So you take the pork chops a day before you plan to eat them, give them a wash in cold water to get any weird packaging bugs off them, pat them down
with clean kitchen paper towels.
Then roll out a long piece of cling film (plastic wrap if you are american). Make sure theres enough film to roll the chops up many times. Id say
the width of the chop plus one for each then half as much again (probably should add pics next time i make this).
Then light spinkle a small amount of salt and pepper, then a light sprinkle of: coriander or cumin if you like a bit of a bite or curry/chilli powder,
dill, rosemary, garlic (garlic salt or garlic paste smudged over the film), sage, thyme and parsley. Now dont use all of those, just the ones you are
most fond of.
Then drizzle a small amount of olive oil over the film and the herbs, grab a spoon or use a finger and just mix it up a bit so the mixture is covering
one half of the cling film.
Then lay the chops, with a chops width of space between each on the mix on the cling film, then add all the same ingredients ontop, again light
amounts, dont drown the chops in it on top of the laid out chops. You then flip the chops over with the film, one after the other so each chop has
herb mix on both sides and separated by the folds in the film, fold in the ends before you get to the non herb end, and then continue to foled it all
up so its all sealed and nothing can leak. place in fridge till the next day.
When you are ready to cook, cook as you would, grill, oven or pan fry - all good.
This leaves a deep remaining flavor through the meat when most of the herbs are burned/cooked/baked off the outside, they taste great.
I like mine with a bit of gravy, garden veg like carrots, broccoli, baby sweetcorn, green beans etc - and a baked potato/sweet potato.
Its cheap, tastes great like somthing you'd pay 5x as much for it a restaurant. You can use this method hours before cooking, but a full day or more
really helps get all those lovely flavors in the meat. The cling film really helps to stop any oxidization of the meat and forces the oil and herbs
and seasoning into the meat.
This might be obvious or done before, but ive been perfecting this for a few years, if you got any tips to improve this method i want to know!!!!
edit on b52521157 by Biigs because: (no reason given)