The only problem with that wisdom is that todays pork is bred to be so lean that cooking to well done produces a bone-dry chop that is, sorry grandma, pretty terrible. You were supposed to cook ’em through and then keep on going, just for good measure. The common conventional wisdom in my grandmother’s day was that if you saw even a tiny twinkle of pink in your pork you’d probably keel over dead on the spot. Grandma’s pork chops were usually cut thin and baked until well done. Shake n bake, of course, and of course I helped. When I was growing up my grandmother used to make us porkchops a lot. In the words of Homer Simpson, “Porkchops and bacon, my two favorite animals.” ![]() Give me a big thick juicy pork chop over a steak any day of the week. I’ve really always been a big fan of pork. ![]() Drizzle each portion with the sherry and mustard sauce and top with two crackling strips.Ĭooking With The Stars continues on Tuesdays at 8pm on ITV.ĭon’t forget to pick up My Weekly (issue dated June 7-14) for behind-the-scenes chat from Cooking With The Stars, and much more! £1.75 from newsagents and supermarkets.I love pork. To serve, divide the greens between four plates, followed by the apple sauce and pork chops.Squeeze over the lemon juice, stir in the rest of the butter and season. Add the juniper berries and garlic and cook for 1min before tossing in the greens. Add the bacon and cook until beginning to crisp. Finally, cook the greens: Melt 1tbsp rapeseed oil and 1tbsp of the butter in a large frying pan over a medium-high heat.Add the remaining 1tbsp butter, herbs, honey and lemon juice, baste over the chops and cook for a final 2min, then set aside.Add the chops and garlic, season well and fry for 2-3min on each side, until just firm. To cook the pork: heat 2tbsp rapeseed oil and 1 tbsp butter in a large, heavy-based frying pan over a medium heat.Season, strain through a sieve and set aside. Stir in the stock and cream, return to a simmer and again reduce by half.Add the mustard and herbs, cook for 1min, then deglaze with the sherry and reduce by half. Heat 2tbsp olive oil in a pan, add the shallot, garlic and bacon and cook until soft. Meanwhile, make the sherry and mustard sauce.To make the apple sauce: put all the ingredients in a pan with a little water and cook over a medium-low heat until mushy.Remove from the oven, taking care in case any fat runs off. Turn the oven down to 190☌/170☌ fan/gas mark 5 and cook the rind for a further 10min, or until golden and crispy. ![]() Lay them flat between two heavy baking trays. To make crackling, remove the rind from the pork chops and cut into two lengthways.Preheat the oven to 220☌/200☌ fan/gas mark 7.In this week’s magazine we enjoy a friendly chat to contestants Anton Du Beke – who’s paired with Rosemary – and our cover star Anne Hegerty of The Chase, mentored by Jean-Christophe Novelli.Īnton, who had never cooked before signing up for the show, tells us cheerfully that the contestants are “just delighted if (what we’ve cooked) doesn’t look like it’s been dropped from a great height!” Why not try your hand at Rosemary Shrager’s flavour-packed pork chops with apple sauce, greens and sherry and mustard sauce – simpler than you might think! ![]() The new series of Cooking With The Stars has started this week (June 7), at 8pm on ITV.
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