Pairs well with Pan-Fried Shank Chop
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Pan-Fried Shank Chop
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Learn how to perfectly pan-fry a dry-aged shank chop with garlic, herbs, butter, and olive oil for a juicy and flavorful dish.
00:20:00 total
Serves 2
medium
Meat Main Course
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Ingredients
- dry-aged shank chop - 1
- butter - 2 tablespoons (for frying and basting)
- olive oil - 4 tablespoons (extra virgin)
- garlic cloves - 3-4
- herb bouquet - 1 (assorted herbs)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
Instructions
- Preheat the Pan: Heat a pan well and add olive oil.
- Season the Chop: Season the chop with salt and pepper on both sides.
- Start Frying: Place the chop in the pan. Fry for about 4 minutes on one side.
- Add Butter and Aromatics: Turn the chop over, add butter, garlic, and the herb bouquet to the pan.
- Baste and Cook: Continue to cook for another 4 minutes, basting the chop with butter. Then, baste for an additional 4-6 minutes, turning occasionally.
- Rest the Chop: Remove the chop from the pan and place it on a rack to rest for 6-10 minutes before cutting into it. Do not cover during rest time.
