小菜

由 CookWhatHK0 次收藏
鮮味週日晚餐以紅酒醋同普羅旺斯香草醃製帶骨豬扒,配菠菜、甘筍、蘋果同辣紅椒果凍上碟。
用紅酒醋、鹽、胡椒和普羅旺斯香草醃製豬扒,放入雪櫃30分鐘(或不醃亦可)。
Marinate the pork chops with red wine vinegar, salt, pepper, and herbs de Provence. Place them in the refrigerator for 30 minutes, or you can skip this step entirely.
將焗爐預熱至375度。在可入焗爐的鍋中,用一塊牛油將豬扒每面煎約7分鐘。待充分金黃後,將豬扒放入焗爐烤約10分鐘。注意觀察豬扒,用肉類溫度計避免過熟。當內部溫度達到約145至150度時取出。
Preheat your oven to 375°F. In an oven-safe pan, sauté the pork chops in butter for about 7 minutes per side. Once they are nicely browned, transfer the chops to the oven and bake for about 10 minutes. Keep a close eye on the chops and use a meat thermometer to prevent overcooking. Remove them from the oven when their internal temperature reaches around 145-150°F.
清洗蔬菜。然後粗切菠菜,甘筍切薄片,拍碎蒜頭。如時間許可,將甘筍焯水5分鐘(之後過冷河)。將所有蔬菜加入中火的炒鍋。用胡椒、魚露和橄欖油調味,蓋上鍋蓋炒至甘筍軟透(約7分鐘)。菠菜會大大縮水,不用擔心。
Wash all the vegetables. Roughly chop the spinach, thinly slice the carrots, and crush the garlic cloves. If you have extra time, you can blanch the carrots for five minutes, then immediately transfer them to an ice bath. Place all the vegetables into a sauté pan over medium heat. Season them with pepper, fish sauce, and olive oil. Sauté them with the pan covered until the carrots become tender, which should take about 7 minutes. Don't be concerned if the spinach significantly reduces in volume during cooking.
將蘋果切薄片,塗上果凍製成懶人酸辣醬。在碟上放上蘸醬,加上豬扒和蔬菜即成。完成!
Thinly slice the apples and top them with the red pepper jelly to create your "Lazy Chutney." Dollop the sour cream onto your plate, then add the cooked pork chops and vegetables. Done!