Pork chops - general principles and methods of cooking
And how delicious you can sit with friends for a chop, squeezed it with a glass of dry red wine! A pile of fresh vegetable salads will only enhance this feeling. Without a doubt, the chop is considered the greatest achievement of world cuisine, the best of which can only be kebabs. If you don't think so, then you are definitely a vegetarian. Well, your appetite broke out?
Then urgently prepare chops! Fortunately, Orthodoxy does not place any restrictions on the use of pork, like Islam or Judaism, and besides, it is an easy-to-cook meat. You can fry it without adding oil, and parts of the carcass without fat belong to lean meat.
We use only high-grade meat for chops: spatula, loin, bacon, ham. Its sweetish taste goes well with nuts, honey, prunes, fruits. Chops can be served with sweet and sour sauce, mustard and cheese, fresh herbs. Let's shade the sweet taste of white wine. Pork with vegetables and ham is best combined with red, and pork with pickles is better to drink with beer.
Pork chops - product preparation
On the chops are more lean, thinly sliced. The principle of cooking is the same for any recipe - repel, brend, fry. The finest bone loaf is the most beautiful - an even oval piece is miraculously transformed into a chop. Quite nice portions come from ham or neck.
It is best to think about it during a visit to the butcher, and at home we’ll get what we have from the fridge, and so we will conjure. We beat him - it is better through the film, so as not to damage the integrity, but simply, do not tear the meat. In order not to lose the juice - sprinkle a little cold water, make cuts on the layers of lard - so the meat will not stick off during the frying process.
Pork chops - cookware
Chops are fried in a conventional, well-heated pan, you need to put the meat when the pan warms up. For roasting, a small roaster or shape is required. Do not forget to prepare the main tool, without which your dish will not take place - a hammer. For cooking chops, you can use the new-fashioned invention - a special grill pan with ribs that lift the products above the surfaces. Infrared radiation helps the meat more evenly reach full readiness.
Pork Chops - Best Recipes
Recipe 1: Pork Neck Chopped Medallions
A luxurious option, for those cases where nourishing and beautiful food does not really affect the shape of the person on whom you are going to hone your culinary talents. In a word - male food. While cooking this dish, you risk only one thing - to receive the counter offer of a hand and heart, since the most faithful path to the heart of your object has been chosen - pork chop from the neck! (Do not say later that you were not warned).
Ingredients: pork neck (500 - 700 g), tomatoes (half a kilo), cheese (150 grams), mayonnaise, greens, pepper.
Method of preparation
Prepare the cheese - rub it on a fine grater. Cut the slices of tomatoes.
Cut the pig neck into small pieces 1 cm thick. Fight them off on both sides, salt, pepper, fry quickly on one side. We spread on a greased baking sheet with fried side up. From above we grease with a thin layer of mayonnaise. For each piece put a circle of tomato, again a layer of mayonnaise, top sleep with cheese. In the oven! After 30 minutes, lay out in a serving dish, arrange with greens and serve to the table. Garnish with a little mashed potatoes, or green peas, or both. It is simply impossible to spoil this dish, just as not to finish it to the end. Never lose!
Recipe 2: Delicious pork chops with ham stuffing
It would seem - chop and chop. What is special about her? However, only one ingredient can radically change the taste of the dish. In our case it is ham.
Ingredients:
Pork (half a kilo), ham, green onions, cheese, vegetable oil, mayonnaise, salt and pepper.
Preparation: Divide the meat into 5 portion pieces, beat off well with a hammer. Pepper, but do not salt, as the cheese and ham will give our dish the necessary amount of salt. Fry the meat until golden brown and shift to a baking sheet, grease with mayonnaise.
The filling consists of ham cut into small cubes mixed with green onions. Spread onion portions over meat, sprinkle liberally with grated cheese. The chops with ham are shaped and ready to move into the oven for a while. After 10 minutes, get out and add some cheese. Five more minutes - that's all. Delicious chops with ham can be served at the table: the meat is well done, the filling is held in a single portion. Gentle and juicy delicious!
Recipe 3: Pork chops in a wine cream sauce
The taste of pear, which is part of the sauce, will allow you to feel the peculiarity and originality of each day, regardless of whether it is festive or ordinary. On the holiday table, you can come up with complex side dishes of stuffed vegetables, on ordinary days, enough buckwheat or mashed potatoes.
Ingredients: pork (500 g), butter (50 g), pepper, preferably freshly ground, salt.
Cream sauce: fresh pear, onion, cream (1 cup), white wine, dry (50 g), thyme.
Method of preparation
Cut the meat into slices. Remember - meat is cut only across the tissues! Beat off with a hammer, pepper. Fry in a skillet until golden brown, spread on a dish.
Cream sauce: Cut the onion into small pieces, remove the seeds from the pear and chop them in a blender or meat grinder. Fry onion and meat in a liquid from under the meat with thyme. Add wine, cream, pear and simmer for 8-9 minutes. Pour chops with original cream sauce and serve to the table.
Recipe 4: Pork chops in sour cream
Ingredients
half a kilo of pork tenderloin;
200 g sour cream;
60 g Dijon mustard;
20 ml of vegetable oil;
salt and pepper mixture;
150 grams of cheese.
Method of preparation
Wash pork tenderloin, dry with a disposable towel and cut into plates with a thickness of two centimeters. Each piece is slightly repelled from both sides. Putting chops on the board, sprinkle with salt and a mixture of peppers. Deco grease and lay the meat on it. Lubricate the pork with butter with a silicone brush. Send to the oven and bake for 15 minutes at 160C. Three cheese on a large segment grater. We spread it in a deep plate, add mustard and sour cream to it and combine everything well. We take out the pork chops from the oven, spoon out the pour on the meat and continue to bake for another ten minutes.
Recipe 5: Hungarian Pork Chops
Ingredients
600 g pork tenderloin;
sunflower oil;
garlic head;
20 g ground paprika and salt;
milk - 350 g;
120 g of flour.
Method of preparation
Wash and dry the tenderloin, cut a piece into six not very thick slices. Cover each piece with cling film and repel slightly. Peel the garlic, rinse and pass through the garlic press. Garlic mass rub chops. Pour the milk into a bowl and put the meat in it. Cover it with food film and leave in the refrigerator overnight. The next day, pour the milk. Mix flour with paprika, and pan in this mixture chops. Heat the butter in a cast iron skillet and fry the meat in it on high heat, for a minute on each side. After fry, salt.
Recipe 6: Pork chop baked with tomatoes
Ingredients
half a kilo of pork tenderloin;
three tomatoes;
two eggs;
pepper and salt;
100 g of flour;
cheese - 200 g;
50 g of mayonnaise;
olive oil - 100 g
Method of preparation
We cut the tenderloin, dry it with a napkin and cut it into chunks. Pork well beat, pepper and salt. Break eggs into a separate bowl and beat, lightly salt. Put the pan on the fire and heat the vegetable oil. Each slice of meat is breaded on both sides in flour, then dipped in an egg so that it evenly covers a piece of pork, and fry until golden brown. Turn on the oven at 180C. We cover the baking sheet with foil, and lay chops on it. Rinse the tomatoes, wipe with a towel and cut into slices. Salt each, and grease with mayonnaise. Putting tomatoes on the meat. Chop the cheese into large chips and sprinkle the tomatoes. Put the baking tray in the oven for five minutes.
Recipe 7: Pork chops under honey with apples
Ingredients
half a kilo of pork tenderloin;
two apples;
ground pepper, black and salt;
40 g of olive oil and honey.
Method of preparation
Wash, dry and cut slices of medium thickness pork tenderloin. We cover each piece with a film, beat off and rub with salt and pepper. Fry chops in hot oil until browning on both sides. Put the meat on a plate. Peeled apples cut into slices and fry in a pan, where the chops were fried. Fried apples spread on the pork and again send them to the pan. Pour honey, pour in some water, close with a lid and simmer for 15 minutes on low heat. Spread chops on plates and pour sauce from the pan.
Recipe 8: Almond Breaded Pork Chops
Ingredients
600 pork tenderloin;
almonds - 70 g;
80 g of vegetable oil;
breadcrumbs - 120 g;
salt and pepper mixture;
eggs - two pieces.
Method of preparation
Wash a piece of pork and dry well. Cut the meat across the fibers with not too thick slices. Wrap each piece of food film and repel on both sides. Meat rub pepper. Beat the eggs lightly in a bowl and dip the meat in them. Stir so that the egg mixture is evenly distributed over the surface of the pork. Cover the bowl with meat and leave it in the fridge overnight. Grind almonds in a coffee grinder and mix with breadcrumbs. Each chop pan in this mixture, gently pressing. Heat oil in a pan over high heat. Fry the pork, not twisting the fire, for a minute on each side. Add salted chops, put them on a plate, cover with foil and leave for ten minutes.
Recipe 9: Pork chops in mustard
Ingredients
pork carbonate - 300 g;
mustard - 80 g;
salt, Provencal herbs and pepper;
vegetable oil - 60 ml.
Method of preparation
Wash a piece of tenderloin and dry well with disposable towels. Divide the pork across the fiber into chunks. Beat off the meat, using food film, salt and sprinkle with pepper and Provencal herbs. Lubricate each chop with mustard, fold in a pile, and marinate in the fridge overnight. In a pan, heat the butter. Grill the pork chops on intense fire for a minute on each side. Salt the roasted meat and serve with a side dish of cereals or vegetables.
Recipe 10: Pork chops in soy-onion marinade
Ingredients
pork loin - 400 g;
breadcrumbs - a glass;
vegetable oil - 80 g
Marinade
small onion;
soy sauce - 70 ml;
spicy ketchup - 30 g;
pepper - 2 pinches;
wine vinegar - 25 ml;
honey - 20 g
Method of preparation
Wash and dry the pork loin. Cut it into not too thick slices. Each piece put in the bag and repel on both sides. Onion peel, rinse and turn into a pulp, grinding it in a blender. Mix it with the rest of the marinade ingredients. Dip each chop into the marinade and fold into a small bowl. Pour the meat with the remaining marinade. Leave for a few hours. Remove the chops, wipe them lightly with a napkin and breaded in breadcrumbs, pressing well to make the breading tight. Put in hot oil and fry on maximum heat for a minute on each side.
Pork chops - useful tips from experienced chefs
- The juiciness and fat content of meat are different things. For cooking chops, it is better to remove excess fat, it is highly undesirable to keep the meat on the fire, as the juice evaporates and the meat becomes dry.
- The usual chops with the egg beat off already salted and pepper, so the salt and pepper will be absorbed by themselves. Vegetable oil for frying can be mixed with creamy - the meat will become softer and drier, and if at the end of frying add a tablespoon of white dry wine and cover with a lid, it will acquire a piquant taste and smell. Have tried? Mmmm! Real jam!
