Sunday, March 1, 2009

Cooking with Jamie – Part 1: Old school pork chops



One of my new year's cooking resolutions was to cook a recipe from Cook with Jamie, Jamie Oliver's newest cookbook. (I had bought it as a Christmas present for a family member before realizing that it might be a little advanced for said person.)

But, I'm not only going to cook one recipe. This week, I'm cooking three!

First, though, a breakdown of my longtime love/hate relationship with Jamie:

Love

— His insistence on free-range meat and meat products (Morrissey can suck it!)
Jamie's School Dinners
— His unwillingness to compromise his standards (including his dissing of Bill Clinton on School Dinners! [so sorry I couldn't find a clip of that])
Fifteen
— His habit for wrapping things in bacon (you really can't do go wrong with that)
— His love of legumes as sides
— His instructional, unpretentious tone

Hate/dislike

— The Jamie vernacular (especially "pukka" [that was even unpleasant to type])
— Overly complicated recipes (while he aims to appeal to the beginner cook, he an get pretty fancy [which is how I ended up with the book])
— Unappealing recipes (I am not a picky eater, but some of his recipes look questionable (like his "Oozy Egg Ravioli")
— His intimidating coolness

On the whole, as you can see, I really do love Jamie. Here is one of his best recipes:

OLD SCHOOL PORK CHOPS WITH APPLES AND SAGE

Ingredients (I halved the recipe)

4 bone-in pork chops
hand full of sage leaves
2 Macintosh apples
4 oz stilton or taleggio
extra virgin olive oil
Salt and fresh ground pepper

Instructions

Preheat the oven to 400º.

Using a sharp knife, make 2cm deep cuts all along the fatty side of them. Sprinkle the chops with salt and pepper.

Pour a lug of olive oil (1 tbsp) into a hot pan. Carefully place your chops in it and cook them for 2 to 3 minutes on each side until golden brown. If you need to, open out the little pieces of fat along the edge so they don’t stick together.

When the chops are nearly done, lift them out of the pan and put them on to an oiled baking tray. Add the apple wedges and a knob of butter (1 tbsp) to the pan and fry until lightly golden. Lay wedges of apple on top of each pork chop.  Top each apple stack with a few sage leaves. Top it all off with a knob of Stilton or taleggio. Put the baking tray into the oven for 4 to 6 minutes until everything is golden and melted.

























Enjoy kickin' it old school!

Best,

kh

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