To make his pork chops extra-juicy and give them a perfect caramelized crust, Underbelly chef Chris Shepherd lets them sit overnight in a honey-spiked brine inspired by the flavors of a Southern ham. Before adding your pork chops to the skillet, make sure they’re thoroughly patted dry to avoid any oil splatters. Pair them with a California Pinot Noir: “The chops have a sweet-salty flavor...
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Source: http://ift.tt/2mpSvos
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