|  |
做法:
| 1. | 準備好豬肉基本醃料。 |
| 2. | 擦乾豬排。將豬排和基本豬肉醃料放進食物級塑膠袋內和勻，放進冰箱醃至少6個小時，但不要超過1天。 |
| 3. | 蘋果洗乾淨後，連皮切成2公分小塊。冷凍珍珠洋蔥拿出來解凍。龍蒿葉切碎。 |
| 4. | 煎鍋燒到極熱(建議使用鐵鍋)。加入4大匙芥菜籽油和豬排用大火煎2分鐘(當中不要移動豬排)，翻面再煎2分鐘。取出豬排裝盤，用錫箔紙包好。 |
| 5. | 原鍋加入蘋果丁，珍珠洋蔥略為拌炒。加入白酒並用木杓將鍋底咖啡色的殘留物刮鬆。再加入蘋果汁，茴香籽，鹽和黑胡椒用大火煮到醬汁剩下1/2。 |
| 6. | 豬排連同盤裡的肉汁倒回鍋裡，繼續用中火煮7分鐘，中途翻面一次。盛出豬排裝盤。開大火將醬汁燒到成黏稠狀，再加入冰牛油，攪動醬汁直到牛油完全融化。最後加入龍蒿葉拌勻。 |
| 7. | 舀出適量蘋果和珍珠洋蔥到盤裡再淋上醬汁即可。 |
PROCEDURE:
| 1. | Prepare the Basic Pork Marinade. |
| 2. | Dry the pork chops with paper towels. Place them with the Basic Pork Marinade in a zip-lock bag. Store the bag in a fridge for at least 6 hours, but not longer than 1 day. |
| 3. | Rinse the apple and cut it into 0.5" cubes. Defrost the frozen pearl onions. Mince the tarragon leaves. |
| 4. | Heat a pan (prefer iron-cast pan) to very hot. Add 4 Tbs. of canola oil and sear the pork chops in the pan for 2 minutes, do not move the pork chops. Turn the pork chops over and sear in high heat for another 2 minutes. Transfer the pork chops to a plate and cover with a piece of foil. |
| 5. | Add the apple cubes, pearl onions to the same pan and sauté for 1 minute. Add the white wine and deglaze (loose the brown bits on the bottom) the pan with a wooden spoon. Add the apple cider, fennel seeds, salt and black pepper and cook in high heat until the liquid reduces to a half. |
| 6. | Return the pork chops along with the meat juice back to the pan. Cook in medium heat for 7 minutes, turn the pork chops in the half way. Transfer each pork chop to a plate. Turn the heat to high and cook until the sauce is thick. Add the butter and stir until the butter completely melts. Mix in the minced tarragon. |
| 7. | Ladle proper amount of the apple and pearl onions to each plate. Pour the remaining sauce over each pork chop. |
最後更新 (Last Update): 11/29/2014
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