I have been making pork chops for decades. Thought I would share the details here. Here are the broad steps
1. Buy good quality pork, preferably from those who supply to the forces, avoid pork from the meat market, as you never know what diseases are there. In south Delhi there are three shops who sell good port.
- Khubchand next to Green Park Metro Station. He used to be the best and the lowest cost supplied, but over the last few years his prices have risen to match the next two and the quality has deteriorate (compared to past). Still he is much better than the sellers in INA market. His main clientele are students from North Eastern States.
- Pigpoe in Jorbag Market. He has good pork products and reasonable price. His coctail sausages are to die for. Unfortunately he has recently reduced stocking port in favour of processed products - Sausages, Frankfurters, Ham and Bacon.
- Steak House in Jorbag Market. Has the best pork at affordable prices. His bacon and Chops are the excellent.
The other shops that sell Pork, but at exorbitant prices are Oberoi Deli and French Farms. French Farm pork and ham match European quality but are priced at more than twice that of Steak House. Oberoi Deli have not visited in the last 5 years.
2. Buy Chops with Skin and Bone. The price difference between that and boneless fatless is quite a lot, and we like both the fat and the bones. Makes better Grilled/Roasted Chops.
3. Trim the fat to your liking. We leave half on the chop and half with skin. The fat with skin can be used in a lot of recipes - soups, Naga Pork or if you can simply eaten roasted.
4. Marinate the pork. The longer the better, two hours is minimum, over night better. For Roasts and Grills use olive oil and vinegar, for Indian style use curd and Kashmiri Mirch. The ginger and garlic paste is common. Add a spoon of hone if you want to.
5. Sear the Chops in a heavy pan for a few minutes. We use the melted fat as frying medium.
6. Roast them in an oven. There are various options
- Roast in an open pan for around 45 minutes at medium heat, the chops will float in molten fat. Gives the chops a slightly fried taste.
- Roast on a rack for 25 minutes at high heat, and catch the fat dripping in a pan. This method results in perfect chops, but timing is critical, too little the chops are not fully cooked, too much and they dry out.
- Roast in a closed pan at very low temperatures for two to four hours. This will give "Pulled Pork", that is pork so soft that it can be separated with a fork.
OK now for the images
2.4kg of Pork Chops : 1725hrs
Used only 5 as we were eight persons only. Trimmed the skin and fat, and scored the fat side to prevent curling: 1735hrs
Marinated with Olive Oil, Garlic and Ginger Paste, Salt and Pepper.: 1755hrs
Chops seared for a minute each side.: 2035hrs
Arranging the Chops and skin for Roasting. : 20455hrs
Post Roasting.: 2125hrs
Skin and bones (trimmed) from the chops. : 2135hrs
Chops chopped to bite size. : 2140hrs
1. Buy good quality pork, preferably from those who supply to the forces, avoid pork from the meat market, as you never know what diseases are there. In south Delhi there are three shops who sell good port.
- Khubchand next to Green Park Metro Station. He used to be the best and the lowest cost supplied, but over the last few years his prices have risen to match the next two and the quality has deteriorate (compared to past). Still he is much better than the sellers in INA market. His main clientele are students from North Eastern States.
- Pigpoe in Jorbag Market. He has good pork products and reasonable price. His coctail sausages are to die for. Unfortunately he has recently reduced stocking port in favour of processed products - Sausages, Frankfurters, Ham and Bacon.
- Steak House in Jorbag Market. Has the best pork at affordable prices. His bacon and Chops are the excellent.
The other shops that sell Pork, but at exorbitant prices are Oberoi Deli and French Farms. French Farm pork and ham match European quality but are priced at more than twice that of Steak House. Oberoi Deli have not visited in the last 5 years.
2. Buy Chops with Skin and Bone. The price difference between that and boneless fatless is quite a lot, and we like both the fat and the bones. Makes better Grilled/Roasted Chops.
3. Trim the fat to your liking. We leave half on the chop and half with skin. The fat with skin can be used in a lot of recipes - soups, Naga Pork or if you can simply eaten roasted.
4. Marinate the pork. The longer the better, two hours is minimum, over night better. For Roasts and Grills use olive oil and vinegar, for Indian style use curd and Kashmiri Mirch. The ginger and garlic paste is common. Add a spoon of hone if you want to.
5. Sear the Chops in a heavy pan for a few minutes. We use the melted fat as frying medium.
6. Roast them in an oven. There are various options
- Roast in an open pan for around 45 minutes at medium heat, the chops will float in molten fat. Gives the chops a slightly fried taste.
- Roast on a rack for 25 minutes at high heat, and catch the fat dripping in a pan. This method results in perfect chops, but timing is critical, too little the chops are not fully cooked, too much and they dry out.
- Roast in a closed pan at very low temperatures for two to four hours. This will give "Pulled Pork", that is pork so soft that it can be separated with a fork.
OK now for the images
Used only 5 as we were eight persons only. Trimmed the skin and fat, and scored the fat side to prevent curling: 1735hrs
Chops chopped to bite size. : 2140hrs
