This oven-baked method will ensure your pork features a delicious crust and a wonderfully cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.
Pair this delicious dish with a risotto and a pleasant bottle of wine. This Italian favorite is straightforward to form and bound to impress your guests.
- 2 cups half and half
- 1/4 cup limoncello
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about 8 oz)
- 3 large eggs
- 3 Tbsp granulated sugar
If a chop is just too thin, by the time you’ve seared each side, the thing is practically overcooked! Choosing a thick chop allows you to urge a pleasant golden sear on each side and a wonderfully cooked tender center.
Meanwhile, cover the potatoes with generously salted water during a medium saucepan, bring back a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
The goal of this first sear is to urge a golden, crisp crust on your chop without cooking the middle. Let it cook a couple of minutes undisturbed, then take a peek and see how that golden crust is forming.
When you’re proud of your sear, flip the chop and provides it an opportunity to urge golden on the opposite side.
Add the potatoes and fish to the bowl alongside with the bread crumbs, juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the opposite ingredients until evenly combined.
Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties. The meat must be literally white all the way through
In a 12-inch nonstick skillet, warm the oil. Add the patties and cook, flipping once, until golden brown, about 5 to 8 minutes. next Transfer the fish patties in a serving platter and serve it while hot with mint chutney on the side.