Spanish Pork from Duroc Pigs is a delecacy.
The meat flavour is intense and there is no need to cook a pork chop until it is completely done. 59 C inside temperature was enough for my taste.
I bought white and yellow beets and served them with the pork. Just butter with a little oil and some water. Seasoning it with salt and pepper and just fresh parsley.
Preheat the oven to 100 C fan and put some baking paper on a baking sheet.
Season the pat dried chop only with sea salt and give it 2 min on each side in a very hot pan. Put it on the baking paper and stick a thermometer in the thickest part.
Keep it in the oven until it reaches 56 to 59 C
If you like to eat it well done, let the internal temp reach 64 to 65 C.
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