Serve up mouth-wa­ter­ing meat dishes

Th­ese recipes use whole­some cuts for tons of taste

Calgary Herald - Calgary Herald New Condos - - Weekend Life - JOANNA TYMKIW

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.

Serves 4

Crispy Fried Lamb Chops with Fresh

Mint Sauce

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

2 eggs

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.

Serves 4

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.

Joanna Tymkiw/For Post­media News

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

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