Many suffer, not knowing how to make pork chops succulent and soft. Let us disclose a few secrets.
Secret one - excellent meat
Everything is simple. If you choose the wrong meat, the chops will resemble the taste and stiffness of the sole. Therefore, in the store or on the market, we carefully review the meat and choose a ham or a shovel of pleasant pink color without yellowness and weathered areas. Trying with your finger - the depressed portion should straighten out quickly. If you decide to cook chops from the neck, choose a low-fat piece.
The second secret - we beat with love
Some believe that the meat for chops should be folded into a plastic bag and beaten with a hammer, imagining yourself taking revenge on the enemies for offense. However, this is wrong with the energy side, and the meat will turn out to be unpleasant: the juice from the broken fibers will flow out quickly and the "sole" itself will turn out. Therefore, slices of meat are beaten with a spoon edge or with the back side of the knife. Well, if you beat off with a hammer, do it without fanaticism.
The third secret is to fry properly
There are many opinions on what and how you can fry chops from pork. Someone prefers extra virgin olive oil, others are satisfied with ordinary sunflower, usually still refined, without smell and taste, there are those who grill chops on melted fat. All the options are correct, however, more cholesterol, of course, in the latter version. It's true art to fry meat properly. There are two technologies. The first is to hold it for a short time on high heat, so that the crust is fried on meat, and then, on a minimal fire, prepare it under the lid in the same frying pan. However, pork is much more delicious, when the chop comes, languishes in the oven. By the way, this is much more useful.
Pork chop in the oven
Ingredients:
- pork (low-fat neck) - 250-300 g;
- Freshly ground black pepper - to taste;
- fat baked pig or chicken - 2 tbsp. spoons;
- salt - a few pinch.
Preparation
A piece of my meat, it is well dried with a napkin and a sharp knife cut into plates with a thickness of not more than a finger. We mash chunks of meat, then using a spoon, carefully beat off, salt and lightly massaged, as if rubbing salt into meat. We melt some of the fat and on the strongest heat quickly cook pieces of pork in such a way that from all sides the uniform crust has turned out. With the remaining fat, grease the baking pan or baking sheet, spread our chops on it (preferably not overlapped), season with ground pepper and send it to the oven for about half an hour.
You can simplify your life and cook pork chops in a multivark - you do not have to mess around for a long time. If you are the owner of this wonderful device, cook the meat in it.
Pork chops in the multivark
Ingredients:
- refined oil odorless - 30 ml;
- scapula or ham - 0,5 kg;
- salt - a few pinch;
- Freshly ground pepper - to taste.
Preparation
Prepare meat: mine, remove moisture with a towel and cut into thin slices across the fibers. We beat off our pieces and salt. We pour oil into the working bowl of the multivark, put the chops, close the lid, set the "frying" mode, we specify the time in the instructions and rest, while our miracle assistant prepares our pork chops.
It also happens that a decent piece of meat was not found - do not stay without dinner. If the meat you are not very satisfied with the quality, dare to ground it and prepare the chops differently.
Lazy pork chops
Ingredients:
- pork - 300 g;
- refined sunflower oil - 30 ml;
- salt - to taste;
- milled spices - to taste and desire;
- egg chicken - 1 pc.
Preparation
Meat is turned into minced meat, salt, if desired, add spices and egg. Further mincemeat should be well repelled, so that it has become elastic. Then we form cakes and fry them, like cutlets. Serving pork chops is best with greens and fresh vegetables.