Post #105

my very first pork chop!! haha, i've always been reluctant to try them out because they're so thick! gives me the wrong impression that they are v tough. so i've always only cooked pork in asian style.

with the pork chop, i still used the asian method to "tenderise" the meat, i.e. by bashing it with the back of the knife. not sure if its necessary... then i poked little holes into the meat and stick little sprigs of rosemary through, roughly season with salt + pepper - like so:



looking great so far.

i also attempted to make some sort of a pear relish, which only consists of pear dices, sugar, maple syrup and a pinch of salt. the result was... err... a bit too sweet. =.=

pan frying the chop took quite a long while as it needs to cook through. about 2 min after flipping the chop, i added some garlic and a small knob of butter into the pan. when the chop is cooked and placed on a dish, i added a sprig of rosemary, some water and chicken stock into the pan, and some corn starch water to make a quick gravy - absolutely delish~~


-Pork chop with rosemary, sweet pear relish + white wine jelly-

the white wine jelly we bought the other day from a market - sooo beautiful~ perfect with seafood and white meat. also went v well with pork!! made the pear relish unnecessary =.=

to go with the chop, i made couscous with currant and a squeeze of lime juice, and a cabbage, carrot + pear salad with balsamic vinaigrette.



so satisfying~~