Similarly, oak can impart a coarse, grippy, gritty, or mouth-drying sensation that calls to mind the aftertaste of tea or the textural sensation from biting into the skin of fresh fruit.
herb-basted pork chops., which he calls "the juiciest" and "the most flavorful.".
The secret to all that flavor?Just like you would with, say,., you'll first cook the pork chops in a cast-iron skillet, and then, add butter, herbs, and (in this case) Thai chiles to the pan.
As the chops continue to cook, you'll spoon the butter mixture over them, ensuring that the meat will stay juicy.packed with flavor.
They'll be ready to eat in under an hour—pair them with.
roasted potatoes.Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes.
Transfer to a carving board and let rest for 5 minutes.Carve the steak against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves..
unsalted butter (16 ounces), at room temperature, plus more for Bundt pan.all-purpose flour (about 17 ounces), plus more for Bundt pan.