SuperGoose75 Posted October 19, 2022 Report Share Posted October 19, 2022 There was a thread a while back about tasteless pork chops. I tend to agree, even if bought in ''some butchers' they can be often dissapointing. Things I do when buying chops is..firstly I never buy chops off the counter that the butcher has already cut..(same when buying steaks)they are usually cut far to thin and are a waste of time and near impossible to cook and keep moist. I get the butcher to cut me nice thick chops/steaks. Yes you will pay a bit more but why skimp on something as important as food. Secondly a good tip is to stay away from anything ''peppered'' or covered in marinades ect..Sometimes this is a way of covering up lesser cuts of not the best quality. I rendered the fat down on these before frying and then keepng warm before finishing in the cider sauce. Made fom shallots,garlic,English mustard,Irish cider and finished with cream and seasoning. This actual one had a few mushrooms that were lurking in the fridge, chopped into almost a dust and were fried with the shallots and garlic. Quote Link to comment Share on other sites More sharing options...
ditchman Posted October 19, 2022 Report Share Posted October 19, 2022 love using cider and cream as a sauce.........nice with mussels.......... im cooking moraccan at the moment.... those chops look sublime Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 9, 2022 Report Share Posted November 9, 2022 im going to do that with strips of supermarket belly pork...long and slow in the oven............was goingto save the belly pork for Boston Baked Beans.....but cider and cream and onions ...floats my boat at the moment Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 10, 2022 Report Share Posted November 10, 2022 Can't say I have ever had cider sauce , but many moons ago I went to see my younger brother who then lived on a farm in the fens , his wife at the time was a good ole country cook , we were out nearly all day on the Saturday walking a few Pheasants up and time we got home we were ready for something to eat , walking into his kitchen the smell alone coming from all the pots and pans were worth the long drive , when all the food went on the table it looked amazing as all the veg were fresh and the meat smelt lovely , after we cleared and licked the plates I asked his wife what was the meat we had and she said it was Hare baked in cider , and would you believe I never even liked Hare as I always found them a bit strong and possibly the main reason was they used to make good money and were well worth flogging. Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 10, 2022 Report Share Posted November 10, 2022 my first taste of cider and cream was in a resturaunt on Tombland in the early 70's.....me and a few mates had stiffkey blues in a cider and cream and oinion sauce....the mussels were supreme and we mopped all the sauce up with load of french bread..... im buying cider and cream tomorrow for my bellypork and i will serve it up with mash and aspragass....(or whatever the stuff is called) Quote Link to comment Share on other sites More sharing options...
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