Goat meat chops
Nothing gets easier than pan frying garlic butter meat chops for dinner or lunch. Meat chops are much easy to make over a skillet and will only take 20 to 25 minutes.
It just comes down to the kind of cuts chosen for the job. Today, I bestow upon you the recipe for fast and delicious Garlic Butter Meat Chops.
There are four types of meat chops to choose from--each brings with them some pros and cons to the recipe. These include Shoulder, Loin, Rib, and Boneless. Every cut has its own pros and cons, but the one that stands out is the Rib Chop (chosen for this recipe), and I'll tell you why. First, here's a rundown of each:
• Rib - Lean and mild in flavor. No tenderloin. It needs to be cooked quickly.
• Loin - Very lean and mild in taste. Has both tenderloin and loin --each with its own cooking time. Expensive
.• Shoulder - Own the bone, gristle fat, and connective tissue. Also, it contains the most flavor. It takes longer to cook since they need braising first.
• Boneless - Rib or loin chops with all bones, connective tissue, and fat excluded. Also, have the least flavor
Rib chops are the best.
This is only my view, but I'm totally down with Rib chops and for several reasons when it comes to quick cooking. For example, the bone ensures even cooking and managing. Also, it's too got fat but equaled to Shoulder cuts; it's not the fattiest.
Ultimately, because they are loin chops, the cooking wants to be fast, and that's a great thing if you're in a hurry for some good eating. However, one caveat to point out with these types of meat chop is that they don't possess the most flavor. That honor goes to Shoulder cuts.
However, that's okay since the latter takes a longer time as they would require braising beforehand. Hence, we want to keep this recipe simple. So prepare yourself for good meat frying.
Ingredients
• 4 meat rib chops
• Salt and pepper to season
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 4 tbsp butter
• 2 sprigs of thyme
Directions
1. Thaw the meat chops if you haven't already. Place the meat chops on a flat board and spring the surfaces with salt and pepper; season them on both sides with salt and pepper, rubbing it in deeply.
2. Heat the olive oil in a large skillet over medium-high heat. Add two pieces and half of the minced garlic to the skillet. Saute on one each side for 5 minutes.
3. Melt two tablespoons of the butter in the skillet and use a spoon to drizzle the butter over the chops. Add the thyme and continue to saute the chops on each side for an additional 2 minutes, turning them each minute. The chops are done once they reach an internal temperature of 62°C.
4. Remove the chops from the skillet. Add the next two pieces to the skillet and repeat Steps 2-
3. Make sure all of the meat chops rest for 10 minutes before serving with sides.
Serve as you like. Enjoy...
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