Pork chop is a loin cut taken perpendicular to the spine of the pig and usually contains a rib or part of a vertebra. Here we explain the recipe of pan-fried pork loin with fried potato wedges & glazed vegetables with reduced jus sauce.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 2.50 | Kg | Pork chops |
| 0.10 | Kg | Dijon mustard |
| 0.05 | Kg | Chopped garlic |
| 0.02 | Kg | Salt |
| 0.02 | Kg | Crushed pepper |
| 0.02 | Kg | Dried rosemary |
| 0.30 | Kg | Vegetable oil |
| Glazed vegetables | ||
| 0.20 | Kg | Baby carrot |
| 0.20 | Kg | Baby Bok Choy |
| 0.20 | Kg | Broccoli |
| 0.20 | Kg | Mushrooms button |
| 0.20 | Kg | Cherry tomato |
| 0.10 | Kg | Butter |
| Starch & sauce | ||
| 0.50 | Litre | Demiglace |
| 0.85 | Kg | Potato wedges |
| Garnish | ||
| 0.05 | Kg | Fresh parsley |
| 10 | Nos | Rosemary sprig |
Method
- Marinate the pork chops with salt, pepper, Dijon mustard, garlic, rosemary & oil
- Blanch – diced carrots, broccoli and bokchoy
- Sear the pork chops and cook in oven till it’s well done.
- Get the Jus from oven and mix with demiglaze and butter & reduce to make the sauce.
- Pour some oil into a skillet and fry the pork chops
- Meanwhile, on another pan – fry the potato wedges
- Butter toss the mushroom and add the blanched vegetables to it. Add cherry tomatoes at the end and check salt.
- Plate the pork chops alongside with glazed vegetables and pan-fried wedges.
- Sprinkle chopped fresh parsley and keep a rosemary sprig as garnish.
- Place Jus sauce on the side.