This is not a new recipe since I didn’t do anything much else than heat up my iron pan. It’s not more nor less than appreciating something special – in this case a good piece of meat.
Special because I’m not often preparing meat (and funnily enough the first pork chop I ever made) and special because it’s the meat of an old breed, the Schwäbisch-Hällischem Landschwein (Swabian-Hall swine), which you can get here in Berlin from Kumpel & Keule, a butchery located at Markthalle Neun. And yep, they sell it with that much fat out of conviction. The meat’s beautifully marbled, and the fat keeps it moist and flavourful.
For now, I’ll leave it at that. I didn’t plan to take any photos or write much, but couldn’t help myself, maybe because it turned out to be such a beautiful example for taking care about the quality rather than the quantity.
I didn’t brine the chop (though dry brining is definitely something I’m going to try out soon). I just added a little salt and pepper, seared it in a hot iron pan, placed it under a lid in the preheated oven for about 10 minutes, let it rest for about 5 minutes and fried some sage (ok, quite a lot) in the remaining fat.
