Pan Fried Pork Chops with Juniper Berries and Peppercorns

Spicy, aromatic, dark berries of the juniper tree can be used fresh or dried, crushed or whole, to flavour casseroles, marinades and stuffing's.
The other night I felt the need to make a sort of spice rub for pork chops.  The chops had a lovely dark colour and crispiness round the edges from the small amount of sugar in the rub.
Juniper berries can also be used in sweet dishes such as fruitcake. Juniper berries also provide the main flavouring for gin.

No fancy recipe for this one.
Enough for two you will need:
2 nice fat pork chops - bone in with a bit of fat round the edge
 a small glug of olive oil
8 juniper berries 
about a teaspoon of mixed peppercorns
a small pinch of salt
a pinch of caster sugar
How to do it:
Whiz up the juniper berries and peppercorns in a spice grinder, or crush quite finely using a Mortar and Pestle. (to see my review on my Krups spice grinder click here)
Get yourself a plate and pour over the olive oil.  Add the bashed up juniper berries and peppercorns. Sprinkle over a small pinch of salt and the caster sugar.
Now it gets messy - swirl it all around with you fingertips so it's mixed up.
Lay each pork chop onto the mixture, pressing down so they both get nicely and evenly covered.
 Heat up a non-stick frying pan but don't add any oil as you have oil on the chops already and all you'll get is load of smoke happening! 
Once it's nice and hot add one of the pork chops - using tongs and hold it so the you get the fatty edge nicely browned.  As it only takes a few seconds (well it will if your pan was hot enough) you can lay that chop down to cook.  Do the same with the other chop.  Now they will take about 3 or 4 minutes each side - so half way through you will need to turn them.  The exact time of course will depend on their thickness.  Mine were about 1 inch thick.
 Check to see they're not pink inside and serve immediately.
I served mine with nice roast veg and a jacket potato.

1 comment

  1. Your food is always so enticing.

    Have to email you about the roasting bags.

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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