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铸铁锅香煎猪排配辣根和香草青豆 - 30min, 中等 | ZH

Name: 铸铁锅香煎猪排配辣根和香草青豆
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4

用这道简单的单锅菜肴，快速将美食从厨房端上餐桌。

将烤箱架调至中间位置，将12英寸铸铁煎锅放在烤架上，并将烤箱预热至500度。同时，在一个碗中混合3汤匙黄油、大蒜、百里香和细香葱；放在一旁备用。

一次处理一块，将猪肉切面朝下放在两张烘焙纸或保鲜膜之间，轻轻拍打至厚度均匀为1.2厘米。用厨房纸巾拍干猪肉，用盐和胡椒调味。

当烤箱达到500华氏度时，戴上隔热手套将煎锅从烤箱中取出，放在中高火上加热；关闭烤箱。小心热煎锅手柄，加入1汤匙油加热至冒烟。将4块肉片煎至两面呈褐色，每面约2分钟；盛入盘中。重复使用剩余的1汤匙油和剩余的4块肉片；盛入盘中。在肉片上放上3汤匙香草黄油，用铝箔盖住，静置，同时准备青豆。

在同一个锅里用中火融化剩余的1汤匙黄油。加入青豆、¼茶匙盐和⅛茶匙胡椒粉，偶尔搅拌，煎至表面出现斑点状褐色，3到5分钟。加入¼杯水，盖上锅盖，煮至青豆呈鲜绿色且仍保持脆度，约2分钟。揭开锅盖，继续煮至水分蒸发，30到60秒。拌入辣根和剩余的香草黄油，煮至青豆酥脆变软并开始起皱，1到3分钟。离火后，拌入欧芹，根据口味用盐和胡椒调味。将肉排与青豆和柠檬角一起上桌。