Watch how to cook meat chops. Recipes for making pork chops at home. Pork chops in fruit jelly recipe
Housewives are often interested in how to cook pork chops in a frying pan. It only seems at first glance that cooking meat in this interpretation does not imply any culinary variations and is the most primitive. In fact, this is not true at all! There are a huge number of interesting recipes, each of which is interesting in its own way. Even the batter is made in several versions: with cheese, with breading, multi-layered. Let's take a look at the possible versions of cooking chops in a frying pan.
Simple Pork Chops
If you don't know what to make for dinner after a long day at work, when you don't want to spend too much time at the stove and worry, cook delicious chops in a frying pan. The meat in this version turns out very juicy and soft. And you can serve it with a variety of side dishes: with buckwheat, with mashed potatoes, with pasta or vegetable mixes, which is the most healthy.
Cooking time -20 minutes.
Number of servings - 4.
Ingredients
Here is a simple set of products you need to collect:
- pork (pulp) - 400 g;
- soy sauce - 100 ml;
- spices, salt - to taste;
- refined vegetable oil - for frying.
Cooking method
Cooking juicy chops in a frying pan will not be difficult for you. Here is a step-by-step recipe with photos that will help you quickly and deliciously prepare a simple but satisfying dish.
- First of all, prepare all the necessary components. Cut the meat into steaks.
- On a work surface, pound the pieces of meat on both sides with a mallet.
- Pour soy sauce into a separate bowl. Send pork to it. Dip it well in soy sauce so that it saturates the meat on both sides. Place the piece on a work surface. Sprinkle with salt if desired. But don't overdo it! Remember that the meat has already been treated with soy sauce, which itself is salty. Sprinkle the pork with suitable spices, rubbing them a little into the flesh.
- Take a large frying pan. Pour purified sunflower oil into it. Warm it up a little. Send pork pieces. Fry on both sides until done (about 5 minutes on each side).
So our delicious pork chop in a frying pan is ready, prepared according to a simple recipe. You could see for yourself that this dish is prepared “one-two-three”.
Pork chops in airy batter
If you don't know how to cook pork chops in a frying pan so that they turn out juicy and tender, use the recipe provided. You won’t have to regret wasting your time or products – that’s 100%!
Cooking time -40 minutes.
Number of servings - 6.
Ingredients
To please your family with exquisitely prepared meat, you need:
- pork - 600 g;
- flour - 100 g;
- large chicken egg - 2 pcs.;
- sugar - ½ tsp;
- pasteurized milk - 100 ml;
- salt - 1 tsp. + on the chops themselves;
- spices - to taste;
- refined vegetable oil - for frying.
Cooking method
The proposed recipe for juicy pork chops in a frying pan, as a rule, does not cause difficulties, despite the fact that you also have to prepare the batter. Even if you have never made such dishes before, do not rush to worry. The accessible step-by-step recipe with photos is so simple that a chop in a frying pan will certainly be a 100-point success.
- The work should begin with preparing the batter. Break a couple of eggs into a deep bowl.
- Add salt to them.
- Using a mixer at low speed, beat the eggs and salt into a stable mass.
- To give our future batter a special delicate taste, add granulated sugar to the mixture.
- Warm the pasteurized milk just a little. While continuously whipping the mixture with a mixer at low speed, pour it in a thin stream.
- Sift the flour. Pour it into the resulting preparation. Beat the resulting mixture at low speed.
- This is how airy and porous the batter is for cooking chops in a frying pan according to the proposed recipe.
- Now you can deal directly with the meat itself. Cut the pork into portions. Take a clean plastic bag. Place a piece of meat in it. It’s good to beat each country with a special hammer.
On a note! Following this diagram, prepare all the pieces.
- Place the pieces on the work surface. Sprinkle with appropriate herbs and spices. Add a little salt. There is no need to be too zealous with salt, since the batter is also salty.
- Prepare a pan for frying pork chops. Pour in a little vegetable oil. Heat it up. Send pieces of meat, previously thoroughly drowned in batter. Fry for about 5 minutes.
- Turn the meat over with a spatula. Bring the pieces until a delicious golden crust appears on the back side.
If you didn’t know how to cook chops in a frying pan in batter, then this recipe explained everything to you in detail. So get to work quickly and delight your loved ones with a delicious treat!
Pork chops with tomatoes and cheese
There are many original recipes for cooking pork chops in a frying pan. Here is one of them. Meat prepared this way is guaranteed to pleasantly surprise you. Its appetizing presentation is good for both the everyday menu and the holiday table.
Cooking time -40 minutes + 2 hours for marinating.
Number of servings - 6.
Ingredients
To prepare this luxurious meat dish you will need the following products from the list:
- pork (optimally use the neck) - 500 g;
- hard cheese (any type) - 150 g;
- chicken egg (large) - 1 pc.;
- tomatoes - 4 pcs.;
- salt and seasonings - to taste;
- purified sunflower oil - as needed.
Cooking method
The delicious skillet pork chop recipe presented here doesn't involve any complicated cooking tasks. However, the meat in this version turns out to be simply divine! Try it!
- It is recommended to start cooking pork chops in a frying pan according to the recipe with the photo by slicing the meat. Cut the pulp into portions of small thickness.
- Place steaks on a work surface. Cover them with cling film. Beat well with a kitchen hammer on each side. Place the meat in a bowl. Sprinkle with salt. Season with suitable spices.
- Break a large egg into the meat preparation.
- Mix the meat, egg and spices thoroughly. Keep in mind that the pork should not float in the resulting composition. The products should create a kind of film. Cover the bowl with the pork with cling film. Place the meat in the refrigerator for about 2 hours, but no less. This time will be sufficient for good marinating of the product.
- After the specified time has passed, you can start frying. To do this, heat a small amount of refined vegetable oil in a frying pan. Pieces of pork are sent to a frying pan and fried until browned.
- In the meantime, you can prepare the remaining ingredients. Grate hard cheese on a coarse or medium grater. Wash the tomatoes. Dry well. Cut the vegetables into medium-sized cubes.
- When the meat is well browned on each side, place the tomato slices on it. Cover the pan with a lid. Simmer the meat in this form for 5-7 minutes.
- Remove the cover. Sprinkle pork chops with cheese shavings. Close the lid. Keep the meat in the pan for just a couple more minutes so that the cheese melts and creates an appetizing crust on the chops.
Ready! This is how juicy pork chops are made in a frying pan with cheese and tomatoes quite simply and quickly. This dish turns out very tender and soft. It looks simply luxurious. Meat in this design will be a worthy addition to any menu.
Pork chops with cheese crust
It’s hard to imagine how many variations of chop meat there are in a frying pan, but a recipe with photos that step-by-step illustrates the process of preparing a delicious dish will help you plunge into the world of culinary adventures. Pork in a crispy cheese crust turns out simply magical. Even the most sophisticated gourmets will like it.
Cooking time -35 minutes.
Number of servings - 5.
Ingredients
We need:
- pork pulp - 450 g;
- hard cheese - 200 g;
- bread crumbs - 100 g;
- flour - 100 g;
- egg - 2 pcs.;
- salt, spices, vegetable oil - as needed.
Cooking method
The proposed original recipe for pork chops in a frying pan is not difficult to implement. So feel free to start preparing this delicious delicacy.
- Prepare all the necessary products to implement the recipe. Cut the meat into portions.
- Place pork on a cutting board. Cover the top with cling film. This will prevent pieces of meat from splattering all over the kitchen. In addition, such a simple technique helps not to tear the meat fibers too much. Beat the steaks with a kitchen hammer on both sides. The meat should be quite thin.
- Grate hard cheese on a medium grater. Break large chicken eggs into a separate bowl. Add a little salt and beat with a fork until smooth.
- Place flour and breadcrumbs on a separate plate.
On a note! To make pork chops in a frying pan according to the proposed recipe truly tasty and delicious, it is recommended to use finely ground breadcrumbs.
- The most important thing remains - frying. One by one, roll each piece of pork in flour and then dip into the egg mixture. Then the meat needs to be rolled in cheese shavings and breaded in breadcrumbs. Immediately place the workpieces in a frying pan preheated with a small amount of refined oil. Fry the delicacy until an appetizing crispy brown crust appears on each side.
That's all the secrets of cooking a delicious pork chop in a frying pan; using a recipe with a photo, making such a dish is as easy as shelling pears.
Video recipes
Simple and interesting video recipes will help you prepare delicious and satisfying pork chops in a frying pan:
It would seem that it could be easier than cooking pork chops. This process takes a minimum amount of time and provides a delicious, satisfying dinner. But quite often what turns out is not at all what was planned. It's time to open the curtain and share the secrets of making pork chops that literally melt in your mouth, juicy, tender, soft and have nothing to do with rubber or sole.
There are several secrets to cooking pork chops that every housewife should know.
1.Which meat to choose
A tastier, healthier dish will come from home-chilled meat. Do not spare money - it is better to overpay a little, but the product will be an order of magnitude higher in quality.
2. Meat with or without bone
It can be deliciously prepared from tenderloin or meat on the bone. The process of cooking meat on the bone takes more time, but at the same time it gives the opportunity to get a tender piece with a crispy crust. In addition, the bone adds a certain flavor and richness to the meat.
3. How thick should the chop be?
The thickness of the meat determines how juicy the chop will be. A thickness of 2-2.5 cm is ideal. When cutting thinner pieces, the chances of getting a cracker increase significantly.
4. Warm the meat
It sounds funny, but this does not mean that you need to literally warm the meat. It is enough to take it out half an hour before cooking and let it warm up at room temperature. Why is this necessary? In this case, a uniform temperature is distributed over the meat; when frying, a situation will not arise in which a crispy crust forms on the outside, but the inside of the dish is raw. Thanks to being out of the refrigerator, the meat will be fried evenly, which ensures an excellent result - a juicy chop with a golden brown crust.
5.Do I need to marinate:
To evenly distribute the taste of spices, you need to rub the chops with salt and sprinkle with pepper. To achieve a beautiful and golden brown crust, you can brush the meat with olive oil before marinating.
If time permits, you can marinate the meat in a saline solution with spices and herbs for half an hour. This marinade will make the structure looser, which will ensure juiciness and softness of the chops.
6.How to cook properly
For a tasty chop, it is very important not to overcook it. The oven will allow you to control this process. First you need to fry the meat in a frying pan on one side, after turning it over to the other side, place it in the oven. Bake until fully cooked.
Marinade for pork chops
A simple marinade can give an unusual, interesting taste to chops. Undoubtedly, the dish will turn out juicy and tender.
- Soy sauce – 3 tbsp.
- Ground cinnamon, ground black pepper - 0.5 tsp each.
- Honey – 1 tsp.
- Garlic – 1 clove
Cooking process:
1.Mix soy sauce with honey (it is convenient to use a deep bowl).
2. Pass the garlic through a press (dried garlic is also suitable - 1 tsp), send it there along with the cinnamon.
3.Add ground black pepper and mix well until the honey dissolves.
4.Immerse the hammered meat in the prepared marinade for an hour and a half.
After soaking in the marinade, it must be wiped with a paper towel and dipped in breading. You can bread it however you like - in flour, breadcrumbs. A good option is to first dip it in egg batter and then bread it. It will turn out tasty and original if you add sesame seeds.
Fry the chops over medium heat until crust forms (3-4 minutes on both sides). Delicious juicy, soft chops with hints of cinnamon and a hint of soy sauce are ready - hurry to the table!
Bon appetit!
Pork chops with cheese and tomato in the oven
A simple recipe for pork chops in the oven will not leave anyone indifferent.
Required ingredients:
- Pork loin – 1 kg.
- Tomato – 1 pc.
- Onions – 1 pc.
- Hard cheese – 80 gr.
- Mayonnaise – 40 gr.
- Vegetable oil – 2 tbsp.
- Garlic – a few cloves
- Bunch of parsley
- Salt, black and red pepper, spices for meat - to taste
Cooking process:
1. Cut the pork into portions 1.5 cm thick, beat with a hammer on both sides.
2.Rub in the spices.
3.Leave to marinate for 20 minutes.
4.In the meantime, you need to prepare the rest of the products - finely chop the greens, cut the onion and tomato into thin half rings, peel the garlic.
5.After the meat has been marinated, grease the baking sheet with vegetable oil and place the chops in one layer.
6. Preheat the oven to 220 degrees, place a baking sheet, bake for 15 minutes until golden brown.
7. While the chops are baking, you need to prepare the sauce - finely chop the garlic, mix with mayonnaise.
8.Remove the meat from the oven and drain the excess liquid from the baking sheet. Brush the outside of the chops with sauce.
10.Sprinkle generously with grated cheese.
11.Place the meat in the oven for a maximum of 7 minutes (until an appetizing cheese crust forms).
Serve chops with fresh vegetables and your favorite side dish.
This is delicious.
How to make delicious pork chops in a frying pan
Cooking chops in a frying pan is a classic method. It is unlikely that anyone would call it dietary, but the excellent taste is worth pampering yourself from time to time.
Grill pans are becoming increasingly popular, allowing you to fry meat in your own fat, giving it an attractive mesh appearance. But not everyone has such a device - it doesn’t matter. And in a simple frying pan you can cook delicious chops using a minimal amount of oil (you just need to know the secrets).
Required ingredients:
- Pork - based on 200 gr. for 1 serving.
- Olive oil (marinade).
- Vegetable oil (frying).
- Herbs, spices, salt.
- Lemon juice.
- Flour.
Kitchen equipment you will need is cling film and a hammer.
Cooking process:
1.If the meat is frozen, then you need to cut it into portions until completely defrosted (you will get even, neat slices). The best option is a fresh product, which contains more nutrients; the chops will be more juicy. The product must be at room temperature. Otherwise, it will get crusty on the outside and raw on the inside.
2. It is not advisable to wash meat before cooking. The fibers cannot be washed thoroughly, but heat treatment will do its job - all the harmful substances will go away on their own. If you are categorically against this method and your hands reach out to wash a piece of meat under running water, wash it, but be sure to blot the moisture with a paper towel. This is an important point.
To ensure that the fibers remain unharmed, each piece must be wrapped in cling film before beating. There is no need to try too hard - a few light blows are enough.
3. It's time for the marinade. No time, are you sure of the quality of the product? - skip this point. However, remember that marinated meat is more tender and flavorful. Making a marinade is very simple - just mix your favorite spices, salt, herbs in a small bowl, add lemon juice and olive oil. You should have the consistency of a thick sauce. Rub the resulting mixture onto the pieces on both sides, place in a bowl, cover with a towel and let sit for half an hour.
4. Well-marinated chops need to be blotted with a kitchen paper towel. In this case, we will bread it in flour and if we don’t blot out the excess moisture, we will end up with a layer of breading that is too thick. So what, you say? So, you don’t have to wipe it off.
Place a heap of flour on the table, board or plate. Dredge each piece of meat. Again, you can skip this point. But in this case there is no need to dip it with a towel. Olive oil, which is in the marinade, will provide the products with a golden brown crust.
5. Heat a frying pan with a thick bottom well. Don’t be afraid to burn the meat, it’s important for us that a strong crust sets as quickly as possible.
When the pan is hot, sprinkle it with water. The pork fat will render and the meat will not stick. Next, you need to place the chops in the frying pan. The main thing is not to put too much at once. The fact is that the temperature of the dishes will begin to decrease and nothing good will come of it. It’s better not to rush - fry 2 pieces at a time.
Fry the meat for 5 minutes on each side. There is no need to turn over to the other side ahead of time. If the pan is very hot and the dish begins to burn (check with a spatula), then you need to fry for 2.5 minutes, twice on each side.
6.Place the finished products on foil, wrap tightly, and place in a container with a lid. The dish must be given the opportunity to reach readiness; to do this, do not let it cool for 10 minutes. During this time, the juice will be distributed evenly.
The chops were infused, saturated with aromas, became soft, juicy, and tender. It's time to serve.
Any side dish will do.
Bon appetit!
Recipe for pork chops with cheese and mushrooms in the oven with photo
Chops prepared according to this recipe can become your signature dish. The process is not complicated, but the result is a delicious dish that is suitable for a family dinner in a narrow circle and a festive table.
Ingredients needed for 2 servings:
- Pork – 300 gr.
- Tomato – 1 pc.
- Champignons – 6 pcs.
- Hard cheese – 50 gr.
- Vegetable oil for frying mushrooms, greasing the baking sheet
- Salt, pepper mixture to taste
Cooking process:
1. Wash the meat under running water and dry it with a paper towel. Cut into portion pieces at least 1 cm thick (if you cut it thinner, you won’t get a juicy, tender chop).
2. Salt and pepper the meat on each side. Let marinate for half an hour. The longer it marinates, the tastier it will be. Can be marinated a day before cooking.
3. Prepare the filling for the top layer. You need to wash the champignons and cut them into slices.
4.Heat a little vegetable oil in a frying pan. Fry the mushrooms over medium heat (10 minutes is enough).
5. Cool the mushrooms and chop them.
6. Wash the tomatoes, cut into cubes (it is desirable that the pieces are identical in size to the mushrooms).
7.Mix mushrooms with tomatoes, add salt and pepper to taste.
8. Grease a baking tray or baking dish with vegetable oil and place the meat.
9. Spoon the tomato and mushroom filling on top of the chops. At the same time, you need to leave a little space around the edges so that it looks more beautiful and the filling does not crumble.
10.Preheat the oven to 200-210 degrees. Cover the baking dish tightly with foil and place in the oven for 30-40 minutes.
11.Finely grate the hard cheese.
12. 10 minutes before it’s ready, remove the pan from the oven and remove the foil.
13.Sprinkle meat with cheese. Place back in the oven until the cheese has melted (there should be no crust).
14.When the time is up, remove the chops from the oven.
Take a closer look in our video:
The finished dish is served hot, with your favorite side dish, fresh vegetables, herbs.
The taste of each dish can be improved by following some tips:
- Before frying, the meat must be dried (wet it with a paper towel), otherwise excess moisture entering the pan will spoil the taste.
- If you use frozen meat, it must be defrosted in natural conditions (on the bottom shelf of the refrigerator). Defrosting in the microwave may change the taste of the chops for the worse.
- Beating slices of meat with a hammer should be easy; the piece should not be so thin that it shows through. There is a high risk of getting an inedible piece of rubber instead of tender meat.
- As it turns out, cooking pork chops is not that difficult. The most important thing is to choose a good product and follow the recipe and cooking method. Don't neglect the tips that will help you prepare delicious, juicy, tender chops for dinner.
When cooking chops, the main goal is to make them tender and juicy. But it would be more correct to say, to preserve the juiciness of the meat. There is only one way to do this - seal the juice inside. Marinade, it seems to me, does not play any role here. The main thing is that when frying in a frying pan, a good, strong crust forms on the meat. Its task is not only to have a pleasant taste and crunch, but also to act as an obstacle that will not allow the meat juice to leak out. This is exactly what our recipe with photos will be about today.
To form this very crust, two options are possible: batter and breading. In this material I will offer you a choice of the most common ones: two types of batter and one breading.
Preparing meat for chops
Let's first focus on which meat is better to choose. The best parts of the carcass for these purposes, as well as for, are considered to be: neck, rump, tenderloin, loin, carbonate (which is also mistakenly called carbonate).
Of course, it’s better to take chilled meat, but frozen meat also makes good chops. The only thing is that it needs to be defrosted correctly. Remove from the freezer a few hours before cooking and thaw in the refrigerator compartment.
The number of chops in all recipes below will be 4 pieces. They will need approximately 400 grams of pork.
We cut the pork into pieces measuring approximately 5 centimeters by 10 centimeters (depending on the cut and your appetite), when we beat them, they will increase slightly in size.
Place the pieces on a board, salt and pepper on one side first. Cover with cling film or a plastic bag (so that the splashes do not scatter to the sides) and beat off. It is enough to beat them very lightly, without fanaticism, so that they are thin, but not torn. Then turn it over and beat it on the other side. Don't forget to salt and pepper the second side. 
Flour batter for chops
Flour batter is essentially a liquid dough with which we will coat pieces of meat on all sides and then fry them in oil in a frying pan.
Ingredients:
- pork – 400g;
- egg – 1 piece;
- flour - 3 tbsp. with a slide;
- salt - a pinch;
- vegetable oil – 0.5 cups.
Cooking process:
I showed how to prepare and beat the meat above. Now let's move on to preparing the batter.
Chops in cheese batter
I personally like cheese batter better. The crust from it looks more appetizing.
Ingredients:
- pork – 400g;
- egg – 1 piece;
- salt - a pinch;
- cheese – 50g;
- flour – 1 tbsp;
How to cook chops in cheese batter: recipe with photos
Breaded pork chops
Multi-layer breading will even better protect the meat from drying out during frying. By the way, it seemed to me that the concepts of “batter” and “breading” are often confused. As I already wrote above, the first is the batter, and the second is sprinkling with dry ingredients (flour, breadcrumbs, semolina, chopped nuts, oatmeal, etc.).
Ingredients:
- pork – 400g;
- egg – 1 piece;
- flour – 2 tbsp;
- salt - a pinch;
- breadcrumbs - 4 tbsp;
- oil for frying – 0.5 cups.
How to fry breaded chops
This is how you can quickly, easily and without loss make tasty and juicy chops from pork.
Let’s summarize how many minutes to fry them: frying time for chops in a frying pan is 9-10 minutes.
Side dishes for chops
Chop meat, especially pork, is not capricious in terms of garnish. Almost everything you can think of goes with it:
- potatoes: boiled, fried, fried, mashed;
- macaroni or pasta;
- rice or other cereals (buckwheat, millet, etc.);
- fresh, stewed or baked vegetables.
Sauces for chops
I think the most popular is ketchup. As well as all kinds of ready-made sauces: cheese, barbecue, sweet and sour and others. For a change, I want to offer you two recipes for interesting and original sauces that will not leave anyone indifferent and will turn an ordinary dish into a festive one and quite worthy of being put on the table in .
Plum sauce for meat
Ingredients (4 servings):
- plums – 8 pcs;
- rice vinegar 3% - 1 tbsp;
- soy sauce – 1 tsp;
- sugar – 1 tsp. (or to taste);
- ginger – 1 small piece;
- garlic - half a clove;
- onion – 0.5 onions;
- cinnamon – 1 stick;
- star anise – 1 star.
How to cook plums:
- For this recipe it is better to use prunes. Wash the plums, cut them in half, remove the pit and place them in a saucepan.
- Add garlic passed through a press there. Peel the ginger and grate it on a fine grater; take 1/3 teaspoon for the sauce. Finely chop the onion. Add cinnamon, star anise and sugar. Pour in vinegar and soy sauce.
- Place on low heat and cook until the plums are soft, stirring frequently at first until the plums release juice, then less often. Finally, remove the cinnamon and star anise.
- The finished sauce can be pureed with a blender, or you can leave it as is with halves of plums. This way it looks more interesting with meat. Serve warm.
Mustard apple sauce
Oddly enough, apples go very well with mild grain mustard and go great with pork chops.
Ingredients (4 servings):
- apple – 2 pcs;
- grain mustard – 2 tsp;
- onion – 1/2 onion;
- honey – 2 tsp;
- butter – 1 tbsp.
How to make apple sauce:
- It is better to take strong, non-starchy apples for the sauce, which will not fall apart during heat treatment. Cut out the middle of them. You can do this using a special tool by removing the core from a whole apple. If such a device is not available, cut them in half.
- Heat butter in a frying pan. Place apple slices in it, add honey and finely chopped onion. Simmer over moderate heat. The apples should be soft and slightly caramelized.
- Transfer from the frying pan to a bowl, add mustard, stir and the sauce is ready. Serve warm with meat.
That's all. Print out texts and photos of pork chops, cook them in a frying pan, try the sauces and decide which recipe you like best.
Bon appetit!
Cooked for you: Victoria, manyakotic, gbh007, vasi_100, vkuslandia.
To feed your family or guests, you don’t need to invent anything special. What could be better than a juicy, well-cooked piece of meat served with grilled vegetables, baked potato slices or other side dishes?
If the housewife knows how to cook soft pork chops, she can serve a delicious dish on the table at any time.
Tender pork chops - general cooking principles
Successful chops are soft, juicy, have a beautiful shape and a harmonious aroma.
The main thing is to buy good meat, from which you can cut pieces of the desired size and thickness. However, it is equally important to fry them correctly and not spoil them. A lot depends on culinary experience and knowledge of theory. How to cook tender pork chops?
Here are the rules to follow:
The best parts of pork for roasting are the shoulder, leg or loin. Both fillet and pulp with bone are suitable (it will add a special aroma to the dish);
The fillet should be cut not too thin, but not too thick. The ideal thickness of chops is 1.5 cm;
The size of the chop depends on the size of the piece; the ideal chop is the size of a human palm;
The veins and films found in the meat “patty” must be cut in several places (focus on the size of the chop), pointing the knife blade obliquely at an angle of 45°. If this is not done, the vein will shrink when heated and ruin the shape of the chop;
When beating meat, it is important not to overdo it. A meat cake smashed into lace will not turn out juicy and soft and will dry out.
There is no need to wash the meat before cutting, just wipe it with a napkin. It is important to beat each slice correctly. The force should be enough to soften the fibers, but not too much so as to grind them into lace. It is more convenient for a beginner to work with a wooden hammer. If the meat is old or the cut is not very good (coarse, thick fibers will be visible in such a fillet), then the force of the blows can be increased. Tender meat should be handled appropriately—gently.
You should not salt the meat before frying. The fact is that salt draws out meat juice and dries out the meat. If you are planning a classic chop, without spices, marinades, or batter, then you can pepper it before frying, and salt it already on the plate. Another option: salt the chop on one side and immediately place this side in hot oil. When the bottom is cooked through, salt the top and immediately turn the slice over.
Fry the chop after the meat has reached room temperature and the oil in the frying pan is hot until smoking appears. A high frying temperature will ensure instant “sealing” of the meat juice inside the chop, and room temperature of the meat will ensure uniform frying. This is the main answer to the question of how to cook soft pork chops.
As for marinating, it is desirable. Especially if the piece is not very successful, a bit harsh. You can marinate chops in spices, dried herbs, mustard, oil, and tomato paste. In general, experiments are appropriate.
You can cook chops either in a frying pan using the frying method or in the oven using the baking method. You can combine the process: fry the meat on both sides to form a crust, and then put the pieces in the oven so that they “cook” and become soft. As a rule, it takes about four minutes to fry one side of a piece.
Tender pork chops with herbs
The classic chop has the aroma of fresh, steamed meat. It is not easy to get, so you can use some herbs that go well with pork and improve its taste.
Ingredients:
3-4 pork chops;
Four tablespoons of vegetable oil;
2 cloves of garlic;
A sprig of rosemary;
A ready-made mixture of Provençal herbs or other herbs to your taste, including fresh ones.
Cooking method:
Grease the prepared pieces of meat with vegetable oil, sprinkle with Provençal herbs and leave to marinate for half an hour.
Crush the garlic with the tip of a knife.
Pour the remaining oil into the frying pan and place on high heat.
Throw garlic and rosemary into oil. Cook until the oil is hot, then remove and discard.
Place the chops in garlic oil and fry on both sides until crust forms.
Check the meat for doneness and place on a plate.
Cover with another plate or piece of food foil, let stand for five minutes and serve.
Tender pork chops with mustard and garlic
Mustard marinade is one of the most affordable and delicious. It goes with any meat. If it is not clear how to cook soft pork chops that are not the first freshness, it is mustard in combination with garlic that will cope with the task best.
Ingredients:
A piece of pork weighing 600-700 grams;
Two tablespoons of prepared mustard;
Three cloves of garlic;
A third of a glass of vegetable oil.
Cooking method:
Cut the meat into the required size slices and beat.
Press or grate the garlic.
Brush each chop first with mustard, then with garlic puree.
Heat the oil in a thick-bottomed frying pan and place the chops.
Fry each piece over high heat until crust appears on both sides.
Reduce the heat and cook the chops until cooked through, being careful not to overcook the crust.
Soft pork chops in the oven with mushrooms and tomatoes
The chopped meat does not have to be fried in a frying pan. If this is not possible or you just want to learn a new method, an oven can replace the stove. How to cook tender pork chops this way?
Ingredients:
Pork fillet weighing 500-600 grams;
Two large tomatoes;
Three hundred grams of fresh mushrooms;
Two cloves of garlic;
Two tablespoons of vegetable oil;
Pepper mixture;
A pinch of thyme.
Cooking method:
Carefully cut the piece of meat into slices and prepare the chops.
Sprinkle the pieces with pepper and thyme, rub in the mixture and leave the meat alone for half an hour.
Wash fresh mushrooms, dry and cut into slices.
Drizzle a little fresh lemon juice over the mushrooms.
Peel the tomato, scald it with boiling water, and cut into pieces.
Chop the garlic with a knife or pass through a press.
Mix mushrooms, tomatoes, garlic, salt, add herbs or spices to taste.
Heat a frying pan and fry the meat on both sides until an appetizing crust forms.
Cover the pan or baking sheet with foil folded in two layers.
Place chops on foil.
Place tomato and mushroom filling on each piece of meat.
Cover with a second piece of foil and seal the edges.
Simmer the meat in an oven preheated to 160° for about half an hour.
Soft pork chops in batter
Ingredients:
A seven hundred gram piece of pork loin or ham;
Five eggs;
Half a glass of oil;
A glass of milk;
A glass of white flour;
Salt and pepper to your taste.
Cooking method:
Cut a piece of pork meat into slices for beating.
Heat the oil.
Rub the meat with salt and pepper and fry immediately.
Place the meat on a plate.
Prepare the batter: beat the eggs with salt, pour in the amount of milk and beat again.
Add flour to the egg-milk mixture and mix thoroughly. Break up all the lumps.
Heat the oil again.
Dip warm chops in batter and fry until the “coat” is browned.
Soft pork chops stuffed with cheese
It happens that you get tired of the traditional chop recipe or you want culinary experiments. You can learn in advance how to cook soft pork chops with cheese filling inside, and try to repeat this unusual dish.
Ingredients:
Four chops prepared for frying;
Three tablespoons of vegetable oil;
A piece of cheese weighing 100-150 grams;
Salt and pepper to your taste.
Cooking method:
Rub each piece of chopped pork with pepper and salt to taste.
Using a long, sharp knife, cut through the meat horizontally to create a pocket.
Grate or finely chop the cheese.
Place the cheese mixture into the slot on the chop and prick with a wooden skewer or toothpick.
Heat the oil.
Fry the chops over high heat until browned.
Reduce heat to low and simmer the chops in the pan until fully cooked, 10-15 minutes depending on the thickness of the pieces.
Tender pork chops in honey-apple sauce
This unusual recipe for chops in sweet and sour caramel glaze is worth adding to your cookbook. How to cook soft pork chops using this unusual recipe? Very simple.
Ingredients:
Four ready-made chops;
Two tablespoons of honey;
Two sweet and sour apples;
Three tablespoons of vegetable oil;
Salt to your taste;
Half a teaspoon of ground black pepper.
Cooking method:
Rub the pork pieces with pepper and salt.
Heat vegetable oil in a frying pan.
Fry the chops on both sides and place on a plate.
Peel the apples, cut out the core, cut into slices.
Fry the apple slices in a frying pan and move them to the edges of the dish.
Return the meat to the skillet and spread the apples over the pork.
Pour honey over the meat and add half a glass of water.
Simmer the chops, covered, for about fifteen minutes.
Place on plates and top with honey sauce.
How to cook tender pork chops - tricks and useful tips
The most delicious chops come from tender pink pork. A thin, no thicker than 5 mm, layer of white fat on one edge of the chop is allowed.
If you wash the meat before frying, it will be impossible to get a crust. Meat that is too wet will stew rather than fry. How to cook tender pork chops if you had to rinse it? Blot well with napkins.
To check whether the oil in the frying pan is hot enough, you can throw a match there without a sulfur “cap”. If bubbles instantly form around it, it’s time to fry the meat; the oil is hot.
When frying chops, do not cover the pan with a lid. In this case, the meat will release juice and the chops will be spoiled.
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 is important to seal in the juices immediately 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
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