Pan Roasted Pork Chops with Toasted Raisins. Pork chops are versatile and low in calories, a brilliantly nutritious cut of meat. Cooked with sage, braeburn apples and raddichio. Chef Mike delivers a unique twist on Pork Chops, combing that with a sweet and tangy apple raisin chutney.
This pan-roasted pork chops, which brines pork chops in apple juice and maple syrup, makes the juiciest pork chops ever. How to cook pork? 🥩 Pork chop is low in calories, but very nutritious. Gorgon Ramsay proves that pork cannot be dull. You can cook Pan Roasted Pork Chops with Toasted Raisins using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Pan Roasted Pork Chops with Toasted Raisins
- You need 4 of pork chops.
- Prepare 2 tbsp of onion powder.
- Prepare 1.5 tbsp of garlic powder.
- You need 2/3 cup of raisins.
- You need to taste of Salt and pepper.
- You need of (optional) fish sauce.
Add sage leaves and Marsala sauce. Then, chop an apple and radicchio. Put apples into a hot pan with olive oil. Now start prepping your pork chop.
Pan Roasted Pork Chops with Toasted Raisins instructions
- Mix the onion powder, garlic powder, salt, and pepper in a bowl..
- Heat some oil in a pan. Bring the pork chops to room temperature, and use paper towels to pat them dry..
- Rub the pork chops with the onion/garlic powder mixture, then pan-fry for around 5 to 8 minutes on each side. Set aside..
- Using the same pan, toast the raisins over medium heat for 7 to 10 minutes. You may add one or two tablespoons of water or stock to scrape the fond from the bottom of the pan. You may also add a splash of fish sauce half-way through toasting the raisins for a slightly salty umami flavor..
First, pat it dry with a paper towel. We do this to make sure it. The pork is done when the center is still rosy and the internal. These pan-fried pork chops truly have more flavor that you will ever guess. It's a guaranteed way to make sure that every single bite of pork chop To properly cook the pork chops, use a meat thermometer to check the internal temperature, don't rely blindly on cooking time.