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ポークチャップ|食事処さくらさんのレシピ書き起こし

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材料

  • Pork rose (for pork cutlet) : 2 pieces of 100g
  • butter : 10g
  • (A)ウスターソース : 小さじ2
  • (A)酒 : 大さじ2
  • (A)酢 : 大さじ1
  • (A)砂糖 : 小さじ1
  • (A)おろしニンニク : 1片
  • (A)ケチャップ : 大さじ1と/2
  • 小麦粉 : 適量
  • パルメザンチーズ : 適量

所要時間

20分

手順

  1. 1) make the sauce 01:35

    Put (A) in a container and mix.

  2. 2) prepare the pork 03:33

    Wipe the water off the pork with kitchen paper.
    Pierce the pork with the tip of the knife to cut off the tendon.
    Make several cuts in the pork fat.
    Season the pork with salt and pepper (not listed).
    Sprinkle the pork with flour and lightly coat both sides.

  3. 3) heat the pork 06:58

    Add oil to a frying pan, add pork, and heat over low heat.
    Cook for 2 and a half minutes while pressing down on the center of the pork, then turn over and cook for another 2 minutes.
    Transfer the pork to a tray, cover with aluminum foil, and heat with residual heat.
    Wipe off the remaining oil in the frying pan with kitchen paper.

  4. 4) 仕上げる 08:16

    フライパンにバターを入れ、余熱で溶かす。
    バターが溶けたら1のソースを加え、弱火で加熱する。
    ソースが沸騰したら、豚肉を戻し入れ、スプーンでソースを豚肉にかけながら炒める。
    ソースにとろみがつくまで煮詰める。

  5. 5) 盛り付ける 09:31

    皿に盛り、パルメザンチーズを振りかけて完成。

Point

・If you add pasta to the garnish, you can enjoy the sauce to the end.
・Bring pork to room temperature beforehand.
・By making cuts in the pork fat, you can prevent it from shrinking and warping when grilled.
・If you are making it for children, reduce the amount of vinegar by half and replace it with mirin.

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