Fratelli Perata Pork Chops with Himalayan Salt
needs to by easy sometimes, so this is as straightforward as it gets,
and still delivers astounding flavor. Like Bambino Grande, this is
really good, even though it seems too easy. Find the best meat you can,
ours was cut from a whole pork loin roast graciously provided to us by
Alexander’s Fine Meats in San Gabriel.
1 - 1 inch thick pork chop, on the bone
Himalayan salt, or any coarse salt, enough to cover the pork chop like pebbles, about 1 tsp per chop
Light squeeze of lemon
the pork chop with paper towels so they are dry. Pre-heat a heavy sauté
pan to medium high heat. Place 2 pork chops in the pan, cover with
salt. Cook about 5 minutes, or just until the salt begins to clear and
dissolve. Flip over and cook about 2 more minutes, or until your
desired doneness. We like it a little pink and trust our butcher. Flip
the chop over as you move it from the pan to a plate. With the side of
the spatula, remove any chunks of salt from the chop.
Squeeze a little lemon juice on the meat. This finish transforms the meat.
Serve with Bambino Grande and a healthy veggie and you are set.