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Fat Pork Chops with Stock leeks


ive by a few simple rules when buying Pork Chops and you will never again be bothered with ‘dry’ meat. Make sure you get your meat from a local butchers shop, forget the supermarket – the meat is invariably pumped full of water. A good sign of this is the colour – the paler the colour the less likely it is to be the good stuff – you want dark, dark pink.

Make sure you use the pork on the day you get it – don’t leave it hangin’ around, it’s not like beef that benefits from this so get it and get stuck into it. Fry then bake pork chops – fry hard to colour then gentle oven bake to finish – also a slight pink blush in the meat won’t kill you!

Finally – fat is good. Look for a meat to fat ratio of about 80/20


Fat chops with stock leeks – serves two

2 top quality Pork Loin Chops – 80/20 fat to meat – Butcher bought and cut
4 large leeks finley sliced and washed well
500ml chicken stock
1tps English mustard powder
A couple of pinches of cayenne pepper
Salt flakes and cracked black pepper
Big knob of butter



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