/rating_off.png "1 Star")
Loading...| 3 1/2 ounces fresh gingerroot | |
| 6 garlic cloves | |
| 1 bunch fresh parsley | |
| 3 tablespoons olive oil | |
| 6 pork chops , 1 rack | |
| 13 1/2 cups coarse salt |
| 1. | Preheat your oven to 400°F (200°C). |
| 2. | Peel the ginger and thinly slice it. Peel and crush the garlic cloves. Pick the parsley leaves and chop them finely. Drizzle the olive oil over the parsley leaves and mix. |
| 3. | Mix the coarse salt with 1 1/2 cups of water in a mixing bowl until you have a sandy texture. Line a baking sheet with parchment paper. Spread around 1/3 of the salt mixture evenly on the lined baking sheet. |
| 4. | Arrange the pork chops in a row, fat side up, over the salt layer. Scatter the garlic and ginger over the pork chops. Cover the pork with the remaining coarse salt mixture and press down firmly. |
| 5. | Bake the pork for 50 minutes. Then remove it from the oven and allow to cool for 10 minutes before breaking the salt crust open. |
| 6. | Remove the pork chops from the salt crust. Use a brush to wipe off any remaining salt. Brush the pork chops with the chopped parsley and olive oil mixture. |
The salt crust locks in the moisture during cooking, giving you succulent, flavourful and tender pork.
The ginger in this recipe adds a spicy kick to the meat.
This is a salty dish, so watch your salt intake.
Also, this recipe takes a bit of effort, but it’s definitely worth it.
Pork is a great source of protein, vitamins, and minerals. Ginger has anti-inflammatory and antioxidant properties which can help with digestion and boost your immune system.
Leave a Reply