Pork Chops
By Staub
Images
Serves
Makes 4 servings
Ingredients
- 2 (8-ounce) pork chops
- 2 tablespoons canola oil
- 1 teaspoon fennel seeds
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 tablespoon canola oil
- ¼ cup chicken stock
- Salt & pepper
Procedure
This recipe was designed for the Staub Steam Griddle.
In a mixing bowl, mix two tablespoons canola oil with fennel seeds, chili powder, cumin, salt and pepper. Rub the mixture evenly over the pork chops. Place in the refrigerator until use. Remove the pork chops from the fridge 20 minutes prior to cooking.
Preheat a steam griddle on medium/high to high heat. When hot, add one tablespoon canola oil and reduce heat to medium. Add pork chops and sear until nicely browned. (Around 3 minutes).
Turn the pork chops and add the chicken stock. Cover with lid. Cook for 6 to 8 minutes or until cooked to liking. (Core temperature 145°F)
Transfer to plate or cutting board and let rest for 5 minutes before serving. Serve with steam grilled asparagus and sautéed mushrooms.
In a mixing bowl, mix two tablespoons canola oil with fennel seeds, chili powder, cumin, salt and pepper. Rub the mixture evenly over the pork chops. Place in the refrigerator until use. Remove the pork chops from the fridge 20 minutes prior to cooking.
Preheat a steam griddle on medium/high to high heat. When hot, add one tablespoon canola oil and reduce heat to medium. Add pork chops and sear until nicely browned. (Around 3 minutes).
Turn the pork chops and add the chicken stock. Cover with lid. Cook for 6 to 8 minutes or until cooked to liking. (Core temperature 145°F)
Transfer to plate or cutting board and let rest for 5 minutes before serving. Serve with steam grilled asparagus and sautéed mushrooms.
Pork Chops
By Staub
Serves
Makes 4 servings
Ingredients
- 2 (8-ounce) pork chops
- 2 tablespoons canola oil
- 1 teaspoon fennel seeds
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 tablespoon canola oil
- ¼ cup chicken stock
- Salt & pepper
Procedure
This recipe was designed for the Staub Steam Griddle.
In a mixing bowl, mix two tablespoons canola oil with fennel seeds, chili powder, cumin, salt and pepper. Rub the mixture evenly over the pork chops. Place in the refrigerator until use. Remove the pork chops from the fridge 20 minutes prior to cooking.
Preheat a steam griddle on medium/high to high heat. When hot, add one tablespoon canola oil and reduce heat to medium. Add pork chops and sear until nicely browned. (Around 3 minutes).
Turn the pork chops and add the chicken stock. Cover with lid. Cook for 6 to 8 minutes or until cooked to liking. (Core temperature 145°F)
Transfer to plate or cutting board and let rest for 5 minutes before serving. Serve with steam grilled asparagus and sautéed mushrooms.
In a mixing bowl, mix two tablespoons canola oil with fennel seeds, chili powder, cumin, salt and pepper. Rub the mixture evenly over the pork chops. Place in the refrigerator until use. Remove the pork chops from the fridge 20 minutes prior to cooking.
Preheat a steam griddle on medium/high to high heat. When hot, add one tablespoon canola oil and reduce heat to medium. Add pork chops and sear until nicely browned. (Around 3 minutes).
Turn the pork chops and add the chicken stock. Cover with lid. Cook for 6 to 8 minutes or until cooked to liking. (Core temperature 145°F)
Transfer to plate or cutting board and let rest for 5 minutes before serving. Serve with steam grilled asparagus and sautéed mushrooms.