A Castlevania Pork Chop Recipe That Keeps Away Demons
How to make Castlevania Pork Chops aka Vampire Killer Pork Chops. These barbarian slabs of bone-in meat are flavored with ghoul slaying flavors like garlic and sage. Plus, they come with their own handle! Here's how to make it. What You Need: 2 thick cut pork chops, frenched Fresh garlic 1 TBL olive oil Fresh and rubbed sage 1/2 TBL butter Toast, to serve To roast your garlic: cut tops off of heads of garlic. I always roast at least two at a time since roasted garlic is so tasty. Drizzle with a little olive and sprinkle with salt. Cook in a small pot (or wrap them in foil) in a 325 degree oven for 1 hour or until they are soft, sweet, and golden. For porkchops: peel meat away from bones on your pork chops OR you can ask your butcher to “French” them for you. Don’t worry, they’ll know what you’re asking for. In a small spice mill, place equal parts salt, pepper, and rubbed sage. Grind until a powder forms. Sprinkle liberally over your pork on all sides. Place butter and 1/2 TBL olive oil in a large cast iron or other oven safe pan. Once fat begins to lightly smoke, add both of your seasoned chops. Cook on one side until golden brown, about 3-5 minutes. Once a lovely crust forms, flip over, add reserved garlic ends, a sprig of fresh sage, and roast in a 400 degree oven until cooked to your likeness, 10-20 minutes. Remove pan from oven and allow meat to rest on it’s side along the edge of the pan for at least five minutes. Ladle out pork drippings and reserve them. To serve, brush toast with pork drippings and spread with roasted garlic. Serve with rested pork chops. Eat on a plate with a knife and fork or use the bone as a handle. Recipe by Jammy Cooks. #castlevania #porkchops #jammycooks
How to make Castlevania Pork Chops aka Vampire Killer Pork Chops. These barbarian slabs of bone-in meat are flavored with ghoul slaying flavors like garlic and sage. Plus, they come with their own handle! Here's how to make it. What You Need: 2 thick cut pork chops, frenched Fresh garlic 1 TBL olive oil Fresh and rubbed sage 1/2 TBL butter Toast, to serve To roast your garlic: cut tops off of heads of garlic. I always roast at least two at a time since roasted garlic is so tasty. Drizzle with a little olive and sprinkle with salt. Cook in a small pot (or wrap them in foil) in a 325 degree oven for 1 hour or until they are soft, sweet, and golden. For porkchops: peel meat away from bones on your pork chops OR you can ask your butcher to “French” them for you. Don’t worry, they’ll know what you’re asking for. In a small spice mill, place equal parts salt, pepper, and rubbed sage. Grind until a powder forms. Sprinkle liberally over your pork on all sides. Place butter and 1/2 TBL olive oil in a large cast iron or other oven safe pan. Once fat begins to lightly smoke, add both of your seasoned chops. Cook on one side until golden brown, about 3-5 minutes. Once a lovely crust forms, flip over, add reserved garlic ends, a sprig of fresh sage, and roast in a 400 degree oven until cooked to your likeness, 10-20 minutes. Remove pan from oven and allow meat to rest on it’s side along the edge of the pan for at least five minutes. Ladle out pork drippings and reserve them. To serve, brush toast with pork drippings and spread with roasted garlic. Serve with rested pork chops. Eat on a plate with a knife and fork or use the bone as a handle. Recipe by Jammy Cooks. #castlevania #porkchops #jammycooks