How to make pork chops correctly
Even the most experienced hostess will be useful to know the advice of chefs to prepare a dish. After all, it all happens that the cue balls are prepared as usual, but in the end they do not turn out the way they would be.
- Buy only fresh meat. Frozen pieces are best avoided, since you can hardly know the age of the animal, which was the source of the product.
- For a dish, it is better to take such parts of the carcass: shovel, ham, brisket or loin. If all these words are completely unknown to you, choose the meat in appearance. It should be free of veins and consist almost entirely of flesh.
- Before picking off the pork, cover it with a food film. So you can avoid breaking the integrity of the piece. In the veins of bacon it is better to make small incisions, so that the veins do not tighten the cue ball during frying. It is also recommended to lightly sprinkle each piece with water. This will greatly facilitate the process of beating.
- It is better to pickle pork before frying. In this case, you will be sure that it is soaked with spices and sauce, and will have exactly the taste that you count on.
- The way of preparation can be corrected absolutely any: on a usual frying pan, a grill, on an open pan or in a foil.
- Pork is perfectly combined with other products. It can be stuffed with prunes, fruits, nuts or marinated in honey.
A simple recipe in a frying pan
Ingredients
- meat
- a few spoons of mustard
- garlic
- cooking oil for frying
The procedure is quite simple. First we prepare the marinade: let the garlic through the press and mix with the mustard and salt. We beat off the meat and abundantly grease the sauce. You can start frying right away, but it's better that the meat stay at least a little in the fridge.
Put pieces of meat on a hot frying pan with vegetable oil. First, fry on high heat, but as soon as a ruddy crust appeared, the heat should be reduced, and wait for the meat to be ready.
This chop recipe is considered basic, but you can experiment by adding different ingredients to the sauce or changing it at your own discretion. For example, you can add rosemary, basil or oregano to the mustard (they are great for meat). Try to replace mustard with crushed berries of juniper or blueberry. The main thing, remember that the frying pan should be really hot, so that all the juices are immediately sealed inside the crust.
You can cook and not quite ordinary, but delicious chops, which are suitable for a festive serving.
In foil
In addition to meat you will need:
- mushrooms - 200 g
- garlic - 2 cloves
- tomato - 2 pcs.
- lemon juice
- Pork is beaten and fried in a pan, as for ordinary chops.
- Mushrooms are cleaned, finely chopped and sprinkled with lemon juice. Tomatoes need to be cut into cubes, after having been baked with boiling water to get rid of the skin. We mix the vegetables and season them with salt with spices.
- Cut the pieces of foil so that they fit the size of the meat. For each lay out the chop, top the pile of tomato and mushroom mixture and wrap the hermetically sealed envelope.
- In a well-heated oven, this dish is prepared literally for half an hour.
Stuffed with pineapple
A combination of pork and honey is very suitable. But it's even better to stuff each chop with a piece of pineapple. To do this, make a cut in the finished cue ball and put a piece of fruit there. Mix in equal proportions honey, juice of canned pineapple and mustard. Fill the prepared dish with the mixture and leave to marinate for one hour. After that, we lay out on a greased pan with vegetable oil, pour the remaining juice and bake for an hour and a half. Periodically, you have to open the oven and water the meat with juice.