Featured in: Wok Pagoda
Ingredients
For the marinade:
- •237 ml (1 cup) apple juice
- •5 ml (1 teaspoon) English mustard
- •2.5 ml (½ teaspoon) salt
To finish and serve:
- •1 pork chop of about 350 grams (12 ounces)
- •15 ml (1 tablespoon) crushed fresh black peppercorns
- •57 grams (2 ounces) butter
- •10-12 fresh thyme sprigs with stems
- •7 to 8 cloves peeled garlic
- •9 to 10 small cherry tomatoes
- •6 to 8 whole dried de arbol chilies, fried until softened
- •15 ml (1 tablespoon) best-quality Thai fish sauce or 1.25 ml (¼ teaspoon anchovy paste)
Preparation
For the marinade: Combine the apple juice, mustard and salt in a mixing bowl. Add the chop and turn to coat evenly with the marinade. Cover and refrigerate overnight.
To finish and serve: When ready to cook, bring the chop out to warm almost to room temperature. Cover evenly with crushed black peppercorns.
Heat a stovetop grill pan or cast-iron grilling pan or skillet over medium heat. Add half of the butter. Swirl the pan to distribute the butter evenly. Add the chop, cover, and cook for 2 minutes. Check to see if the bottom is brown, then flip over and cook the other side for another 2 to 3 minutes.
Spread the thyme over the chop, then add the garlic, tomatoes, chilies, and remaining butter.
Pour the fish sauce over the chop. Cover and let cook for another 2 to 3 minutes or to taste.
Turn off the heat and transfer the chop to a serving plate. Garnish with the remaining ingredients in the grill pan, including the sauce. Serve hot.
