home → Fish and seafood Which part is best to make chops from? Juicy pork chops. Pork chops in batter

Which part is best to make chops from? Juicy pork chops. Pork chops in batter

The easiest way to cook meat is to pound and fry. However, not everyone decides to cook beef chops in a frying pan, as they mistakenly believe that they will come out dry and tough. In fact, there are recipes according to which beef chops can be deliciously cooked in a frying pan.

Cooking features

Beef really doesn't have enough fat to make it juicy in any of the recipes. If you want to make delicious beef chops in a frying pan, preference should be given to recipes where the meat is cooked in batter or breading, which protect it from loss of moisture, or after frying it is stewed in a sauce, which makes it soft and tender. There are a few other points to consider.

Veal chops are much more tender than meat from an adult cow. When purchasing, you should pay attention to the color of the meat and the size of the fibers. Veal fibers are not too large, the color is from pink to bright red. If the meat has a dark shade, then it is no longer veal.
Chops from any meat are more juicy if it has not been frozen. This is especially true for lean meats such as beef. Therefore, when purchasing chops, it is better to give preference to chilled or fresh meat. If you do purchase a frozen product, you need to make sure that the meat thaws under natural conditions, preferably in the refrigerator. Then the fact that the meat was frozen and then thawed will have almost no effect on the final result.
Beef tenderloin is more suitable for chops than meat from the brisket, shoulder or back. This is especially important if you are going to fry them in a frying pan. If you cannot purchase tenderloin, it is better to consider alternative methods of preparing beef.
When you beat the meat, cover it with cling film or place it in a bag to prevent splashes from flying around.
The frying pan with oil should be hot before placing the beef chops in it. Otherwise they will stick to the bottom.
It is recommended to fry beef chops first over high heat, when a crust forms, over medium heat, and finish cooking by simmering under a lid over low heat. The frying pan is covered with a lid only at the last stage of cooking.

The technology for preparing chops may vary depending on the chosen recipe.

Beef chops in breadcrumbs

beef (tenderloin) – 0.5 kg;
chicken egg – 4 pcs.;
breadcrumbs– 80–100 g;
salt, spices for meat - to taste;
vegetable oil- as much as needed.

Cooking method:

Wash the meat, cut into 1.5 centimeter layers across the grain.
Beat through the film or bag on both sides. Rub with a mixture of salt and spices.
Beat the eggs in a bowl.
Heat oil in a frying pan.
Take the chop, dip it in the egg, roll in breadcrumbs. Dip into egg again and bread. Place in boiling oil.
Do the same with the remaining meat.
Fry the chops on one side for 7 minutes (uncovered over medium heat). Turn over to the other side, fry for 5 minutes. Then reduce the heat, cover the pan with a lid and cook the chops for another 5 minutes.

Beef chops in egg and breadcrumbs can be served with any side dish or vegetable salad.

Beef chops in batter

beef (tenderloin) – 0.5 kg;
chicken egg – 2 pcs.;
milk – 80 ml;
wheat flour – 70 g;
salt, ground black pepper - to taste;

Cooking method:

After washing and drying the beef tenderloin with napkins, cut it into pieces one and a half centimeters thick. Beat it on both sides, after placing it in a bag or covering it with plastic wrap.
Salt and pepper the chops.
In a bowl, beat the eggs, mix them with the sifted flour, add the milk and whisk the dough until it has a uniform consistency, without lumps.
After dipping each chop in the batter, place the meat in the pan. Fry over medium heat without a lid for 7-8 minutes on each side.

The batter will help make the chops soft and juicy, as it prevents the meat from losing moisture.

Beef chops with mustard

beef (tenderloin) – 0.5 kg;
mustard – 40 ml;
chicken egg – 2 pcs.;
mayonnaise – 20 ml;
breading mixture – 0.2 kg;
salt, pepper - to taste.

Cooking method:

Prepare beef tenderloin chops by chopping and pounding the meat and seasoning each piece with salt and pepper. Spread mustard on both sides and leave for 15 minutes.
Beat the eggs and mix them with mayonnaise.
Heat oil in a frying pan.
After dipping each chop in the mayonnaise-egg mixture, breading it well in breadcrumbs or a special mixture, fill a frying pan with boiling oil with them.
Fry uncovered over medium heat. Total cooking time is 15 minutes. In this case, you need to fry a little more on the first side than on the second.

The chops according to this recipe are soft and have a spicy taste.

Beef chops with prunes

beef tenderloin – 1 kg;
pitted prunes – 5 pcs.;
onions – 100 g;
garlic – 2 cloves;
honey – 5 ml;
ground paprika – 10 g;
spices, salt - to taste;
bay leaf – 1 pc.;
vegetable oil - as much as needed.

Cooking method:

Wash the tenderloin, dry it, cut it across the grain into portions, and pound them on both sides.
Add salt and fry on both sides in boiling oil, giving each side about 5 minutes.
Place the meat on a plate.
Cut the onion into half rings and fry in the same frying pan in which you fried the chops.
Remove the onion from the pan and mix with melted honey until liquid.
Fill the prunes with warm water, after 10 minutes, remove, squeeze and cut lengthwise into thin strips.
Mix prunes with onions.
Place the chops in a large frying pan, spread the onions and prunes in an even layer, and cover with another layer of chops.
Sprinkle the chops with paprika. Place bay leaf.
Pour some water into the pan. Cover it with a lid.
Place the pan over low heat and simmer the beef for an hour, making sure there is at least some water in the bottom, otherwise the meat will burn.

These chops are served with a side dish. Sweet and sour sauce makes their taste unique.

Beef chops with onions and carrots

beef (tenderloin) – 0.5 kg;
carrots – 150 g;
onions – 150 g;
vegetable oil - as much as needed;
salt, spices - to taste.

Cooking method:

Cut the meat into portions, beat it, rub with salt and pepper.
Coarsely grate the carrots. A good idea would be to use a grater for Korean salads.
Cut the onion into small cubes.
Fry vegetables in oil until soft. Remove from pan.
Heat a new portion of oil in a frying pan and place the chops on it. Fry for 8-10 minutes on one side, turn over.
Place fried carrots and onions on the chops. Add some water. Cover the chops with a lid and simmer for 15–20 minutes, remembering to add water.

The versatile flavor of these juicy chops will not disappoint.

Don't be afraid to cook beef chops in a frying pan. If you follow the technology, they will turn out soft and juicy. True, this will require good recipe. You can probably find one that suits you from the ones above.

Pork chops are a win-win dish, adored by men and all household members. Fortunately, there are many options for preparing chops and each one is tastier than the other: with cheese, mushrooms, with tomato and soy marinade... But that’s not all! We'll tell you the most popular pork chop recipes.

Pork chops in the oven are a celebration of the belly and a classic of the culinary genre. They will always eat the dish with pleasure and will definitely ask for more. Better than meat maybe only meat - we know this for sure. The beauty of the dish is that it does not require any special wisdom and is prepared simply.

You should not beat the pork too thin, otherwise it will dry out. The ideal thickness is 1 cm.

For chops, you can use lean pork without fat, but it’s even better if there is some fat. This will make the meat much juicier. It is best to take fillet on the bone - it literally begs to be used as chops. But you can take a piece of ham, neck or carbonate. The main thing is that the meat is of perfect freshness.

Let's prepare the ingredients:

pork loin - 700 g;
a few peas of black pepper;
vegetable oil - 30 ml;
salt to taste.

Cover the meat with cling film and beat it thoroughly with a wooden or tin mallet. Grease with ground black pepper, salt and vegetable oil. Heat a frying pan and quickly fry the chops on both sides. Our goal is to get a golden crust, but not to cook the meat until cooked.

Now we transfer the chops into a baking dish (you can stack them on top of each other) and put them in a preheated oven for literally 10 minutes. The optimal temperature is 220 degrees. Such chops turn out moderately fried, very juicy; the pork, although it does not melt in your mouth, becomes tender.

We take out our meat and set the table. The side dish for chops can be anything. Pasta, rice, mashed potatoes are suitable. But we, as supporters of a healthy diet, suggest serving the meat with baked or fresh vegetables. So it is absorbed quickly and does not cause damage to the figure.

Recipe for roasting meat in foil

Pork in foil turns out tender, juicy, this meat really melts in your mouth. The foil “seals” the meat juices inside, although it does not stew the meat. The technology is interesting, and you don’t have to wash the pan: throw away the foil and the dishes will remain clean.

The recipe teaches you how to cook homemade boiled pork - an excellent alternative to store-bought sausages and frankfurters, hearty and healthy meat dish. You can bake the meat in portions or in large pieces - the result will definitely please you.

Pork is a neutral meat. It perfectly absorbs many aromas and any spices are suitable for it. But the pure taste of meat is emphasized only by black pepper and salt.

We will need a piece of pork (preferably ham) weighing 700 g, a carrot, a few cloves of garlic and spices. You can just use salt and black pepper.

If you plan to bake pork in a piece, then you won’t have to beat anything. But for portioned serving, we beat pieces up to 2 cm thick.

And now it's simple:

We beat the pork.
We make cuts on the sides.
Cut the carrots and garlic into cubes and thin slices.
We fill the “pockets” with vegetables.
Rub with salt and pepper.
Carefully pack each piece in foil and place in the mold.
Cook at 220 degrees for 25 minutes.
We take it out and serve it on the table.

The presentation can be creative, in the spirit of the best modern restaurants. We just need to slightly unfold the foil, leaving a piece of meat inside, and spread country-style potatoes, coarsely chopped vegetables and herbs around. Place a serving of white yogurt and mint sauce next to each eater. Dip the pork pieces into the sauce and enjoy life!

Pork chops baked in creamy garlic sauce

If you have never tried chops marinated in sour cream and garlic sauce and then baked in the oven, your gastronomic world is definitely suffering. Meat that melts in your mouth, accentuated with spices and spices, and gentle cooking technology make the dish perfect. Even people who count calories won't have to worry. Especially if the piece is small, and brown rice or fresh vegetables serve as a side dish. But here it is important to choose a lean piece without fat.

We will need:

piece of pork tenderloin without fat and bones - 700 g;
cream - 200 ml;
2 cloves of garlic;
salt, ground black pepper - a pinch.

The main highlight of the dish is the right sauce. For it we need 45% fat cream and a little garlic. You shouldn't go overboard with garlic - it just needs to set off the sauce. Mix cream, salt and garlic, crushed in a garlic press. Let it brew a little. Beat the meat and immerse it entirely in cream sauce. Let the meat marinate for an hour.

Just don't overcook the meat! It will dry and begin to resemble a “sole”.

Place the pieces in a deep baking dish and pour the sauce over them. Place in the oven preheated to 200 degrees. The sauce will gradually evaporate, soaking every fiber of our pork, making the meat soft. Garlic will highlight the flavor and the overall combination will be wonderful. As soon as a light golden crust appears on the pork (after about 15 minutes), turn off the heat to 60 degrees and simmer for another 5-7 minutes. Turn off the oven and set the table.

This kind of meat requires accompaniment in the form of fluffy mashed potatoes. Let's do so. But let's serve mashed potatoes in a non-trivial way. Let's arrange it in the form of roses: to do this, you just need to squeeze the puree through a cooking bag (or a regular plastic bag), giving it any shape. Decorate with herbs and savor.

Soft and juicy pork chops in a frying pan

What's great about pork is its ability to cook in minutes. If you don’t have time, but you really want meat, you can quickly fry pork chops in a frying pan. However, even if you wish, you should not dream of cooking a medium rare steak from pork: pork is not beef and may contain helminths that are dangerous to humans; Let's prepare it to the end.

For the dish we will need:

two pieces of pork on the bone;
salt and pepper to the hostess’s taste;
a little bit of any vegetable oil.

We beat the meat through cling film (this way the juice will remain inside, the meat fibers will not “spread”), season with salt and pepper. Lightly grease it with vegetable oil to form a nice crust during frying. Heat the frying pan, but not too hot - the fire should be moderate, otherwise the meat will quickly burn. The ideal frying pan for the dish is cast iron, grill. In it, the chop will resemble a steak and will be well cooked. If you have a regular Teflon frying pan, you will have to hold the pork slightly under the lid - the meat should be completely steamed.

So, put our chops in the pan. Fry over moderate heat on one side (3-4 minutes), and then the same amount on the other. Cover the meat with a lid and turn off the stove. When the process on the stove has completely subsided, the meat can be served.

Our quick chops will be very tasty with potatoes, which can also be cooked on a quick fix: bake whole in the microwave, directly in the peel, but after washing with a stiff brush. Cut the potatoes and add a tiny piece butter, sprinkle with herbs. Place a juicy pork chop next to it. Isn't this a celebration of life?

Original version of the dish in sesame

Pan-Asian cuisine is in high esteem today. In China, pork is very popular and is prepared in various sweet and sour sauces, often seasoned with sesame seeds. The seasoning will appeal to all fans. Chinese cuisine and for those who like to feel the light crunch and pleasant nutty aftertaste that sesame seeds leave.

For chops we need a 500-700 g piece of pork, 2 eggs and 50 g of sesame seeds.

How to prepare the dish:

Beat the meat, salt and pepper.
Beat the eggs lightly with a whisk.
Dip meat into chicken eggs.
Roll generously in sesame seeds.
Throw into a hot frying pan.
Fry on both sides until the seeds turn brown.

These chops are best served with rice and soy sauce. We cut off pieces of meat with a knife, dip them in the sauce, eat them, praising the cook, nibbling on herbs and fresh cucumbers.

With mushrooms and cheese

Chops with mushrooms and cheese are frequent guests on holiday tables. This is a light variation of French meat and even more flavorful, because mushrooms and meat seem to be made for each other.

Some housewives put raw onions, often they are not fried and crunchy. It is easy to avoid this if you first lightly sauté the onion in vegetable (or butter) oil.

For the dish we will need:

700 grams of pork fillet;
200 g cheese;
mayonnaise - 100 ml;
champignons - 100 g;
large head of onion;
vegetable oil - 30 ml;
salt, pepper to taste.

We cut and beat the meat. Lightly fry the onion in a frying pan. Place the layers on a baking sheet in the following sequence: meat-onions-mushrooms-cheese. Add each layer to taste and pepper. Bake at 180 degrees for 30-40 minutes.

Pork under a fragrant cap is wonderful warm or cold. It's a pity that before next day she never “lives up.”

Double battered

Chops in batter can be taken with you on the road, like a bento to work, and in general they resemble advertised nuggets. The dish turns out juicy because the batter reliably seals the meat juices and under the dough it quickly comes to condition. Double batter is a double guarantee of juicy and tender meat under a layer of sweet and very delicate dough.

Required ingredients:

pork - 600 g;
2 chicken eggs;
kefir (or beer) - 200 ml;
flour - a few tablespoons;
salt, pepper to taste;
vegetable oil - 200 ml.

First, beat the meat into thin slices. And here we advise you to show strength - the thinner the meat, the tastier our chops will turn out. Salt and pepper the pork slices.

Prepare the batter. To do this, mix kefir or beer with flour and lightly add salt to the dough. In a separate bowl, beat the egg and a pinch of salt until fluffy.

Be sure to place the battered chops on paper towels - they will absorb excess fat.

All that remains is to dip the meat first in the egg mixture, then in the batter, then again in the egg and again in the dough. When a crust of dough and eggs appears on the meat, place the piece in a frying pan. It is important to heat it over medium heat, pouring a lot of vegetable oil into it. Fry on both sides until golden brown.

The chops are delicious on their own or with a white sauce made from yogurt, garlic and herbs. We cut off a piece, dip it in the sauce and eat it, snacking on warm flatbread from the tandoor. Of course, the dish cannot be called healthy, but how delicious it is!

With tomatoes and cheese

Tomatoes, cheese and meat create an amazing culinary tandem. It is noteworthy that this combination is most appreciated in our country - in Europe it is called nothing less than “Russian-style meat.” Let’s continue to set our culinary traditions for the world, because the combination is truly amazingly tasty.

It is better to take meaty tomatoes, not too juicy, otherwise the meat will “float” in the juice, which will ruin our entire dish.

Required ingredients:

pork - 700 g;
tomatoes - 3 pcs.;
large onion - 1 pc.;
mayonnaise - 200 ml;
hard cheese - 100 g;
salt, pepper to taste;
vegetable oil - 30 ml.

Beat the meat, salt and pepper. Place on a baking sheet. Cut the onion into very thin half rings and place directly on the meat. We chop the tomatoes into very thin rings and send them after the onions. On top we “draw” an openwork mesh of mayonnaise. To do this, cut off a corner in the corner of the soft packet and you get something like a cooking bag filled with sauce.

Three cheeses and place in the oven preheated to 160 degrees. Bake until vegetables and meat are soft. Turn on the heat to 220 degrees so that the cheese on top is fried. A golden brown crust is a sign that the dish is ready!

Russian-style meat turns out tender, juicy and incredibly tasty with vegetables and potatoes in a country style.

Under soy marinade

Pork is easy to marinate in any sauce, and soy marinade will give the meat a special, spicy-sweet flavor. The Japanese love this kind of meat very much, and their cuisine evokes only admiration. Just try to find high-quality soy sauce - a cheap one will ruin the pork. The best product is sold in glass bottles, the brand is not decisive.

There is no need to salt the pork: soy sauce is an excellent salt substitute.

For chops we need a piece of pork 500-700 g, soy sauce - 50 ml.

How to prepare:

We beat the meat.
Add soy sauce.
Marinate for 30 minutes.
Fry in a frying pan or simmer in the oven (15 minutes at 200 degrees - no longer!).

Chops in soy marinade fits perfectly with brown rice, fresh and grilled vegetables. Be sure to serve them with herbs - the combination will be delicious, and the dish will be digested much faster!

Festive chops under a fur coat

French-style meat with a soft creamy cap turns out to be the most delicious from pork. The best hot dish for a feast (especially in New Year) no one has come up with it yet - all that remains is to master some subtleties and start cooking.

The thinner the onion is cut, the tastier the dish will be.

Required ingredients:

pork - 700 g;
large onion - 2 pcs.;
mayonnaise - 200 ml;
hard cheese - 200 g;
salt, pepper to taste;
vegetable oil - 20 ml.

We beat the meat into thin slices and place a baking dish on the bottom of a baking sheet. Cut the onion into thin half rings and place on the meat. Season everything with salt and pepper, three cheeses on the meat. Cover the dish with mayonnaise on top with a thin mesh - the sauce will add juiciness to the dish and make the meat creamy.

Place the pork in the oven and simmer for 40 minutes under the lid at 180 degrees. Before serving, open the meat and let it brown. Serve with herbs and potatoes - you can't think of a better accompaniment for meat!

Under tomato marinade

Tomato marinade for chops adds sourness to pork and, in addition, tomatoes have the excellent property of softening meat fibers. Such chops come out especially soft and tender, and even more so if you season them with oregano.

We will need:

pork - 600 g;
tomatoes in own juice- 1 bank;
oregano - a pinch;
salt, pepper to taste;
vegetable oil - 20 ml.

We beat the pork to a thickness of 1-2 cm. Place it in a heat-resistant bowl. Fill in tomato juice, seasoned with salt, pepper and oregano. Marinate for 40-50 minutes (longer possible). Preheat the oven and place the chops in it. Bake for 40 minutes until the tomato marinade has evaporated. Serve soft, juicy chops with boiled potatoes, sprinkled with dill and drizzled with fragrant vegetable oil. An ideal addition to the dish is pickled gherkins or capers, which will make the dish more piquant.

With prunes

Pork with prunes can be called festive dish. The sweetish meat, imbued with a subtle smoky flavor, is peculiar, but very original, and will appeal to connoisseurs of non-trivial dishes. We will stew these chops in a slow cooker - this way the meat will turn out melting.

Prunes must first be steamed in hot water, otherwise they will not stew.

Necessary ingredients for 700 grams of pork:

prunes - 5-10 pcs.;
water or broth - half a glass;
salt and pepper to the cook's taste;
vegetable oil - 20 ml.

We beat the pork, salt and pepper and place it on the bottom of the multi-bowl. Place prunes on top, cut into pieces (the whole thing is fine!), and fill everything with broth or water. Take the broth purely symbolically - we don’t need the meat to cook. Turn on the “meat” mode and simmer until the signal indicates the end of cooking. Serve the chops with rice, sprinkled with aromatic prune juice. And please don't forget about dessert - coffee with a scoop of vanilla ice cream. We promise an amazing aftertaste!

How to deliciously fry in breadcrumbs?

Schnitzels never lose their appetite under any circumstances! They are tasty even when cold and serve as an excellent base for homemade hamburgers - just buy a bun with sesame seeds, spread it with mustard or mayonnaise and add thin slices of pickles and tomatoes. In breadcrumbs, the meat remains juicy, and if you buy breadcrumbs with seasonings, the dish will be twice as tasty.

It’s easy to prepare crackers at home: dry the loaf pieces in the oven, put them in a blender with two cloves of garlic and a pinch of Provençal herbs, and grind them. The result is a very aromatic mixture that needs to be used immediately - it does not last long.

Let's prepare the ingredients for 700 grams of pork:

breadcrumbs - 200 g;
large egg - 2 pcs.;
vegetable oil - 100 ml.

We beat the pork very thin. Salt and pepper to taste. Beat the eggs until fluffy. Dip pieces of meat into eggs and then into crackers. Throw into a hot frying pan and fry until golden brown. Place the schnitzels on paper napkins to absorb excess fat. Serve with potatoes fried in vegetable oil, rounds fresh cucumber and sprigs of dill. Place tomato sauce on a plate white sauce- let's eat and enjoy!

In German

German cuisine was greatly influenced by France and Belgium. However, it is impossible to imagine it without pork chops. This is the same as depriving Ukraine of its national borscht! The Germans love pork chops and are ready to eat them every day, washed down with a fresh, foamy drink. Let's adopt German culinary traditions - prepare signature German chops.

We will need:

pork - 700 g;
salt pepper;
Dijon mustard - 50 ml;
vegetable oil - 100 ml.

Cut the meat into 2-3 cm pieces and marinate in mustard for 2 to 4 hours. Heat the frying pan. Throw the meat into the heated oil and quickly fry until golden brown. Place the pieces in the mold and cook until ready at 200 degrees for 10 minutes. Serve with mashed potatoes or stewed cabbage. A nice addition would be champignons, which need to be quickly fried whole in butter. Decorate with grainy mustard, which we place next to the meat or a mound on top of each piece. Be sure to make toast from black bread, rubbed with garlic - the dish will be unique!

Pineapple Stuffed Pork Chops Recipe (Juicy Chops)

Chops with juicy and sweet pineapple will decorate any festive table. Although you don’t have to wait for the holiday - we’re cooking meat today!

The meat will be especially tasty if it is pre-marinated in pineapple juice from 60 to 90 minutes.

We will need:

pork - 800 g;
salt pepper;
jar canned pineapples- 300 g;
mayonnaise - 50 g;
hard cheese - 150 g;
vegetable oil - 100 ml.

We beat the meat, but don’t be too zealous: the pieces should remain thick, because we will have to stuff them. We make “pockets” in each piece by cutting them with a very sharp knife (be careful!). Cut the round pineapple pieces into 2 pieces lengthwise. Carefully place them inside each “pocket”. Salt and pepper the pieces of meat and place them on the bottom of the mold. Sprinkle with grated cheese and squeeze mayonnaise on top with a thin mesh. Bake in the oven at 180 degrees for 40 minutes. 5 minutes before the end of cooking, turn on the “grill” mode and let a delicious crust form. Pork chops taste even better when served with mashed potatoes or brown rice and garnished with sprigs of fresh parsley.

In honey sauce

Pork in honey sauce is a classic of Chinese cuisine, especially if you combine honey with soy sauce. The sweet, spicy pork is flavorful and tender when marinated for a couple of hours.

You can add to the marinade Orange juice- it will give the meat a special aroma and slight sourness.

Let's prepare the following components:

pork - 500 g;
soy sauce - 50 ml;
honey - 3 tbsp. l (or less if you don’t like sweetness);
potato starch - 3 tbsp. l;
sesame seeds - 3 tbsp. l;
vegetable oil - 30 ml;
salt, pepper to taste.

Mix honey and soy sauce, add pork cut into strips. Marinate for an hour. Heat the frying pan. Heat the oil. Roll the pieces in starch and sesame seeds and place in a frying pan. Quickly fry on both sides. Fill in honey sauce, turn off the frying pan to minimum heat and simmer until the meat is soft (usually 30 minutes is enough).

Serve the finished meat with rice - this is an ideal side dish. We eat, enjoying every bite, eating warm ciabatta or flatbread made from wheat flour. Pork with sesame seeds can be wrapped with vegetables in pita bread and eaten like homemade shawarma. It’s also easy to combine with buckwheat noodles - you get a tasty and satisfying tandem.

Pork chops can hardly be called a trivial dish; they are good on weekdays and appropriate on a holiday table. You can combine them with sweet ingredients, for example, add peaches or dried apricots to the meat. It’s easy to highlight their taste with mushrooms and even salted anchovy sauce - an unusual combination, but very bold. Pork means ease of preparation, availability of ingredients, versatility and complete scope for culinary imagination. Cook with pleasure, be full and happy!

The dish is loved and prepared in different cuisines around the world. Chefs make delicious pork chops not only classic recipes, many of them still come up with their own original ones - adding different herbs and other ingredients, experimenting with flavors.

How to cook pork chops

The most important step is the choice of meat. For example, if you want to get lean, tender products, then buy loin or carb, and when you expect that the dish should be fattier, then opt for the neck or take tenderloin or ham. Cooking pork chops is divided into the following stages:

Slice one large piece into thin portions.
Beating pieces so that they “lose” half the weight;
Breading or marinating. You can roll in breadcrumbs or marinate in soy sauce.
Directly frying. It is recommended to carry out the process in a regular frying pan, in a slow cooker or oven.

How to cook pork chops in the oven

Some tips will help you understand this issue. So how do you cook pork chops in the oven? Remember a few rules:

The meat will be soft and tender if you first marinate it in lightly salted water, soy sauce or fruit juice.
The products will be even more aromatic and tastier if you fry one side over high heat before putting them in the oven.
Spices in chops taste better if they are used before chops.
When portioned pieces are made breaded, the crackers can be mixed with dried crushed garlic for flavor.

How to cook pork chop in a frying pan

Check out some tricks that will help you understand how to roast pork correctly. It is important to remember that:

Before cooking pork chops in a frying pan, remove excess fat from the pieces.
It is not recommended to overheat the meat, otherwise all the juice will evaporate from the pork, it will become too dry, and the taste will resemble rubber.
Chops that will be fried in egg batter, it’s better to beat them after salting and seasoning them.

Pork chops recipe

Because this type of hot dish is prepared in almost all countries of the world, there are many recipes. Before you make a pork chop, check the list of additional ingredients and how to prepare your cuts of meat. Having chosen the appropriate pork chop recipe, do everything correctly and step by step, as recommended in the recipe.

Pork chops in a frying pan

Cooking time: 2 hours 25 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 309 kcal.
Purpose: for lunch.
Cuisine: Russian.

If you follow the recommendations from this recipe, your pork chop will have a delicious spicy flavor. The method of breading portioned pieces differs from the classic one: in this case, the meat needs to be breaded in sesame seeds. A step-by-step recipe with photos will help even an inexperienced housewife prepare excellent chops for... dining table.

Ingredients:

oil (vegetable) – 70 ml;
sesame – 100 g;
pork pulp – 0.5 kg;
eggs – 2 pcs.;
rosemary – 50 g;
pepper - to taste;
salt – 1 tsp.

Cooking method:

Beat the pork pulp and chop the rosemary leaves.
Marinate the pork: place one piece on a plate, salt and pepper, sprinkle with chopped leaves. Do similar actions with the rest of the preparations, then put them in the cold for 2 hours.
Make the breading: beat the eggs and pour sesame seeds into another bowl.
Dip the marinated pork first in the egg, then roll in sesame seeds.
Fry the chops for a few minutes on both sides, turning the heat to maximum.
It is better to serve the dish with potatoes, and it does not matter whether they are baked, boiled or fried.

Pork chops in batter

Number of servings: 2 persons.
Calorie content of the dish: 393 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

If you have a pork loin lying around and you don’t know how to cook chops so that they turn out juicy, then pay attention to this method. A step-by-step recipe with photos will help every housewife fry delicious pork chops in batter. To prevent juice from leaking out of the meat, it should be fried at maximum heat on all sides, soaked in the prepared kefir-egg mixture.

Ingredients:

pepper - to taste;
salt – 0.5 tsp;
kefir – 0.5 tbsp;
loin – 0.4 kg;
oil (vegetable) – 45 ml;
egg – 1 pc.;
flour - 3 tbsp. l.;
baking powder – 0.3 tsp;
mustard – 2 tsp.

Cooking method:

Rinse the meat and pat dry with a paper towel. Cut into portions so that the pieces are about 1 cm thick, otherwise the pork will take longer to cook.
Marinate the chops: salt, season, grease with mustard. Leave the workpiece to stand for 30 minutes.
Prepare the batter for chops: mix eggs with kefir, then gradually add flour to the mixture, add baking powder. The mass should turn out like cream.
Roll the marinated meat in flour.
Place the chops in a hot frying pan. Fry one side until a delicious crust forms on it, then turn it over, reduce the heat and fry for another 8 minutes until fully cooked.
Serve the dish with a side dish: rice, potatoes or light salad from vegetables.

Pork chops with cheese

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 355 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

If you want to pamper your family juicy meat, then buy pork neck and make the chops using the tips below. Find out how to cook pork chops with cheese and mayonnaise in the oven, and a step-by-step recipe with photos will help even a young housewife who is just beginning to master the intricacies of cooking.

Ingredients:

mayonnaise – 70 ml;
cheese – 150 g;
tomatoes – 0.5 kg;
neck – 0.6 kg;
herbs, spices - to taste.

Cooking method:

Grate a piece of hard cheese. Cut the tomatoes into thin slices.
Cut the neck into pieces 1 cm thick. Beat the meat on both sides, season, fry each of them on one side, turning the heat to maximum.
Place the pieces with the fried side up on a baking sheet, not forgetting to spread a couple of tablespoons of oil over its surface.
Coat the meat with mayonnaise, then place a couple of tomato slices on each piece, grease again and sprinkle with cheese.
Place the chops in a hot oven for 30 minutes.
Serve the pork dish, garnished with chopped herbs.

Pork chops with pineapple

Cooking time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 287 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Meat products go well with most vegetables and even many fruits. For example, pork chops with tomatoes and pineapples turn out very juicy. The dish has an excellent aroma, attractive and appetizing appearance, so it deserves to become not only your regular dinner or lunch, but also a decoration for the banquet table.

Ingredients:

olives – 6 pcs.;
pepper, salt - to taste;
cheese – 150 g;
pineapples - 6 rings;
onion – 1 pc.;
mayonnaise – 4 tbsp. l.;
pork – 0.7 kg.

Cooking method:

Wash the pork, pat dry with a paper towel, and cut into portions. Season each piece with salt and place on a baking sheet that has been pre-greased.
Cut the onion into thin half rings and place on top of the meat. Make a mayonnaise mesh.
Drain the syrup from the jar containing the pineapples and place the rings on the chops.
Send the preparations to the oven, which is heated in advance until optimal temperature. After 40 minutes, sprinkle the dish with grated cheese, garnish with olives, and fry for another 15 minutes.

Pork chop with mushrooms in the oven

Cooking time: 2 hours 40 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 348 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

This version of hot pork has its own zest because the meat is first marinated in a sweet honey sauce mixed with aromatic spices and then stuffed with champignons. Consider the easiest way to cook pork chops with mushrooms in an unusual way, which are suitable for serving on a dinner or even a holiday table.

Ingredients:

tomatoes – 2 pcs.;
onion – 1 pc.;
honey – 1 tsp;
oregano, basil - 1 tsp each;
paprika, curry – 1 tsp each;
dill, parsley - to taste;
mushrooms – 0.5 kg;
pork – 0.6 kg;
cheese – 100 g;
mayonnaise – 4 tbsp. l.;
salt, pepper - to taste;
breadcrumbs - 4 tbsp. l.;
egg – 1 pc.

Cooking method:

Wash the portioned pieces, dry them, and beat them on both sides.
Make a marinade by combining honey with curry, mayonnaise, paprika, basil, oregano, pepper. Coat the pork with the mixture and leave for 2 hours.
First boil the champignons for 10 minutes, adding salt to the water, then cut them and fry them along with the onion.
Dice the tomatoes, grate the cheese, chop the parsley finely, and combine the ingredients with the cooled mushrooms. Salt the mass.
Stuff the chops: place the filling on each piece one by one, wrap, and secure with toothpicks. The chops will look like cutlets.
Dip the pieces first into the egg, then into breadcrumbs.
Fry the stuffed pieces of meat in a hot frying pan. After frying, place them in the oven for 30 minutes. After 15 minutes, you need to turn the meat over.

Pork chops with mushrooms and cheese

Cooking time: 1 hour 10 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 330 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Juicy, aromatic minced meat can be obtained not only by baking in the oven. For example, pork chops with mushrooms in a frying pan are no less tasty. The product, brought to readiness under a closed lid, differs delicate taste– the meat literally melts in your mouth, so it will become not only an excellent family lunch or dinner, but also a treat for guests.

Ingredients:

pork – 500 g;
champignons – 300 g;
egg – 2 pcs.;
onion – 1 pc.;
flour – 4 tbsp. l.;
tomatoes – 3 pcs.;
garlic – 5-6 cloves;
cheese – 200 g;
mayonnaise – 2-3 tbsp. l.;
oil (vegetable) – 4 tbsp. l.;
salt, pepper - to taste.

Cooking method:

Cut the mushrooms into slices and the onions into half rings. Fry the prepared ingredients by adding salt and pepper. Sauté the food until done.
Cut the meat into portions and dry it so that it remains juicy during frying. Beat, wrapping in cling film, but do not overdo it so that the meat is not dry after cooking.
Grind the garlic using a special crusher. Lubricate the dough on both sides with the paste and season.
Make a batter by mixing eggs with mayonnaise and salt. Place the chops in flour, then dip in the batter. Fry the meat on each side until it is golden brown.
Lubricate the meat product with mayonnaise, lay out the onion and mushroom filling, place tomato rings on top, and finally sprinkle with grated cheese. Cover the pan with a lid and leave the dish for another 10-12 minutes.

Marinade for pork chops in a frying pan

Marination is a special preparation technology meat products for frying: pieces are beaten, coated with aromatic mixture, and then left for 2 hours in the cold. Knowing how to marinate meat for pork chops correctly, you will always get a flavorful, juicy hot dish. There are two options for an excellent marinade:

Make a mixture of soy sauce, ground ginger, allspice, chopped garlic. Rub liquid over portions.
Mix equal amount of lemon juice and olive oil, coat the meat with the mixture. Transfer the workpieces into a deep container, pepper, make layers between the pieces onion rings, bay leaf, chopped parsley.

Find out more more recipes right, after looking step by step photos and video tutorials.

Video: cheese-breaded chops

There are many secrets and recommendations on how to cook chops delicious. The meat itself plays an important role here. When preparing chicken fillet chops and breast chops, everything is clear. But what kind of meat to choose, and how to cook pork chops? A pork chop recipe will tell you whether to choose the neck or loin. Chop Beef is prepared from the tenderloin (meat along the spine), and it is better to choose soft veal. You need to cut pork and beef no thicker than 1.5 cm, then you get a juicy beef and pork chop. The recipe of some chefs will advise you to beat the meat through the film so as not to damage it too much, because we need to make it soft, and not turn it into a shaggy rag. Other chefs recommend preparing the chop with a dull hammer, because the cloves will break the structure of the meat and juice will begin to leak out of it. When cooking chops in a frying pan, they are usually dipped in flour, breadcrumbs or lezon. This is how you cook pork chop, chicken chop, and beef chop in a frying pan. But you can also make chops in the oven, the recipe for which will help you prepare even juicier chops. A photo of how to cook a chop in the oven will show you this whole process without hiding. Often before a chicken cutlet, chicken breast chops, pork chops or beef chops are sent out, they are briefly fried in a pan, and then the chops are finished chicken fillet or pork chop in the oven. However, if you are cooking chops without lezon or breading, it is better to salt them at the end, so they retain moisture. Chicken breast chops and pork chops in the oven turn out very tasty if you supplement them with other products. For example, cook chops in the oven with cheese, chops with tomatoes, chops with mushrooms. Baked tomatoes, cheese or mushrooms combined with meat are something amazing. Of course, there is no arguing about tastes, but usually beef dishes cause a lot of trouble. chops than pork chops. Photos of cooking pork chops with onions, cheese, mushrooms, tomatoes, in the oven, in batter, will help those who are looking for delicious recipe pork chops. The photo will demonstrate how you can decorate such a dish if you are preparing chops for guests or a holiday table.

Fans of slow cooking often cook fillet chops. Indeed, chicken chop cooks the fastest, it is difficult to spoil it, the main thing is not to overcook it, otherwise it will become too dry. For this reason, chicken chops with cheese, chicken chops with a piece of butter, chicken chops with tomato and cheese. The recipe for chicken chops is sometimes reminiscent of the famous Kiev cutlet, when pieces of cheese, herbs, and butter are placed in a chicken chop. Undoubtedly, you will like these aromatic chicken chops; the recipe with photos of all the step-by-step actions is very convenient to view right in the kitchen from your laptop, as they say, “without leaving the cash register.” Chops in the oven with photo recipes - the key have a delicious dinner. Fried chop chicken breast goes perfectly with any side dish: potatoes, buckwheat, rice, fried peas.

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 them at any time delicious dish.

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. WITH tender meat you need to handle it 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. The high frying temperature will ensure instant “sealing” of the meat juice inside the chop, and room temperature meat – uniform roasting. 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, 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:

Piece pork meat 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 master it new way, 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 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.

Fresh mushrooms wash, dry and cut into slices.

Drizzle the mushrooms with a small amount of freshly squeezed lemon juice.

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 traditional recipe you get bored with chops or want culinary experiments. You can learn in advance how to cook soft pork chops with cheese filling inside, and try to repeat it 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

Unusual recipe chop in sweet and sour caramel glaze is worth adding to your cookbook. How to cook tender pork chops this way 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 pork Pink colour. 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.

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