Newspaper-roasted chops
Ingredients for 2 servings:
2 pork chops
1 clove of garlic
250 ml of beer
Olive oil, pepper and salt
1 rutabaga
½ leek white
1 tablespoon of ghee (or butter)
Salt and pepper
1 jar of chestnuts, roasted and peeled
1 tablespoon of ghee or butter
1 teaspoon of brown sugar
Preparation:
Newspaper-roasted chops is a smart recipe from the Bansko region that not only keeps the stove from getting dirty, but also makes the meat tender and tasty.
The day before, marinate the chops putting them in a dish that is large enough to hold them next to each other. Pour over the beer over and sprinkle with the thinly sliced garlic clove. Cover the dish with cling film and reserve in the refrigerator.
Twenty minutes before serving, prepare the garnish. It could be something you like. I had rutabaga and chestnuts. Peel the rutabaga and cut it into cubes. Place in a lidded glass dish that can go in the microwave. Chop the leek and sprinkle it over the rutabaga. Cover and cook at 800 W for 10 minutes. Then, flavor with ghee and pepper. Salt and keep warm.
Heat the chestnuts in a pan with a little ghee or butter. At the last moment, caramelize with a spoonful of brown sugar.
In another nonstick skillet, heat about 1 tablespoon of olive oil. Drain the meat from the marinade and pat dry with paper towels. Roast the chops over almost high heat, covering the pan with a large sheet of newspaper folded into thirds. While cooking, do not prick the meat with a fork, do not salt it either. Turn halfway through cooking, i.e. 5 to 6 minutes later.
Serve the chops immediately, garnished as to your liking (in my case, diced rutabaga and caramelized chestnuts).
