It would seem that it could be easier than making pork chops. This process takes a minimal amount of time and provides a delicious, hearty dinner. But quite often it turns out not at all what was planned. It is time to open the curtain and share the secrets of cooking pork chops that literally melt in your mouth, juicy, delicate, soft and have nothing to do with rubber or sole.
There are several secrets to cooking pork chops that every housewife should know.
1. What meat to choose
A tastier, healthier dish will come from home-made chilled meat. Do not spare money - it’s better to overpay a little, but the product will be an order of magnitude higher in quality.
2. Meat with or without bone
Tasty can be made from tenderloin or from meat on the bone. The process of cooking meat on the bone takes longer, but at the same time it makes it possible to get a tender piece with a crisp. In addition, the bone gives a certain aroma and saturation to the meat.
3.How thick should the chop be
Depends on the thickness of the meat how much the chop will be juicy. A thickness of 2-2.5 cm is ideal. When cutting thinner pieces, the chances of getting a cracker increase significantly.
It sounds funny, but that doesn’t 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 at room temperature. Why is this needed? In this case, a uniform temperature is distributed across the meat, when frying there will not be a situation in which a crispy crust forms on the outside and the dish is raw inside. Thanks to being outside the refrigerator, the meat will be fried evenly, which ensures an excellent result - a juicy chop with a golden brown crust.
5. Is it necessary to pickle:
For an even distribution of the taste of spices, you need to grate the chops with salt, sprinkle with pepper. To achieve a beautiful and golden crust before pickling, you can grease the meat with olive oil.
If time permits, then you can marinate the meat in saline with spices and spices for half an hour. Such a marinade will make the structure more loose, which will provide juiciness and softness to the chop.
6. How to cook
For a delicious chop, it’s very important not to overcook it. Control this process will allow the oven. First you need to fry the meat in a pan on one side, after it is turned on the other side - put in the oven. Bake until cooked.
Pork chop marinade
The marinade, simple in composition, is able to give an unusual, interesting taste to chops. Undoubtedly, the dish will turn out juicy and tender.
Essential ingredients for 2 servings:
- Soy sauce - 3 tablespoons
- Ground cinnamon, ground black pepper - 0.5 tsp each.
- Honey - 1 tsp
- Garlic - 1 clove
1. Mix soy sauce with honey (it is convenient to use deep dishes).
2. Pass the garlic through a press (and dried - 1 tsp), along with cinnamon to send there.
3. Pour black ground pepper, mix well until honey dissolves.
4. In the prepared marinade, immerse the meat beaten with a hammer for an hour and a half.
After aging in the marinade, it is necessary to wipe it with a paper towel and dip in breading. You can take bread as you wish - in flour, breadcrumbs. A good option is to pre-dip in egg batter, and then brew. It will turn out tasty and original if you add sesame seeds.
Fry chops over medium heat until crusty (3-4 minutes on both sides). Delicious juicy, soft chops with notes of cinnamon, a soy sauce flavor are ready - hurry to the table!
Oven pork chops with cheese and tomato in the oven
A simple recipe for pork chops in the oven will not leave anyone indifferent.
- 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
1. Pork cut into slices of 1.5 cm thick, beat with a hammer on both sides.
3. Leave to marinate for 20 minutes.
4. In the meantime, it is necessary to prepare the remaining products - finely chop the greens, cut the onion and tomato into thin rings, peel the garlic.
5. After the meat is pickled, the pan must be greased with vegetable oil, put the chops in one layer.
6. Preheat the oven to 220 degrees, place a baking sheet, bake for 15 minutes until a golden crust appears.
7. While the chops are baked, you need to prepare the sauce - finely chop the garlic, mix with mayonnaise.
8. Get the meat from the oven, drain the excess liquid from the pan. On the outside grease chops with sauce.
9. Next lay out the onions, chopped parsley and tomatoes.
10. Sprinkle with plenty of grated cheese.
11. Place the meat in the oven for a maximum of 7 minutes (until a delicious cheese crust is formed).
Serve chops with fresh vegetables, your favorite side dish.
This is delicious.
How to make delicious pork chops in a pan
Cooking chops in a pan is a classic way. It is unlikely that someone will call it dietary, but the excellent taste is worth it to indulge yourself sometimes.
Grilling pans are gaining more and more popularity, which allow you to fry meat on your own fat, betraying it with an attractive mesh. But not everyone has such a device - this is not a problem. And in a simple frying pan, you can cook delicious chops using a minimal amount of oil (you just need to know the secrets).
- Pork - at the rate of 200 gr. for 1 serving.
- Olive oil (marinade).
- Vegetable oil (frying).
- Herbs, spices, salt.
- Lemon juice.
- Flour.
From kitchen utensils need cling film and a hammer.
1.If the meat is frozen, then you need to cut into portions until completely defrosted (you get smooth, neat slices). The best option is a fresh product, in which there are more nutrients, chops will be more juicy. The product must be at room temperature. Otherwise, it will catch on the outside with a crust, and inside it will be damp.
2. It is not advisable to wash the meat before cooking. The fibers cannot be thoroughly washed, and the heat treatment will do the trick - all the harmful effects will go away. If you are categorically against this method and your hands reach out to wash a piece of meat under running water - wash, but be sure to pat the moisture with a paper towel. This is an important point.
In order for the fibers to remain unharmed, each piece must be wrapped with cling film before beating. Trying hard is not worth it - just a few light strokes.
3. The time has come marinade. No time, are you sure about the quality of the product? - skip this item. However, remember that pickled meat is more delicate, flavorful. Making a marinade is very simple - just mix your favorite spices, salt, herbs in a small bowl, add lemon juice, olive oil. The consistency of a thick sauce should be obtained. Grate the resulting composition pieces on both sides, put in a bowl, cover with a towel and let it brew for half an hour.
4. Well-pickled chops should be blotted with a kitchen paper towel. In this case, we will bread in flour and if we do not get excess moisture wet, we will get a breading layer too thick. So what - you say? So you can’t wipe it off.
Pour a pile of flour onto a table, board or plate. Roll each piece of meat. Again, this item can be skipped. But in this case, dipping with a towel is not necessary. Olive oil, which is in the marinade, provides products with a golden brown.
5. A pan with a thick bottom is good to heat. Do not be afraid to burn meat, it is important for us that a strong crust is grasped as soon as possible.
When the pan is hot, you need to sprinkle it with water. Pork fat will melt and the meat will not stick. Next, put the chops in a pan. The main thing is not to put a lot at once. The fact is that the temperature of the dishes will begin to decline and nothing good will come of it. Better not to rush - fry 2 pieces.
Fry meat for 5 minutes on each side. Turning to the other side ahead of time is not necessary. If the pan is very hot and the dish begins to burn (check with a spatula), then fry for 2.5 minutes, two times on each side.
6. Put the finished products on the foil, tightly wrap, place in a container with a lid. The dish needs to be given the opportunity to reach readiness, for this we do not let it cool for 10 minutes. During this time, the juice is distributed evenly.
Chops insisted, saturated with aromas, became soft, juicy, tender. It's time to serve.
Any side dish will do.
Recipe for pork chops with cheese and mushrooms in the oven with a photo
Chops cooked according to this recipe can be your signature dish. The process is not complicated, but as a result - a delicious dish that is suitable for a family dinner in a narrow circle and a festive table.
Essential ingredients for 2 servings:
- Pork - 300 gr.
- Tomato - 1 pc.
- Champignons - 6 pcs.
- Hard cheese - 50 gr.
- Vegetable oil for frying mushrooms, greasing the pan
- Salt, pepper mixture to taste
1. Wash the meat under running water, dry it dry with a paper towel. Cut portioned slices with a thickness of at least 1 cm (if it is cut thinner, then a juicy, tender chop will not work).
2. On each side, salt and pepper the meat. Allow to marinate for half an hour. The longer it marinates, the tastier it will turn out. You can marinate the day before cooking.
3. Prepare the filling for the top layer. It is necessary to wash the mushrooms and cut into slices.
4. Heat a little vegetable oil in a pan. Fry the mushrooms over medium heat (10 minutes are enough).
5. Cool the mushrooms, chop.
6. Wash tomatoes, cut into cubes (it is desirable that the slices are identical in size to the mushrooms).
7. Mix mushrooms with tomatoes, add salt, pepper to taste.
8. Grease a baking sheet or a baking dish with vegetable oil, place the meat.
9. Top with chopping spoon to put tomato - mushroom filling. At the same time, you need to leave a little space around the edges to make it look more beautiful, and the filling does not crumble.
10. Preheat the oven to 200-210 degrees. Tightly cover the baking dish with foil and place in the oven for 30-40 minutes.
11. Finely grate hard cheese.
12. 10 minutes before being ready to remove the mold from the oven, remove the foil.
13. Sprinkle with raw meat. Place back in the oven until the cheese melts (there should be no crust).
14.After the time has passed, remove the chops from the oven.
Look more closely 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 (dampen with a paper towel), otherwise excess moisture when spilled into the pan will ruin the taste.
- If frozen meat is used, it must be thawed in vivo (on the bottom shelf of the refrigerator). Thawing in a microwave can change the taste of chops for the worse.
- It is easy to beat off slices of meat with a hammer, a piece should not be so thin that it shines through. There is a high risk instead of tender meat to get an inedible piece of rubber.
- As it turned out, cooking pork chops is not so difficult. The most important thing is to choose a good product and follow the recipe, the preparation method. Do not neglect the tips that will help prepare delicious, juicy, tender chops for dinner.
Meat preparation for chops
Let's first dwell on which meat is better to choose. The best parts of carcasses for these purposes, as well as for meat in French, are: neck, rump, tenderloin, loin, carbonade (which is also called carbonate by mistake).
Of course, it’s better to take chilled meat, but from the frozen meat you also get good chops. The only thing that you need to properly defrost it. Remove from the freezer a few hours before cooking and thaw in the refrigerator compartment.
The number of chops in all recipes below I will have 4 pieces. They will need about 400 grams of pork.
We cut the pork into slices of about 5 centimeters by 10 centimeters (depending on the cut and on your appetites), when we beat, they will slightly increase in size.
Put the pieces on the board, salt and pepper first on one side. We cover with cling film or plastic bag (so that the spray does not fly apart) and beat off. It is enough to beat them off very slightly, without fanaticism, so that they are thin, but not torn. Then we turn over and beat off from the second side. Do not forget to salt - pepper the second side.
Cooking process:
How to prepare and beat meat I showed above. Now we proceed directly to the preparation of batter.
- Break the egg into a bowl, put salt and flour.
- Mix everything well with a whisk. We get a liquid drawn dough.
- Pour oil into a pan and set to heat.
- Dip the pieces of pork in the dough on both sides.
- We spread in the heated oil.
- We fry on high heat for 3 minutes, first on one side, then turn over and another 3 minutes on the second side.
- After which we reduce the fire and bring the chops to readiness, turning over, for another 6-7 minutes. Cooking longer is not worth it, this time is enough to prepare the dish, but not dry.
Ingredients:
- pork - 400g
- egg - 1 pc.,
- flour - 3 tablespoons with a slide
- salt - a pinch
- vegetable oil - 0.5 cups.
Cooking process:
How to prepare and beat meat I showed above. Now we proceed directly to the preparation of batter.
- Break the egg into a bowl, put salt and flour.
- Mix everything well with a whisk. We get a liquid drawn dough.
- Pour oil into a pan and set to heat.
- Dip the pieces of pork in the dough on both sides.
- We spread in the heated oil.
- We fry on high heat for 3 minutes, first on one side, then turn over and another 3 minutes on the second side.
- After which we reduce the fire and bring the chops to readiness, turning over, for another 6-7 minutes. Cooking longer is not worth it, this time is enough to prepare the dish, but not dry.
Chops in cheese batter
Ingredients:
- pork - 400g
- egg - 1 pc.,
- salt - a pinch
- cheese - 50g
- flour - 1 tablespoon,
- frying oil - 0.5 cups.
How to cook chops in cheese batter: recipe with photo
- Break an egg into a bowl, put salt. Three cheese on a fine grater, it is better for our purposes to take hard cheese. Add the grated cheese and flour to the bowl.
- Mix well with a whisk.
- Pour oil into a pan and set it to warm up.
- Meanwhile, we dip the meat into the batter from all sides.
- Spread in a well-heated oil. Fry with high heat for 3 minutes on each side.
- Then we reduce the heat and fry for another 3 minutes on each side, often turning over.
How to Fry Breaded Chops
- Pieces just as salt, pepper and beat.
- In different bowls or deep plates, place the flour, egg, which is slightly shaken with a fork, and crackers. Add a pinch of salt to the egg, any suitable spices to taste can be mixed in crackers or flour.
- We chop the chops in turn first in the flour, in the egg and in the breadcrumbs. This is the order.
- We put them on a cutting board and leave to lie down for 10 minutes. During this time, the dusting will be moistened, compacted, which means that during subsequent frying it will not fall off.
- While they are aging, warm up sunflower oil. We fry in the same way as in the previous recipes for 3 minutes over high heat on each side and then another 6-7 minutes with little heat, often rotating.
So quickly, simply and without loss, you can make delicious and juicy chops out of pork.
How to cook soft and juicy pork chops in a pan
Of course, the most common, familiar and quick way to cook pork chops is to fry them in a skillet. This dish is very difficult to call a diet, but its taste, believe me, is worth a small breakdown from the diet.
Grill pans are now very popular, which will allow you to fry the meat without or with a minimum amount of oil and give the dish an exquisite and mouth-watering “net”, just like cooked on fire. But even on 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 usually crumble in flour before frying, so that a crisp forms better and juice does not leak. But if you want to minimize the fat content of the dish, just do not use flour - it sticks to a dry pan. Then the meat itself will form a rosy “shell” and the desired juice will remain inside.
For chops, many ingredients we do not need:
• good, fresh pork - 200 g serving
• herbs, spices, salt
• olive oil (for marinade)
• lemon juice
• flour
• cooking oil for frying
• cling film and hammer
Step 1. First remove the meat from the refrigerator or freezer. If the meat is frozen, it must be thawed and cut in portions shortly before full thawing - it will be easier to get a smooth, neat shape. But still it is better to use fresh, chilled meat - it always turns out juicier and retains more nutrients. Pork must reach room temperature! Иначе корочка образуется плохо и внутри мясо останется сыроватым. Увы, кулинария не терпит излишней спешки.
Шаг 2. Вопреки распространенному мнению, мыть мясо не только не обязательно, но и нежелательно. All the same, you will not wash the fibers, and with heat treatment all the harmfulness will go away. However, if it seems wild to you and you still decide to wash it by all means - wash it, but then dry it with a kitchen towel. It is very important.
In order not to damage the structure of meat fibers during beating, it is recommended to wrap each piece with a dense cling film and only then beat off. Of course, you don’t need to work hard - take care of your neighbors' strengths and nerves.
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 sure of the quality of the meat, but the marinade always gives tenderness and gives a unique taste and aroma to the dish. There is nothing complicated in this; 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 to be something like a liquid paste. With this paste you need to grate chops on each side, cover with something and leave for at least half an hour.
Step 4. The pickled products should be slightly dried with a kitchen towel or a dense napkin. We will roll them in flour and if this is not done, the layer will turn out to be thick. If this does not bother you - do not dry. Pour a little flour onto a flat dish, chopping board or work surface and roll each piece separately.
And again, you can skip this step. In this case, you do not need to dry the meat, the olive oil contained in the marinade will greatly help in the formation of a crust.
Step 5. When the time is right for frying, take a large pan with a thick bottom (or grill) and thoroughly heat it. Do not be afraid to burn the dish, the chops are fried quite quickly and it is important for us to quickly form a strong crust.
When you are sure that the dishes are ready, sprinkle them lightly with oil. Pork fat will begin to melt and the meat will not stick unless you turn it over ahead of time, so you need a drop of oil. Put the chops in a pan. In no case do not put too much and too crowded, the temperature of the pan will drop quickly and nothing good will come of it.
Take your time and fry 2, maximum 3 pieces at a time.
On each side, the meat will be grilled for about 5 minutes. Do not touch it ahead of time, you can only slightly raise with a spatula to make sure that it does not burn. If the pan is too hot and the meat begins to burn prematurely, fry on each side twice, 2.5 to 3 minutes.
Step 6. Finished chops must be put out wrapped in food foil or put in a container with a tight-fitting lid. The meat will need to “walk” for 10 minutes and must not be allowed to cool. At this time, the meat juice will be distributed evenly over the whole piece and will be prepared a little if you did not manage to do this on the stove. You do not need to touch it at this time, it is better to wash the dishes or fry the next batch.
Your gorgeous dish is ready! Such chops go well with baked vegetables or potatoes, although without a garnish it turns out perfectly. Chops go well with different sauces, we will offer you some ideas below in “tips and secrets”.
How to Make Soft 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 this is enough, and if you cook in the sleeve, nothing is needed at all. Or save time, because much more than three pieces of meat are placed on a baking sheet, so cooking for a large family or company can be done in just one approach, and you don’t have to follow it too closely, it’s easier to set the ideal temperature.
Ways to bake pork chops in the sea oven, already eyes run up. You can bake in foil, in sauce, breading, omelette ... Let's look at a couple of options - in foil and sauce. The cooking principle does not change much, so we will only look at the main points.
Baked pork in foil
Ingredients:
• good, fresh pork - 200 g serving
• herbs, spices, salt
• olive oil (for marinade)
• lemon juice
• cling film and hammer
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 when baking it will not be needed at all.
Step 2. Tear off for each chop a piece of foil of such a size that it is possible to put meat in the center, and bend the edges so as to completely cover it. Place foil on a baking sheet or wire rack.
Step 3. Extremely hot, frying pan with a thick bottom. The meat will need to be fried on each side in literally 1-2 minutes to form a crust. While frying the meat, preheat the oven to 200 degrees.
Step 4. Put the fried chops in foil, bend the edges so that the meat is completely closed. Put 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!
Chop side dishes
Chop meat, especially pork, is not capricious in terms of side dish. Almost everything that can be invented is suitable for him:
- potatoes: boiled, fried, fries, mashed potatoes,
- pasta or pasta,
- rice or other cereals (buckwheat, millet, etc.),
- Fresh, stewed or baked vegetables.
Chop Sauces
I think the most popular is ketchup. And also all kinds of ready-made sauces: cheese, barbecue, sweet and sour and others. I want to offer you, for a change, two recipes of interesting and unbroken sauces that will not leave anyone indifferent and turn an ordinary dish into a festive one and quite worthy of being put on the table in the New Year.
How to cook plums:
- For the recipe, it is better to take prunes. My plums, cut in half, take out a stone and put in a pan.
- There we add the garlic passed through the press. Ginger peel and three on a fine grater, for the sauce we take 1/3 teaspoon. Finely chop the onion. We put cinnamon, star anise and sugar. Pour vinegar and soy sauce.
- We put it on a small fire and cook the plums to softness, first stirring often, until the plums give juice, then less often. In the end, remove the cinnamon and star anise.
- Ready sauce can be punched with a blender, or you can leave it as it is with halves of plums. So he looks more interesting with meat. Serve warm.
Ingredients (4 servings):
- plums - 8pcs,
- rice vinegar 3% - 1 tablespoon,
- 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 asterisk.
How to cook plums:
- For the recipe, it is better to take prunes. My plums, cut in half, take out a stone and put in a pan.
- There we add the garlic passed through the press. Ginger peel and three on a fine grater, for the sauce we take 1/3 teaspoon. Finely chop the onion. We put cinnamon, star anise and sugar. Pour vinegar and soy sauce.
- We put it on a small fire and cook the plums to softness, first stirring often, until the plums give juice, then less often. In the end, remove the cinnamon and star anise.
- Ready sauce can be punched with a blender, or you can leave it as it is with halves of plums. So he looks more interesting with meat. Serve warm.
Mustard sauce
Ingredients (4 servings):
- apple - 2pcs
- grain mustard - 2 tsp,
- onion - 1/2 onion,
- honey - 2 tsp,
- butter - 1 tablespoon
How to make apple sauce:
- It is better to take apples for sauce strong, not starchy, which during the heat treatment will not fall apart. Cut out the middle of them. You can do this with a special tool by removing the core from a whole apple. In the absence of such a device, cut them in half.
- In a frying pan drown butter. Put apple slices in it, add honey and finely chopped onions. Stew on moderate heat. Apples should be soft and slightly caramelized.
- Transfer from the pan to the bowl, add the mustard, mix and the sauce is ready. Serve warm meat.
That's all. Print yourself texts and photos of pork chops, cook them in a pan, try sauces and decide which recipe you like best.
Prepared for you: Victoria, manyakotic, gbh007, vasi_100, vkuslandia.
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Baked pork in creamy garlic sauce
Ingredients:
• good, fresh pork - 200 g serving
• herbs, spices, salt
• 2 cloves of garlic
• sour cream
• cling film and hammer
Step 1. Cut the pork into portions and bring the meat to room temperature. Due to the fact that we cook in the 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. Fat remains 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 more delicate texture to the dish.
Step 3. Preheat the oven to 180 degrees. Cover the baking sheet with foil and lay the meat on it. This time you don’t have to worry about density, the pieces can fit together. Now pour the meat with sour cream sauce, distribute it over the meat, if desired, you can turn the pieces so that they are better saturated with sauce on each side.
Bake for 30 minutes.
How to cook soft and juicy pork chops in batter
This is perhaps one of the favorite interpretations of pork chops. Well, who does not like a crispy golden batter, under which lies juicy and tender meat? Everyone loves, of course everyone. And such chops are prepared quickly and simply, although it is worth recognizing that the dish is quite fatty. 
Also, slices can be made thin and long and then you get an appetizer - a kind of meat sticks. Give it a try!
It is also very important that it is in this recipe that you should use a clipping, because bones among the batter are by no means appropriate.
Ingredients:
• Good, fresh pork (fillet) - 600 grams
• 3 chicken eggs
• 2 cloves of garlic
• Spices, salt
• 10-12 tablespoons of flour
• Milk or sour cream - 4 tablespoons
• Vegetable oil for frying
• Cling film and hammer
How to cook?
Step 1. Cut the meat in even, equal slices about 1.5-2 centimeters thick. Beat off the pieces of pork with a hammer, wrapping each piece of meat in a dense film. Leave the meat in a film, bring it to room temperature.
How to cook soft and juicy pork chops with tomatoes and cheese
And this is a real festive dish, beloved by everyone, and it is quite simple to cook it. 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 and most importantly, of course, that they are prepared simply.
In this recipe, we also strongly recommend using the boneless portion. After all, the main plus of this dish is that it can be so easily and aesthetically cut with a knife and then put on a neat, melting piece of meat in your mouth with a fork and feel true pleasure. The dish is completely finished, he does not need any sauce, nothing. Only a loving mistress.
Ingredients:
• good, fresh pork (fillet) - 200 g serving
• herbs, spices, salt
• ripe tomatoes
• hard cheese
• mayonnaise or fat sour cream
• cling film and hammer
Step 1. Cut the pork in even slices of 1.5-2 centimeters. Wrap in cling film and discard the meat. Now you need to grate it with salt and spices, leave to marinate briefly.
Step 2. While the meat is pickled, wash the tomatoes and cut them into circles about half a centimeter. The thicker the tomato slice, the juicier our chop will be.
Step 3. Grate the cheese on a coarse grater in a deep bowl and add a few tablespoons of sour cream or mayonnaise there, mix. You should get something like a thick cheese paste. This method will help to avoid the hardening of cheese in the process of baking, and as a result you will get a very delicate, ruddy and tenacious "hat".
Step 4. Turn on the oven 180 degrees. Cover the baking sheet with foil or parchment, lightly grease and lay out the chops. Spread a thin layer of sour cream or mayonnaise on top, if desired, you can mix it in advance with grated garlic.
How to Make Soft and Juicy Pork Chops Secrets and Cooking Tips
Tip 1. Choose fresh and quality meat, preferably not frozen.
For quick and easy preparation of delicious chops, it is preferable to use certain parts of the animal’s body. For example, the neck, shoulder blade or thigh. The quality of meat can be determined by color - it should be a pleasant, pale pink color, and by the presence of fat. It is very important to get the perfect taste and juiciness of meat.
Tip 2. Do not cut the meat too thick or too thin. Perfect juiciness can be obtained by chopping the meat with the “right” pieces. They should not be thinner than 1.5 cm and not thicker than 2.5. After all, you will still beat him. Too thick a piece may not be baked, but too thin threatens to turn into a “sole”.
Tip 3. The rule of room temperature.
In order for the meat to bake 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. Pity yourself, because after beating, the meat warms up quickly enough, be patient.
Tip 4. The meat should be dried.
The main enemies of frying are the low temperature of the pan and the wet product. We do not need to put out! Therefore, do not be too lazy to dry the meat with a towel or roll in flour. No moisture.
Tip 5. Actually, frying.
It is incredibly important that the pan warms up as much as possible before frying, otherwise the meat will immediately give away the juice and you will not get either a crisp or juicy pulp.
Tip 6. Marinade.
When we beat meat, the structure of fibers is broken and due to this it turns out much more tender. But still, there is no superfluous tenderness, so you should not neglect the half-hour marinade. They very well soften sour fruit juice, soy sauce, mayonnaise and apple cider vinegar. In addition to spices and salt, add one of these products in the amount of 1-2 tablespoons to the marinade and the result will not disappoint you!
Tip 7. Do not fry in olive oil.
Olive oil is great for salad dressing and marinade, but you should never use it when frying. When heated, it immediately begins to burn and, instead of using it, you will extract the maximum of carcinogens from it. If you really do not like sunflower, melt a cube of butter just before frying - this will give the meat a pleasant aftertaste of baked milk.
Tip 8. Do not store chops.
Of course, this dish is very tasty and I would like to keep it for tomorrow's dinner or even take it with me to work. But alas, this is not a dish that suffers storage, all the juiciness and tenderness will disappear somewhere and only an ordinary, slightly dry piece of meat will remain. The one 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, so that the meat reaches room temperature faster, you can wrap it in a film, wrap it in a damp towel and put it on the battery. In just 10 minutes, the meat will warm up, preserving freshness.
Secret 2. Multifunctional breading.
If you think batter or breading is just a matter of appearance, then you are deeply mistaken. Firstly, dense breading makes it possible to FULLY 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. Perfect 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 came out too thin?
No problem. If you cut the meat too thin, do not hesitate to beat it even thinner and fold it in half, put a piece of cheese between the layers. Then you need to cover a piece in batter and fry as well as other chops. Instead of cheese, you can make a filling of mushrooms, pineapples, prunes or, for example, pumpkin. It will turn out very tasty and unusual - a great way to surprise guests!
Secret 5. Fast and many.
If you are preparing for the holiday and you really need a lot of chops, it is better to choose a recipe with cooking in the oven. The fact is that in the oven you can bake 3 baking sheets filled with meat at the same time - this will not affect the quality, but it will save you a lot of time and effort.
Enjoy your cooking and success in the kitchen! Share your experiences in the comments.
