Pork chop fine dining

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Chicken Jus, Sage Butter, Smoked Pork, Pork Chop, Stuffed Sweet Peppers, Food Presentation, Food Plating, Pork Chops, Pork Recipes

1. FOR THE PORK 2. Make a dry caramel by heating the sugar and aromatics (use 3 sprigs of thyme here, reserve the rest for the baste) over a high heat until it comes to a dark caramel colour. 3. Once the caramel is golden add the water and salt. 4. Once dissolved allow to cool below 5℃. 5. Brine the pork chops for six hours. 6. Remove the pork chops from the brine and sear them on both sides until golden brown. 7. Roast in the oven until the internal temperature reaches 50℃ (about 8 minutes…

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