Berkshire Pork Chop with Black Vinegar

Overview

It proves once again that you get what you pay for. There is no need to marinate in advance, no need to beat repeatedly, and no need for any loose meat powder. The simplest frying can lock in the most sincere flavor of the pig! It is so willful. It is the Berkshire Pig (Berkshire Pig) in the United Kingdom. It was named Kagoshima Kurobuta (Kurobuta) after it was introduced in Japan.

Tags

• hot dishes
• home cooking
• western-style banquet
• maternity
• banquet dishes
• dinner
• balsamic vinegar
• butter
• coarse salt
• garlic
• iberico pork chop
• rosemary
• black pepper

Ingredients

Steps

1. 1 To keep the pork chop flat during cooking, first cut off the outer fat at about 1 cm apart, then lightly season both sides with coarse salt and black pepper.

   

2. 2 Coat the garlic and pat lightly until it is loose. Set aside. Remember to keep the garlic cloaked, cloaked, cloaked, because the garlic won't burn so easily during the frying process.

   

3. 3 Heat a pan over 70% heat, add a little vegetable oil (do not use butter or low-temperature olive oil), then add the garlic and rosemary prepared in advance, then maintain the heat and fry the pork chop for 2-3 minutes on each side until golden brown. During this period, when the garlic and rosemary start to brown, remove them and set aside for serving.

   

4. 4 Turn the heat to medium, add butter, and fry the pork chops in the butter for 2 minutes until fully cooked, then remove.

   

5. 5 Serve on a plate, top with black vinegar, and eat.