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Collar steaks are my absolute favourite part when it comes to making pork chops. I tend to like my chops with a little more bite and slightly chewy. For those of you who prefer other parts, it is perfectly fine. Never think in a box when cooking.
Be adventures! I love kitchen adventures. When it turns out well, rejoice! but if it fails ‘there will always be a better next time.’ Hahaha! Even I have my share of kitchen mishaps, yes even I……
4 collar steaks
2 Tbsp HP sauce
2 Tbsp Lea & Perrin Sauce
freshly crushed black pepper
4 chicken livers
sprigs of chinese parsley (garnishing)
- Bruise the chops with a meat tenderiser. Season them with HP sauce, salt and pepper.
- Heat up a large ionised non-stick pan, drizzle in some grapeseed oil. Slowly place the chops onto the heated pan. Sear for 2 minutes each side. Splash in some Lea & Perrin sauce.
- Add a little hot water into the pan and let the chops simmer for a while till slightly tender. Turning to ensure both sides of the chops are properly cooked and not burnt. Chops should always be moist while simmering.
- Place chops on the serving plates and set aside while you proceed to make the sauce.
- Put a little butter and some grapeseed oil into a small saucepan. Put in the chicken livers. Sear all sides till completely cooked. Remove from heat and mash them up with a fork.
- Scrap the mashed livers back into the saucepan and add some brandy, sea salt and black pepper. Stir continuously until it turns into a runny paste texture. Cut off heat and spoon over the chops. Garnish with a sprig of chinese parsley and serve immediately.