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This recipe calls for a longer cooking time, so it is best for thick pork chops, where the 6+2+2 method isn't applicable.
4 tsp sugar
2 tsp salt
1 tsp freshly ground black pepper
2 Tbsp butter
1 shallot, finely chopped (2 Tbsp)
¼ cup dry white wine
2 tsp fresh Italian flat-leafed parsley, chopped
1 tsp fresh thyme leaves
2 Tbsp unsalted butter
4 tsp sugar
2 tsp salt
1 tsp freshly ground black pepper
2 Tbsp butter
1 shallot, finely chopped (2 Tbsp)
¼ cup dry white wine
2 tsp fresh Italian flat-leafed parsley, chopped
1 tsp fresh thyme leaves
2 Tbsp unsalted butter
Note: This recipe is best for thick pork chops, where the 6+2+2 method isn't applicable.
At least 8 hours before cooking, season each pork chop with sugar, salt and pepper. Leave in the fridge to marinate.
Preheat oven to 200℃.
Heat a large cast-iron skillet, or oven safe fry pan, over medium-high heat. Quickly fry each pork chop for about 30 seconds on each side.
When the chops are nicely seared, remove from the stove and place the skillet or oven-safe fry pan in the oven. Cook for 5 minutes, then rest (covered) for 10 minutes.
While the pork is resting, place 1 tbsp of butter in the same skillet used to fry the pork. Add the shallots and cook over medium heat, stirring, until the shallots begin to soften. Add wine and allow to reduce by half, scraping up any bits stuck to the bottom of the pan.
Reduce the heat to low, and add the fresh herbs and the rest of the butter. Stir to combine, until the butter is melted and hot.
Remove from the heat and add the pork chops back to the pan. Coat each chop with the sauce and serve immediately.
This recipe calls for a longer cooking time, so it is best for thick pork chops, where the 6+2+2 method isn't applicable.
4 New Zealand Pork Chops, 3cm thick or more
4 tsp sugar
2 tsp salt
1 tsp freshly ground black pepper
2 Tbsp butter
1 shallot, finely chopped (2 Tbsp)
¼ cup dry white wine
2 tsp fresh Italian flat-leafed parsley, chopped
1 tsp fresh thyme leaves
2 Tbsp unsalted butter
Note: This recipe is best for thick pork chops, where the 6+2+2 method isn't applicable.
At least 8 hours before cooking, season each pork chop with sugar, salt and pepper. Leave in the fridge to marinate.
Preheat oven to 200℃.
Heat a large cast-iron skillet, or oven safe fry pan, over medium-high heat. Quickly fry each pork chop for about 30 seconds on each side.
When the chops are nicely seared, remove from the stove and place the skillet or oven-safe fry pan in the oven. Cook for 5 minutes, then rest (covered) for 10 minutes.
While the pork is resting, place 1 tbsp of butter in the same skillet used to fry the pork. Add the shallots and cook over medium heat, stirring, until the shallots begin to soften. Add wine and allow to reduce by half, scraping up any bits stuck to the bottom of the pan.
Reduce the heat to low, and add the fresh herbs and the rest of the butter. Stir to combine, until the butter is melted and hot.
Remove from the heat and add the pork chops back to the pan. Coat each chop with the sauce and serve immediately.
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