Serve up mouth-watering meat dishes
These recipes use wholesome cuts for tons of taste
Whether from the rib or the back, bone-in chops are wholesome cuts that have many uses and plenty of flavour. From panfrying to stewing, the following recipes showcase mouth-watering techniques. I always encourage cooks to source the best meat they can get their hands on. Talk to your butcher or look for certified humane or organic labels to make sure.
Caramel Apple T-Bone Steak
For this recipe, the flavour of the steak left in the pan is used to build a beautiful, caramelized sauce. Sweet, savoury and rich, this rustic dish is a harmony of tastes and textures that is best presented family style so everyone can relax and enjoy.
Although this is a big steak, remember that the bone and any fat will contribute to the overall weight. Realistically, I find that it feeds 2 hungry steak lovers or 4 if you’re sharing a couple of other dishes. 1-in. (2.5-cm) thick T-bone steak (approx. 2 lbs or 900 g) 1 tbsp (15 mL) olive oil
Salt and pepper Several fresh thyme sprigs 1/4 cup (60 mL) butter
1 cup (250 mL) apple juice 1/3 cup (80 mL) hazelnuts, chopped and toasted
Preheat oven to 425 F (220 C). Heat large skillet on high heat before adding oil.
Season both sides of steak with salt and pepper before adding hot oil. Top with some sprigs of thyme and cook bottom side until deeply brown. Flip, add to oven and cook for 5 minutes.
Remove pan from oven and add steak to cutting board. Cover loosely with tinfoil and let rest for 10 minutes. Meanwhile, heat the same pan with remaining juices on high. Add butter and melt before whisking in apple juice. Cook and whisk occasionally until reduced to a deep, thick sauce (about 5 minutes). Slice steak on the diagonal; add to serving plate, sprinkle with flaked salt and top with all of sauce, chopped hazelnuts and fresh thyme leaves. Serve family style.
Serves 2 to 4
Browning the pork chops before adding them to the stew will give them a deep caramel colour and flavour.
Also, adding the leftover bone and fat to the stock will just heighten its taste and ensures that nothing goes to waste.
Simply remove them from the pot before serving. 2 pork rib chops, bone-in and thickly cut (about 1 lb or 454 g)
2 tbsp (30 mL) olive oil Salt and pepper 2 tbsp (30 mL) flour 4 cups (1 L) chopped and packed kale 3 cups (750 mL) thickly chopped carrots 6 cups (1.5 L) low-sodium chicken stock 2 cups (500 mL) dry white wine
Heat large pot on high heat and add olive oil. Season rib chops with salt and pepper and dust with flour to lightly coat. Add chops to hot oil and fry until deep golden on each side (2 to 3 minutes).
Remove chops and let sit on cutting board for 5 to 10 minutes. Meanwhile, add garlic, stock and wine to same pot and bring up to a simmer.
Cut bone and any large chunks of fat away from chops before cutting meat into generous cubes. Add meat, fat and bone to simmering stock.
Turn heat to medium-low, cover and let simmer for 20 to 30 minutes, or until pork is tender.
Add carrots and let simmer for 5 minutes before adding kale and cooking for another 3 minutes. Remove fat and bone before adjusting seasoning. Serve warm.
Crispy Fried Lamb Chops with Fresh
Since lamb chops are already tender, you don’t have to do much to them in terms of cooking. A hot, quick method like high temperature roasting or pan-frying is the best way to gain a flavourful crust while keeping the meat moist. This recipe uses rib chops — a rack of lamb that’s been cut into individual portions. The long bone makes them easy to eat, so serve them as either hors d’oeuvres or plated protein. 8 lamb rib chops, Frenched 1 cup (250 mL) panko breadcrumbs
Salt and pepper
Oil for frying
Let lamb chops stand at room temperature for 30 minutes. Preheat oven to 200 F (95 C).
Coat the bottom of a large frying pan with about 1/8 in. (3 mm) of oil. Heat pan on medium-high heat until warm (you should see movement on the surface of the oil).
Crack eggs into bowl and add a pinch of salt. Beat until well blended. Put panko breadcrumbs in separate bowl.
Season chops all over with salt and pepper before dipping each one into egg mixture, dripping off excess, then dipping into breadcrumbs. Repeat until all are breaded.
Add 4 chops at a time to hot oil. Fry for 1 1/2 to 2 minutes on each side until deep golden.
Remove and add to baking tray. Fry remaining chops and add to baking tray when done. Heat for 3-5 minutes in oven until ready to serve. Serve with Fresh Mint Sauce.
Fresh Mint Sauce
1.5 cups (375 mL) packed fresh mint leaves ¼ cup (60 mL) white wine vinegar
¼ cup (60 mL) boiling water
2 cloves finely chopped garlic Pinch of freshly ground black pepper
2 tbsp (30 mL) sugar
On a cutting board, sprinkle mint leaves with salt before bunching together and chopping. Add to a bowl along with water, vinegar, sugar, pepper and garlic.
Stir and let sit for 15 minutes before serving with lamb chops.
If you brown the chops first when preparing the Pork Chop Stew with White Wine and Kale, it gives them a deep caramel flavour. 2 cloves garlic, finely chopped