Pork chops are a dish that people like to cook in many cuisines of the world. Invented a lot of traditional and original recipes, special and even secret.
By adding a variety of spices, spices and breading, you can get interesting variations of pork chops in a skillet.
Pork chops in a skillet - general principles of cooking
The first step is to choose the right pork meat.
To chops were tender and not too fat - buy loin. If you want to cook a dish more fatty - neck. It is these parts of pork carcass better to take for chops.
Meat washed with a whole piece in cold and running water. Be sure to dry it so that excess liquid does not lower the temperature of the oil in the pan.
The cooking process consists of several basic operations: the beating of meat, its breading and frying.
Always on hand should be a special hammer, board and a well-ground knife. Use paper napkins or towels, as well as food film or bags.
The meat must be repulsed so that it “grows thin” in half. Then the chop will be soft, but not too loose.
The finished dish can first be laid out on a plate with a paper napkin or towel. They will absorb excess fat, and the taste of the pork chop in the pan will be brighter.
1. Pork chops on Austrian griddle
This is a very delicate dish. Meat bounces to the thickness of the paper, making it perfectly soaked with breading and acquires an unusual taste.
Ingredients:
• 0,500 kg of pork.
• Two eggs.
• 0.200 kg flour and bread crumbs.
• One Art. spoon of cream.
• 0,500 L olive oil.
• Mix pepper, salt to taste.
Cooking Method:
Cut the pork meat, put it under the plastic wrap and beat it evenly with a hammer up to 6 mm.
Put the broken off piece in a small plate, salt and sprinkle with pepper on each side. Beat the eggs and mix a little to break the yolk. Add a spoonful of cream, salt and pepper. Lightly stir everything.
Roll the meat in sifted flour, dip in eggs, mixed with cream, then in breadcrumbs.
Pour the olive oil onto the pan and heat well.
Put the meat and fry on medium heat until it is fully cooked. Each chop is fried separately so that the temperature of the oil does not decrease and it covers the piece of pork with the top.
Ready meat to put on the container, the bottom of which is lined with paper towels. They will absorb oil residue.
Serve the chop with potato side dish, garnish with lemon and greens.
2. Pork chops in a skillet in soft breading
Hearty and juicy dish. Garlic-onion marinade gives it a sharp, but pleasant taste, and breading - tenderness and softness.
Ingredients:
• Pork neck - 500-600
• One onion head.
• Two garlic cloves.
• A mixture of ground peppers.
• Salt, sunflower oil.
• Two eggs.
• Flour - 0.100 kg.
Cooking Method:
Cut the meat into pieces of 1.5 centimeters thick. Cut it across the meat fibers so that the chops cook faster, be soft and tender.
Garlic is peeled and minced with a knife or garlic. Turned cooked onions into mush using a fine grater. Mix together these spicy vegetables.
The pieces of meat are pepper and put one by one into the plastic film or bag. Smear with spicy vegetables (a mixture of garlic and onions) on both sides and press down to the board. We beat off the meat and leave to soak in garlic-onion marinade.
Prepare the breading: break the eggs and mix until the proteins and yolks are combined, then we salt and pepper.
We get chops and a little wet with a napkin. We salt. Every portion of the crust, first in sifted flour, then in eggs. Quickly, but carefully, put it in hot oil in a skillet and fry for two minutes, turning it over once. We shift the finished dish on a paper napkin, then on a favorite plate and, adding vegetable salad, we eat it with pleasure.
3. Pork chops in a skillet on the bone in cheese breading
A dish with an exquisite taste, with a sour, pale pink color inside, and outside with a crispy cheese crust.
Ingredients:
• Loin with bone - 500-600
• Parmesan - 60 g or 6 full tbsp. spoons.
• Two eggs.
• Mustard beans - 1h. spoon
• Dried basil - 1 teaspoon.
• Two Art. Spoon breadcrumbs (for each chop).
• Salt, pepper mix.
• Oil for frying.
For cream sauce:
• ripe pear varieties;
• leek;
• a glass of cream 33% fat;
• a glass of dry white wine;
• thyme.
Cooking Method:
Cut the loin into pieces of 1.5 cm. We release the bone, completely clean it from the meat. On top of the strip of fat, we make several notches to avoid deformation of the chop during the frying process.
Put each piece in the plastic wrap, beat off lightly and leave in the refrigerator for 10 minutes.
Mix eggs with mustard. We rub Parmesan on a fine grater, turning it into a crumb, mix it with basil and breadcrumbs. The result was an original and dry breading.
Remove the meat from the refrigerator, slightly pepper and salt it. Each piece, holding the bone, drown in flour, then - in an egg with mustard. At the last turn, the meat is well rolled in breading and sent to the sunflower oil heated in a frying pan. Fry chop, turning only once. Put the finished meat on a napkin, then transfer it to a dish and serve with cream sauce.
Cooking cream sauce:
Leek cut into rings and fry until tender, add thyme.
Cut a fragrant pear into cubes and pour out to the onions, mix. Pour in the wine and evaporate the alcohol for about five minutes. Leave the pan open. Pour the cream into the sauce, add a little pepper and salt.
4. Pork chops on pan in walnut breading
A mixture of crackers and flour gives the dish a golden amber color, and the nuts provide a savory flavor. Ingredients:
• Pork neck - 0.300 kg.
• Egg.
• According to Art. spoon (15 g) of flour and crackers for breading.
• A handful of walnuts.
• Spicy paprika.
• Salt.
Cooking Method:
Cut the prepared meat into pieces two centimeters thick.
We use for beating parchment, oiled with vegetable oil, paper. Fight each piece to a centimeter thickness. Chop the salt on one side, and on the other - sprinkle with paprika.
Prepare the breading mixture: chop the nuts with a rolling pin into small pieces, pre-putting them in a bag. Pour into a suitable container and add crackers, sown flour, mix.
Beat egg with a pinch of salt. Prepared meat is drowned first in the egg mixture, then dipped in breading, trying to break in so that there are no gaps. Immediately put the pieces in a saucepan with hot oil and cook until golden amber crust appears on both sides of the chops.
Cream sauce, presented in the previous recipe, is suitable for pork chops in a skillet.
5. Pork chops in a skillet in a mustard-lemon marinade
Meat, pickled in a fragrant mixture of mustard and sour lemon, acquires an unusual and unique taste.
Ingredients:
• A pound of pork.
• Two Art. spoons of lemon juice and mustard beans.
• Four Art. spoons of sunflower oil.
• A spoonful of art. sweet paprika and flour
• Egg.
• A mixture of peppers.
• Kitchen salt.
Cooking Method:
Wash and dry meat. Cut into pieces and a half centimeters thick and gently repel.
We shift chops in a food package and pour marinade. It is prepared by mixing lemon juice with mustard.
Mix the meat with the marinade can, thoroughly mash the bag. Chops are sent to the refrigerator for about forty minutes.
Into the sifted and salted flour pour paprika. It will give color and sweet taste.
Beat the egg, salt and sprinkle with pepper.
Remove the meat from the fridge, dry it a little, blotting it with a paper towel, remove the marinade and pepper. Heat the butter in a skillet and lay out a chop on it, first roll in the flour with paprika and dip in the egg mixture. Fry a few minutes, not forgetting to turn over and check the readiness with a spatula. Green salad will perfectly complement the chops.
6. Pork chops on skillet in apple marinade
The meat impregnated with an aromatic mixture of sour fruits and mustard acquires a pleasant sour taste.
Ingredients:
• Pork - 0.500 kg.
• Shallot.
• Two cloves of garlic.
• According to Art. A spoonful of lemon juice and mustard beans.
• Apple sweet and sour
• Egg.
• Olive oil.
• A spoonful of art. sweet paprika and flour.
• Crackers for breading.
• Spicy paprika.
• Kitchen salt.
Cooking Method:
Prepared meat cut into slices no thicker than two centimeters. Carefully repel, reducing the thickness by half.
We clean the rind from the apples, remove the core with the seeds and rub it on a fine grater.
In the same way we turn the onion into gruel.
Chop the garlic, strongly pressing down with a knife.
Pour all the ingredients into one container, add lemon juice and mustard. All sprinkle with salt, mix.
Chops abundantly grease fragrant mixture, put them in a food package. The remains of the marinade pour out there too. The bag of meat is moved to the refrigerator for one hour.
Beat egg with a pinch of salt, pepper with paprika. Mix sifted flour with red sweet paprika.
Marinated chops are dried, roll off alternately in flour, egg mixture, breadcrumbs. Shipped in olive oil, preheated in a skillet. Fry well under the closed lid.
7. Pork chops in a frying pan in a tea marinade
The finished dish has an unusual tart flavor. You can easily surprise your friends by telling the composition of the marinade.
Ingredients:
• Two onions.
• Pork meat - half a kilogram.
• 3 tbsp. spoons of black leaf tea.
• One and a half glasses of water.
• Black pepper.
• Salt.
• Original bundle.
• A bunch of dill.
• 4 l. Art. soy sauce.
• Laurel leaf.
Method of preparation
Pork cut into pieces, about two centimeters thick and beat off using food film or parchment.
Boil water and brew leaf black tea.
Grind with the help of a food processor origano, dill, lavrushka and several peas of pepper, turning everything into a homogeneous aromatic mass of spices. Finely chop the onion, transfer to a large glass container and salt. Pour the cooked spices and mix well.
Strain tea and add soy sauce. Then pour in a bowl with onions and again mix all ingredients. In the cooked marinade we heat the meat, we coat it with a mixture of spices, onion and tea. A pot with chops is sent to the fridge for 20 minutes.
Take out the meat, remove the napkin with the remnants of the marinade and fry in hot oil until done.
8. Pork chops in a Canadian griddle
The finished dish is very satisfying, with a savory sweet-sour taste and an unusual apple-tomato sauce.
Ingredients:
• Three apples.
• 500 grams of pork.
• Three red tomatoes.
• Brown sugar - 1 tbsp. spoon
• Soy sauce - 3 tbsp. spoon
• One teaspoonful of sweet ground paprika, black pepper, cinnamon and dried garlic.
Cooking method:
Clean pork meat cut into two centimeters thick. Make small cuts on each piece and slightly beat them off, putting them in the food package.
Peel the tomatoes, chop and mash them with a food processor.
Apples must first be baked in the microwave, and then cleaned, cut and sent to a blender for grinding.
Both mashed potatoes mix and add pepper, sugar, soy sauce, paprika, cinnamon and garlic. All together in a homogeneous mixture, pour half in a saucepan.
The remaining sauce to coat each chop and leave in the refrigerator for 12 hours.
In a skillet, bring the sauce to a boil and boil over low heat for ten minutes.
Soak the marinated chops fry until cooked, spread on a platter and pour the apple-tomato hot sauce.
9. Pork chops in a skillet in a peach-nut and lemon sauce
Delicate meat with a spicy rich taste and a golden hue will surprise even gourmets
Ingredients:
• Loin with bone - 500 g
• Four peaches.
• A glass of walnuts.
• 4 tbsp. spoons of olive oil.
• Two onions.
• One lemon. • One teaspoonful of coriander and turmeric.
• Salt to taste.
• Art. spoon of allspice.
Cooking method:
Cut the meat into pieces of 1.5 cm and completely clean the bone. Carefully repel.
Fry the nuts lightly and crush using a wooden rolling pin.
Peel and peel the bulbs and peaches into small cubes.
In a large bowl, mix peaches, peppers, onions, nuts, turmeric, and coriander. Squeeze lemon juice and pour olive oil here.
Mix thoroughly and divide the mixture into two parts.
Grind a portion of the marinade in a blender to form a liquid sauce. We salt, we bring it to ideal taste.
The second part is mixed with meat and leave for an hour.
Chops fry in hot oil in a skillet for half an hour. Serve the dish along with the sauce and with bunches of parsley.
10. Pork chops in a skillet in a currant-wine sauce
Highlight dishes - two sauces with currants and wine. Garlic has been added to one, and lemon peel to the second.
Ingredients:
• Meat - 0.600 kg.
• Salt.
• Dry red wine - 0.100 l.
• Egg.
• Sugar and flour - 0,100 kg each.
• Red currant - 0.150 kg.
• A mixture of ground peppers.
• Mint - 4 leaflets.
• Hot pepper - a quarter of a pod.
• Lemon peel - one Art. spoon
• Garlic - one tooth.
• Arugula - 0.100 kg.
Cooking Method:
Pork neck cut into pieces 2 centimeters thick, put in plastic wrap and thoroughly repelled. Leave the blank for 20 minutes.
Next you need to do the preparation of the sauce: currant grind through a sieve, knocked in mashed potatoes. Add sugar, wine, hot and black pepper, chopped mint to the berry mass. Salt a little. Stir future sauce, pour into a saucepan and put to heat. As soon as the fragrant mixture boils, turn off the fire.
After a few minutes, the sauce begins to thicken. It must be poured into two containers, divided in half. In one - squeeze garlic, in the other - add lemon zest. We get two varieties of sauce.
Salt chops, slightly pepper from two sides, roll in flour and egg and fry until cooked in hot olive oil. Serve with currant-wine sauce.
Garnish with rocket and bunches of currants.
Pork chops in a skillet - tricks and tips
- In order to keep the meat juicy when cooking, it should be beaten with a hammer with a flat surface, not teeth.
- The pan should be well heated before frying the chops. The oil should warm up to 135 degrees, and its readiness is checked by throwing a pinch of crackers in a saucepan. If they do not blur, then you can start frying.
- In order to keep the breading from the meat, the chops are first rolled in flour, and then in beaten eggs.
- It is advisable to cut the pieces of pork with a large, well-ground knife. Then the resulting billet chops will be smooth and not torn.
- To reduce the noise when beating meat, you need to slightly wet the towel and put it under the board.
