Pork Loin Chops with Apple Sauce and Reibekuchen

Saturday, 7th February 2015

These chops are great but it's tricky to find a way to cook the fat properly without overdoing the meat.
Actually the first problem is finding a recipe that does not start with "trim the excess fat", since that is really defeating the object.
I fried the chops fat side down for two minutes, holding them up with tongs, and then for two minutes on each side. The melted fat had to be poured off after each stage (and I stupidly didn't keep it!). Then into a medium oven for 5 minutes and resting for 5 more.
Meanwhile I made this apple sauce, although I grated my ginger into the sauce. There was a lovely gingery aroma while the sauce was cooking, but not really much of a gingery flavor in the finished article. Still very tasty though and a perfect accompaniment for the pork and Monika's delicious reibekuchen. The meat was in the oven a little too long and therefore cooked through and a little dry, while the fat was not cooked quite enough.

Bentheimer Rare Breed Pork Loin Chop

Saturday, 17th January 2015

Slice the fat through to prevent curling, then fry hot with the fat down for 2 minutes, holding the chops upright with tongs. Then 2 minutes more on each side, then transfer the pan to a 150 degrees oven for 5 minutes. Stew a mix of potato, celery root, carrot and garlic then puree with a little milk and butter. Served with some leftover red cabbage, which seems to benefit from reheating.
Lovely juicy and flavoursome meat, with perfectly cooked fat. The puree was still a little chunky, but very tasty. Excellent cabbage.