Chop cutlet on the bone. What is easier? He took a piece of meat, beat it off and fried it. But, like almost any simple dish, chop, especially on the bones, especially pork, requires, albeit small, but knowledge of the cooking process and certain experience.
And yet, in any case, cooking a pork chop is very easy. The main thing is that the meat is cooked completely, and at the same time remains juicy and soft, with a fried appetizing crust.
For a pork chop on the bone, you will need a minimum of products.
- Pork chop on the bone.
- Freshly ground black pepper
- Vegetable oil for frying
Cooking pork chop.
First of all, we cut the carbonade between the bones into pieces 2-4 cm thick. That is, each piece of meat should have its own bone.
Carbonade, in itself, is quite dry meat, especially since it is pork - that is, you need to fry a piece completely. After all, not beef steak we cook with blood.
Accordingly, we meet with the main problem - how to fry initially dry meat, preserving its juiciness as much as possible, and not getting something vaguely resembling a sole as a result.
Dry each piece of meat with a paper towel, sprinkle with freshly ground black pepper and begin to beat.
I use a tenderizer. And with round needles. These needles are not sharp enough to break the meat fibers, they only push them apart, thereby ensuring the softness of the meat and minimal loss of its juices.
At the same time, the tenderizer allows you to maximize the appearance of a piece of meat after cooking.
If there is no tenderizer, this is also not a problem - you can also use a meat hammer, the only thing is that it should be flat - without any teeth, notches, etc.
With a hammer we beat off the meat carefully, trying to beat off, and not grind the piece.
Why do we beat meat already sprinkled with pepper? Everything is simple. Like a hammer, that a tenderizer, when beating, will introduce part of the ground pepper into the piece of meat itself, only the tenderizer will help the pepper penetrate deeper.
Then, with a very sharp knife, on both sides of a piece of meat, we make notches crosswise. They should not be deep - 2-3 mm. Notches will allow the oil to penetrate a little deeper into the piece of meat when frying.
We also cut the edges of the piece around the entire perimeter a little - by 2-3 mm every one and a half to two centimeters. This will help the piece of meat retain its shape while frying. - the film that has been preserved around the perimeter of the piece will not be pulled together by a single loop and thereby squeeze the juice out of the meat and force the piece to bend in the pan.
Put a frying pan on a high heat and pour vegetable oil into it. At the same time, we put the oven on heating - it needs to be heated to 200 ° C. The pan should be with a thick bottom, and very preferably, with thick walls. In this case, when laying out the meat, the pan, and the oil, respectively, will not cool instantly, but remain hot. That is, the meat will immediately begin to fry in oil, and not wait until the temperature rises again to the desired level, and the meat during this time will actively give up its juice and stew in it, and will not be sealed immediately, retaining all its juice inside.
Checking the temperature of the oil in a pan is very easy.
- A dangerous way - you can drop a small drop of water into the heated oil. If the drop bounces with a characteristic click, then you can put the meat in the pan.
- Safe way. Throw in oil or a wooden toothpick, or a match with a broken head of sulfur. If small bubbles appear actively and in large numbers around the entire toothpick (match), the oil is warm enough.
Salt the meat on one side - the one that will be laid out first in the pan. And put the piece of meat with the salted side into the hot oil. You don’t need to lay out all the pieces at once, because no matter how heavy the pan is, a large amount of meat will inevitably greatly cool both it and the oil. It is most convenient and fastest to put one piece of meat in a pan, move it to one of the walls and fry a little - 3-5 minutes on one side.
Then salt the second side of the piece and turn it over onto the second half of the pan, which by this time will again be quite well heated. And fry the piece again until a golden crust appears.
Lay out the fried piece of meat and keep warm.
Fry all other pieces in the same way.
If we were cooking beef steak, especially with blood, then this could be the end of cooking. But, since we are talking about pork, it must be cooked completely, in no case leaving unroasted places and blood. No one wants to discover in their body the presence of any additional life that is not related to the normal functioning of the whole organism as a whole.
Therefore, we cover the baking sheet with baking paper, which in this case is much better suited than foil. We spread all the fried chops on paper, grease with oil from the pan on top.
We put the baking sheet in the oven, which by this time has probably already warmed up to 200 ° C. We leave the meat in the oven for about 10-15 minutes - it all depends on the thickness of the piece, on the particular oven and the degree of its heating.
We bring the meat into the oven until cooked. It is easy to check - pierce a piece of meat in its thickest part, especially near the bone, with a thin knife or toothpick. If the protruding juice is pink, then the meat is still raw. If it is transparent, then the meat is ready.
We get pork chops on the bone from the oven, cover the baking sheet with another piece of baking paper or foil - there is no difference here. Let the chops stand for 10 minutes - so that the chops “calm down”, the juice inside them stops bubbling and is evenly distributed throughout the piece.
Then put the chops on plates and serve. Garnish any, according to your desire, or without it at all. As sauces- Mustard is best for me. And/or hell.
But no one bothers to submit ketchup , tzatziki ,pepper sauce or any other which you like. It's just that in this recipe I always try to preserve the taste of meat as much as possible, without changing and adding any third-party flavors, which is why I did not indicate any spices, except for pepper. So this is, shall we say, a basic, minimalist cooking recipe. pork chops on the bone, more focused on cooking technology, rather than a variety of flavors.
- Pork chops on the bone - 2 pieces
- Olive oil - 1-2 tbsp.
- Soy sauce - 1-2 tablespoons
- Honey optional - 1 tbsp.
- Rosemary, oregano, thyme (dry) - 0.5 tsp
- Freshly ground pepper to taste
- Garlic - 1-2 cloves
- Lemon
A great dish for a hearty dinner - cook no more than half an hour, but the taste and look of this dish will satisfy any fan of a good piece of meat. Pork is tender and juicy meat, so it is much easier to cook a delicious dish from it than from beef. Such chops are also suitable for a gala dinner - even a large amount will be easy to cook!
Pork chop on the bone. Recipe.
1. For cooking pork chops on the bone, meat should be taken only fresh, not frozen. Chops from the loin on the bone will look very nice. Cut the meat across the fibers with a thickness of about 1 cm. Beat with a hammer, covering with cling film so that the piece remains intact. It is also recommended to make small cuts - so the piece of meat will not shrink during cooking.
2. Sprinkle the prepared chops with olive oil, a set of herbs that you like (you can use fresh or dry herbs) rub well into the meat on both sides, rub the meat deliciously with chopped garlic, pepper with freshly ground pepper. Leave for 5-10 minutes to marinate (you can also longer if there is time).
3. You can fry the chop in a grill pan, in a regular pan, in the oven. The way the meat is fried first in a pan and then brought to readiness in the oven is just wonderful. Marinated meat must be laid out on a hot pan, with a small amount of vegetable oil - this way it is sealed and remains juicy. Fry the chops for 5-7 minutes on each side, until golden brown.
4. Put the fried chops in a baking dish or on a baking sheet lightly oiled. Pour over soy sauce, which is pre-mixed with liquid honey. You can use sweet soy sauce with various additives. Bake in the oven at 180-200°C for another 10-15 minutes.
5. Put the finished meat on a plate - it needs to “rest” for a few minutes. Collect the resulting juice after frying the meat and baking, add a few drops of lemon juice. Put a piece of meat on a serving plate, cut into pieces (optional), pour over the juice. Everything! You can submit!
Fast, tasty, beautiful! A minimum of hassle - the result is excellent! Marinade can be cooked very different, using those spices and seasonings that you and your loved ones like - with pork meat, in addition to the herbs indicated in the recipe, juniper berries, honey, prunes, fruits, nuts, various sweet and sour sauces, mustard, greens, white wine. Soy sauce is optional in this recipe - it can be easily replaced with salt. Sprigs of fresh rosemary and thyme will give a special aroma, and lightly roasted lemon - a special charm! Experiment! I recommend!
Home Tasty wishes you bon appetit!
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The phrase "pork chop on the bone" sounds like music: this name alone makes the hearts of millions of gourmets around the world tremble. If the beneficial properties of dishes, according to nutritionists, are due to ease of manufacture, then chop is the champion among them.
It just needs to be well fried: eating pork with blood is fraught with certain risks. A blank of soft, juicy, properly selected meat can not be beaten off. Spices and salt are added to the flour for rolling. On high heat, you should not fry a semi-finished product placed in batter: it will burn, and the pulp will remain raw.
Ingredients
- 2 pork steaks on the bone 1 cm high
- 1 chicken egg
- 1.5 st. l. wheat flour
- 2-3 pinches of salt
- 50 ml vegetable oil
- 2-3 pinches of ground black pepper
Cooking
1. When buying, we will choose the thinnest steaks on the bone. Rinse them in water and pat dry with paper towels to remove excess moisture. We will move each steak in a bag or cover with cling film so that pieces of meat do not fly around the kitchen during its beating. We beat off the meat part with a culinary mallet on both sides, trying not to touch the bone.
2. The broken pulp should become very thin. Remember, the thinner you beat the meat, the tastier it will be. By the way, if the colon layer of fat interferes with you, then it can be cut in several places so that it does not hold back the pulp.
3. Salt and pepper each chop, lightly rubbing the spices into the flesh on both sides.
4. Break an egg into a container and beat it with a fork. Add wheat flour and create a light batter. It will save you from having to alternately roll the chops in flour, then dip in the egg. Dip the chop in the batter and wrap it around it from all sides.
Pork chop on the bone is the dream of any man. Such meat is prepared for two times. And it turns out very satisfying, juicy, fragrant, appetizing. You can cook loin pieces both in the oven and in a pan. But to know the secrets, subtleties of the dish is simply necessary for the best result.
How to cook juicy bone-in pork chops
If you cut the meat yourself, then you need to make slices at least a centimeter thick.
At home, wash the meat well, dry it with paper towels, cut it on both sides with a sharp knife so that you get lattices. The incisions should be clearly visible, but not deep.
You can beat the pork lightly instead of cutting it. It is recommended to beat off pieces already seasoned with spices. It is necessary to do this not too hard, two times on each side.
The prepared pieces are rubbed with salt, oil, garlic mixed with herbs, mayonnaise sauce. There is already someone in that much. Leave to marinate for 20 minutes.
Now options .
1. Fry the pork chop on the bone in a pan
Pour a spoonful of odorless vegetable oil into a deep frying pan with a thick bottom. Waiting for it to heat up. We check with a dry match without sulfur or a toothpick: we throw it into the pan. If the oil around the tree boils, hisses, it's time to put the meat.
Fry for 3-4 minutes on each side. This is necessary to maintain juiciness. It is delicious to add a sprig of rosemary in the process.
Then put on parchment in a baking sheet, grease with garlic puree with herbs or just warm butter, cover with foil, bring to readiness in the oven at 200 degrees for 15 minutes.
Checking for readiness is simple: cut with a knife - look. Pink juice - you need to bake, transparent - it's time to extract. And again rhyme. Why not be quiet: after all, a tasty, satisfying dish is so easy to prepare that there is still time for creativity.
A warning!
Pork chops on the bone, fried in a pan, are eaten immediately. Such a dish is not warmed up: it loses its taste. It's like with kebabs: who would think of warming them up?
Therefore, before serving, you need to make sure that the side dish or salad is already ready. Non-calorie side dishes are suitable for such a dish.
Best served on green lettuce leaves, garnished with a sprig of rosemary or cherry tomato quarters.
2. Bake bone-in pork chops in the oven
The choice and preparation of meat is carried out as described in the first variant.
But the batter can be made from flour, crackers or ... prunes.
- Lightly beaten meat is rolled in flour (breadcrumbs), then in a beaten egg, in flour. Fry in a pan until golden brown. We place on parchment in a mold, bake at 190 degrees for 20 minutes. These chops can be reheated.
- We thoroughly wash the prunes, pour boiling water, leave under the lid for half an hour. After a while, we get rid of excess moisture, twist it through a meat grinder or turn it into a puree using a blender. Lubricate the prepared meat with mayonnaise-mustard sauce, roll in prunes, place on a greased baking sheet. Cover with foil and bake at 200 degrees for 25-35 minutes. Remove the cover 5 minutes before it's ready to brown the top. And so that the juiciness does not go away, you can sprinkle the chops with grated cheese.
Another original bone-in pork chop recipe will be described in detail in a step-by-step version. This method has been tested more than once by many parties of guests at various holidays, during various solemn events. As a rule, the answer to the question: “What to cook?” - is always the same.
After all, meat baked with mushroom or always turns out incredibly fragrant and tasty. One serving is enough to satisfy your hunger. The dish looks very attractive, presentable.
