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RECIPE
Serves 2
A CookTale

Once again we enjoyed the wonderful offerings from Heather Ridge Farm in Preston Hollow, NY. Their pigs are pasture raised, plus their food supply is supplemented with a corn soy mineral mixture. To add to their tenderness they’re harvested at 5 to 6 months. The result of all this special care is that the pork and all the livestock are treated well and taste is the evidence. Carol Clement and her husband are the farmer/owners, a major undertaking with amazing results. I asked her this morning, “with hurricane Irene on the way tomorrow, how do you protect the animals?” Her response was much too long to report, but it was formidable.

INGREDIENTS

1 Rib Pork Chop, 1-1/4 pound + 1″ thick (for hearty eaters
2 chops)
Kosher Salt, Black Pepper & Lemon Pepper (1 tsp each)
1TB of EVOO for the meat (1TB of EVOO + 1 TB of Butter for the pan)
Basil Leaves for frying (optional but a fine addition)

METHOD

1. Heat the oven to 375 degrees.
2. Heat a cast iron grill pan to high.
3. Season the Pork Chop.
4. Add the meat to the hot grill pan & cook for 3minutes, turn & repeat for 2 minutes.

5. If using, add the Basil Leaves to the hot oil for a few minutes, then remove.
6. Move the grill pan to the oven for no more than 5 to 7 minutes.
If you do as we do, you want the meat to be at 125 to 130 degrees.
7 Remove & allow the pork to rest for 5 minutes, it will continue to cook.
8. Move to a cutting board & thickly slice it off the bone.

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