Pan-Fried Glazed Pork Chops

Orem Library Food

Pan-Fried Glazed Pork Chops
From Jamie’s Food Revolution by Jamie Oliver

I like to plan meals ahead of time; however, sometimes a jam-packed day culminates with six hungry people relying on me for a quick home cooked dinner. I was drawn to Jamie’s Food Revolution because he focusses on really great food that doesn’t take hours to prepare and cook.

As there were several options for the glaze and I had several people to feed, I decided to use three different glazes, cut the pork chops into thirds after cooking and ask my family which one they preferred. I dirtied three pans, but the family enjoyed taste-testing the different glazes – we sampled applesauce, honey and apricot jam. The apricot jam glaze won out as the favorite, but I must say the honey glaze was really tasty too. I served the chops with salad, roasted vegetables and brown rice with quinoa. I prepared the chops while the vegetables and rice cooked.

Serves 2 (I adjusted the amount for my family)

2 x 8 oz. pork chops, preferably free-range or organic (basic pork is too lean and turns out dry)
Olive oil
Sea salt and freshly ground pepper
4 sprigs of fresh sage
1 lemon (optional – we didn’t end up using the lemon)
Applesauce, mango chutney, apricot jam, maple syrup or honey, to glaze

To prepare your pork:
Using a very sharp knife or kitchen scissors, carefully trim the skin off the edges of each chop – you’re going to turn this into crackling.
Cut each strip of skin lengthways into 2 strips, so you end up with 4 strips total.
Use a sharp knife to make cuts every ¼ inch along the fat remaining on the chops – this will help it render and crisp while cooking.
Rub both sides of the chops with olive oil and season really well with salt and pepper.
While you’re at it, season your strips of skin.
Pick the sage leaves off their stalks, toss them lightly in a little olive oil, and put to one side.

To cook your pork:
Put a frying pan over a high head and add your strips of skin.
Move them about in the hot pot and remove when golden, crisp and crackling.
Lay both chops flat in the pan and give them 4-5 minutes on each side, turning every minute.
When they’re looking golden, add a few sage leaves to the pan.
Let them crisp up and cook for about 30 second and them remove them to a plate.
Spoon a large tablespoon of applesauce (or your preferred glaze) over each chop.
Keep turning the chops over so they get coated nicely.
Have the confidence to cook them until almost a dark reddy-golden color and wonderfully thick and sticky.
Remove the chops to a plate and let them rest for a minute or two, squeezing a little lemon juice if you want to balance out the sweetness a bit.

To serve your pork:
Serve your chops on a plate, with the crackling and the crispy sage leaves.
Lovely with some dressed veggies, a fresh salad, plain rice or mashed potatoes.

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