Smoothered Pork Chop
I love a pork chop, they’re a much underated cut of meat. There were a pair of them in our meatbox this month and I couldn’t resist. Next time I’ll airfry them and cook the sauce at the same time so that I get the properly crispy fat without risking drying them out.
You will need
- 2 pork chops, with fat, snipped though
- A medium white onion, sliced
- A tablespoon of vegetable oil
- A tablespoon of plain flour
- A teaspoon of fennel seeds
- A teaspoon of black pepper
- A tablespoon of cream
- 200ml of stock (I used the liquid stock concentrate)
- Pop the chops and half the flour in a bag, shake to coat and flatten them out a bit with a rolling pin
- Put the pan on a reasonable heat, add the oil and the chops. Cook until the meat it gcooked though. Crisp the fat if you can
- Pop the chops to one side and cook the onion down in the fat until golden but not crispy (10 minutes or so)
- Crunch the fennel and black pepper and add to the pan, sizzle for a few minutes
- Add the rest of the flour and cook out
- Add the stock and stir vigerously until it starts to thicken
- Add the cream and chops, reduce the heat right down and bubble together for a few minutes. Try to not let it split like I did.
Serve with a starch and a green veg. I went for nutty brown rice and peas, because they’re so easily eaten with a spoon :D
The pork is juicey and the fat has that unctous gel texture. The pepper and the aniseed of the fennel come though without over powering.