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OMG a Recipe: Salt n' Peppa Pork Chops
by
Denise Sakaki
Calificación: 4.0
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%20and%20Szechuan%20peppercorns%20to%20the%20dry%20coating%20--%20I've%20heard%20the%20toasting%20is%20good,%20even%20for%20the%20salt%20--%20and%20I%20didn't%20do%20a%20full%20deep%20fry,%20more%20like%20a%20pan-fry,%20where%20each%20side%20sizzles%20away%20in%20a%20smaller%20amount%20of%20oil,%20but%20all%20in%20a%20heavy%20wok.%20I%20have%20no%20issue%20with%20deep%20fried%20foods,%20I%20do%20have%20issue%20with%20my%20house%20being%20coated%20in%20a%20thin,%20sticky%20layer%20of%20cooking%20grease,%20because%20that's%20what%20happens%20when%20you%20fry%20with%20a%20crappy%20stove%20hood.%3C/p%3E%3Cp%3EBut%20back%20to%20the%20original%20point%20--%20why%20is%20this%20version%20of%20a%20pork%20chop%20superior%20to%20the%20typical%20Sunday%20night%20dinner%20Mom%20used%20to%20make?%20For%20one%20thing,%20it's%20cooked%20just%20perfectly,%20not%20overcooked%20by%20the%20fear%20of%20trichinosis.%20My%20own%20Wasabi%20Mom%20admits%20she%20erred%20on%20the%20side%20of%20caution%20and%20rubbery%20meats%20when%20preparing%20the%20swine,%20so%20Pork%20Chop%20Night%20was%20never%20one%20of%20my%20personal%20favorites.%20And%20food%20is%20so%20often%20under-seasoned,%20but%20a%20really%20good%20salt%20and%20pepper%20pork%20is%20savory%20and%20a%20little%20sweet%20from%20the%20marinade,%20peppery%20of%20course,%20and%20it%20has%20that%20extra%20warming%20heat%20of%20the%20Szechuan%20peppercorns,%20which%20linger%20on%20the%20palate.%20It's%20good%20all%20on%20its%20own%20with%20rice,%20and%20it's%20just%20a%20basic,%20simple%20meal,%20but%20the%20preparation%20of%20the%20meat%20is%20what%20really%20delivers%20it%20as%20something%20you%20truly%20crave.%20And%20a%20crispy%20outer%20coating%20certainly%20adds%20to%20its%20charm.%3C/p%3E%3Cp%3EToasted%20salt%20and%20Szechuan%20peppercorns%20are%20pure%20magic%20-%20Photos%20by%20Wasabi%20PrimeCorn%20starch%20is%20the%20bomb-diggety.%20Salt%20n'%20Peppa%20should%20cut%20out%20Spinderella%20and%20find%20a%20performer%20named%20Corn%20Starch,%20because%20that%20is%20what%20really%20gives%20salt%20and%20pepper%20pork%20chops,%20along%20with%20a%20lot%20of%20other%20fried%20Asian%20foods%20that%20nice,%20dry-crunch%20coating.%20It's%20super%20absorbent%20for%20liquid%20--%20I%20remember%20doing%20the%20DIY%20Silly%20Putty%20science%20experiment,%20adding%20just%20a%20little%20water%20to%20plain%20corn%20starch%20and%20it%20would%20soak%20it%20up%20and%20form%20that%20crazy%20elastic%20goo%20without%20releasing%20any%20of%20the%20liquid%20you%20added.%20I'm%20sure%20there's%20an%20Alton%20Brown%20Science%20explanation%20for%20all%20that,%20but%20the%20bottom%20line%20is,%20if%20you're%20making%20a%20dry%20coating%20on%20meats%20that%20you%20want%20to%20get%20crisp%20in%20a%20pan-fry,%20corn%20starch%20is%20your%20wingman.Pan-fried%20crispy%20goodness%20-%20Photos%20by%20Wasabi%20Prime%3C/p%3E%3Cp%3EI%20can%20never%20leave%20well%20enough%20alone,%20plus%20I%20knew%20a%20plain,%20abeit%20crispy-good%20pork%20chop%20sitting%20on%20a%20plate%20would%20look%20boring%20in%20a%20photo,%20so%20I%20made%20a%20funky%20mix%20of%20wokked%20vegetables%20and%20peanuts,%20seasoned%20with%20the%20leftover%20salt%20and%20Szechuan%20peppercorn%20mixture.%20It's%20not%20a%20typical%20thing%20to%20add%20to%20the%20crispy%20pork,%20but%20it%20added%20a%20little%20more%20color%20to%20the%20photo,%20and%20as%20we%20all%20know,%20that's%20all%20that%20matters%20when%20it%20comes%20to%20a%20food%20blog.%3C/p%3E%3Cp%3EThings%20I%20learned%20from%20this%20experience%20--%20I%20need%20a%20spice-dedicated%20coffee%20grinder%20or%20spice%20mill,%20as%20doing%20the%20mortar-pestle%20thing%20with%20toasted%20whole%20spices%20just%20sucks.%20It%20never%20gets%20milled%20as%20finely%20or%20evenly%20as%20you%20want,%20and%20you%20inevitably%20wind%20up%20with%20a%20surprise%20bite%20of%20a%20too-large%20piece%20of%20whole%20spice.%20So,%20on%20my%20Note%20To%20Self,%20save%20that%2020%25%20Bed%20Bath%20and%20Beyond%20coupon%20that%20they%20keep%20sending%20every%20month%20and%20I%20keep%20throwing%20away%20--%20I%20can%20probably%20find%20a%20basic%20grinder%20there.%20Another%20thing%20--%20get%20the%20giant%20box%20of%20corn%20starch%20in%20the%20baking%20aisle,%20as%20it's%20proving%20its%20worth%20beyond%20a%20little%20sprinkle%20now%20and%20then%20to%20tighten%20up%20sauces.%3C/p%3E%3Cp%3EMmm...%20CHOMP!%20Can't%20wait%20for%20pork%20chop%20night%20again%20%20-%20Photo%20by%20Wasabi%20PrimeSalt%20n'%20Peppa%20(No%20Spinderella)%20Pork%20Chops%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EToss%20the%20pork%20chops%20in%20the%20marinade%20and%20let%20it%20soak%20in%20the%20refrigerator%20for%20at%20least%204-6%20hours.%20When%20ready%20to%20cook,%20remove%20the%20marinated%20pork%20chops%20from%20the%20fridge%20and%20let%20it%20sit%20at%20room%20temperature%20for%20a%20few%20minutes%20to%20take%20the%20chill%20off.%3C/p%3E%3Cp%3ECombine%20the%20dry%20coating%20ingredients%20in%20a%20shallow%20tray%20to%20make%20it%20easier%20to%20coat%20each%20pork%20chop%20and%20transfer%20to%20wok%20or%20pan.%20Heat%20up%20a%20wok%20or%20heavy-bottomed%20pan%20to%20medium-high.%20Add%20oil%20to%20vessel%20and%20let%20it%20come%20to%20cooking%20temperature.%20Dredge%20each%20pork%20chop%20in%20the%20dry%20coating,%20making%20sure%20it's%20evenly%20covered,%20shaking%20off%20excess.%20Carefully%20place%20dredged%20pork%20chops%20into%20pan,%20being%20careful%20not%20to%20overcrowd%20--%20two%20at%20a%20time%20is%20enough,%20depending%20on%20the%20size%20of%20your%20cooking%20vessel.%3C/p%3E%3Cp%3EKeep%20the%20heat%20at%20medium-high%20or%20medium,%20just%20enough%20to%20brown%20the%20meat%20evenly,%20but%20not%20burn.%20Keeping%20the%20bone%20in%20the%20pork%20will%20increase%20cook%20time,%20so%20it%20will%20need%20more%20time%20in%20the%20pan.%20When%20the%20meat%20is%20cooked%20through%20(use%20a%20thermometer%20if%20you're%20not%20sure),%20set%20each%20pork%20chop%20on%20a%20plate%20lined%20with%20paper%20towels%20to%20drain%20and%20rest.%20Sprinkle%20with%20a%20little%20salt%20and%20pepper%20to%20finish%20%20before%20serving.%3C/p%3E){kind=link}