I first had these sweet pork chops on my
aunties farm in Crockwell in the late 1960,s and the texture and flavour remained. No other Pork chop retro recipe can be compared. A Pork chop with a crispy rind and tender juicy meat. Better than a roast.
The use of lard or tallow really helps the rind and flavour of this chop. You can bail out and use oil and it will work. Just not the same deep flavour and crisp rind.
I make my own marmalade as my Auntie did once a year and for this recipe I actually overcook some of the marmalade and add twice as much pectin sugar to end up with a very dense thick marmalade. It keeps it texture and shape even after being baked.W
Ingredients
4 Large Pork chops with fat and skin
Table Salt
1 cup marmalade (homemade is best)
2 Tbs Tallow or Lard
Method::
Cut the rind in 4 places with kitchen scissors. Cover the rind only with salt and let stand at least 1 hour. More salt and more time is more crunch at the expense of being too salty. Its a personal preference.
Preheat the oven to 190°
In a heavy based stainless steel fry pan heat 2 Tbs lard. Wipe of the excess salt from the rind. Using tongs clamp the chops together and stand in the pan near to the edge on the rind and cook 6 minutes to crisp the rind. Lay the chops flat and cook 1 min a side.
In a baking dish spread out pads of the marmalade in an area large enough for the meat of the chops to lay on. Place the chops on the marmalade pad and coat with remaining marmalade and bake for 11 to 16 minutes depending on the thickness of the chop. Make sure the Rind is clear and not covered with any of the marmalade. Otherwise it won't be crispy.
The use of lard or tallow really helps the rind and flavour of this chop. You can bail out and use oil and it will work. Just not the same deep flavour and crisp rind.
I make my own marmalade as my Auntie did once a year and for this recipe I actually overcook some of the marmalade and add twice as much pectin sugar to end up with a very dense thick marmalade. It keeps it texture and shape even after being baked.W
Ingredients
4 Large Pork chops with fat and skin
Table Salt
1 cup marmalade (homemade is best)
2 Tbs Tallow or Lard
Method::
Cut the rind in 4 places with kitchen scissors. Cover the rind only with salt and let stand at least 1 hour. More salt and more time is more crunch at the expense of being too salty. Its a personal preference.
Preheat the oven to 190°
In a heavy based stainless steel fry pan heat 2 Tbs lard. Wipe of the excess salt from the rind. Using tongs clamp the chops together and stand in the pan near to the edge on the rind and cook 6 minutes to crisp the rind. Lay the chops flat and cook 1 min a side.
In a baking dish spread out pads of the marmalade in an area large enough for the meat of the chops to lay on. Place the chops on the marmalade pad and coat with remaining marmalade and bake for 11 to 16 minutes depending on the thickness of the chop. Make sure the Rind is clear and not covered with any of the marmalade. Otherwise it won't be crispy.
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