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Iron Skillet Garlic & Brown Sugar Pork Chop

Wednesday, 16 February 2022

Iron Skillet Garlic & Brown Sugar Pork Chop 
 


Sweetly glazed, tender and juicy, I am excited to be able to share this pork chop recipe with you today I do so love to treat myself to a delicious pork chop every now and then, and this is one of my favorite ways to prepare them.



I have adapted the recipe to cook only one pork chop, but you can very easily multiply the quantities to serve more than one. As I live on my own, however, it only makes sense that I cook for one or at the most two, nearly all of the time. 


Iron Skillet Garlic & Brown Sugar Pork Chop 



This is one of the best ways of preparing pork chops. So filled with flavor with a tender, juicy succulent result. Yes, they are perfectly cooked.



Pork is one of those meats that can be easily over-cooked and dried out if not cooked properly.  I grew up in the fifties and sixties and my mother used to cook her chops to death.  Seriously dry.  


In the 1950's and 60's it was largely believed that unless pork (and game) needed to be cooked well done due to the risk of trichinella spiralis.  But we now know in the 21st century that trichinella is killed when pork is cooked to a lower internal temperature than previously thought to be safe. (It is now 160*F/71.1*C)



Iron Skillet Garlic & Brown Sugar Pork Chop 




That is great news for those of us who enjoy a nice piece of pork every now and then.  Dried out pork chops no longer are par for the course.



It is  now Perfectly safe to enjoy them while they are still a bit pink in the middle. Having said that however, I would never eat a pork chop that was bloody or pink near the bone. 



Iron Skillet Garlic & Brown Sugar Pork Chop 



You will need a good heavy oven-proof-safe skillet for this recipe.  The chop is started by browning it on top of the stove over moderate heat and then finished with  short roast in the oven.



You will also need dry Italian Salad Dressing mix which I know is difficult to find in some places.  You can very easily make your own however. This is what I had to do all the time when I lived in the UK.



Iron Skillet Garlic & Brown Sugar Pork Chop 




To make your own dry Italian Salad Dressing Mix: Mix together 1 1/2 tsp. garlic salt, 1 1/2 tsp. onion powder, 1 1/2 tsp. granulated sugar, 1 Tbsp. dried oregano, 1/2 tsp. black pepper, 1/8 tsp. dried thyme, 1/2 tsp. dried basil, 1 1/2 tsp. dried parsley, 1/8 tsp. celery salt, and 1/2 tsp. salt in a container. Thoroughly combine and store in an airtight container.  This makes 3 TBS.


If you do want to use this to make a salad dressing, simply mix 1 TBS of the dry mix with 1/2 cup (120ml) canola oil, 2 TBS white vinegar and 1 TBS water. 



Iron Skillet Garlic & Brown Sugar Pork Chop 




WHAT YOU NEED TO MAKE IRON SKILLET GARLIC & BROWN SUGAR PORK CHOP



Simple ingredients put together in the most delicious way.

  •  1 (1/2 inch thick) bone in pork loin chop 
  • 2 TBS butter 
  • 1 tsp dry garlic Italian salad dressing mix (See above to make your own) 
  • 1/4 tsp salt 
  • 1/4 tsp black pepper 
  • 1/4 tsp paprika 
  • 1 1/2 TBS soft light brown sugar, packed 
 



Iron Skillet Garlic & Brown Sugar Pork Chop 



I made this using a 1/2 inch thick bone in pork chop. Of course if you make it with a boneless chop, you will need to adjust your timings a tiny bit as they will not take quite as long to cook.



I like bone in chops, and in fact prefer them over the boneless ones. They tend to be juicier, and have more flavor.  Its also nice to make sure that you have a healthy border of fat along the bone free edge of the chop.   This also adds to the flavor.



Iron Skillet Garlic & Brown Sugar Pork Chop 




HOW TO MAKE IRON SKILLET GARLIC & BROWN SUGAR PORK CHOP


These really do go together and cook very quickly. You must preheat your oven to 350*F/180*C/gas mark 4.  The chop will be finished off in the oven.



Wipe your pork chop and pat it dry.  I always cut the fatty edge of the chop with my kitchen scissors at 1/4 inch intervals.  This helps to prevent the chop from curling up when you brown it.


Mix together all of the dry ingredients for your chops.  Rub these into the chops all over, top and bottom.



Iron Skillet Garlic & Brown Sugar Pork Chop 




Melt the butter in a heavy bottomed oven proof skillet.  Once it begins to foam add the chop and brown it on one side for 3 minutes, flip over and brown on the other side for a further 3 minutes.


Pop the skillet with the chop in it, into the oven and roast it for about 10 to 15 minutes. At that time it should be perfectly cooked. The juices will run clear and the meat should be a lovely tender pink in the middle.


Take out of the oven, remove to a warm plate and allow to rest for a few minutes before serving. It will continue to cook when resting. 




Iron Skillet Garlic & Brown Sugar Pork Chop 



And that's it.  Perfectly cooked.  Beautifully flavored. Tender and juicy.  Pork chops don't get much better than this!



I served mine with a baked sweet potato and some green beans.  It made for a delicious supper! 




Iron Skillet Garlic & Brown Sugar Pork Chop

 


If you are looking for more ways to cook pork chops here are some of my favorite recipes:

Pork Chops with Cream Gravy
Deviled Pork Chops
Herbed Pork Chops with Garlic Butter
Mapled Pork Chops
  

I guarantee all of them to be delicious options!  Enjoy!



Iron Skillet Garlic & Brown Sugar Pork Chop

Iron Skillet Garlic & Brown Sugar Pork Chop

Yield: 1
Author: Marie Rayner
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Delicious, tender and moist. This fabulous recipe makes enough for one person, but can easily be multiplied to feed more.

Ingredients

  • 1 (1/2 inch thick) bone in pork loin chop
  • 2 TBS butter
  • 1 tsp dry garlic Italian salad dressing mix (I use Clubhouse)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 1/2 TBS soft light brown sugar, packed

Instructions

  1. You will need an oven proof small skillet for this recipe. I used an 8-inch round cast iron skillet.
  2. Preheat the oven to 350*F/180*C/ gas mark 4.
  3. Mix the brown sugar, paprika, dry Italian salad dressing mix, salt and black pepper together in a small bowl.
  4. Slash the fatty edge of your pork chop at 1/4 inch intervals. This helps to prevent the chop from curling up when you cook it. Rub the brown sugar mix into the chop all over front and back.
  5. Melt the butter in the skillet over medium high heat until it begins to foam. Add the chop and brown first on one side and then the other, about 3 minutes per side.
  6. Pop the skillet into the preheated oven. Bake for about 10 to 15 minutes, until the pork chop juices run clear. Baste with the pan juices. Remove to a heated plate and leave to rest for a few minutes prior to serving.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530
Iron Skillet Garlic & Brown Sugar Pork Chop




This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 


Thank you so much for visting! Do come again!


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What Makes The Best Coffee

Tuesday, 15 February 2022

 

What Makes The Best Coffee



What Makes The Best Coffee: Blade or Burr Grinder?



Want to make the best of your expensive imported coffee beans but are worried about which grinder to choose? Let’s help you out with this exclusive coffee grinder guide. 



What Makes The Best Coffee




Coffee enthusiasts may fight over the best brand of coffee but unanimously agree on one subject. Fresh ground coffee is superior to pre-ground coffee. Getting the best beans isn’t enough, grinding these dark beans is the best step to brewing and a good grinder will ensure quality.



There are two grinders available in the market - a blade and a burr grinder. If you are confused about which to splurge on, we are here to walk you through the pros and cons of each to make your purchase easier.



Why Do You Need A Coffee Grinder?


No one would deny a good cup of coffee. In the never-ending quest for a delicious, rejuvenating cup of caffeine, many techniques have been tried and tested to maximize the flavors. Grinding fresh coffee beans is by far the best-tested method to achieve the ideal coffee drink.



Whether you opt for a burr or blade grinder, ground coffee is better than pre-ground coffee. However, keep in mind that your coffee begins to go stale after grinding thus the fresher the ground coffee, the better it tastes. This is also why the type of grinder will influence the flavors.




What Makes The Best Coffee




What Is A Burr Grinder?


Burr grinders aka burr mills come in manual or electric settings. Manual grinders come with steel or ceramic grinders whereas electrical ones are equipped with flat burrs. Let’s walk you through both of these coffee grinders.


How Does A Burr Grinder Work?

Burr coffee grinders ground the beans using two revolving grinding surfaces. Conical burr grinders have a static outer burr and a rotary cone-shaped inner burr. In contrast, flat burr grinders use two facing burrs to grind the whole beans. The simpler hand grinders may make a more consistent grind size whereas electric burr grinders are much more convenient for a large quantity of coffee.


You can change the size of the gap between the two burrs to alter the grind size.


Conical Burr Grinders

For large scale productions, conical burr grinders are the hallmark. The cone-shaped center with a serrated outer burr makes the coffee well-grounded. Additionally, the heat-resistant and energy-efficient properties contribute to their popularity among home and professional baristas alike.


However, the 2013 World Barista Championship saw the rise of flat burrs to produce evenly ground coffee. This was further established by their preference to make espresso.

Flat Burr Grinders

These have two sharp-edged, donut-shaped burrs facing each other which captures the bean until they are symmetrically grounded, unlike conical burrs where beans slip. The one-note flavor of such grounds allows baristas to experiment with other flavors.


On the downside, the loud, energy-consuming flat burrs are more suitable for home use than shops. Nevertheless, ground coffee calls for flat burrs.

Pros

●      Uniformity - The balanced flavor can be contributed to the uniformly grounded coffee beans.

●      Adjustable - If you are in the mood for some variety, then you can grind coffee and brew it your way.

●      Durable - Burrs that will retain their sharpness for a long time.

Cons

●      Difficult to find in grocery and kitchen stores.

●      A good quality hand burr coffee grinder can go for as high as $20 but prepare for a bigger budget if you want to go electric.



What Is A Blade Grinder?

Blade grinders are the best tools for a novice barista due to their affordability and user-friendliness. Unfortunately, consistent grind size is tough with this grinder.

How Does A Blade Coffee Grinder Work?

A blade grinder usually chops coffee beans and spices while mixing them. It contains a blade in the center similar to a propeller, like the ones in a blender or a food processor. This yields faster but unevenly sized beans.


Remember that uneven grounds are the biggest taste-killer. The finely ground coffee's bitterness, combined with the larger pieces, conflicts with the robust flavor, resulting in mediocre coffee.


To avoid such a disaster, pulsing the beans is better than holding down the grinder until it’s done. The beans can then fall back toward the blade to achieve the preferred consistency as well as prevent heating the beans, thus preserving flavor.


Pros

●      Quick- As you only need to press a button for a few seconds.

●      Readily accessible at grocery or kitchen stores.

●      Affordable with many reputable brands under $20.

Cons

●      Inconsistently sized coffee grounds.

●      Cheaply Made - Quantity over quality.

●      Heat - causes it to lose a bit of flavor.

●      No control over grind size.




What Makes The Best Coffee


Why are burr grinders better?

 

The answer lies in grind size and uniformity. Ultimately, the flavor of your coffee will be determined by this factor. The small fragments are called fine and the large ones are called boulders. This will largely affect how your coffee will brew.


Even though the fines extract (brew) instantaneously,  the boulders barely extract at all.


This results in a combination of under-extracted and over-extracted. The under-extracted coffee tastes sour whereas over-extracted ones taste bitter. Overall the coffee tastes bad.


Blade grinders have just a one-speed setting which determines the grind size as long as you hold the power button down.


On the other hand, burr grinders allow you to select a grind size setting as well as avoid continually grinding the bean thus preventing unwanted fines.


The two burrs grind the beans between them which determines the grind size. One spins at a certain RPM burr while the other one remains still.


Despite the pros and cons of both types of burrs; flat burr grinders are still the preferable industry-grade grinders. By rule of thumb, a larger burr leads to a uniform grind.


Why are burr grinders so expensive?


Blade and burr grinders have a massive price difference, another factor that deters people from buying burr grinders. On one hand, blade grinders are easily affordable at £15 ($20) whereas even the entry-level electric burr grinder can fetch up to £110 ($140).


For those that place importance on grind size, prepare to pay more than $3000 for commercial level grinders.


This begs the question, why such a huge gap in prices?


Many factors that determine a burr grinder’s price include one or more of these features:

●      Dose by weight

●      PID-control for motor speed

●      Low grinds retention

●      Premium motor and gear quality

●      Premium burr build quality, material, size, precision

●      Motor cooling feature

●      Digital screens

●      Auto shut-off

●      Premium quality internal and external materials


With all these built-in features, the price can be justified. Additionally, the grind quality makes the cost worth it.



Blade grinder hacks

For those, who can’t get their hands on a burr grinder, here is a hack to help achieve a similar grind consistency with blade grinders.


Step one

Add the coffee beans to the grinder and pulse for one to two seconds at a time. Pour in 10 percent more than you need.


Shake the grinder between each pulse. Keep repeating to reach the desired grind size.


This gives you a mix of small and large grounds. These large ones will be ground again in the second stage.


Step two

The second step then sifts the grinds to leave large grounds. Repeat step one, after sifting the coffee. Repeat these two steps a few more times.


The remaining boulders can no longer be crushed. Now onto the next stage to make it even better.


Step three

Finally, empty the grounds on a sheet or paper towel (kitchen roll) and onto the paper. Spread them out then pour them back into the bowl.


The paper will hold onto the fines, leaving you with uniformly ground coffee.


Given the amount of coffee this process requires, as well as all the tedious steps, this may not be worth the effort or the coffee. Wastage is a concern Which is why investing in a good burr grinder is the better solution.


Conclusion

Therefore, burr grinders win the final show between grinders. If you want to maximize the flavor and quality of your coffee, then go the extra step and invest in a burr grinder. A poor grinder will completely ruin your expensive coffee beans and make your purchase go to waste.


If you are still skeptical, go for the slightly cheaper manual burr grinder and bring in your best game for the perfect cup of hot, steaming coffee or a great coffee dessert.

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Baked Chicken Drumsticks

Baked Chicken Drumsticks 




At the weekend I thawed out what I thought was some chicken leg quarters, but what ended up to be chicken drum sticks.  I remember when I first moved into my place there was a good special on whole roasting chickens so I bought a couple of them and cut them up into pieces for freezing.


This is actually quite an economical way to buy and eat chicken. $15 might seem like a lot to pay for a chicken, but when you break it down into pieces  it becomes much more reasonable.





 
Baked Chicken Drumsticks




One small roasting chicken will give you four chicken breast quarters, two drumsticks, two thighs, two whole unsplit wings and pieces to make soup such as the back and center breast.  


For a person living on their own, that equates to about 6 meals, which is a great economy.  Anyways, I must have cut up two chickens so when I thawed the package out there were four drumsticks in the package.  Just enough for two hungry eaters, or four small eaters. (depending on what you choose to serve with them)



Baked Chicken Drumsticks 



I confess the drumstick itself has never been one of my favorite parts of the chicken. I favor the thigh or the breast, and always the wing.  I am not sure why that is.



I had to cook them though. I was actually really pleased with the results. They were tender, juicy and flavorful. Perfectly cooked.  I ate two on the day and then stripped the other two to make Chicken Fried Rice the day after. 



Baked Chicken Drumsticks 



They really were perfectly cooked. The skin nice and crisp. The meat juicy.


They were also very well flavored with a nice mix of seasonings and spices.  Garlic, onion, paprika, oregano, salt, pepper and chipotle chili for a bit of a spark. I would even go to far as to call them finger licking good! 

 

Baked Chicken Drumsticks 




WHAT YOU NEED TO MAKE BAKED CHICKEN DRUMSTICKS

    
Its very simple really. There is nothing complicated here. You can amp everything up to feed more if you wish, but quantities are given for four drumsticks, enough to feed two people.

  • 4 chicken drum sticks (bone in, skin on)
  • 1/2 TBS paprika
  • 1 tsp salt
  • 1/2 tsp garlic powder (not salt)
  • 1/2 tsp onion powder (not salt)
  • 1/2 tsp oregano flakes
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp black pepper
  • 2 TBS light olive oil 



Baked Chicken Drumsticks 



Do make sure you use the powders for the onion and garlic, and not the salt. Using salt would make them far too salty.  I did use sweet paprika.


Chipotle chili powder is a bit smoky, which is a nice touch, but you can use regular chili powder if that is all you have. I used leaf oregano. If you have powdered oregano, cut the quantity in half at least.



Baked Chicken Drumsticks 



It truly is much cheaper to buy whole chickens and cut them up yourself.  I have been doing this for years.  Its really very easy when you have a good pair of kitchen scissors and some good knives.


I keep saying I am going to do a tutorial here on how to do that and I never get to it. Watch this space! It is something which I learned how to do in college and I have been doing it ever since. 



Baked Chicken Drumsticks 




Once you learn how to cut up your own chickens you will never look back. Trust me on this. In the meantime you can get some excellent instructions on how to do that here. 


There is even a video, which is more than you will get here. I wish I did know how to do videos, but alas, I don't. 



Baked Chicken Drumsticks 


HOW TO MAKE BAKED CHICKEN DRUMSTICKS.

Nothing could be easier really. You could apply this method to any cut of chicken although the times would vary greatly. 

Small bone in chicken breasts will take 40 minutes (large 50).
Small bone in thighs will take 35 minutes (large 45)
Small bone in legs will take 40 minutes (large 55)

The important thing is that the inside temperature measures 165*F/74*C at its thickest point, and the juices run clear. 



Baked Chicken Drumsticks 



For this recipe I am using just the drumstick portion.  Begin by preheating your oven to 400*F/200*C/ gas mark 6.


Line a small baking sheet with aluminum foil and set aside.



Baked Chicken Drumsticks 



Mix together all of the seasonings and the oil.  Rub this mixture into the chicken pieces, pushing some of the mixture underneath the skin where possible so that the flavors really penetrate.

Put the chicken onto the lined baking sheet and roast in the preheated oven for 40 minutes, turning them over at the halfway point.  



Baked Chicken Drumsticks 



They are done when they are golden brown and the juices run clear.  They will measure a temperature of 165*F/74*C.  The skin should be nice and crisp.

Serve whilst hot with your favorite side dishes.



Baked Chicken Drumsticks 



On this particular day I had sweet potatoes and a mix of cauliflower and broccoli.  It really was delicious.  That is saying something coming from me who normally doesn't like this cut of chicken.


I really hope you will be inspired to want to try cooking your chicken pieces in this way. I think it will become a meal that your family requests often!


Baked Chicken Drumsticks (for two)

Baked Chicken Drumsticks (for two)

Yield: 2
Author: Marie Rayner
Prep time: 5 MinCook time: 40 MinTotal time: 45 Min
These chicken drumsticks are a nicely spiced, baked in the oven, and make for a delicious dinner option. Serve with your favorite vegetables for a simple and easy supper for two.

Ingredients

  • 4 chicken drum sticks (bone in, skin on)
  • 1/2 TBS paprika
  • 1 tsp salt
  • 1/2 tsp garlic powder (not salt)
  • 1/2 tsp onion powder (not salt)
  • 1/2 tsp oregano flakes
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp black pepper
  • 2 TBS light olive oil

Instructions

  1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a small baking tray with aluminum foil.
  2. Mix the oil and spices together. Rub these into the chicken all over. I use my hands and I try to get some under the skin without tearing the skin, making sure that all of the flavors really penetrate the chicken.
  3. Place the chicken drum sticks on the baking sheet and pop into the preheated oven.
  4. Roast for 40 minutes, turning the drumsticks over halfway through the bake time. When done they will be golden brown and the juices will run clear. Serve hot with your favorite vegetables on the side.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530
Baked Chicken Drumsticks




All of the content you see on this page, both written and photographic is the intellectual property of The English Kitchen. Any misuse or reposting without prior consent is prohibited. If you see this content on another page it is most likely that it has been stolen. If you are reading this elsewhere please inform me at mariealicejoan@aol.com Thank you very much! 


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Welcome, I'm Marie

Welcome, I'm Marie
Canadian lover of all things British. I cook every day and like to share it with you!
A third of my life was spent living in the UK. I learned to love the people, the country and the cuisine. I have always been an Anglophile. You will find plenty of traditional British recipes here in my English Kitchen. There are lots of North American recipes also, but then again, I am a Canadian by birth. I like to think of my page as a happy mix of both. If you are looking for something and cannot find it, don't be afraid to ask! I am always happy to help and point you in the right direction, even if it exists on another page, or in one of my many cookbooks.

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