It’s time for some more tasty ideas from Dave our Gourmet Guy in Ireland. This time he’s written a guest blog to accompany his recipe for the perfect pork chop.. and if you like the sound of it, follow Dave on Twitter!
We’ve all done it, felt good about ourselves while strolling by the cheap, brutally reared chickens in the supermarket on the way to a celestially lit fridge housing the free range birds. Such is the level of chicken welfare one-upmanship that has gripped the nation that free range is no longer enough, nor is organic or corn fed for that matter. We want chickens that have lived wonferfully full lives, who enjoyed reading the great novels of our time, regular theatre visits, weekly pilates classes and a leisurely cycling holiday in the Swiss Alps before departing from this world in the best of care at the Dignitas Clinic.
We can then simply pick up some cheap pork from animals kept in such appalling conditions that there are battery hens having a bake sale to try and help.
The worst thing about cheap pork is it comes with an excuse. People claim they only know how to cook a loin or leg or another prime cut and can’t afford to buy those cuts from an ethically farmed animal. The fact is that if you can cook one part of an animal, you can cook the rest, or at least you will be able to once I am done with you. Thats what I want to do. Teach you that cheap cuts doesn’t mean cheap food. Far from it, I will show you that these cuts can in fact produce better tasting meals than the so called prime cuts.
If you can learn to create great meals from an animal that has enjoyed a good standard of life then everyone’s a winner. You dont have to engage in the sort of spending that would make Elton John wince to produce excellent meals that suit all tastes and culinary skill levels.
Just like with chickens it is the ground swell of public opinion that will change producers and retailers practices. People currently simply dont see livestock as endangered species but the fact is that it would be more morally correct to eat a panda burger than some of the rare breeds who’s numbers are dangerously close to extinction. Removing the pressure that farmers are under to produce meat to a very low price is the best means of helping these breeds recover.
So check out the recipe using some nice sholder chops from a happy go lucky free range pig and enjoy.
Pork Shoulder Chops in tomato sauce
What you will need
1 shoulder chop per person
2tbs of flour
2tsp of paprika
1tsp of chilli powder (mild or hot depending on taste)
1tsp of dried oregano
1 egg
½ glass of milk
1 large onion (roughly chopped)
3 garlic cloves (minced)
1 large green pepper (roughly chopped)
1 can of peeled chopped tomatoes
½ pint of chicken stock
½ glass of white wine
2tbs of red wine vinegar
1tbs of grain mustard.
Method
Mix together the flour, chilli powder, paprika and oregano on a plate with some salt and pepper. Whisk the egg and milk together in a bowl. Now dip the chops in the egg wash, drain off the excess and coat well with the flour mixture.
Now heat some oil in a frying pan, use one with a lid as you are going to need it. Brown the chops well on both sides, remove them from the pan and place them on a warm plate. Add the onions and garlic and cooked them for a few minutes before adding the peppers. Now add the chicken stock, wine, vinegar, tomatoes and grain mustar and stir well. Return the chops to the pan, cover with a lid and cook on a moderate heat for 40mins. Serve with rice or mash.