Empty My Fridge
Gordon Ramsay Cooks Up A Delicious Shake And Bake Pork Chop
Ingredients
- Pork chop4
- Breadcrumb · dried1 cup
- Smoked paprika1 tbsp
- Onion powder2 tsp
- Garlic powder2 tsp
- Oregano · dried1 tsp
- Salt
- Black pepper
- Mayonnaise½ cups
- Canola oil
- Potato4
- Scallion1 bunch
- Parsley · chopped2 tbsp
- Oil1 tbsp
- Butter6 tbsp
- Chili flake · flakes
- Apple · diced2
- Shallot · sliced1 tbsp
- Cider½ cups
- Apple cider vinegar1 tsp
- Chicken stock¼ cups
Instructions
- Heat oil in a cast-iron pan over medium heat.
- In a bag, mix the breadcrumbs, smoked paprika, onion powder, garlic powder and oregano.
- Season the mayonnaise, spread a thin layer over all sides of each pork chop, then shake the chop in the bag to coat it completely.
- Fry the chops in the oil until golden brown on both sides. Take them out and rest them on a rack, keeping the pan.
- Pan-roast the blanched potato wedges in oil until golden brown on all sides. Season with salt and pepper, add the scallion batons and sauté until tender.
- Finish the potatoes with butter, parsley and chives.
- In the same pan, melt 2 tablespoons butter, add the diced apples and caramelise until golden brown.
- Deglaze with the apple cider and reduce by half.
- Add the chicken stock and cider vinegar and reduce by half again.
- Whisk in the 4 tablespoons butter to finish the sauce.
- Pile the potatoes in the centre, set a pork chop on top, and spoon the sauce over with fresh parsley.
Summarized from Gordon Ramsay's video. Watch it for the details.
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