There was a time when the idea of blogging was far-fetched but the Kitchen has always been my haven and with friends who were determined to keep a souvenir of the day I even have my hands on an image from the memorable day.
Now my best of friends loves Pork. I mean she can devour on Pork all day long. I personally wouldn't mind the chop once in a while but I am more of a ham sausage kind of girl but well when you have friends whose primary interest in life revolves around gastronomy you have plenty to rejoice about for you can whip, chop, sear , fry and they shall wait with eager anticipation. The other good thing about having such friends is that due to their love for food they wouldn't lie to you if there was some deficiency in your dish and so you always end up with improving yourself in case the dish needs a bit of changing etc. I still remember that cold day from January last year when I was hosting a dinner party and was cooking this Kashmiri mutton and even after 2.5 hours it wasn't soft enough and my friend didn't hesitate one bit to let me know that. I immediately let it simmer away for another hour and my lovely guests enjoyed it to the last bit and among the guests one aunt still talks about the dish whenever she meets me
Now food is a matter of choice. What one would love the other wouldn't. So you cannot always satisfy everyone. For instance lets take these pork chops. Some like theirs just cooked , some might want it a bit crispy, my friend likes it in all forms. This one is a bit on the crispy side , tender and juicy inside and wonderfully cheesy yet crisp outside.
Basically 1 pork chop would serve 1 person
So I am writing down my recipe per pork chop which serves 1
1 Pork Chop (Fat trimmed with a little bit of fat left for the pork to be rendered in)
4 tbsp of freshly shredded cheddar
2 tbsp butter
1 tsp finely chopped fresh herb of your choice I used parsley
Salt and pepper
2 tbsp olive oil
1 tbsp balsamic vinegar
Season your pork and press it down on the meat with your hands. make three incisions in the fatty section so that the chops do not curl up in your pan. Whisk the Olive oil and vinegar together and then add the herb salt and pepper and keep whisking and slowly add the cheddar and whisk to make a sauce. Now the cheddar wouldn't melt and that is alright.
Preheat oven to 180 C . Simply brush the a pan with butter and put it on high heat and then slowly add the chops and cook for 1.5 minutes on each side. Let it rest for 3 minutes and then grease your baking dish with butter and add the chops and use a generous amount of the fresh cheese sauce on both sides. Keep aside 2 tsp cheese sauce aside. Bake for 20 minutes to 30 minutes using the butter on the pork chops after 5 minutes and basting the meat with the juices twice during the length of baking. Let the chops rest for 5 to 7 minutes before serving. Serve it with cheese stuffed tomatoes , mashed potato and a few steamed greens . Take a tomato and hollow out the middle , stuff with the cheese sauce and grill it till the cheese melts and it sizzles.