried pork chops in the West are really low!
