Sometimes I’m still overwhelmed by the volume of recipes out there on the internet, all accessible in seconds with just a few quick key strokes. The problem is that when you’ve typed in what you are looking for (or at least think what you are looking for), its almost like being a kid in a candy shop staring up a wall of endless choices on what to spend your pocket money on…… You just can’t choose!
Like a family favourite recipe or a cookbook that you return to time and time again, I’ve found a site that has become a firm favourite of mine: bonappetit.com/basically. It’s a one stop shop for recipes, restaurants, culture and hands-down great content; take a look and let me know what you think, I can’t recommend it highly enough.
So, enough rambling. Lets get to the point of why were are here today: the recipe from Bonappetit.com, Date Night Pork Chop.
It’s true, I’ve fallen for this one hard, not just the recipe but the method used to cook the meat, it truly is fool proof and I can guarantee you won’t be disappointed.
- 1lb. bone-in pork loin chop, 1-1.5″ thick
- Kosher Salt
- Freshly ground black pepper
- 1oz Parmesan
- 3 Tbsp. raw unblanched hazelnuts
- 1 medium shallot
- 1 large or 2 small Belgian endive
- 2.5 tsp. honey, divided
- 4 Tbsp. extra-virgin olive oil, divided
- 1 lemon
- 1 small Pink Lady apple
- Take your pork chop out in advance and let it sit at room temperature to ensure that it cooks evenly (plus fridge to pan meat never ever tastes as good). Pat the meat dry all over and then season well with salt and pepper, then set aside. I sometimes like to do a dry rub of toasted, then crushed fennel & mustard seeds with a tablespoon of soft brown sugar – this will give the meat a mind-blowingly delicious crust when its cooked.
- Shave 1oz. Parmesan cheese and then break into small shards. Cover this with a damp kitchen towel (this will prevent it drying out).
- Using the base of a cast iron skillet pan, crush the hazelnuts into pieces on a chopping board and then set aside.
- Peel, and then finely chop the shallot. Set aside.
- Cut the base off the endive and separate the leaves as you go (you will need to trim the bottom again as you work your way up separating the leaves). Core, then cut the apple into thin slices. I like to toss these in a bowl with a squeeze of lemon juice to prevent any discolouring before chilling until you are ready to plate up.
- Put the cast iron skillet pan on a medium heat. Taking half a tsp. of honey and a Tbsp. of oil, rub the mixture evenly over the pork chop to coat (this is going to give you a wonderful caramelised exterior when cooked).
- Lay the chop in the hot pan and leave to cook for about 3 minutes until dark brown and caramelised. Turn over and cook the second side, again for about 3 minutes. Finally turn the chop on its end and cook for 2 minutes to sear the fat cap before removing from the pan and allowing to rest on a warm plate whilst you finish off the final stages.
- Add roughly crushed hazelnuts to the pan with 2 Tbsp. of oil, cook over a medium heat, stirring as you go until the are toasted golden brown. This should take about 3 minutes.
- Toss the shallots into the pan; season with salt & pepper. Cook for about 2 minutes until they are softened and browned. Turn the heat down and then stir in 2 tsp. of honey and squeeze in the juice from half a lemon before removing from the heat.
- Take the endive and apple out of the fridge, season with salt and pepper, toss the Parmesan and 1 Tbsp. of olive oil in and mix everything together to coat.
- Now you’re ready to plate up.
- Either leave the pork chop whole or slice the meat if you prefer it this way, put on the plate and pour over the juices. Sprinkle with sea salt flakes (I like to use Maldon).
- Arrange the salad next to the chop before spooning over the shallot & hazelnuts before serving.
- This is an absolutely delicious meal as it is, however I also served it up with some crisp, fluffy roast potatoes and shallots, simply halved and cooked slowly in a frying pan with a generous knob of butter until sticky and sweet.
This method of cooking steaks, be they Pork or Beef has become a firm favourite in my kitchen, I hope that you enjoy it as much as I do! Credit for the recipe to Bonappetit! Now if only I could decide what sweets to choose as I stand there staring up at the shelves…..