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Salted plum pork chop recipe

This was an experiment that turned out really well. I wanted to grill some pork chops but was unsure of what to marinade the chops in. When I opened my fridge, the bottle of salted plums called out to me.

I love salted plums! I use them for this salted plum lemonade drink that is possibly one of my favourite drinks ever.

This recipe is so mind-boggling easy….all you need are 3 ingredients. YES, only THREE!

# – Salted plum pork chop.

The ingredients:

  • 2 pork chops, with rind still attached
  • 6 salted plums
  • A dash of ground black pepper

# – First, in a bowl, throw in salted plums and pork chops.

# – Squash the plums and massage the chops with the flesh for 2 minutes.

# – Then sprinkle the ground black pepper all over the pork chops. Chill in the fridge for 1-2 hours. Don’t leave them too long or you’ll end up with salted chops :P

# – Heat up a well greased griddle till when you flick a drop of water in it, you will hear it sizzle (this is a method to check that your pan is hot enough).

# – Lay the chops over the griddle for 5-8 minutes depending on how thick the chops are.

# – Then turn over the chops and cook for 5-8 minutes as well.

# – With a thong, hold up the chop sideways to cook the rind…it will transform into beautiful crackling :D

# – Salted plum pork chops, DONE!

# – Juicy, succulent pork that’s perfectly flavoured with a bit of kick and crispy crackling to boot!

You know you want to make it happen :D

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Grilled mustard pork chop recipe.

I made this for dinner today. It was totally experimental but thank goodness, they turned out delicious!

BF was pleased :)

# – Grilled mustard pork chop.

The ingredients:

  • 350 grams of pork chops (4 pieces)
  • 2 tablespoons of mustard
  • 1 tablespoon of coarse salt
  • 1 teaspoon of chilli powder
  • 1 teaspoon of cinnamon powder
  • 4 cloves of garlic, lightly squashed

# – First, pound the pork chops to sort of tenderise them.

# – To marinade the chops, add two tablespoons of mustard.

# – Add in a couple of dashes of chilli powder.

# – Followed by a sprinkling of cinnamon powder.

# – Throw in a few mashed up garlic cloves.

# – Mix everything up and make sure the chops are evenly coated. Set in the fridge for a minimum of 1 hour.

# – Heat up oil in a griddle.

# – Lay the porks on the griddle for about 3 minutes.

# – Flip to cook the other sides. Also about 3 minutes.

# – Grilled mustard pork chops, DONE!

The chops were juicy with a subtle mustard garlicky flavour to the chops. I served them with garlic cannellini bean mash (will blog about the mash tomorrow) and simple salad of lettuce with cherry tomatoes.

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Rosemary and garlic pork chop recipe.

This was thrown together quite last minute and I was so glad it turned out delicious! I used two different cuts of pork; chops & fillets because I had very little of both so decided to use all to make a substantial dinner.

The pork was flavourful and juicy and the caramelised garlic slivers were to die for! I wish I had sliced up more garlic to be honest! Also, it’s important to season the pork properly with salt otherwise the taste of the rosemary and garlic would be too faint.

# – Rosemary and garlic pork chops.

Without further ado, lets get onto making this dish..

The ingredients:

  • Pork chops, enough for two (you can use fillets too for a healthier alternative, but not as tasty as there’s hardly any fat)
  • Few sprigs of fresh rosemary
  • 8-10 cloves of garlic, sliced
  • Salt

# – First of all, pound the chops till they’re thinner. Not too thin till the meat disintegrate though. This makes the meat more tender!

# – Pounded meat vs original state of meat. Season with salt on all surface (Forgot to take picture of this!).

# – Now, slice up the garlic cloves and rub them all over the meat. Make sure all surface are covered.

# – Remove rosemary from stalk and throw them in.

# – I rolled up the pork with rosemary and garlic inside cause I felt that they marinate better this way. It is probably psychological. Stick it in the fridge for a minimum of 2 hours.

# – Heat up some oil in a griddle.

# – Lay the meats onto the griddle for about 4 minutes. Flip to cook the other side for the same time. Don’t discard the garlic, cook everything! You will thank me for this.

# – Serve with roast vegetables and the most awesome layered potatoes.

By the way, I’m so totally into roasted carrots these days. It’s amazing how being in the oven for just 40 minutes at 180 degrees celcius with some garlic cloves and a dash of olive oil could make them so caramelised and so, so, so sweet and delicious!

These carrots are addictive. I recently bought a few more bags of carrots just so I could eat more roasted carrots. I am obsessed. I will turn orange.

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