"Citrus season brings an entirely new dimension of seasoning a way to add vibrancy, nuance and brightness far beyond the standard squeeze of lemon. For me, citrus isn't just acidity: it's a complex alternative to sugar and vinegar, with varieties that offer bitterness, floral tones, sweetness and sharpness in equal measure. With more than a hundred types of lemons, clementines and limes now available, I find it easiest to think of them in two groups: sour citrus and sweet citrus."
"For the citrus butter 150g room-temperature butter 20g parsley leaves, finely chopped 20g chives, finely chopped 1 tsp flaky sea salt 40ml lemon juice, or other sour citrus juice 30ml clementine juice, or other sweet citrus juice For the pork Salt and pepper 1 large pork chop, or 2 small ones the best quality you can get your hands on Neutral oil, for searing First make the citrus butter. Put everything in a bowl, whisk smooth, then taste and adjust the seasoning."
Citrus provides acidity, bitterness, floral tones, sweetness and sharpness that expand seasoning beyond a simple lemon squeeze. Citrus varieties fall into sour and sweet groups that can supply acidity or balance sweetness and roundness. A citrus butter combines room-temperature butter, herbs, salt and both sour and sweet citrus juices to create lift and freshness for rich meats. For pork chops, sear in a very hot pan for about a minute per side, then finish on a rack in a low oven (70C/140F) for 10 minutes. Retain pan fat and caramelised bits to build flavor.
Read at www.theguardian.com
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