Double bone-in pork cutlets with garlic butter
Votes: 1
The meat is marinated for 10 hours in a liquid marinade consisting of black pepper, rosemary, bay leaf, juniper berries, fennel seeds, and garlic. The patties are then rubbed with ground spices and grilled. The meat is served with butter mixed with roasted garlic, rosemary, and lemon juice.
A double pork cutlet is a cut of pork loin with two ribs. These cutlets are at least 5 centimeters thick, so they require more cooking time, but they still retain their juiciness. If you buy your meat at a specialty butcher, ask the butcher to cut you these cutlets.
Time: 9 hours 40 minutes
Complexity: average
Servings: 4 - 6
Complexity: average
Servings: 4 - 6
Recipe for making natural double-sized pork cutlets with garlic butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For pork:
- 4 natural bone-in pork chops, cut from the center loin (each 5 cm thick, weighing about 2,250 g altogether)
- Freshly ground pepper
- 1/2 cup coarse salt
- 1 tbsp. black peppercorns
- 1 cup of sugar
- 4 sprigs of rosemary
- 4 bay leaves
- 3 tbsp and 1 tsp juniper berries
- 5 tablespoons fennel seeds
- 1 head of garlic, cut crosswise
For the garlic oil:
- 1 head of garlic
- Cold-pressed olive oil
- 4 tbsp (60 g) unsalted butter, room temperature
- 2 tsp chopped fresh rosemary
- Juice of 1/2 lemon
- Coarse salt
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Recipes with similar ingredients: pork, garlic, rosemary, lemon juice, bay leaf, juniper berries, fennel seeds, black pepper
Cooking the dish according to the recipe:
- Prepare a liquid marinade: In a large saucepan, combine salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each of juniper berries and fennel seeds, garlic, and 2 cups of water.
Bring to a boil, stirring occasionally, then remove from heat. Pour the marinade into a large bowl and add 6 cups of cold water. Cool completely. Place the meat in the marinade, cover, and refrigerate overnight. - Preheat the grill to medium. Make the garlic butter: trim the top 0.5 cm off a head of garlic, then place it on a piece of foil. Drizzle with olive oil, wrap in foil, and place on the grill.
Cook for about 30 minutes, until the garlic is soft, then let cool. Meanwhile, remove the pork from the marinade, pat dry with paper towels, and set aside. - Peel the roasted garlic cloves and place them in a food processor. Add the butter, rosemary, lemon juice, and a pinch of salt and process until smooth. Transfer to a bowl and set aside.
- Prepare the pork: Place the remaining 1 teaspoon of juniper berries and 2 teaspoons of fennel seeds in a spice grinder and grind thoroughly.
Season the pork with ground spices, salt, and pepper. Lightly brush the grill grate with olive oil and place the pork on it. Cover and cook for 15 minutes, or until the meat is charred, turning it halfway through to create a grid pattern.
Flip the patties over and repeat the process. Cook until a thermometer reads 142 degrees Fahrenheit (62 degrees Celsius) in the center of the meat.
Remove the pork chops from the grill and brush them with garlic butter. Let them sit for 10 minutes.
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