Types of chops. Pork chops
Beef chops are a very basic dish. But as a result of using a simple technology, you get a delicious piece of meat that you just want to sink your teeth into and, looking at it, arouses the most natural cave appetite.
Yes, beef chops are simple and close to culinary archaism. But beef is a slightly special meat: it is tougher than pork or chicken, and therefore requires additional steps.
The first secret to a delicious beef chop is choosing the right cut. The second secret is the ability to maintain its juiciness, to give the meat enough time to achieve the desired condition, without forgetting for a minute that we are frying it, not stewing it. A dry shirt will come to the rescue, which will both save and give you that very time.
Ingredients
- pulp or steaks (with or without bone) - 3 pcs.
- egg - 1 large
- bread crumbs without additives - 100 grams
- salt, white pepper, lemon
- frying oil
Preparation
The ideal meat for chops is light red steamed veal. The piece should have a minimum of veins and internal films (the external ones must be cleaned).
If you decide to make chops with a bone, then you can leave a long “tail”-handle, which after cooking should be wrapped in foil so that you can hold on while digging your teeth into the piece.
Portion pieces should be cut across the fibers with a thickness of no more than 1.5-2 cm.
Be sure to rinse the meat and pat dry with paper napkins.
Fry only in well-heated oil, which should not be too much.
And 10 more beef chop recipes
Recipe for beef chops in the oven with mushrooms and cheese
Ingredients: 0.5 kg of meat, 100 grams of fresh mushrooms (champignons or oyster mushrooms) and hard cheese, green onions, lemon juice, salt and pepper.
Beat the pieces cut into portions, sprinkle with lemon juice, pepper and salt. Fry in hot oil over high heat. Place in a baking dish. Cut the mushrooms into slices and fry until cooked. Place on top of chops. Cover with thinly sliced cheese. Bake in a heated oven (t - 200 degrees) for 15-20 minutes.
Serve sprinkled with finely chopped green onions.
"Savory" beef chops
Recipe ingredients: 0.5 kg beef, 3 tbsp. spoons of honey, 1 clove of garlic, 1 tbsp. spoon of mustard, 2 tbsp. spoons of mayonnaise, vegetable oil for frying.
Cooking beef chops. Cut the meat into pieces, beat it. Mix mustard, honey, mayonnaise, a clove of garlic squeezed through a garlic press, pepper and salt in a bowl. Coat both sides of the meat with this mixture, place in a bowl, cover and leave overnight. Fry over low heat until done.
Chops with cheese and tomato sauce
Recipe ingredients: 0.5 kg beef, 1 tbsp. a spoonful of grated finely hard cheese, butter and vegetable oil and breadcrumbs, 1 egg, 4 tbsp. spoons of tomato sauce, salt, pepper.
How to cook beef chops with cheese. Cut the meat into pieces, beat it. In a bowl, beat together vegetable oil and egg, add salt and pepper. Dip the pieces of meat into the mixture, then roll first in grated cheese, then in breadcrumbs. Fry in a frying pan in a mixture of vegetable and butter, taken equally.
Beef chops with vegetables
Recipe ingredients: 0.5 kg of beef chops, 1 medium onion and carrot each, a glass of dry white wine, a head of garlic, 2 tbsp. spoons of Russian mustard, salt.
How to cook beef chops. Beat the meat and fry in fat over high heat. Place on a plate. In the same pan, fry finely chopped onions and carrots over low heat. After the onion has become transparent, place the chops in the pan and pour in the wine. Dissolve mustard and salt in half a glass of water and pour over the meat. Add a whole, unpeeled head of garlic. Bring to a boil, and then place in a preheated (t - 160) oven, covering with a lid (there should be a hole in the lid or place a wooden stick). Cook for about an hour or a little more. Remove the garlic from the finished dish and serve the chops with any side dish.
Beef chops with capers
Ingredients: 0.5 kg veal (or 4 chops), 1 tbsp. a spoonful of olive oil, flour and capers, 1 glass of chicken broth, 60 ml of dry white wine, 2 tbsp. spoons of butter, 3 tbsp. spoons of lemon juice, salt, pepper and fresh parsley.
Preparation. Mix flour with salt and pepper, pour onto a flat dish. Cut the meat into chops and go over it with a hammer. Dip each piece in flour and fry in hot oil (1 tablespoon olive and 2 tablespoons butter) over medium heat. Place on a hot plate. Make the sauce by adding the broth and wine to the pan after frying the chops, simmering for five minutes; add lemon juice and capers and cook for 3-4 minutes; pepper and salt to your taste. Pour the sauce over the chops, sprinkle with finely chopped parsley and serve immediately.
Beef chops on ribs
Recipe ingredients: 4 chops with bone, 1 sprig of rosemary, 2 tbsp. spoons of olive oil, 1 clove of garlic, lemon juice, pepper, salt.
How to cook beef rib chops. Beat the meat, pepper and salt. Remove the leaves from the rosemary sprig and chop them finely. Mix garlic, rosemary, oil and lemon juice in a blender and pour onto a flat dish. Heat a frying pan with a little oil. Coat both sides of the chop with the garlic-rosemary mixture and cook over medium heat for 5 minutes on each side. Place on an oven rack (place the rack on a baking sheet) and bake until the meat is cooked at 200 degrees (this will take 5-7 minutes).
Quick fried beef chops
Recipe ingredients: 0.5 kg veal, 2 tbsp. spoons of olive oil for frying, 0.5 cups of dry white wine and cream, 1 tbsp. spoon of lemon juice, 1 clove of garlic, salt, pepper.
How to quickly cook beef chops. Cut the chops no thicker than 0.5 cm, beat lightly. Cut the garlic into thin slices and fry in olive oil, remove. Place the chops in the oil and fry for 3-5 minutes on each side. Place on a hot plate (can be covered). Pour wine into a frying pan, bring to a boil, pour in cream and let the sauce boil, reduce by half over medium heat. Salt and pepper, add lemon juice. Add chops to sauce and heat over high heat for 1-2 minutes.
Serve beef chops with sauce. Any grilled vegetables are perfect.
Beef chops in milk
Recipe ingredients: 4 serving pieces of beef (150 grams each), 150-200 grams of breadcrumbs, 100 grams of flour, 2 eggs, 100 ml of milk, oil for frying, lemon juice, salt, paprika.
Preparation. Beat off pieces of meat (it is more convenient and safer for the cleanliness of the kitchen to do this by covering it with a plastic bag or placing it inside). Pour lemon juice, salt and grate with paprika. Beat 2 eggs with milk. Place flour and breadcrumbs in separate bowls. Dredge the meat in flour, then dip in the egg mixture, then roll in breadcrumbs. The process can be repeated. Heat the oil in a frying pan and fry the chops until golden brown on both sides.
If you are frying chops for a large number of eaters, then the finished ones can be placed in the oven (t 70 degrees) so that they do not cool down. Cover a baking sheet with parchment and place the fried pieces of meat.
Beef chops for dinner
A recipe for chops that you can marinate in the morning and fry for dinner in the evening. Beef chops soaked in marinade for several hours can be cooked without breading. You can make any marinade using vegetable oil and your favorite spices. Mustard (dry or ready-made) is excellent, which can be rubbed onto pieces of meat and left for an hour before frying. But this recipe contains flour.
Recipe ingredients: 0.5 kg of beef, flour for breading, a glass of milk, 2 eggs, salt, pepper, vegetable oil for frying.
How to cook beef chops. Cut the meat into portions, beat it, put it in a bowl and pour milk. Cover with a lid or film and refrigerate overnight (at least a couple of hours). Place the flour on a plate and mix it with salt and pepper. Beat the eggs. Remove the meat from the milk, dip into the beaten egg, roll in flour and dip into the egg again. Fry until done, 4-5 minutes on each side over medium heat.
Chops with pear sauce
Ingredients: 4 beef chops, 2 large juicy firm pears, 2 large red onions, 2 tbsp. tablespoons butter, 1.5 teaspoons flour, 1 teaspoon red wine vinegar, 1 tbsp. spoon of sherry, 200 ml broth, 1 tbsp. spoon of olive oil.
How to cook beef chops with pears. Beat the meat. Mix 0.5 teaspoons of flour and pepper and 1 teaspoon of salt in a small bowl. Apply this mixture to both sides of the meat, pressing down with your palm. Fry the chops over low heat for three minutes on each side until nicely golden brown. Together with the frying pan, place the chops in a preheated (t 220 degrees) oven on a medium level. Cook for about 5 minutes. Remove from the oven and place the meat on a hot plate, cover with foil.
Peel the pear and cut it into cubes. Peel and cut the onion into thin half rings. In a frying pan after the chops over medium heat, cook half the pears and all the onions in butter until soft. Be sure to stir. Put the remaining flour into the broth and stir, pour the broth into the frying pan, pour in the vinegar and sherry. Turn the heat up to high, let it boil and cook over high heat, stirring until the sauce is reduced by half (7-10 minutes). Remove from the stove and add the other half of the pears. Stir and level with pepper and salt.
Serve the chops with the sauce on top.
Beef chops with vegetables in the oven
Recipe ingredients: 4 beef chops (180 grams each), 1 tbsp. spoon of dry mustard, 6 tbsp. spoons of breadcrumbs, salt, pepper, 1 tbsp. spoon of sugar, 2 tbsp. tablespoons butter, 2-4 tbsp. spoons of balsamic vinegar, 4-5 thyme leaves, 800 grams of small young carrots, 200 grams of shallots.
Cooking beef chops. Wash and dry the beef pieces and pound them. Heat the oil in a large skillet and sear the chops on each side for 2 minutes. Season with salt and pepper and place in a heatproof bowl. Mix breadcrumbs, mustard and oil, season with salt and pepper and place on top of chops. Bake in an oven preheated to 200°C for about 5-7 minutes. Peel, wash and cut the carrots into thick slices. Peel the shallots and cut them into halves or quarters depending on size. Fry the vegetables in the same pan in which the chops were fried for about 5 minutes. Sprinkle with sugar and keep on the heat for a few more minutes, stirring constantly. Pour in 150 ml of water, balsamic vinegar to taste and simmer the onions and carrots for about 5 minutes. Wash the thyme leaves and add to the vegetables, stir.
Serve hot beef chops with vegetables.
- Chops can be prepared from any meat. The main thing is to cut it across the grain into small flat pieces about 1–1½ cm thick.
- You need to beat and fry the meat in portions - 2-3 chops each.
- Cover your cutting board. Place pieces of meat on top at a short distance from each other and another layer of film. Beat the meat with a special hammer or a regular rolling pin, turn it over and beat it under the film again.
- The chops should be thin, but not translucent. Don't overdo it, otherwise the meat will be tough.
Ingredients
- 500 g pork fillet;
- salt - to taste;
- 2 eggs;
- 1 teaspoon hops-suneli;
- ½ teaspoon ground coriander;
- a pinch of paprika;
- 150 g flour;
Preparation
Rub the pounded pork fillet on all sides with a mixture of salt and pepper. In a bowl, beat the eggs, add suneli hops, coriander and paprika and mix. Place flour on a flat plate.
Dip each chop in the eggs and dredge in flour. If you like your dishes saltier, you can add a little salt to the flour.
Heat oil in a frying pan over high heat. Add the chops and fry for 10-15 seconds on each side first. Then reduce the heat and cook for 3-4 minutes on both sides until golden brown.
Ingredients
- 500 g chicken fillet;
- salt - to taste;
- ground black pepper - to taste;
- 2 eggs;
- 2 tablespoons sour cream;
- 1 teaspoon Italian herbs;
- 100–120 g flour;
- a few tablespoons of vegetable oil.
Preparation
Season the chicken chops with salt and pepper on all sides. In a bowl, whisk together the eggs, sour cream, Italian herbs and a little salt and pepper.
Gradually add flour to the egg mixture, mixing thoroughly. You should have a fairly thick batter. If it is runny, add a little more flour.
Dip each piece of meat into the batter. Place in a frying pan with heated oil. Fry the chops over medium heat for 2-3 minutes on each side until golden brown.
webspoon.ru Ingredients
- ½ onion;
- 1 tablespoon ;
- 1 teaspoon liquid honey;
- 100 ml soy sauce;
- ½ hot pepper - optional;
- 1 tablespoon rice vinegar - optional;
- 400 g beef fillet;
- 1 egg;
- salt - to taste;
- 50 g flour;
- a few tablespoons of vegetable oil.
Preparation
Grind the onion in a blender or grate it. Mix onion pulp with ketchup, honey and soy sauce. If desired, add chopped hot pepper and vinegar to the marinade.
Place the pounded meat in the marinade until it is completely covered. Cover with cling film and refrigerate for 2 hours.
Beat the egg with salt. Place flour on a flat plate. Dip each piece of meat in egg and roll in flour.
Heat vegetable oil in a frying pan. Grill the chops over high heat first for about 30 seconds on each side. Then reduce the heat and fry for another 3-4 minutes on both sides until the meat is browned.
Ingredients
- 500 g of any fillet;
- salt - to taste;
- ground black pepper - to taste;
- 2 tablespoons vegetable oil;
- 2–3 tomatoes;
- 2–3 tablespoons;
- 1 clove of garlic - optional;
- 200 g hard cheese.
Preparation
Season the chops with salt and pepper on both sides. Grease a baking dish with oil and place the meat in one layer.
Cut the tomatoes into slices or half circles. Brush each chop with mayonnaise. If desired, you can mix it with chopped garlic. Place tomatoes on chops and sprinkle with grated cheese.
Place the pan in an oven preheated to 200°C. Cooking time depends on the type of meat and the thickness of the chops. Chicken bakes for about 20–25 minutes, and pork and beef about 30 minutes.
Check the readiness of the meat by piercing it with a fork or knife. If clear juice flows out, it means the meat is cooked.
povarenok.ru Ingredients
- 3 eggs;
- 400 g chicken fillet;
- salt - to taste;
- ground black pepper - to taste;
- several sprigs of parsley or dill;
- 1 tablespoon butter;
- 1 teaspoon;
- 1 tablespoon of sour cream or mayonnaise;
- 100 g flour;
- 80 g breadcrumbs;
- a few tablespoons of vegetable oil.
Preparation
Boil 2 eggs, peel and cut into small cubes. Season the chicken chops with salt and pepper on all sides.
Mix boiled eggs, chopped herbs, softened butter, mustard, sour cream or mayonnaise, salt and pepper.
Place the filling on one half of each chop and cover with the other half. Dredge the chicken in flour, then dip in beaten raw egg and sprinkle with breadcrumbs on all sides.
Heat oil in a frying pan over medium heat. Fry the chops for about 3 minutes on each side until golden brown.
Cooking can be learned, but frying meat well is a talent
Jean Anthelme Brillat-Savaret n
Do you know the joke about chops that turn out as tough as a sole? Really, how much do you have to not like cooking in order to be able to ruin chops! Pork chops are just the case when it’s something “quick” for dinner and not a shame to serve on a holiday table. And they cook quickly, the main thing is to choose the right meat and beat it properly. Beating meat not only makes it softer. Such meat cooks much faster, and the use of batter or “coat” allows you to retain all the juices as completely as possible, making pork chops an excellent dish.
For chops, it is best to take lean parts of the carcass, without bones, of course. Cuttings from the thigh, shoulder blade or neck are best. It is advisable to take the meat chilled, since frozen meat will not be as juicy. Yes, and determining whether it is fresh is much more difficult. Cut the meat across the grain into pieces 1.5-2 cm thick. Using a wide-toothed mallet, beat the pieces, starting from the edges, turning them over. Then turn the mallet over with small teeth and continue beating the meat to your desired thickness and consistency. Do not overdo it - the meat should not turn into a translucent rag. The main thing is to beat the meat so as to break up the coarse fibers without losing its juiciness.
Some housewives, wanting to simplify the task and not bother with beating in the future, freeze the beaten meat. This should not be done under any circumstances, since freezing deprives the meat of its juiciness, it becomes flabby and tasteless. It is also undesirable to salt the meat long before cooking. Salt draws out moisture. It is better to salt immediately before frying. To prevent splashes from the meat being beaten from scattering throughout the kitchen, the meat can be placed in a plastic bag or covered with thick cling film. However, if you act carefully, nothing will fly apart. The main principle is to start from the edges and gradually move towards the middle.
The next stage is breading. The breading is designed to seal all the juices inside the pieces, so it should be dense and moist. The simplest option is batter. It is a batter made from eggs, liquid and flour. There can be many variations. The liquid part can be water, milk, broth or whey. Regular wheat flour can be mixed with rice or corn flour. The batter must be salted, you can add ground pepper.
There is another way to bread pounded meat. Break a couple of eggs into one plate and scramble them (you can add a spoonful of water). Pour flour into another. In the third - breadcrumbs, ground corn or oat flakes, a mixture of wheat and rice or corn flour, etc. The principle of breading is as follows: roll a piece of meat in flour, then dip it in the egg, then in the breading mixture from the third plate. This breading does not leak and becomes crispy when fried.
Pork chops under a “fur coat” are already a 2-in-1 dish, rather a festive option. In this case, the chops are placed on a baking sheet with sides or in a wide baking dish and covered with layers of basically any product, but cheese in this case remains an unchanged ingredient. “Shuba” can be made from potatoes (grated on a coarse grater or cut into thin slices), mushrooms, vegetables and even fruits (just look at a chop with pineapple or prunes). All this splendor is sprinkled with grated hard cheese, which, when melted, gives a wonderful golden brown crust and holds the entire structure together.
Pork chops can be fried without breading. The following rules must be strictly observed:
- Never salt meat before frying. Chops are salted only after cooking;
- If you want even more softness and tenderness, marinate the chops in an onion or garlic marinade. The onion can be chopped using a blender, and the garlic can simply be passed through a press;
- Pieces of meat can be greased with vegetable oil before frying;
- Fry the chops in a hot frying pan with vegetable oil for 3 minutes on each side. It's important to seal in the juices right away by browning the meat quickly.
And now for the recipes! Different, tasty and easy!
Ingredients:
700-800 g pork tenderloin,
For the batter:
4 eggs,
1 stack flour,
2/3 stack. milk,
1 tbsp. vegetable oil,
salt - to taste.
Preparation:
Dissolve the flour in milk so that there are no lumps, add beaten eggs and salt, mix and set aside for 20 minutes for the flour to swell. Cut the meat across the grain into 1.5 cm thick slices, beat to the desired thickness. Season with salt and pepper, dip in batter and fry in hot vegetable oil until golden brown.
Pork chops in breadcrumbs
Ingredients:
900 g pork tenderloin,
4-5 eggs,
100 g breadcrumbs,
salt, ground black pepper - to taste,
vegetable oil for frying.
Preparation:
Cut the meat into portions of approximately 150 g (from the specified amount you will get 6 chops). Beat, salt, pepper, dip in beaten egg, and then roll in breadcrumbs. Fry in a frying pan with heated vegetable oil on both sides until cooked.
Pork chops in aromatic breading
Ingredients:
600-800 g pork,
2 eggs,
2/3 stack. cream,
3-4 tbsp. flour,
2-3 cloves of garlic,
200 ml water,
salt, ground black pepper - to taste,
vegetable oil for frying.
Preparation:
Rinse the pork, dry it, cut into portions across the grain and pound. For the batter, combine eggs and cream and beat. Pass the garlic through a press, mix with a teaspoon of vegetable oil and grate the chops, salt and pepper to taste. Dip each piece in flour, then in eggs and cream, then in flour again. Fry in hot vegetable oil until golden brown on both sides.
Pork chops baked in foil with mushrooms
Ingredients:
500-600 g pork tenderloin,
200-250 g fresh champignons,
2 tomatoes
2-3 cloves of garlic,
1 tbsp. lemon juice,
1 tbsp. vegetable oil,
salt, ground black pepper, thyme, rosemary - to taste and desire,
foil.
Preparation:
Cut the pork into portions, pound it and fry in vegetable oil on both sides for 1-2 minutes. Cut the mushrooms into slices and sprinkle with lemon juice. Peel the tomatoes and cut into cubes. Combine mushrooms and tomatoes, add garlic, ground with salt, pepper and spices to taste. Tear off as many pieces of foil as you have pieces of meat. Place the meat on foil, place the mushroom mixture on top and wrap the foil so that the meat juice does not leak out. Place on a baking sheet in a hot oven for about 15 minutes. You can serve directly in foil with any side dish.
French-style pork chops
Ingredients:
1 kg pork tenderloin,
4 onions,
5 tomatoes,
300-350 g hard cheese,
200 ml mayonnaise,
1 bunch of parsley,
salt, ground black pepper, spices for meat - to taste,
vegetable oil for frying.
Preparation:
Cut the pork into 1.5 cm thick pieces, pound it, place in a pan and mix with salt, pepper and meat spices. Meanwhile, cut the tomatoes into slices and the onion into thin rings. Don’t throw away anything that you couldn’t carefully cut into rings (meaning onions), but place it in a layer on a baking sheet greased with vegetable oil. Place the chops in a layer on top of the onions, distribute the onion rings on top, and place the tomato slices on top of the onions. Season with salt and pepper, sprinkle with parsley and add grated cheese. If the mayonnaise is thick, mix it with sour cream, put it in a plastic bag and cut off the tip. Apply a mesh of mayonnaise over the cheese, trying to do it evenly. Place the pan in an oven preheated to 200°C for 10-15 minutes, then reduce the heat and cook for another 25-30 minutes.
You can serve pork chops with any side dish. Best with fresh or stewed vegetables. Both tasty and healthy!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
On our table there are often dishes that are so familiar that the question “how to cook them?”, in theory, should not arise. However, even the most basic recipes are fraught with many pitfalls, and without knowing them, you can only waste products. That is why we are opening a special section “Young Chef’s Course”, in which the capital’s chefs will give master classes in preparing the most popular dishes. Let's start with chops, the secrets of which were shared by Sergei Kozinets, chef of the Dubki restaurant.
In the opinion poll “What is your favorite dish?” Surely many would answer that chops. And it’s easy to understand this popular love: meatballs are quite easy to prepare, they are very tasty and, most importantly, satisfying. I ate the cue ball and that was it. You don't think about food all day. After all, most often chops are prepared from the most high-calorie meat - pork. The best option is neck or loin. In the first case, the chops will be fattier and juicier. But to make them literally melt in your mouth, you need to follow a number of simple steps.
COOKING THE CHOK
Cut a piece of meat 1-1.5 cm thick. If there is a bone, cut it off.
We beat it - preferably through film, so as not to tear the future chop. To prevent the meat from losing weight, lightly sprinkle it with cold water before cooking.
If there is an unpeeled edge of the lard, then we make cuts on it so that later it does not shrink during frying.
You can fry it either just like that, only with pepper, or in a lezone (that is, dipped in flour and a beaten egg with salt), or in a batter mixed from equal proportions of milk, eggs and flour, with the addition of salt. If we cook a chop without anything, then be sure to add coarse salt at the end, otherwise it will be dry. In our case, we made the chop in a lezone.
Fry in a regular, well-heated frying pan, preferably in high-quality lard (don’t put it in immediately, but when the frying pan is hot). If you don’t have it, you can take a mixture of butter and vegetable oil, in a ratio of 2 to 1. Butter alone can burn badly, and vegetable oil does not go well with fried pork meat.
Dip the meat into flour, then into a beaten egg, place it in a frying pan, carefully level it so that the meat cooks evenly, fry on both sides for 1-2 minutes. Then we put it in an oven preheated to 180-200 °C, where we cook until done for 7-10 minutes. When a foam forms on the meat, it is ready. Remove from the oven, brush with butter for extra shine and serve with a side dish.
COOKING A STEAK
Cut a piece of meat 3-4 cm thick, leaving the bone.
We beat the meat, as when preparing a chop, through a film and after sprinkling it with water.
First lightly marinate the meat: pour in lemon juice, soy sauce, sprinkle with coarsely crushed pepper, thyme and rosemary and add olive oil. This way the meat will be more juicy. After 10-15 minutes it is ready for frying.
It is recommended to fry the marinated steak on both sides until fully cooked in a grill pan or frying pan with a rough surface - then you will get the same “checkered” pattern characteristic of a steak. Add salt at the end of frying so that the meat does not lose its juiciness. Having fried the steak on both sides at once over high heat, we reduce it and bring it to the doneness that you prefer: you can make it a little raw inside, or you can completely fry it.
MEAT ITALIAN STYLE
Ingredients
- Pork 300 g
- Champignons 100 g
- Tomato 1 pc.
- Greens 30 g
- Mayonnaise 50-70 g
- Garlic 1 clove
- Hard cheese 100 g
- Salt, pepper to taste
Preparation
We form the chops and fry them as indicated in the main recipe. Chop the mushrooms and, if desired, leave them raw or lightly fry them. Blanch the tomatoes, remove the skin and cut into slices. Place the chops on a baking sheet, mushrooms on top, then tomatoes, finely chopped herbs (one or more types, at your discretion), squeeze out a little garlic, grease with mayonnaise and sprinkle with grated cheese. Bake everything together for 10 minutes in the oven at a temperature of 180-200 °C.
KRUCHENIKI
Ingredients
- Pork 100 g
- Boiled egg 1/4 pcs.
- Boiled potatoes 30 g
- Lard 15 g
- Fried onion 10 g
- Greens 5 g
Preparation
Based on the chops, you can prepare various types of torsion. For example, we beat the meat, make minced meat from potatoes, lard (you can take the undercut), eggs and fried onions. Wrap the minced meat in a chop, pin it with toothpicks, and lightly fry. To bring it to readiness, use any pan with thick walls. You can fill the krucheniki according to your taste: water with spices, sour cream with finely chopped mushrooms, tomato paste. First, bring everything together to a boil, then turn the heat to medium and simmer for 15-25 minutes.
There’s nothing better than tender and juicy meat for breakfast (well, that’s still in question), lunch and dinner, isn’t it? For example, nutritious pork and preferably in the form of a chop. But it’s not always possible to prepare the perfect dish yourself, worthy of the highest praise; how can you not turn the desired food into a hard, rubber “sole”?
We will please you - you don’t need to know any sacred secrets of existence for this, and you don’t even have to be an experienced cook. Just look at all our recipes, choose the one that you like the most and get started. And if you have questions, you can open the secret veil of culinary art for yourself by reading the secrets and tips from the last paragraph of our article. If this doesn’t help, don’t be afraid to ask questions in the comments, we will be very happy to help you!
How to cook tender and juicy pork chops in a frying pan
Of course, the most common, familiar and fastest way to cook pork chops is to fry them in a frying pan. It’s very difficult to call this dish dietary, but its taste, believe me, is worth a slight break from the diet.
Nowadays, grill pans are very popular, which will allow you to fry meat without or with a minimum amount of oil and will give the dish a refined and appetizing “mesh”, just like something cooked over a fire. But even with the most ordinary one, you can cook everything very tasty and even almost without adding oil - if you know all the secrets. 
For example, chops are usually dredged in flour before frying to help develop a crispy crust and prevent juices from leaking out. But if you want to minimize the fat content of the dish, just don't use flour - it sticks to a dry pan. Then the meat itself will form a ruddy “shell” and the coveted juice will remain inside.
We don't need many ingredients for chops:
herbs, spices, salt
lemon juice
flour
vegetable oil for frying
How to cook?
Step 1: First, remove the meat from the refrigerator or freezer. If the meat is frozen, it must be defrosted and cut into portions shortly before complete thawing - this will make it easier to get an even, neat shape. But it’s still better to use fresh, chilled meat - it always turns out juicier and retains more nutrients. The pork must come to room temperature! Otherwise, the crust will not form well and the meat inside will remain raw. Alas, cooking does not tolerate unnecessary haste.
Step 2. Contrary to popular belief, washing meat is not only not necessary, but also undesirable. You still won’t wash the fibers, but with heat treatment all the harmful substances will go away. However, if this seems crazy to you and you still decide to wash it, wash it, but then wipe it dry with a kitchen towel. It is very important.
In order not to damage the structure of the meat fibers when beating, it is recommended to wrap each piece with thick cling film and only then beat. Of course, there is no need to be very zealous - save your strength and the nerves of your neighbors.
Step 3. Now, it's time to lightly marinate our products. Of course, you can skip this step if you are in a hurry or if you are so confident in the quality of the meat, but the marinade always adds tenderness and gives a unique taste and aroma to the dish. There is nothing complicated about it, you need to mix your favorite herbs and spices with salt in a small bowl, pour lemon juice and olive oil into it. The mixture should not be too watery; it will turn out something like a liquid paste. Rub the chops on each side with this paste, cover with something and leave for at least half an hour.
Step 4. The marinated products should be lightly dried with a kitchen towel or thick napkin. We will roll them in flour and if this is not done, the layer will turn out to be thick. If this doesn’t bother you, don’t dry it. Place a mound of flour on a flat plate, cutting board or work surface and dredge each piece individually.
Again, you can skip this step. In this case, there is no need to dry the meat; the olive oil contained in the marinade will greatly help in the formation of a crust.
Step 5. When it's time to fry, take a large, heavy-bottomed frying pan (or grill grate) and heat it well. Don’t be afraid to burn the dish, the chops fry quite quickly and the rapid formation of a strong crust is important to us.
When you are sure the pan is ready, lightly spray it with oil. The pork fat will begin to melt and the meat will not stick unless you turn it over ahead of time, so you only need a drop of butter. Place chops in skillet. Under no circumstances put too much or too tightly, the temperature of the pan will quickly drop and nothing good will come of it.
Take your time and fry 2, maximum 3 pieces at a time.
The meat will fry for about 5 minutes on each side. Do not touch it ahead of time, you can only slightly lift it with a spatula to make sure that it does not burn. If the pan is too hot and the meat begins to burn ahead of time, fry twice on each side, for 2.5 - 3 minutes.
Step 6. Place the finished chops in food foil or place in a container with a tight-fitting lid. The meat will need to “cook” for 10 minutes and should not be allowed to cool. At this time, the meat juice will be distributed evenly throughout the piece and will cook a little, if it did not have time to do so on the stove. There is no need to touch it at this time; it is better to wash the dishes or fry the next batch.
Your gorgeous dish is ready! These chops go well with baked vegetables or potatoes, although they turn out great without a side dish. Chops go well with a variety of sauces, we'll give you some ideas below in the 'tips and secrets'.
Bon appetit!
How to cook tender and juicy pork chops in the oven
Not everyone likes fried meat, so they often prefer to bake it in the oven. This cooking method has several advantages. For example, minimal use of fat - you just need to lightly grease the parchment and that’s enough, and if you cook in a sleeve, nothing is required at all. Or saving time, because significantly more than three pieces of meat can be placed on a baking sheet, so you can cook for a large family or company in just one go, besides, you don’t need to watch it too closely, and it’s easier to set the ideal temperature.
There are so many ways to bake pork chops in the oven, it’s mind boggling. You can bake it in foil, in sauce, in breading, in an omelette... Let's look at a couple of options - in foil and in sauce. The cooking principle changes little, so let’s look at only the main points.
Pork baked in foil
Ingredients:
good, fresh pork – 200 g per serving
herbs, spices, salt
olive oil (for marinade)
lemon juice
cling film and hammer for beating
How to cook?
Step 1. Prepare and marinate the meat in the same way as in the first recipe, but add a little more olive oil to the marinade - then you won’t need it at all when baking.
Step 2. For each chop, tear off a piece of foil large enough to fit the meat in the center and fold the edges over to completely cover it. Place foil on a baking sheet or wire rack.
Step 3. Heat a thick-bottomed frying pan very hot. The meat will need to be fried on each side for literally 1-2 minutes to form a crust. While frying the meat, preheat the oven to 200 degrees.
Step 4. Place the fried chops in foil, fold the edges so that the meat is completely covered. Place the pan in the oven and bake for 20-30 minutes, depending on the thickness of the chop.
Serve with sauce or side dish, bon appetit!
Pork baked in creamy garlic sauce
Ingredients:
good, fresh pork – 200 g per serving
herbs, spices, salt
2 cloves of garlic
sour cream
cling film and hammer for beating
How to cook?
Step 1. Cut the pork into portions and bring the meat to room temperature. Because we cook in sauce, the process is greatly simplified and the meat does not need to be dried or marinated. However, still rub it with spices, salt and herbs and then beat it off.
Step 2. Finely grate or chop the garlic and mix with a glass of sour cream. The fat content is at your discretion. If desired, you can add 1/2 teaspoon of mustard or a tablespoon of soy sauce. This will give an interesting taste and a more delicate texture to the dish.
Step 3. Preheat the oven to 180 degrees. Line a baking sheet with foil and place the meat on it. This time you don’t need to worry about density; the pieces can fit next to each other. Now pour the sour cream sauce over the meat, spread it over the meat, if desired, you can turn the pieces over so that they are better saturated with the sauce on each side.
Bake for 30 minutes.
Bon appetit!
How to cook soft and juicy pork chops in batter
This is probably one of my favorite interpretations of pork chops. Well, who doesn’t love crispy golden batter, which hides juicy and tender meat? Everyone loves it, of course everyone loves it. And such chops are prepared quickly and simply, although we must admit that the dish is quite fatty. 
Also, the pieces can be made thin and long and then you get a snack - a kind of meat sticks. Try it!
It is also very important that it is in this recipe that you should use tenderloin, because bones are in no way appropriate among the batter.
Ingredients:
Good, fresh pork (fillet) - 600 grams
3 chicken eggs
2 cloves garlic
Spices, salt
10-12 tablespoons flour
Milk or sour cream – 4 tablespoons
Vegetable oil for frying
Cling film and hammer for beating
How to cook?
Step 1. Cut the meat into even, uniform pieces about 1.5-2 centimeters thick. Beat the pieces of pork with a mallet, wrapping each piece of meat in a thick film. Leave the meat in the film and bring it to room temperature.
Bon appetit!
How to cook soft and juicy pork chops with tomatoes and cheese
And this is a real holiday dish, loved by everyone and it’s quite simple to prepare. In fact, you can replace tomatoes with any other vegetable or fruit - zucchini, pineapple, bell pepper, apple or potato. Everything will be very tasty and beautiful. Well, the most important thing, of course, is that they are simply prepared.
We highly recommend using the boneless part in this recipe too. After all, the most important advantage of this dish is that you can cut it so easily and aesthetically with a knife and then put a neat, melting piece of meat into your mouth with a fork and feel true pleasure. The dish is completely complete, it doesn't need any sauce, nothing. Only a loving housewife.
Ingredients:
good, fresh pork (fillet) – 200 g per serving
herbs, spices, salt
ripe tomatoes
hard cheese
mayonnaise or full-fat sour cream
cling film and hammer for beating
How to cook?
Step 1. Cut the pork into even pieces of 1.5-2 centimeters. Wrap in cling film and pound the meat. Now you need to rub it with salt and spices and leave to marinate for a while.
Step 2. While the meat is marinating, wash the tomatoes and cut them into half-centimeter slices. The thicker the tomato slice, the juicier our chop will be.
Step 3. Grate the cheese on a coarse grater into a deep bowl and add a few tablespoons of sour cream or mayonnaise and stir. You should end up with something like a thick cheese spread. This method will allow you to avoid hardening of the cheese during baking and the result will be a very tender, rosy and stretchy “cap”.
Step 4. Turn on the oven to 180 degrees. Line a baking sheet with foil or parchment, lightly grease with oil and place the chops. Spread a thin layer of sour cream or mayonnaise on top; if desired, you can mix it with grated garlic in advance.
Bon appetit!
Pork chops in batter in a frying pan - step-by-step video recipe for juicy chops
How to Cook Tender and Juicy Pork Chops Secrets and Cooking Tips
Tip 1. Choose fresh and high-quality meat, preferably not frozen.
To quickly and easily prepare delicious chops, it is preferable to use certain parts of the animal's body. For example, neck, shoulder blade or thigh. The quality of meat can be determined by its color - it should be a pleasant, soft pink color, and by the presence of a fat layer. This is very important for obtaining the ideal taste and juiciness of the meat.
Tip 2: Don't cut the meat too thick or too thin. Ideal juiciness can be achieved by cutting the meat into “correct” pieces. They should be no thinner than 1.5 cm and no thicker than 2.5. After all, you will still fight him off. A piece that is too thick may not bake, but a piece that is too thin threatens to turn into a “sole”.
Tip 3. Room temperature rule.
In order for the meat to cook evenly inside and form a beautiful, crispy crust, it must be at room temperature. Otherwise, the shell will be ready, but the center will not be baked and all the work will seem in vain. Have pity on yourself, because after beating the meat warms up quite quickly, be patient.
Tip 4. The meat needs to be dried.
The main enemies of frying are low pan temperature and wet product. What we need is not extinguishing! Therefore, take the time to dry the meat with a towel or roll it in flour. No moisture.
Tip 5. Actually, frying.
It is incredibly important that the pan is as hot as possible before frying, otherwise the meat will immediately release its juices and you will not get a crispy crust or juicy flesh.
Tip 6. Marinade.
When we beat meat, the structure of the fibers is disrupted and due to this it turns out much more tender. But still, there is no such thing as too much tenderness, so don’t neglect the half-hour marinade. Sour fruit juice, soy sauce, mayonnaise and apple cider vinegar soften very well. In addition to spices and salt, add 1-2 tablespoons of any of these products to the marinade and the result will not disappoint you!
Tip 7: Don't fry in olive oil.
Olive oil is great for salad dressings and marinades, but should never be used for frying. When heated, it immediately begins to burn and instead of benefiting, you will extract the maximum of carcinogens from it. If you really don’t like sunflower, melt a cube of butter right before frying - this will give the meat a pleasant taste of baked milk.
Tip 8: Don't store chops.
Of course, this dish is very tasty and I would like to save it for tomorrow’s lunch or even take it with me to work. But alas, this is not a dish that can withstand storage; all the juiciness and tenderness will disappear somewhere and only an ordinary, slightly dry piece of meat will remain. The only exception is the chop with tomato and cheese. The juiciness of the vegetable allows you to compensate for moisture loss in the meat.
Secret 1. In winter, in order for the meat to reach room temperature faster, you can wrap it in film, wrap it in a damp towel and place it on the radiator. In just 10 minutes the meat will warm up, maintaining freshness.
Secret 2. Multifunctional breading.
If you think that batter or breading is just a matter of appearance, then you are deeply mistaken. Firstly, dense breading makes it possible to COMPLETELY avoid the loss of precious juice, due to which the juiciness increases significantly, and secondly, it is known that combinations of eggs and flour or starch soften the structure of meat.
Secret 3. Ideal with sauce.
Fried chop, especially in batter, goes well with various sauces. For example, with mustard. To do this, you need to dilute 1/3 teaspoon of dry mustard with a few drops of lemon juice and mix this paste with mayonnaise, yogurt or sour cream. You will be surprised how harmoniously this simple sauce complements our usual dish.
Secret 4: What if it's too thin?
No problem. If you cut the meat too thin, feel free to pound it even thinner and fold it in half, putting a piece of cheese between the layers. Then you need to coat the piece in batter and fry it in the same way as other chops. Instead of cheese, you can prepare the filling from mushrooms, pineapples, prunes or, for example, pumpkin. It will turn out very tasty and unusual - a great way to surprise your guests!
Secret 5. Fast and a lot.
If you are cooking for a holiday and you really need a lot of chops, it is better to choose a recipe that requires cooking in the oven. The fact is that in the oven you can simultaneously bake 3 baking sheets filled with meat - this will not affect the quality, but will save you a lot of time and effort.
Happy cooking and success in the kitchen! Share your experience in the comments.
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