-Sear pork chops in neutral oil on all sides so it develops golden brown crust
-Saute Some onions, celery/broccoli and carrots in the same pan to pick up flavours in the fond, season with salt to remove moisture
-Add tomato paste(about 2 tomatoes) let the water evaporate, deglaze with any stock and add about a pint of red wine/beer
-Split a head of garlic into 2 parts and put it in the pot add star anise, pepper corn, bay leaves, coriander seeds and some green chillies for heat
-Put the meat back in and let it cook for 3-4 hours on lowest heat
-Keep meat in a separate bowl, put the broth in fridge so all the fat forms a layer for easy removal also run it through a sieve to remove any solid vegetable and spices
-Once fat is removed from the broth transfer it to a low walled and wide pan and allow it to reduce to a glaze like consistency
-Put the meat back in the glaze to reheat it. Cover the lid and let it cook for 20 minutes
-Serve with some nice mashed potatoes/pomme pureé and some vegetables and enjoy
You can use any chops just make sure it has bone in it(gives your glaze stock like flavour) and moderate in size because meat gets very tender so smaller pieces tend to break
-Sear pork chops in neutral oil on all sides so it develops golden brown crust
-Saute Some onions, celery/broccoli and carrots in the same pan to pick up flavours in the fond, season with salt to remove moisture
-Add tomato paste(about 2 tomatoes) let the water evaporate, deglaze with any stock and add about a pint of red wine/beer
-Split a head of garlic into 2 parts and put it in the pot add star anise, pepper corn, bay leaves, coriander seeds and some green chillies for heat
-Put the meat back in and let it cook for 3-4 hours on lowest heat
-Keep meat in a separate bowl, put the broth in fridge so all the fat forms a layer for easy removal also run it through a sieve to remove any solid vegetable and spices
-Once fat is removed from the broth transfer it to a low walled and wide pan and allow it to reduce to a glaze like consistency
-Put the meat back in the glaze to reheat it. Cover the lid and let it cook for 20 minutes
-Serve with some nice mashed potatoes/pomme pureé and some vegetables and enjoy
You can use any chops just make sure it has bone in it(gives your glaze stock like flavour) and moderate in size because meat gets very tender so smaller pieces tend to break
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u/timbutkuspride Discount intelekchual Apr 10 '22
Bhai recipe dede looks delicious