小菜
由 CookWhatHK0 次收藏
豬扒以辣椒粉、卡宴辣椒和煙熏紅椒粉醃厚切豬扒，煎至多汁，再用高湯收成牛油醬汁淋上。
將豬扒從雪櫃取出，用廚房紙吸乾水分。將所有其他材料混合並塗抹在豬扒上，用保鮮紙包好，靜置30分鐘至回復室溫。
Take chops from the fridge. Pat dry with kitchen paper. Mix all other ingredients and rub all over the chops. Cover in cling film and leave for 30 minutes to come to room temperature.
大煎鑊加蓋，放入油用中大火加熱。油微微搖晃時小心放入豬扒，第一面煎3分鐘後翻面，轉小火蓋鑊蓋再煮7至8分鐘，或至最厚位置中心溫度達62°C。
In a large frying pan with a lid, add the oil and heat over medium-high heat. Carefully lower in the chops when the oil starts to shimmer. Cook on the first side for 3 minutes, then turn over, reduce the heat to low and cover with the lid. Cook for another 7–8 minutes or until the internal temperature reaches 62°C at the thickest part.
從鑊中取出，用錫紙包好，靜置至少5分鐘，同時製作醬汁。
Remove from the pan and wrap in foil. Rest for at least 5 minutes while you make the sauce.
用同一個鑊以中火加熱，加入高湯，煮約4分鐘收至一半。加入牛油，搖晃鑊身而非攪拌，令汁醬光亮濃郁。離火後加入荷蘭芹即可上桌。
Return the same pan to medium heat and add the stock. Cook for about 4 minutes to reduce by half. Add the butter and swirl the pan rather than stirring — this creates a glossy, flavourful sauce. Remove from heat, stir in the parsley and serve.
