This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.
Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.
Ingredients
- 2 cups half and half
- 1/4 cup limoncello
- 3 Tbsp granulated sugar
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- 3 large eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about 8 oz)
Directions
1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.
Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.
If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.
2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
The goal of this initial sear is to get a golden, crisp crust on your chop without cooking the center. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming.
When you’re happy with your sear, flip the chop and give it a chance to get golden on the other side.
3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combine.
Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties. The meat should be completely white all the way through.
4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.
Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this method, because of the hard sear you give both sides before it goes in the oven.
If a chop is too thin, by the time you’ve seared both sides, the thing is practically overcooked! Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center.
I think this is one of the so much important information for me. Valma Byran Obediah
I conceive you have observed some very interesting points, appreciate it for the post. Gayel Beniamino Baldwin
Pretty! This has been a really wonderful article. Thank you for supplying these details. Rivy Ingelbert Thormora
I have read so many articles on the topic of the blogger lovers but this post is genuinely a pleasant post, keep it up. Phillida Olivier Lundquist
I enjoy reading through a post that will make men and women think. Gwenneth Randolf Salter
This is one awesome blog article. Really thank you! Really Great. Deerdre Durand Bianca
Very interesting points you have remarked, regards for putting up. Briana Prentiss Waneta
I am truly happy to read this web site posts which contains tons of valuable facts, thanks for providing these statistics. Idell Silvester Pearl
I have been checking out some of your articles and i can state clever stuff. I will make sure to bookmark your blog. Kathye Herby Swen
Using a green clay mask will help to naturally shrink your pores. Minnie Kahaleel Rosabelle
There is clearly a bunch to know about this. I think you made various good points in features also. Joelle Allin Kleper
Always a good job right here. Keep rolling on through. Julianna Reynard Buxton