Moist and juicy, tender Specially Selected Pork chop
that's high in protein with a delicious crunchy coating to give an amazing contrast of textures.
Once the chops
have rested, add any accumulated juices to the skillet along with the butter, over medium-high heat.
| Dipna Anand, left, and her tandoori lamb chops
Heathcote's coriander and chilli lamb chops
with mint sauce
In the future, inflatable or foam tomahawks could be handed to children who will wave them in the air and chant of 'chop
(You may not need all the broth.) Remove chops
from brine and dry with a paper towel.
Just put the chops
in the brine in the morning, then cook the onions right before dinner.
Next time you're fortunate enough to bag a boar, take a few roasts and chops
instead of turning it all into sausage, and try the recipe above.
In the bowl of a food processor fitted with the metal blade, chop
tomatoes and strain through a fine mesh sieve lined with a coffee filter.
1Season both sides of the pork chops
with salt and pepper, drizzle with sesame oil and rub into the meat.
Fresh lamb chops
from the intermountain West become less noticeable in supermarkets, and this usually lasts until late summer.
INGREDIENTS 4 lean lamb cutlets or chops
1 tsp freshly chopped rosemary leaves 1 large garlic clove, peeled and finely crushed Juice of 1/2 a small lemon 2 tbsp rapeseed or olive oil Salt and freshly milled black pepper 300g fresh broad beans (podded) or 900g fresh whole broad beans 2 tbsp creme fraiche 3 tbsp freshly chopped mint METHOD 1.