Porkchop 战斧猪排
材料
"战斧猪排 1-3份","䔉头 3-5瓣","姜片 数片","葱段 适量","花椒粒 少许","月桂叶 2片","辣椒粉 少许","盐 适度","黑胡椒粉 适量","水 盖过猪排","青花菜 适量","薄荷叶 数片","䔉 1瓣","初榨橄榄油 适量","盐 少许","黑胡椒 少许","无盐奶油 40g","蒜 数颗","百里香 适量","盐 适量","黑胡椒 适量","青花菜 适度","彩椒 适量","醃紫洋葱 少许","蕃茄 适量","盐、黑胡椒、油 适量"
做法
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1:将醃料制作卤水，猪排醃渍一晚或数小时
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2:青花菜烫2分钟，稍切小块，加薄荷、蒜末、初榨橄榄油、盐、黑胡椒，放入手持搅拌器内打成泥
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3:完成翠绿的沾酱
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4:醃好的猪排以纸巾将多余的水分拍干淋上油并撒上盐、黑胡椒
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5:准备无盐奶油、大量的蒜头、一大把百里香
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6:配菜可自己自由搭配
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7:这罐前两天预先醃渍的紫洋葱，健康可口又漂亮，随时可以拿来当配菜。紫洋葱洗净切丝，糖：白醋=1:1的比例，少许盐调味，醃渍至少一天入味即可
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8:铸铁锅加热至微冒白烟，猪排下锅煎，同时放入奶油、蒜头、百里香，猪排两面煎至上色整锅盖上钖箔纸送进已预热180度的烤箱中烤约15分钟
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9:卤水醃过的猪排肉质鲜嫩，口感风味十足！
