Tender and juicy - roasted pork chop with Rosemary(xiang nen duo zhi mi die xiang kao zhu pai )

Tender and juicy - roasted pork chop with Rosemary

Introduction:

"When the roasted pork chop with bone and beautiful radian was cut, the aroma overflowed. It's hard for you to resist the special atmosphere of big tender meat with a little fat and oil. "

Production steps:

Step 1: remove the edge of the fresh pork chop and shape it.

Step 2: Chop rosemary leaves and garlic.

Step 3: on both sides and sides of pork chop, add freshly ground black pepper and salt, and knead for 5 minutes.

Step 4: apply crushed rosemary, minced garlic, cumin and olive oil on both sides of pork chop.

Step 5: seal with plastic film and refrigerate for 12 hours.

Step 6: take out the pork chop, let it stand at room temperature, and then fry it over low heat until yellowish, so as to lock the water.

Step 7: preheat the oven for 220 degrees, put the pork chops on the grill, and bake them in the middle layer, up and down for 30 minutes.

Materials required:

Pork ribs: 600g

Olive oil: 50 ml

Fresh rosemary: 2 branches

Garlic: 1 head

Cumin: right amount

Ground black pepper: right amount

Sea salt: right amount

Note: 1, must choose fresh pork chops, outstanding taste is always frozen products can not be replaced. At the same time, it's best to choose fresh rosemary to make, if you can't buy it, you can also use dry products instead. 2. After the pork chops are refrigerated, they should be kept at room temperature, so that the internal temperature of the pork chops can rise to room temperature, shorten the cooking time, and make the pork chops more juicy and delicious. 3. Low temperature frying is the key to this dish, which not only maintains the tenderness of the meat, but also minimizes the loss of nutrients. Frying once can make the surface colored and has the aroma of frying.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Vanilla

Chinese PinYin : Xiang Nen Duo Zhi Mi Die Xiang Kao Zhu Pai