Preparations:
1. Start the day before. Salt and pepper the pork chops as if you were about to cook them immediately. Place seasoned pork on a plate and refrigerate for at least overnight. Take it out an hour before you plan to cook it.
2. Turn oven to 170 degrees and begin heating your largest saute pan over medium heat. When pan is suitably hot and meat sizzles, place a little olive oil in the pan and add your two chops.
3. Color both sides of the chop to a golden brown and transfer to a baking sheet that will fit in your oven. Place pork in oven for 8-9 minutes or until the red has just disappeared in the middle.
4. In the meantime, in the same pan that you sautéed the pork in, add additional olive oil and sauté the shallots, garlic and chili until fragrant.
Add the remaining ingredients except for butter and mix well to combine. Simmer for 5 minutes.
5. Strain resulting sauce through sieve and slowly emulsify the last tablespoon of butter into it. Season and set aside.
6. When removing pork chop from the pan, let it rest in the la jiangyou glaze, turning frequently.
7. Reheat and slice to serve, in our case, over a bed of greens and charred onion risotto.
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