Very Thick Pork Chop Steak
Very Thick Pork Chop Steak

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, very thick pork chop steak. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Very Thick Pork Chop Steak is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Very Thick Pork Chop Steak is something which I have loved my entire life. They’re nice and they look fantastic.

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.

To begin with this particular recipe, we must 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. Prepare 300 grams Pork loin
  2. Prepare 1/2 Onion
  3. Take 1 clove Garlic
  4. Prepare 50 ml Vegetable oil
  5. Get 5 grams Butter
  6. Make ready 1 tsp Sugar
  7. Get 1 tbsp Ketchup
  8. Get 120 ml Red wine
  9. Get 1 Salt and pepper

Bone-in chops are an excellent option, too. The bone will add a minute or two of extra cook time. Filipino Pork Chop Steak is my pork chop version of bistek. This easy pork chop recipe has the wonderful taste of bistek tagalog – less the beef, and it is simple to the point that a person new to cooking can follow the recipe with ease.

Steps 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!

Filipino Pork Chop Steak is my pork chop version of bistek. This easy pork chop recipe has the wonderful taste of bistek tagalog – less the beef, and it is simple to the point that a person new to cooking can follow the recipe with ease. Put the oven-safe skillet with the pork chops into the preheated oven. If you enjoy these thicker chops, then pick up a whole pork loin when they are on sale and cut it yourself. Even though some pork chops, like loin chop, have fat too, they are low compared to the pork steak.

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