Pan-fried pork

Pan-fried pork

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From
Encyclopedia of Food and Cookery

This method is suitable for slices of fillet, chops or steaks (any cut) and for the small ‘new-style’ cuts such as medallions or pork schnitzels cut from the leg. Prepare meat as for grilling (broiling). Use a thick, heavy pan; heat over high heat for a few minutes, add just enough oil, or butter and oil, to coat the base and when it gives off a slight haze, put in the meat. Cook for 30–60 seconds on each side until browned, then lower heat to moderate and continue to cook, turning once, until done as desired. To test for doneness, see Meat.

If meat is coated with breadcrumbs, cook as described but use a little more fat, enough to come halfway up the pieces.

A pan sauce, such as those given below, can be made after the meat is removed.

Pan sauces for pork: These quantities are enough for 4 large chops or 6–8 small medallions.

Juniper and Herb Sauce: Dust pork with flour and pan-fry in butter and oil as described above. Remove meat and keep warm for a few minutes. Pour all but 1 tablespoon fat from the pan and add 80 ml dry white wine, 80 ml beef stock, 3 crushed juniper berries and 1 teaspoon chopped fresh thyme, or ¼ teaspoon dried. Boil for 3 minutes, stirring and scraping up brown bits from pan. Season and pour over pork.

Cider and Cream Sauce: Pan-fry pork in a little oil as described above, remove it from pan and keep warm for a few minutes. Pour off fat from pan, add 20 g butter and melt it. Add 2 tablespoons finely chopped shallot and cook gently for 2 minutes. Add 80 ml cider and boil, stirring and scraping up brown bits from pan, for 2–3 minutes. Stir in 60 ml cream, simmer for 1–2 minutes longer, season and pour over pork.

Piquant Caper Sauce (for crumbed pork or schnitzel): Coat pork with flour, egg and fresh or dried breadcrumbs, and pan-fry in butter and oil as described left. Remove it from pan and keep warm. Add a little extra butter to pan, if necessary, to make about 2 tablespoons. Add 1 onion, chopped, and cook gently for a few minutes until softened. Add 3 tinned anchovy fillets, finely chopped, 125 ml brown stock and 1 tablespoon wine vinegar. Boil, stirring and scraping up brown bits from pan, for about 3 minutes. Season, remove from heat and swirl in a knob of butter. Pour over pork and serve immediately.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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