Pork chops - general principles and methods of preparation
And how delicious you can sit with friends at the chop, drinking it with a glass of dry red wine! A slide of fresh vegetable salads will only intensify this feeling. Without a doubt, chop is considered the greatest achievement of world culinary, better than which can only be barbecue. If you don’t think so, then you are definitely a vegetarian. Well, did your appetite run wild?
Then urgently cook the chops! Fortunately, Orthodoxy does not prohibit the use of pork, like Islam or Judaism, in addition, it is easy to prepare meat. You can fry it without adding oil, and parts of the carcass without fat are lean meat.
We use only high-quality meat for chops: scapula, loin, brisket, 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. Shade the sweet taste with white wine. Pork with vegetables and ham goes better with red, and pork with pickles is best served with beer.
Pork Chops - Food Preparation
Chops are more lean, thinly sliced. The principle of preparation is the same for any recipe - beat, brew, fry. The most beautiful loin on the bone - an even oval piece is miraculously transformed into a chop. Quite nice portions are obtained from ham or neck.
It’s best to think about it during a visit to a butcher, but at home we’ll get what we have from the refrigerator and we’ll conjure it with that. We beat it off - it’s better through the film so as not to damage the integrity, but simply not to tear the meat. In order not to lose juice - sprinkle a little with cold water, make cuts on the layers of fat - so the meat does not tighten during frying.
Pork chops - cooking utensils
Chops are fried in an ordinary, well-heated pan, you need to put the meat when the pan warms up. For baking, a small roasting pan or shape is required. Do not forget to cook the main tool, without which your dish will not take place - a hammer. For the preparation of chops, you can use the new-fangled invention - a special grill pan with ribs raising products above the surfaces. Infrared radiation helps the meat more evenly reach full readiness.
Pork Chops - Best Recipes
Recipe 1: Pork Neck Chop Medallions
A luxurious option, for those cases when a hearty and beautiful meal does not affect the figure of the one on whom you are going to hone your culinary talents. In a word - men's food. When preparing this dish, you risk only one thing - to receive a counter proposal of a hand and heart, since the path to the heart of your object is the most correct - a pork chop from the neck! (Do not say later that you were not warned).
Ingredients: pork neck (500 - 700 g), tomatoes (half a kilogram), cheese (150 grams), mayonnaise, herbs, pepper.
Cooking method
Prepare the cheese - we rub it on a fine grater. Cut the circles of tomatoes.
We cut the pork neck in small pieces 1 cm thick. We beat them off on both sides, salt, pepper, fry quickly on one side. We spread on the greased baking sheet the baked side up. Lubricate with a thin layer of mayonnaise. On each slice put a circle of tomato, again a layer of mayonnaise, pour cheese on top. Into the oven! After 30 minutes, spread in a serving dish, arrange with herbs and serve. Garnish with a little mashed potatoes, or green peas, or both. This dish is simply impossible to spoil, as well as not to get to the end. Never lose!
Recipe 2: Delicious Ham Pork Chops
It would seem - chop and chop. What's so special about her? However, only one ingredient can fundamentally change the taste of the dish. In our case, this is ham.
Ingredients:
Pork (half a kilogram), ham, green onions, cheese, vegetable oil, mayonnaise, salt, pepper.
Cooking method: Divide the meat into 5 portions, beat well with a hammer. Pepper, but not salt, as cheese and ham will give our dish the necessary amount of salt. Fry the meat until golden brown and transfer 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 with grated cheese. Ham chops are shaped and ready to briefly move into the oven. After 10 minutes we get it and add some cheese. Five more minutes and that’s all. Delicious chops with ham can be served: the meat is well-done, the filling is kept in a single portion. Gentle and juicy overeating !!!
Recipe 3: Pork Chops in Wine Cream Sauce
The taste of the 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 festive table, you can come up with complex side dishes of stuffed vegetables, on ordinary days, buckwheat or mashed potatoes are enough.
Ingredients: pork (500 g), butter (50 g), pepper, preferably freshly ground, salt.
Creamy sauce: fresh pear, onion, cream (1 cup), white, dry wine (50 gr), thyme.
Cooking method
We cut the meat into slices. Remember - meat is cut only across the fabric! We beat off with a hammer, pepper. Fry in a pan until golden brown, spread on a dish.
Creamy sauce: Cut the onion into small pieces, peel the pear from seeds and grind in a blender or meat grinder. Fry onion and meat in a liquid from the meat with thyme. Add wine, cream, pear and simmer for 8-9 minutes. We pour the chops with the original creamy sauce and serve.
Recipe 4: Sour Cream Pork Chops
Ingredients
a pound of pork tenderloin;
200 g sour cream;
60 g of Dijon mustard;
20 ml of vegetable oil;
salt and pepper mixture;
150 g of cheese.
Cooking method
Wash my pork tenderloin with a disposable towel and cut into plates two centimeters thick. Each piece is slightly beaten on both sides. We spread the chops on the board, sprinkle with salt and a mixture of peppers. Decorate with oil and spread the meat on it. Grease pork with butter using a silicone brush. We put in the oven and bake for 15 minutes at 160 C. Three cheese on a large segment of the 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, spread the sauce onto the meat with a spoon and continue to bake for another ten minutes.
Recipe 5: Hungarian Pork Chops
Ingredients
600 g pork tenderloin;
sunflower oil;
head of garlic;
20 g of ground paprika and salt;
milk - 350 g;
120 g of flour.
Cooking method
Rinse and dry the tenderloin well, cut a piece into six not very thick slices. Cover each piece with cling film and lightly beat off. Peel the garlic, rinse and pass through a garlic squeezer. Rub the chops with the garlic mass. Pour milk into a bowl and dip the meat into it. Cover it with cling film and leave in the refrigerator overnight. Drain the milk the next day. Mix flour with paprika, and bread the chops in this mixture. Heat the oil in a cast-iron skillet and fry the meat in it over high heat, a minute on each side. After frying, salt.
Recipe 6: Pork Chop Baked with Tomatoes
Ingredients
a pound of pork tenderloin;
three tomatoes;
two eggs;
pepper and salt;
100 g of flour;
cheese - 200 g;
50 g mayonnaise;
olive oil - 100 g.
Cooking method
We wash the tenderloin, dry it with a napkin and cut into portioned slices. We beat the pork well, pepper and salt. Break the eggs into a separate bowl and beat, slightly salted. We put the pan on the fire and heat the vegetable oil. Each slice of meat is breaded on both sides in flour, then lowered into an egg so that it evenly covers a piece of pork, and fry until golden brown. We turn on the oven at 180 C. Cover the baking sheet with foil, and put the chops on it. Rinse the tomatoes, wipe with a towel and cut into circles. Each salt and grease with mayonnaise. We spread the tomatoes on the meat. Grind the cheese into large chips and sprinkle with tomatoes. We put the baking sheet in the oven for five minutes.
Recipe 7: Pork Chops with Honey and Apples
Ingredients
a pound of pork tenderloin;
two apples;
ground black pepper and salt;
40 g of olive oil and honey.
Cooking method
Rinse, dry and cut into medium-thick slices a pork tenderloin. Each piece is covered with a film, beat off and rub with salt and pepper. Fry chops in hot oil until browning on both sides. Spread the meat on a plate. Cut the peeled apples into circles and fry in a pan where the chops were fried. We lay the fried apples on the pork and again send them to the pan. Pour with honey, pour a little water, close the lid and simmer for 15 minutes over low heat. We spread the chops on plates and pour the 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 pcs.
Cooking method
Wash a piece of pork and dry well. Cut the meat across the fibers in not too thick slices. Wrap each piece of food wrap and beat off on both sides. Rub the meat with pepper. Beat eggs slightly 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 refrigerator overnight. Grind the almonds in a coffee grinder and mix with breadcrumbs. Bread each chop in this mixture, gently pressing. Heat the oil in a pan over high heat. Fry the pork without twisting the fire, a minute on each side. Salt the prepared chops, put them on a dish, cover with foil and leave for ten minutes.
Recipe 9: Mustard Pork Chops
Ingredients
pork carbonate - 300 g;
mustard - 80 g;
salt, olive herbs and pepper;
vegetable oil - 60 ml.
Cooking method
Wash a piece of tenderloin and dry well with disposable towels. Divide the pork across the fibers into slices. Beat meat using a cling film, salt and sprinkle with pepper and Provencal herbs. Lubricate each chop with mustard, stack in a pile and put in the refrigerator for the night. Heat oil in a pan. Sauté pork chops over high heat for a minute on each side. Salt the fried 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;
hot ketchup - 30 g;
pepper - 2 pinches;
wine vinegar - 25 ml;
honey - 20 g.
Cooking method
Rinse and dry the pork loin. Cut it into not too thick slices. Put each piece in a bag and beat off on both sides. Peel the onion, rinse and turn into pulp, grinding it in a blender. Mix it with the rest of the marinade. Dip each chop into the marinade and put in a small bowl. Pour the meat with the remaining marinade. Leave for a few hours. Remove the chops, lightly wipe them with a napkin and bread in breadcrumbs, pressing firmly so that the breading is dense. Spread in hot oil and fry at maximum heat for a minute on each side.
Pork chops - tips from experienced chefs
- Juiciness and fat content of meat are two different things. To prepare chops, it is better to remove excess fat, it is extremely undesirable to over-hold meat on a fire, as the juice evaporates and the meat becomes dry.
- Ordinary egg chops are beaten already salted and pepper, so salt and pepper soak themselves. Vegetable oil for frying can be mixed with cream - the meat will become softer and drier, and if at the end of frying add a tablespoon of white dry wine and cover, it will acquire a piquant taste and smell.
Have you tried it? Mmmm! Real jam!
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