Graham Kerr

112 Pork Chops Ngauruhoe

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Single rib pork chops (1Ā½ inch thick) 4 4 4
Large raisins 6 tbsp. 2 oz. 60 grams
Apple 1 1 1
Root ginger (fresh) Ā¼ tsp. Ā¼ oz. 5 grams
Orange 1 1 1
Cloves To season To season To season
White peppercorns To season To season To season
Salt To season To season To season
Matches or cocktail sticks 16 16 16
Fine string Clarified butter 6 tbsp. 3 oz. 85 grams

Method

Method of Preparation

  1. Remove rind, make an incision into eye meat through fat to bone.
  2. Peel, core, and slice finely the apple.
  3. Peel and cut ginger in fine slivers.
  4. Cut off thin slices of orange peel and slice into very fine strips like cotton.
  5. Grind cloves, peppercorns.
  6. Cut off heads of matches, sharpen to a point.
  7. Heat frying pan to 300Ā°F.

Method of Cookery

  1. Use 12 raisins, Ā¼ apple, 1 sliver ginger, Ā¼ teaspoon zest of orange per chop, mix, and stuff into incision.
  2. Spear fat edges with match sticks (about 4 per chop). Intertwine with string and tie up.*
  3. This may be done the day before, the chops being wrapped in waxed paper and put in the refrigerator.
  4. Melt butter in a frying pan, season chops, and shallow fry 20 minutes for 1ā€”1Ā½-inch chopsā€”35 minutes for 2-inch chops.
  5. Turn from time to time.

*See method used for poultry

Serving

Serve with Ngauruhoe Potatoes and a tossed salad. Serve a cold beer or chilled sake and sodaā€”an acquired taste!

For Veal Cutlets Yerex.

Ā© 1966 Graham Kerr. All rights reserved.