pork chops

Pork Chops Sichuan Style

Keizer — Sun, 25 Oct 2020 08:12:46 +0000

Pork Chops Sichuan Style Keizer Sun, 10/25/2020 - 03:12

I paired with "Goccio", a Trebbiano Spoletino from "Dionigi" winery. The fl avors of exotic fruits in the wine answered well to the spices on the pork chop. But I can imagine also an aromatic wine like the "Gewuerztraminer" von Nichterlein. A Rosè should go too.

No Reds.

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Gewuerztraminer

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Authentic Chinese kitchen is a difficult enterprise in the heart of Umbria. You simply can't get some ingredients, i.e. salted and fermented beans. Maybe I should look for an online chop with Chinese stocks.

But I have Chilly peppers, Sichuan Pepper, Ginger. Soyasauce you get now everywhere, I substitute (without screaming) cooking rice wine with dry Marsala - and there we are, ready to go.

This time I used a thick cut Umbrian pork chop. It was marinated for some hours in a mixture of Soyasauce, Marsala, Ginger, Sichuan pepper and more. Than qickly pan fried with some wild fennel. Excellent! The only harm you can do is frying it too long. Nowadays pork chops are always lean and get quickly hard in the pan. A bit raw inside is just good!

四川人 will forgive me.

Pork chops with Apple Mustard sauce

Keizer — Tue, 20 Oct 2020 16:37:53 +0000

Pork chops with Apple Mustard sauce Keizer Tue, 10/20/2020 - 11:37

Try a structured white or a more bodied Rosè

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Nuricante Umbria Grechetto

Martavello

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This is an old recipe of mine. Pork goes well with apples. Pigs like apples ? Near Berlin, there is a special race "The Havellaender Apfelschwein.

As for all Pork recipes, go for meet from free range pigs. Don't be afraid of the fat, it does not hurt your health, but will please your taste buds. If you can get only industry quality lean pork, you might rescue it with this recipe, because there will be fat from Mascarpone or cream. But be careful, when frying it, one minute too long and you could also bite into the soles of your shoes.

The sauce has a similar problem, the apple, which also has become tasteless in the course of agricultural improvement. At least some types as Boskop ha maintained some flavor. I do not have this problem. My neighbor Sergio has plentiful very tasty apples on his trees (all biten by bugs).

Some onions in butter or oil, frying in this the grated or finely chopped apples, adding a generous amount of strong mustard, frying and get it creamy with one or two spoons of cream or Mascarpone.

Fry the chops and add the sauce to the pan. Here served together on the plate with potato chips and a bread from rye flower

Pork fillet with dried plum sauce

Keizer — Fri, 24 Apr 2020 12:40:52 +0000

Pork fillet with dried plum sauce Keizer Fri, 04/24/2020 - 07:40

you can go two ways: A fruity, but structured white wine or a red that itself has plum flavors.

I took the second way and combined with an Antajr from "Il Palagione". Structured food, structured wine, plums, plums. To be repeated.

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Antajr

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pork fillet

pork chops

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Pork and dried plums pair very well. Any kind of lean (but not too..) pork fits, but best the fillet or the centerpiece of a chop.

You need onions, dried plums, plum wine or white wine, mascarpone. Aromatice oil in the pan with onions. Take the onions of of the pan. Fry the pork briefly on both sides until nicely brown, but not cooked inside. Onions back to the pan and a sauce is prepared with the other ingredience, homogenizing all with a wooden spoon.

5 minutes before serving put back the meat into the sauce and finish cooking.

Pork chops with mushrooms and chestnuts

Keizer — Fri, 27 Oct 2017 18:01:29 +0000

Pork chops with mushrooms and chestnuts Keizer Fri, 10/27/2017 - 13:01

I tested in parallel Palaia and Martavello. I preferred Palaia with the Chestnut/Mushroom mixture, but the Rosè came first when using the spicy tomatoe sauce on the cutlet.

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It is nearly November. Autumn is the time of Chestnuts.
I collected the Chestnuts from my own tree at Buon Respiro.

Mushrooms is more difficult, better to buy them :-), but mixed mushrooms for the forest are the best for this dish. I boil and clean the chestnuts, fry the mushrooms with some charlottes and mix then with the Chestnuts.

Porkchops are one of the risks in cooking life, at least in North Europe. Most of them are unfortunately lean and they get hard after having just touched the pan. I always try to get the fatter ones and here in Umbria it is possible. Several butchers here treat healthy pigs. This time I only stopped at COOP supermarket, so chop quality was soso.

Young green string beans, these were from Ascea in the south of Naples were another ideal veggie with the chops, mushrooms and chestnuts.

On the shells? a homemade sauce from dried tomatoes, but another story.

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Martavello

Palaia

Accordo

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