Wednesday, 8 April 2015

Lemony, Buttery Pork Chops

Nowadays, my husband doesn't regularly cook. 

But he used to.

When we were first together, he would cook me one particular dish every week, with a big pile of fluffy, buttery mashed potato. It's our anniversary at the end of the month (11 years - cripes!) and this got me thinking about what we used to do together at the beginning of our adventure. And one of those things was to sit down together in the evening and eat buttery pork chops. So I asked him to show me how to make it. 




And he did. 




The first thing you need to know is that as this only has four ingredients in the whole recipe, it's good to get the best quality pork chops you can. These chops are from free-range pork from Farmer's Choice - an online butcher in the UK specialising in free-range meats as well as fish and game. It helps to have a little fat on the chop too - as it'll render down a little bit while cooking and add FLAVOUR...




This recipe is paleo (hello, butter) but not AIP (you could always use ghee though to keep it AIP-compliant). It's also primal, grain-free, gluten-free and just plain flippin' gorgeous. 





Four ingredients and 10-15 minutes is all you need to recreate this for yourself. Do it. You'll be glad you did. 

One bite in, and you get tender, buttery pork with a fresh lemon flavour. The darker bits, especially near the fat, the bits that caught a little in the pan - are full of the most intense flavour, too. Just saying.




I knew there was a reason I married this man. 

Lemony, Buttery Pork Chops
Serves 2
Ingredients
2 pork chops, I used thick, bone-in chops from Farmer's Choice
Good pinch of salt
1 tablespoon salted butter (use ghee to keep it 100% strict AIP-compliant)
juice of half a lemon

Method
Right. First, heat up a griddle or frying pan and melt the butter in it, over a low heat. Season the pork chops with the salt on both sides and then place them gently into the foaming butter. 

Squeeze in the lemon juice and leave to cook on one side, for about 5 minutes - keep it on a low heat so it doesn't burn on the outside before it's cooked in the middle - and then flip it over and fry on the other side. Check it's cooked - cut a little pocket into the thickest part of the chop just to make sure - and then lift it out and leave to rest on a plate. If you still see any pinkness or blood, put it back in the the pan and cook a bit longer. 

After the chops are thoroughly cooked, and have had a 2-3 minute rest (this will keep them nice and juicy) serve them, with some of the pan juices spooned over the top.

I received a contribution towards the ingredients for this recipe from Farmer's Choice. 



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