The words cutlet and pork chop are popularly almost always used interchangeably. But if you want to do it right, call it pork chop. That’s a piece of meat with the bone still on it. A cutlet is also meat with the bone still on, but only from the rib. These are called rib cutlet and rib chop.
When it comes to pork, there are three types of chops: neck chops, rib chops and tenderloin chops. In the recipe below we’re talking about the rib chops or rib cutlets.
This is a relatively lean piece of pork with usually a nice fatty edge. Without the bone this is the pork fillet and with bones they’re called spareribs.
Fried pork chop with a gravy of mustard and apple syrup
- 4 pork rib chops about 150-180 grams each
- 1 onion
- 4 sprigs thyme fresh
- 2 cloves garlic
- 1 tbsp apple syrup
- 1 tbsp mustard coarse
- a splash of sunflower oil
- a knob of butter
- pepper freshly ground
- Remove the pork chops from the refrigerator about 15 minutes before cooking. Season generously on both sides with freshly ground pepper and a pinch of salt.
- Clean the onion and finely chop it.
- Peel the garlic cloves and cut into thin slices.
- Heat a dash of sunflower oil in a frying pan and fry the pork chops on both sides over a high heat. Turn the heat down a little and add the thyme and garlic and add a nice knob of butter.
- Sear the meat and continuously spoon the butter with the garlic over it. Do this for about 4-5 minutes per side.
- Remove the pork chops from the pan, wrap them with aluminum foil and let them rest for at least 5 minutes.
- Add the chopped onion to the pan the meat was just cooked in and sauté for about 4 minutes until they begin to translucent.
- Increase the heat, deglaze the pan with a glass of water (or broth) and let it reduce to half over a high heat.
- Add the apple syrup and mustard. Cook for a while and taste if this gravy has enough flavor. Otherwise season it with freshly ground pepper and salt.
- Remove the pork chops from the foil and briefly warm them in the gravy.