home All hormones What are pork chops served with? Tender pork chops. Tender pork chops - general cooking principles

What are pork chops served with? Tender pork chops. Tender pork chops - general cooking principles

Step-by-step recipes for juicy pork chops in a frying pan and in the oven, in different breadings

2018-01-11 Marina Vykhodtseva

Grade
recipe

4879

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

13 gr.

23 gr.

Carbohydrates

8 gr.

293 kcal.

Option 1: Classic recipe for juicy pork chops in a frying pan

To prepare juicy chops in a frying pan, we use a piece of meat without veins or films; tenderloin is ideal, but you can also use just pulp. We pay special attention to crackers; they should not be old or rancid; you can simply dry and grind stale white bread or loaf.

Ingredients

Step-by-step recipe for classic pork chops

Cut the meat into half-centimeter slices, as many as you can, ideally there should be 5 pieces, but it all depends on the shape of the piece. Be sure to make cuts across the fibers so that the pieces turn out juicy and beat well. Tap with a hammer, add salt and pepper. Place on top of each other, leave to marinate in spices for about fifteen minutes, no longer is needed.

Combine eggs with milk, beat, add a pinch of salt. Place the flour in one plate and the crackers in another bowl. Place the oil in the frying pan in which the meat will be fried.

Roll the meat in flour, this will maintain juiciness and prevent the breading from peeling off. Then dip into the egg and immediately sprinkle with breadcrumbs. Bread all the pork.

Heat the oil. Only then put the chops in it and fry over medium heat. Serve immediately while the pork is hot.

You should not place chops in cold or poorly heated oil, as the crackers will actively absorb it, resulting in a greasy and tasteless breading.

Option 2: Quick recipe for juicy pork chops in a frying pan

For these pork chops in a frying pan, it is better to use carbonate, a small piece is enough. The meat is prepared really quickly and easily; lunch or dinner can be prepared in 20 minutes.

Ingredients

0.3 kg pork;
egg;
salt and pepper;
3-4 spoons of crackers;
oil for frying.

How to quickly cook juicy chops

Cut a piece of pork into 3 chops. Place cut side up, tap with a hammer, immediately add salt and rub with black pepper, but you can use other seasonings.

Beat the egg with a fork, you don’t need to force it, just bring it until smooth and immediately set the oil to heat up. For chops, a layer of 0.4-0.5 cm is enough.

Dip the pork into the eggs, immediately roll it in breadcrumbs, and place it in the frying pan. The meat is fried quickly, brown on both sides, do not overcook so as not to dry it out.

The chops will be much tastier if you use crushed saltine crackers or unsweetened corn flakes instead of regular breadcrumbs. Sometimes sesame seeds are added to the breading, but only raw and white varieties.

Option 3: Juicy pork chops in the oven (with cheese and tomato)

Pork chops in the oven are very easy to dry out if cooked incorrectly. It is very important to cover them with something. Cheese is ideal for this, and tomatoes will add juiciness. It is not advisable to take sour tomatoes so that the end result is a very tasty dish for the festive and everyday table.

Ingredients

How to cook

Since the meat will be baked, you do not need to cut it very thin. We make pieces of 7-8 millimeters, the area does not matter. Beat to a thickness of 4-5 millimeters.

Mix mayonnaise with garlic, pepper and add salt. Place the meat on a baking sheet sprinkled with oil, coat all the pieces with mayonnaise.

Cut the tomatoes into circles and arrange them. You can cut each piece so that the tomatoes completely cover the pork, and it turns out neat.

Cover everything with a layer of grated cheese. Take your time, place it carefully, a pinch at a time, so that nothing falls on the baking sheet and burns.

Place the chops in the oven for 25 minutes. Temperature for pork is 200 degrees.

You can replace mayonnaise with sour cream. Instead of ordinary tomatoes, cherry tomatoes will do, it will turn out very interesting. If you don’t want a very dry cheese crust, then the top layer can be greased with mayonnaise or sour cream, just like pork.

Option 4: Juicy pork chops in a frying pan (in beer batter)

The recipe for a stunningly simple, but interesting and tasty beer batter. It perfectly envelops the chops, maintaining their juiciness and tenderness. There is no need to be afraid of alcohol, it completely evaporates when frying. Using the same principle, batter is prepared from mineral water.

Ingredients

0.7 kg of meat;
250 ml beer;
130 g flour;
salt pepper;
a glass of oil.

Step by step recipe

It is better to start with meat, since beer batter does not tolerate storage. Also, you don’t need to measure the drink in advance, otherwise all the gases will come out of it. Cut the pork into pieces and beat it. If you want to cook a lot of food, but there is not enough meat, then the chops can be cut into strips. Season the meat with spices. It’s better to let it sit and soak for a while.

Pour flour into a bowl, add half a teaspoon of salt, stir. Pour in the beer, continuing to stir so that no lumps appear. Bring the batter to the consistency of sour cream.

Immediately pour oil into the frying pan and heat it up. Take pieces of prepared pork one at a time, dip them into the batter, be sure to shake off the excess, and transfer them to the heated fat. Fry the chops a few at a time in a frying pan. Once they are well browned, remove them.

In beer batter you can cook not only pork chops, but also chicken, fish, other types of meat, even crab sticks in this dough turn out delicious, the dish has a fairly large yield.

Option 5: Juicy pork chops with mushrooms (in a frying pan and in the oven)

This dish is prepared in two steps: the chops are first lightly fried, then baked with mushrooms in the oven. The dish turns out very juicy, satisfying, looks beautiful and is worthy of a festive table.

Ingredients

How to cook

Cut the meat into layers; such a piece should yield 6 medium-sized pieces. Tap with a hammer and rub with seasonings. Sprinkle the top of the meat with flour, but not too much. You can do this through a strainer.

Heat 50 ml of oil, heat and quickly fry the chops in it, hold for no more than a minute on each side, then immediately transfer to the pan in one layer.

Fry onions and carrots. Finely chop the champignons and add. Fry mushrooms and vegetables over high heat until almost done. Add some salt.

Add sour cream to the vegetables, stir and spread the mixture over the chops. We try to make an even layer of filling over the entire area of the piece, since the draining juices will saturate the meat.

Grate the cheese into large strips and carefully place on top of the chops with vegetables. Put it all in the oven. Since the meat and filling are already half ready, bake the dish at 220 degrees for only fifteen minutes.

In addition to carrots and onions, you can use other vegetables. It goes well with mushrooms and can even replace them with eggplant, but it is important to cut it first, soak it from bitterness, and only then fry it.

Option 6: Juicy pork chops in the oven (with onions)

Another recipe for juicy pork chops for the oven. The meat is cooked with onions and hard cheese. In this version, you should not replace mayonnaise with sour cream; the result will be a completely different dish.

Ingredients

5 chops;
onion head;
150 g cheese;
120 g mayonnaise;
spices for meat.

How to cook

We take medium-sized chops, lightly tap them with a hammer and rub them with spices, place them in a greased bowl or on a small baking sheet.

We cut the onion very thinly, but not finely. We make half rings or strips, take the pieces apart one by one, and spread them in a thin layer over the meat.

Grate the cheese coarsely, hide the chopped onion. Pour a mesh or mayonnaise strips over the top of the cheese layer. If the sauce is not in the bag, then transfer it first.

Place the chops in the oven for 25-30 minutes and bake at 210 degrees. Serve immediately.

If you want to get a fattier dish or the meat itself is a bit dry, then you can also grease it, and only after that add onions.

Beef chops are a dish that can be found both at the holiday table and on a weekday during a family lunch or dinner.

Beef chops have this name for a reason, because before starting to cook the meat, it must be beaten with a special kitchen hammer, due to which the structure of the meat loosens and becomes more tender. At the same time, the taste of beef itself remains just as juicy and rich.

The process of preparing beef chops is very simple, and the ingredients required for this dish are minimal - beef, salt, pepper, butter, egg, flour and milk. Moreover, the last 3 ingredients are necessary for preparing the batter.

500 gr. Beef
2 pcs. Egg
1/3 tbsp. Milk
4 tbsp Flour
Salt pepper

So how do you cook beef chops? Everything is simpler than it seems at first glance. Cut the beef meat into thin layers, about 2 centimeters high. Then wrap each piece with cling film and beat the meat on each side.

Once the beef chops are cooked, add a little ground pepper and salt to each side. Leave the meat alone and prepare the batter yourself.

To do this, mix 1/3 cup of milk, 2 eggs and 3-4 tablespoons of flour in a small container. Mix all ingredients thoroughly until smooth. Our batter for beef chops is ready.

All that remains is to heat the frying pan with butter and start frying the beef, after dipping each piece in the batter. Fry the beef chop on each side for no more than 5 minutes.

This is how you can quickly and easily prepare truly tasty and juicy beef chops that will please all participants in the feast. Serve the chops with and enjoy the indescribable taste! Enjoy your appetite!

Recipe 2: beef chops in the oven (step by step)

Be sure to cook these beef chops in the oven with tomatoes and cheese for some holiday. A simple recipe with a photo of a delicious hot beef tenderloin dish that can be prepared for lunch or served at a holiday table. Meat prepared according to this recipe is tender, with a golden brown crust, juicy and pink inside. I prepared chops from lean tenderloin; if you take meat with thin streaks of fat, you get a juicier dish, but also more nutritious.

beef (tenderloin) – 400 gr.;
tomatoes – 60 gr.;
onion – 60 gr.;
hard fat cheese – 40 gr.;
mayonnaise – 30 gr.;
wheat flour – 30 gr.;
curry powder for meat – 5 g;
salt, oil for frying;
red pepper, rosemary, parsley for serving.

Cut the beef tenderloin into portions approximately 2 centimeters thick.

Place pieces of meat between two layers of cling film and beat with a rolling pin or meat mallet.

Pour wheat flour into a plastic bag, add table salt and curry powder for meat, mix.

Place the chopped beef in a bag and shake so that the pieces are evenly coated with breading on all sides. Heat a tablespoon of refined vegetable oil for frying in a non-stick frying pan and fry the chops for 2-3 minutes on each side.

Cut the onion into thick rings. Grease a baking dish with frying oil, place onion rings and fried meat on them.

Cut the tomatoes into thin slices, place 2-3 slices of tomatoes on the beef.

Grate the hard cheese on a fine grater, sprinkle the chops with cheese, and squeeze a strip of mayonnaise on top.

Heat the oven to a temperature of 200 degrees Celsius. Place the pan with meat on a medium level and bake for 8-9 minutes. Take out the finished dish and sprinkle with ground red or black pepper.

Serve hot; before serving, garnish with rosemary and fresh parsley leaves.

Recipe 3: Beef chops with cheese and mushrooms

To prepare the recipe for beef chop with cheese and mushrooms, you can use either boiled wild mushrooms or oyster mushrooms with champignons. Particularly tasty beef chops are made with porcini mushrooms. Well, the finishing touch to these chops is hard cheese. To get a beautiful golden brown crust, use cheese that melts well.

Once all the ingredients are prepared, you can begin cooking the beef chops in the oven. Before slicing the meat, it is recommended to slightly freeze the beef, since frozen meat is much easier to cut. The shape of beef chops can be arbitrary - more oblong or square, but as for the thickness, the thickness of the meat should not exceed 2 cm. In this recipe, I cut the beef into pieces 1 cm thick, 15 cm long and 6 cm wide .

Place the chops on a cutting board. Cover with cling film. Beat it with a hammer. After beating, the pieces of beef will spread out in width, which must be taken into account when slicing.

Wash the champignons and wipe with a paper towel. Cut each mushroom into slices.

Cut the peeled onion into strips.

Grate hard cheese. Assembling beef chops. Add salt to each piece of beef. Lubricate the meat with mayonnaise.

Instead of mayonnaise, you can use sour cream or prepare a sauce from mayonnaise or sour cream by adding a little mustard to it. Add onion and pepper.

Place champignons in rows on the meat.

Beef chops are left sprinkled with grated cheese.

Line a baking sheet with parchment, apply a small amount of vegetable oil to it and spread it with a pastry brush. Place chops.

Turn on the oven at 180C. After heating it, place the baking sheet on the middle shelf. Bake beef chops with mushrooms and cheese in the oven for 15-20 minutes. Place the finished chops on a plate decorated with lettuce leaves or any other greens. Serve hot. Enjoy your meal.

Recipe 4: How to Cook Beef Chops with Onions

Beef chops baked in the oven with cheese and onions can become your signature dish on the New Year's table. Despite the simplicity of preparation, as well as a simple set of ingredients, this dish has an exquisite taste, it looks impressive, and it has no equal in appetizing. The real New Year's holiday meat.

The baked beef recipe you see below is one of my favorite recipes for holiday family dinners: beef chops are baked with mayonnaise, grated cheese and onions. Moreover, all this is very easy to prepare.

1.5 kg round beef tenderloin;
2 large onions;
4-5 cups grated mozzarella cheese;
mayonnaise - to taste;
salt and ground black pepper - to taste.

Prepare all the necessary ingredients: peel the onion and grate the cheese on a coarse grater.

Wash the tenderloin, pat it dry with a paper towel and cut into flat pieces 1-1.5 cm thick.

Salt each piece of meat on both sides and beat it with a kitchen hammer (it’s easier to beat it by covering the beef with cling film so that splashes don’t fly in all directions).

Use a shallow baking pan large enough to place the chops in a single layer. Place the beef on the bottom of the baking sheet.

Chop the onion into large cubes, then place a layer of chopped onion on top of the meat and sprinkle generously with ground black pepper.

Next, cover everything with a layer of mayonnaise. Use mayonnaise in the amount that suits your taste. I cover everything with a mesh of mayonnaise, squeezing it straight out of a 400 gram bag. I'm using up almost the entire package.

Finally, cover everything with an even layer of grated cheese and place the baking sheet in the oven, preheated to 190-200 degrees Celsius. If you want to bake the meat later, cover the baking sheet with cling film and place in the refrigerator for the amount of time you need (up to 24 hours).

Cook the beef chops in the oven, uncovered, for about 45 minutes. Cooking time may vary depending on the quality of the meat, just check it after 45 minutes for doneness by piercing it with a knife or fork. The beef should be soft and juicy.

If the meat is not ready yet, but the cheese is already too browned, reduce the oven temperature a little. Remove the pan from the oven when the meat is ready, let it sit for 5-10 minutes and serve with a side dish of mashed potatoes. Bon appetit!

Recipe 5, step by step: beef chops with prunes

Beef chops with prunes, mushrooms, nuts and cheese, prepared according to this recipe, will definitely please your family and friends. This meat dish is perfect for a holiday table.

Beef (pulp, preferably tenderloin) - 300 g
Prunes (pitted) – 100 g
Champignon mushrooms – 150 g
Onion (small) - 1 pc.
Walnuts – 30 g
Hard cheese - 100 g
Vegetable oil – 30 ml
Mayonnaise - 1-2 tbsp. spoons
Salt - to taste
Ground black pepper - to taste

Pour hot water over the prunes for 15-20 minutes.

Cut the mushrooms into slices.

Heat vegetable oil in a frying pan and fry the champignons in it. Salt the mushrooms.

Peel the onions and cut into half rings. When the liquid from the mushrooms has evaporated, add the onions to the champignons and fry the mushrooms and onions for a few more minutes until golden brown.

Cut the beef pulp (without films and veins) into layers 1-1.5 cm thick and beat well. Season the beef chops with salt and pepper.

Place prunes on the meat and sprinkle with chopped walnuts.

Then place mushrooms and onions on the chops with prunes and nuts.

Apply mayonnaise mesh.

Grate the cheese on a fine grater and sprinkle it on top of the chops.

Carefully transfer the chops with prunes, mushrooms and cheese to a pan or baking sheet covered with foil. (It is better to carry out all operations with the filling immediately in a baking dish, placing the beaten meat in it.)

Bake beef chops with prunes and mushrooms in a preheated oven at 180-190 degrees for about 30 minutes.

You can cover the chops in the oven with foil, and to allow the cheese to brown, remove the foil 10 minutes before the end of baking. You can also sprinkle cheese on the chops not immediately, but in the middle of the baking process.

Garnish the chops with prunes and mushrooms to your liking and serve the beef chops hot.

Recipe 6: beef chops with potatoes (with photo)

Rinse the beef well and dry thoroughly on a paper towel. Cut into small pieces, you can beat them slightly, this will only make the dish better. Place the prepared meat in a deep baking pan, after greasing it with sunflower oil. Peel and finely chop the onion into half rings. Separate the half rings with your hands and spread them in an even layer over the meat.

Add a little ground black pepper, add a bay leaf and salt to taste. Mix the contents of the pan well, the pieces of meat should release juice.

Peel and grate the potatoes, place on the meat, mixed with onions and spices, smooth out. Then grease everything generously with mayonnaise.

Grind the hard cheese on a grater, pour a thick layer on top of the mayonnaise, distribute evenly. Now you can send the baking sheet to the preheated oven. Bake for approximately 35-45 minutes at 180ºC.

Remove the dish from the oven when ready. Divide into portions, trying to carefully cut the beautiful crust of melted cheese, garnish with parsley. Now the dish can be served!

Recipe 7: Beef Chops with Mustard (step by step photos)

Beef – 600 g
Soy sauce – 4 tbsp. spoons
Mustard – 2 tbsp. spoons
Garlic – 3-4 cloves
Dry herbs (oregano, basil, parsley, dill) - to taste

Wash the beef and cut into layers.

Beat each layer of meat with a hammer.

Prepare the marinade. Mix soy sauce, mustard and pressed garlic in a separate container. Mix everything.

Pour the marinade over the beef chops, add dried herbs and mix everything thoroughly. Marinate the meat for at least 2 hours.

Heat a small amount of vegetable oil in a frying pan, increase the heat to maximum and place the meat in the frying pan, fry it on each side until a browned crust forms, reduce the heat to slightly above minimum and fry for another 5-10 minutes. Our family prefers the meat to be very well done, without blood. Therefore, if you like a different level of roasting, then simply reduce the cooking time.

The meat is ready. Serve it hot with any side dish of your choice, but a side dish of vegetable salad goes best with this meat.

Bon appetit!

Recipe 8, simple: chops with beef semolina

Delicious, tender and juicy beef chops breaded with semolina with spicy mustard notes.

The beef must be washed and then cut into portions across the grain. Pour semolina into a plate and roll each slice of beef in it. After this, each piece of beef must be thoroughly beaten, first on one side, then on the other with a wooden mallet.

Break the eggs into a deep plate and then lightly beat them with a fork. Then add mustard, salt, pepper and beat again with a fork.

After this, each piece of beef must be thoroughly rolled in semolina again.

And then dip the pieces of meat into the egg-mustard mixture.

And immediately place the meat in a frying pan with preheated vegetable oil.

Fry the beef chops until golden brown - first on one side, then, carefully turning them over, on the other side. In this case, the fire needs to be medium, not high in any case, otherwise the meat will simply brown, but not cook.

Beef chops are ready! The inside of the meat is surprisingly tender, juicy and tasty, with an appetizing golden-brown mustard crust. A light salad made from fresh vegetables goes perfectly with beef chops. Bon appetit!

Cooking meat dishes is a process that always arouses the interest of the cook, but requires certain cooking skills. In our step-by-step recipe with photos, we will tell you in detail how to cook breaded pork chops in a frying pan with a minimum amount of oil. This method of cooking will make the dish a little healthier, while the taste of the famous dish will not lose its charm.

Beef liver chops are a very healthy and tasty dish, and they are also easy to prepare. Everyone knows how many vitamins are contained in the liver, but how many dishes do you cook from it? Of course, eating liver is very healthy, but the same dishes quickly get boring, so we present a simple recipe that will help diversify your menu.

An easy-to-prepare dish that is perfect for a family or romantic dinner. If you really want to please your loved ones, then cook chicken chops with cheese. Everyone will definitely like them and will be able to diversify the daily diet. They prepare quite simply and quickly. Read our step-by-step photo recipe and see for yourself!

Chicken chops in the oven

Cooking chicken chops in the oven is not difficult. The whole dish is prepared quite quickly, and it can be served on any table, no matter whether it is an ordinary family dinner, a romantic date or a holiday. On any table, chicken chops cooked in the oven will be especially popular. They have the noble beauty of a festive dish, an incredible aroma that drives you crazy and the most delicate taste.

Chicken fillet chops are an elegant, tasty and at the same time easy to prepare dish. Even though chicken chops are quite simple to prepare and even the most inexperienced and novice cook can cope with this task, yet every dish and recipe for its preparation has its own zest, the one that distinguishes usually prepared food from food prepared with soul and imagination. The website presents to your attention an excellent recipe, thanks to which you will learn how to cook the most delicious and juicy chicken fillet chops. If you don’t know how to cook chicken fillet chops, then feel free to use our recipe and you won’t regret it for a second.

Meat Milanese is a simple but very tasty dish. This recipe will help you cook incredibly tender and flavorful meat, everyone will be very happy, and you will get well-deserved praise. Milanese meat cooks very quickly and you don’t need any special cooking skills to cook it. The dish has many cooking options, but today we will tell you how to cook Milanese meat using breadcrumbs and Parmesan cheese.

Chops are one of the most popular meat dishes, which is obtained by beating the meat fillet with a special hammer, thereby making it more tender when cooked. Chops can be prepared from almost any type of meat: pork, beef, chicken are ideal for this dish.
Recipes for chops are so varied that it is difficult to imagine even a small part. When preparing beef chops, do not forget that this meat is quite tough and it is better to choose young veal meat. Chicken chops, as a rule, are prepared from breast fillets; the meat is quite dry and, of course, there are culinary secrets that you will find in this section. Our step-by-step cooking recipes with photos will tell you how to cook delicious and juicy chops at home and how to serve the dish in an original way.
Chops can be cooked not only by frying in a pan, but also by baking in the oven. Before proceeding to heat treatment, the chops are breaded in breadcrumbs and spices, all kinds of batters are made from flour and eggs, which makes the meat more juicy. They beat the fillet pieces by covering them with plastic cling film or a bag, this way the fibers are less damaged and the risk of tearing the meat is reduced, because they beat the pieces cut no more than 1.5 cm thick. The chop should be as thin as possible, but not tear, so you should calculate the force correctly impact and it is possible to use a hammer without teeth.
The collection of photo recipes presented in this section will help you deliciously prepare juicy chops from any meat. And little tricks and cooking secrets will make you look at this dish in a new way.

Pork chops- This is tender, thinly chopped meat, fried in breading, juicy and very tasty. Excellent, which is perfect for a festive table - for New Year, Christmas, birthdays, Easter, etc. But even on an ordinary weekday, the presence of pork chops on the table will create a festive mood and will delight you and your loved ones with the richness of taste.

Ingredients:

500-600 gr. pork (pork loin is best, but other parts can be used)
ground black pepper
2 eggs
4 tbsp. l. cold water (2 tbsp water per 1 egg) - optional
flour and/or breadcrumbs
vegetable oil or

Preparation:

Defrost the pork loin, quickly rinse it in running cold water, and dry it with napkins. I had a loin on the bone, I carefully cut off the bone, since I prefer thinly chopped chops, but you can cook with it, cutting the meat between the bones.
Cut the pork across the grain into slices 0.8-1 cm thick.
Beat each piece of meat thoroughly on both sides to the desired thickness. Then lightly salt both sides and sprinkle with ground black pepper.
Preparing lezone for chops. Break the eggs into a deep bowl, add just a little salt and a little water. Beat with a fork or whisk.
Dip the chops in lezon (eggs beaten with water and salt).
Then thoroughly bread both sides in flour so that all the meat is well coated with flour.
The main purpose of breading is to prevent the meat from losing its juices during frying, and as a result remains juicy and tasty. There are several options for breading chops. I recently conducted an experiment: I cooked chops with 3 different types of breading, and asked my family which ones they liked best. Here are the results: 1) in an egg, then in flour (I like these chops best of all) - the breading from the meat does not peel off, the meat turns out tender and juicy; 2) in flour, then in egg - the breading may peel off in places, come off the meat when turning, the chops turned out tougher than in other options; 3) double breading: in flour, then in egg, then in breadcrumbs - the breading is strong, dense, the meat is juicy and tender. My daughter liked this option best, she really loves the crispy crust of breadcrumbs. In general, all 3 options are delicious, everyone can choose the one they like.
Immediately place the breaded chops in a hot frying pan with vegetable oil or melted lard. Fry until golden brown over medium heat (3-5 minutes).
Turn the chops over and fry on the other side until golden brown (another 3-5 minutes). This is how we fry all the chops.
Serve the pork chops hot with mashed potatoes, fried or boiled potato pieces. We add as

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 it in a pan and mix with salt, pepper and meat spices. Meanwhile, cut the tomatoes into slices and the onion into thin rings. Do not throw away anything that could not be neatly 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, transfer it to 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