Very Thick Pork Chop Steak
Very Thick Pork Chop Steak

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, very thick pork chop steak. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

If you've got a good butcher, they will probably smile at your request. Keeping the bone-in helps retain both flavor and moisture, and cutting it thick practically ensures a juicy result. Cooking a Thick Pork Chop High Heat is Good Heat There are cuts of pork (like shoulder that you cook long & at low temp. Use high heat in the oven and on the stove top so you can get a good sear, and quickly cook the pork chop through, before it has time to dry out.

Very Thick Pork Chop Steak is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Very Thick Pork Chop Steak is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook very thick pork chop steak using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Very Thick Pork Chop Steak:
  1. Make ready Pork loin
  2. Take Onion
  3. Get Garlic
  4. Make ready Vegetable oil
  5. Prepare Butter
  6. Take Sugar
  7. Make ready Ketchup
  8. Take Red wine
  9. Make ready Salt and pepper

Add the pork steaks to pan, taking care not to overcrowd the pan and cooking in batches if needed. Remove from the pan and repeat with the remaining pork steaks. Too thin slices will not preserve juiciness inside when cooked. Pork chops like loin chops are lower in fat if compared to steak.

Instructions to make Very Thick Pork Chop Steak:
  1. Grate the onion and garlic and mix together. Marinate the pork with the mixture and leave to sit for a least 30 minutes.
  2. Remove the grated onion and garlic from the pork and pat dry. Place the pork with 50 ml of vegetable oil in a resealable bag. Squeeze out the excess air.
  3. Mix the marinade onion and garlic, ketchup and sugar to make a sauce.
  4. Place the pork bag in water in a pan heated to 70-75 ˚C. Leave to sit for 30 minutes. Maintain the temperature during this time.
  5. Remove the pork from the bag after the designated time.
  6. Melt the butter in a frying pan. Brown both sides of the meat quickly over a high heat. Cook each side for 1 minute.
  7. Remove the pork from the frying pan. Add the red wine to the empty frying pan and cook off the alcohol.
  8. After the alcohol has evaporated, add the onion, sugar and ketchup mixture and continue to cook for a short while.
  9. Pour a generous amount of the sauce over the pork and serve!

Too thin slices will not preserve juiciness inside when cooked. Pork chops like loin chops are lower in fat if compared to steak. They come out much drier and absorb fewer liquids upon cooking. Shrink Wrapped, Flash Frozen, to lock in freshness at its peak. Food and Wine mag., Gourmet, and The Wall Street Journal have listed us at the "go to farm" for quality pork!

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