Wake Up Dinner | Coffee-Marinated Pork Chops
A rich coffee-flavored marinade with hints of sweet molasses and spices, brings complexity to grilled pork chops. The stronger the coffee is brewed, the more complex the flavor.
Find the recipe here:
Pan fried pork chops |mouthwatery and juiciest pork chops.
Hey lovelies
It has been a while but i am back!
Today i prepared some yummy pan fried porks
ENJOY
Ingredients
pork chops
pork shoulder
1/2 tbsp fennel seeds
1/2 tbsp mustards seeds
1 tbsp mixed peppercorns
1/2 tbsp coriander seeds
1/2 tbsp cubeb pepper
1/2 tbsp aniseed
natural marinade
4 scotch bonnet
thin chillies
2 garlic cloves
ginger
1 large onion
parsley
lemon juice
old bay
thyme
oregano
mixed herbs
1 tbsp rosemary
salt
aromat
extra virgin olive oil
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IMPERIAL COFFEE STOUT PORK CHOPS // COOKING W/ LIZZIE
Pork Chops:
- 4 bone in pork chops
- Salt
- Imperial Stout Coffee Rub
- Preferred Tools: Cast iron skillet
Risotto:
- 1 1/2 Cup Arborio Rice
- 4 tbsp Butter, cut into individual tablespoons
- 1 tbsp olive oil
- 6 cups of broth, kept warm
- 1/2 freshly grated Parmesan cheese
- 2 ears of corn, cut off the cob (optional: grill the corn first)
- 1 bundle of asparagus, cut on the bias
- 1 medium onion, diced
- 1 pint cherry tomatoes
- 1/2 of medium sized lemon
- Salt and pepper to taste
How To:
- Pat pork chops dry, sprinkle both sides heavily with Imperial Stout Coffee Rub, sprinkle with salt. This can be done up to 4 hours in advance. Store in the refrigerator and let it come to room temperature before searing.
- Prep risotto ingredients, set aside
- Pour your 6 cups of broth in a sauce pan and keep warm on separate burner
- Preheat the oven to 375 with your cast iron skillet in the oven.
- Put your cherry tomatoes on a baking sheet, drizzle with oil and season with salt and pepper and place in the bottom rack of the oven.
- In a large saucepan, over medium-low heat, combine one tbsp of butter and one tbsp of oil. Once melted, add diced onion and let soften.
- While your onion is cooking, remove your cast iron from the oven. Place on a burner at medium heat, drizzle with olive oil and sear both sides of your pork chops. (Tip: Once sear-ed properly, your pork chop should easily lift from the pan)
- While one side of your chop is searing, add yout 1 1/2 cups of rice to your onion/butter mixture. Stir and let lightly toast for 2-3 min
- When both sides of your pork chops are seared, place them back in the oven for 11-15 min. Or until properly cooked
- With your pork chops and tomatoes in the oven, it's time to focus on the risotto
- Ladle in one cup of warm broth, one tablespoon of butter, a pinch of salt and begin gently stirring.
- You'll want to wait until the broth is absorbed before adding another cup. You'll know it's the right time when you can drag your spoon across the butter, it makes a clear trail and you can see the bottom of the pan.
- At that point, you can add your next cup of broth.
- After cup three is absorbed, or half way through your broth, we're going to add another tbsp of butter, a pinch of salt, as well as the corn and asparagus with the following cup.
- Continue stirring to agitate the starches and get really creamy risotto.
- Continue with adding the last of your broth cup by cup.
- After stirring in the last up, you'll add your parmesan, the last tbsp of butter and the juice of 1/2 a lemon. Stir together and taste, add more salt if necessary.
- Remove your pork chops and blistered cherry tomatoes from the oven. If your pork chops are finished before your risotto, just remove from the oven and cover with foil.
- Find a large serving dish and place a generous layer of risotto down, top with your pork chops, sprinkle your blistered tomatoes liberally and sprinkle with black pepper.
- Devour it!
For more delicious recipes, visit
Easy Beef Recipes | Chef Lizzy & Easy Feast Manila team
Easy beef recipes by Chef Lizzy and Easy feast crew!
-Beef Omurice
-Pho Bo
-Beef in Rice Paper Bowls
You may place your orders in our website,
easyfeast.ph
or message us at our facebook page,
facebook.com/ChefLizzys
Acknowledgement:
Video Editing by Jessie T.