Recipe for the Most Delicious Chops

So goooood! After his first successful book, The Messy Chef Jelle is back with a sequel. In Goei Eten, he shares dishes that are so delicious you’ll want to sweep your tongue across the entire plate so that you’ve eaten every microscopic crumb. Take these chops… oh boy!

Jelle: “Unimpeded, the juice drips down the corners of my mouth, via my chin into the V-neck of my shirt. I have always had to fight to grow any hair above or below the lips of that solemn First Communion face. A junior player from the local tennis club—that’s what my girlfriend sometimes calls me when I’m wearing my cap backwards. Yet I feel barbaric when I pull the meat from the bone with my teeth. Like a hungry wolf on the verge of tears after a month of keto dieting. A bit like me as a child opening the presents under the Christmas tree. I smack and nibble with my mouth open, then wipe it on my sleeve without a hint of embarrassment. I’ll get the meat stuck between my teeth out later with a razor-sharp chef’s knife. I’ll crush the empty beer can against my forehead on the table. That’s how tough people do it. Chops, you thick t***s!!!”

How to make the chops

• Take the meat out of the refrigerator half an hour before preparing it.
• Put a pan on the heat with plenty of olive oil in it. The bottom of the pan should be covered.
• Season the chop with pepper and salt. Flatten the chop with your fists or a meat mallet, then turn it in the flour.
• When the oil is very hot, fry the chop until crisp, for about 1.5 minutes on each side. Finely chop the parsley.
• When the chop is cooked and crisp, deglaze with the vinegar. Be careful: it may splatter. Turn the meat over once more. Remove it from the pan, pour some more of the oil over it and leave it to rest for a minute. Serve and finish with some finely chopped parsley.

Title: The Messy Chef 2 – Goei eten
Author: Jelle Beeckman
Price: €24,99
Publisher: Borgerhoff & Lamberigts

Read also:

• 6 tips for grilling meat like a boss
• The right core temperature for every cut of meat
• Cold meat in a hot pan?

Image: Bram Debaenst