How to make meat chops. How to cook soft and juicy pork chops - recipes with photos

Chops- one of the most simple dishes, which can be prepared from meat. But at the same time, simplicity does not affect the taste; on the contrary, it turns out excellent, so you won’t be ashamed to offer your guests dinner. Chops are fairly large pieces of meat, beaten with a special hammer until flat. They are fried in a breading of breadcrumbs and eggs (which has a positive effect on the taste and juiciness).

According to the classic recipe, chops are prepared only from fresh pork: this soft and juicy meat with this cooking technology always turns out successfully. In turn, it is easy to dry out beef, and even more so poultry, and then the dish will turn out tough and tasteless. But battered pork loin, shoulder, brisket or ham retain their texture, and the chops come out crispy on the outside and juicy on the inside. We will cook now (canteen menus basically indicate pork chops, maybe it’s right, who knows...).

Ingredients

• pork 500 g
• eggs 2 pcs.
• flour 40 g
• breadcrumbs 60-80 g
• vegetable oil 40-50 g
• butter 10 g
• salt 1/2 teaspoon
• ground black pepper taste

Carbonade (or another name: loin) is ideal for chops - it is convenient for cutting into portions and contains almost no fat. It is advisable to take the meat chilled, since frozen meat will not be as juicy.

Chefs say that washing meat is not only unnecessary, but also undesirable. Like, you can’t wash it with soap anyway, but with heat treatment all the harmful substances will go away. It’s easy for them to say that - they don’t cook for themselves. But usually taking store-bought meat out of the refrigerator for cooking and not washing it seems somewhat strange and short-sighted to me. So, wash the pork under cold water and so that it is not wet, soak the moisture with a paper towel.

You can buy breadcrumbs at the store, or you can make your own. The bread is kept in the oven until completely dry, then the grinder is converted into crumbs.

Preparation

First, let's prepare tools for work and utensils. We will need a sharp knife, a hammer for beating and 4 large plates for intermediate stages. Sharpen the knife sharply and cut the pork. I cut 500 grams of carbonate into 4 slices 1.5 cm thick. If the meat is too soft, then put it in the freezer for 20 minutes - the meat will set. We won’t trim the fat from a whole piece just yet; it’s much more convenient to do it from separate pieces.

Let's delete excess fat from our chops. We place one piece flat on a cutting board and cut off the fat with a knife, which you can not throw away, but freeze and then use for minced meat. Cover the top of the meat with cling film. You can, of course, get by with a regular grocery bag, but film is more convenient. It is needed in order not to damage the structure of the meat fibers when beating, so that meat juices do not splash in all directions, and the hammer does not get dirty.

We beat the pork with a hammer, but without excessive enthusiasm, so that the meat does not tear. The slice should be thin. I only pound the meat on one side.

Place the chopped piece on a plate, add a little salt and pepper. Place the next chop on top and also add salt and pepper. We also add a little salt and pepper to the last piece. We leave the meat to prepare for frying a little and do everything we need for this, namely batter and crackers.

Break the eggs into a bowl, add a little water (literally 20 ml), flour (10 g) and salt (1/2 teaspoon). Flour is needed to add stickiness to the mixture and then the crackers will stick to the meat better. Mix well. This mixture is called leison. We will moisten the pork in it before breading: this helps the breading stick better to the meat and improves the taste of the dish.

Prepare 3 large shallow plates. Pour 30 g of flour into one, crackers into another, pour leison into the third.

So, it seems everything is ready for frying, let's begin. Pour a lot of vegetable oil into the frying pan, 40-50 grams and add a little butter, which will make our chops a little tastier. Place the frying pan on the stove and heat the oil at maximum power.

We begin to form chops. First, dip the chopped pork in flour on both sides. This is necessary so that the lezon adheres better to the meat.

Dip the meat in the lezone.

And roll the pork in breadcrumbs, slapping the chop with your palm so that the breadcrumbs stick tightly to the meat. Otherwise, the crumbs will fall off, get into the oil and burn in it, thereby contaminating the oil. If you want a thick coating on your chops, you can dip the meat in the eggs again, and then roll in breadcrumbs on both sides again. If you are not going to fry all the chops at once, then some of them, already breaded, can be put in the refrigerator and cooked later. They will keep well in the refrigerator for several days and can be cooked as needed. Moreover, the chops can be frozen.

Reduce the power of the stove to medium level. Place the chop in the pan and fry for 2 minutes on each side. The time may vary depending on your stove and frying pan: if the breading is not fried or a golden crust has not formed, then increase the frying time on each side or the power of the stove. If, on the contrary, it burns a little, then reduce the power of the burner so that the meat is still well fried and warmed up inside. It is most convenient to turn the chops over with a fork, pricking the edge of the piece; using a spatula can damage the breading layer.

Pork chops ready! As you can see, they are not difficult to prepare; even a schoolboy can do it. Pork chops They go well with almost any side dish or with fresh vegetables. You can serve the dish with a couple of slices of lemon and your favorite sauce. Bon appetit!

There is nothing better than tender and juicy meat for breakfast (well, this is still in question), lunch and dinner, right? For example, nutritious pork and preferably in the form of a chop. But it’s not always possible to prepare the perfect dish yourself, worthy of the highest praise; how can you not turn the desired food into a hard, rubber “sole”?

We will please you - you don’t need to know any sacred secrets of existence for this and you don’t even have to be experienced cook. Just look at all our recipes, choose the one that you like the most and get started. And if you have questions, you can open the secret veil of culinary art for yourself by reading the secrets and tips from the last paragraph of our article. If this doesn’t help, don’t be afraid to ask questions in the comments, we will be very happy to help you!

How to cook tender and juicy pork chops in a frying pan

Of course, the most common, familiar and quick way cooking pork chops means frying them in a frying pan. It’s very difficult to call this dish dietary, but its taste, believe me, is worth a slight break from the diet.

Nowadays, grill pans are very popular, which will allow you to fry meat without or with any minimum quantity oil and will give the dish a refined and appetizing “mesh”, just like something cooked over a fire. But even with the most ordinary one, you can cook everything very tasty and even almost without adding oil - if you know all the secrets.

For example, chops are usually dredged in flour before frying to help develop a crispy crust and prevent juices from leaking out. But if you want to minimize the fat content of the dish, just don't use flour - it sticks to a dry pan. Then the meat itself will form a ruddy “shell” and the coveted juice will remain inside.

We don't need many ingredients for chops:

herbs, spices, salt

lemon juice
flour
vegetable oil for frying

How to cook?

Step 1: First, remove the meat from the refrigerator or freezer. If the meat is frozen, it must be defrosted and cut into portions shortly before complete thawing - this will make it easier to get an even, neat shape. But it’s still better to use fresh, chilled meat - it always turns out juicier and retains more useful substances. The pork must reach room temperature! Otherwise, the crust will not form well and the meat inside will remain raw. Alas, cooking does not tolerate unnecessary haste.

Step 2. Contrary to popular belief, washing meat is not only not necessary, but also undesirable. You still won’t wash the fibers, but with heat treatment all the harmful substances will go away. However, if this seems crazy to you and you still decide to wash it, wash it, but then wipe it dry with a kitchen towel. It is very important.
In order not to damage the structure of the meat fibers when beating, it is recommended to wrap each piece tightly. cling film and only then fight back. Of course, there is no need to be very zealous - save your strength and the nerves of your neighbors.

Step 3. Now, it's time to lightly marinate our products. Of course, you can skip this step if you are in a hurry or if you are so confident in the quality of the meat, but the marinade always gives tenderness and gives unique taste and the aroma of the dish. There is nothing complicated about it, you need to mix your favorite herbs and spices with salt in a small bowl, pour lemon juice and olive oil into it. The mixture should not be too watery; it will turn out something like a liquid paste. Rub the chops on each side with this paste, cover with something and leave for at least half an hour.

Step 4. The marinated products should be lightly dried with a kitchen towel or thick napkin. We will roll them in flour and if this is not done, the layer will turn out to be thick. If this doesn’t bother you, don’t dry it. Place a mound of flour on a flat plate, cutting board or work surface and dredge each piece individually.
Again, you can skip this step. In this case, there is no need to dry the meat; the olive oil contained in the marinade will greatly help in the formation of a crust.

Step 5. When it's time to fry, take a large, heavy-bottomed frying pan (or grill grate) and heat it well. Don’t be afraid to burn the dish, the chops fry quite quickly and the rapid formation of a strong crust is important to us.
When you are sure the pan is ready, lightly spray it with oil. The pork fat will begin to melt and the meat will not stick unless you turn it over ahead of time, so you only need a drop of butter. Place chops in skillet. In no case do not put too much or too tightly, the temperature of the pan will quickly drop and nothing good will come of it.

Take your time and fry 2, maximum 3 pieces at a time.
The meat will fry for about 5 minutes on each side. Do not touch it ahead of time, you can only slightly lift it with a spatula to make sure that it does not burn. If the pan is too hot and the meat begins to burn ahead of time, fry twice on each side, for 2.5 - 3 minutes.

Step 6. Place the finished chops in food foil or place in a container with a tight-fitting lid. The meat will need to “cook” for 10 minutes and should not be allowed to cool. At this time, the meat juice will be distributed evenly throughout the piece and will cook a little, if it did not have time to do so on the stove. There is no need to touch it at this time; it is better to wash the dishes or fry the next batch. 

Your gorgeous dish is ready! These chops go well with baked vegetables or potatoes, although they turn out great without a side dish. Chops go well with a variety of sauces, we'll give you some ideas below in the 'tips and secrets'.

Bon appetit!

How to cook tender and juicy pork chops in the oven

Not everyone likes fried meat, so they often prefer to bake it in the oven. This cooking method has several advantages. For example, minimal use of fat - you just need to lightly grease the parchment and that’s enough, and if you cook in a sleeve, nothing is required at all. Or saving time, because much more than three pieces of meat can be placed on a baking sheet; accordingly, cook on big family or a company, you can set up the ideal temperature regime easier.

There are so many ways to bake pork chops in the oven, it’s mind boggling. You can bake it in foil, in sauce, in breading, in an omelette... Let's look at a couple of options - in foil and in sauce. The cooking principle changes little, so let’s look at only the main points.

Pork baked in foil

Ingredients:
good, fresh pork – 200 g per serving
herbs, spices, salt
olive oil (for marinade)
lemon juice
cling film and hammer for beating

How to cook?

Step 1. Prepare and marinate the meat in the same way as in the first recipe, but add a little more olive oil to the marinade - then you won’t need it at all when baking.

Step 2. For each chop, tear off a piece of foil large enough to fit the meat in the center and fold the edges over to completely cover it. Place foil on a baking sheet or wire rack.

Step 3. Heat a thick-bottomed frying pan very hot. The meat will need to be fried on each side for literally 1-2 minutes to form a crust. While frying the meat, preheat the oven to 200 degrees.

Step 4. Place the fried chops in foil, fold the edges so that the meat is completely covered. Place the pan in the oven and bake for 20-30 minutes, depending on the thickness of the chop.

Serve with sauce or side dish, bon appetit!

Pork baked in creamy garlic sauce

Ingredients:
good, fresh pork – 200 g per serving
herbs, spices, salt
2 cloves of garlic
sour cream
cling film and hammer for beating

How to cook?

Step 1. Cut the pork into portions and bring the meat to room temperature. Because we cook in sauce, the process is greatly simplified and the meat does not need to be dried or marinated. However, still rub it with spices, salt and herbs and then beat it off.

Step 2. Finely grate or chop the garlic and mix with a glass of sour cream. The fat content is at your discretion. If desired, you can add 1/2 teaspoon of mustard or a tablespoon of soy sauce. This will give an interesting taste and a more delicate texture to the dish.

Step 3. Preheat the oven to 180 degrees. Line a baking sheet with foil and place the meat on it. This time you don’t need to worry about density; the pieces can fit next to each other. Now pour the meat sour cream sauce, distribute over the meat; if desired, you can turn the pieces over so that they are better saturated with the sauce on each side.

Bake for 30 minutes.

Bon appetit!

How to cook soft and juicy pork chops in batter

This is perhaps one of my favorite interpretations of pork chops. Well, who doesn’t love crispy golden batter, which hides juicy and tender meat? Everyone loves it, of course everyone loves it. And such chops are prepared quickly and simply, although we must admit that the dish is quite fatty.
Also, the pieces can be made thin and long and then you get a snack - a kind of meat sticks. Try it!

It is also very important that it is in this recipe that you should use tenderloin, because bones are in no way appropriate among the batter.

Ingredients:
Good, fresh pork (fillet) - 600 grams
3 chicken eggs
2 cloves garlic
Spices, salt
10-12 tablespoons flour
Milk or sour cream – 4 tablespoons
Vegetable oil for frying
Cling film and hammer for beating
How to cook?
Step 1. Cut the meat into even, uniform pieces about 1.5-2 centimeters thick. Beat the pieces of pork with a mallet, wrapping each piece of meat in thick film. Leave the meat in the film and bring it to room temperature.

Step 2. To prepare the batter, you need to break the eggs into a deep bowl, add spices and salt, finely grated garlic and milk or sour cream. Whisk the mixture thoroughly. Without stopping, slowly add flour, beat the mixture until smooth, there should be no lumps. To make the meat more tender, you can replace 2 tablespoons of flour with potato or corn starch.

Step 3. Now, put the frying pan on the fire, add a few tablespoons of oil and heat the dishes. Meanwhile, place flour on a plate or work surface. Each piece of meat will need to be first rolled in flour, then dipped in the dough, and rolled in flour again. Place the product in a frying pan, fry on each side for 6 minutes, a golden, appetizing shell should form. Then cover the dish with a lid and remove from heat for 15 minutes.

These chops go great with the sauce and serve hot.

Bon appetit!

How to cook soft and juicy pork chops with tomatoes and cheese

And this is the real thing holiday dish, everyone’s favorite and it’s quite simple to prepare. In fact, you can replace tomatoes with any other vegetable or fruit - zucchini, pineapple, bell pepper, apple or potato. Everything will be very tasty and beautiful. Well, the most important thing, of course, is that they are simply prepared.

We highly recommend using the boneless part in this recipe too. After all, the most important advantage of this dish is that you can cut it so easily and aesthetically with a knife and then put a neat, melting piece of meat into your mouth with a fork and feel true pleasure. The dish is completely complete, it doesn't need any sauce, nothing. Only a loving housewife. 

Ingredients:
good, fresh pork (fillet) – 200 g per serving
herbs, spices, salt
ripe tomatoes
hard cheese
mayonnaise or full-fat sour cream
cling film and hammer for beating

How to cook?

Step 1. Cut the pork into even pieces of 1.5-2 centimeters. Wrap in cling film and pound the meat. Now you need to rub it with salt and spices and leave to marinate for a while.

Step 2. While the meat is marinating, wash the tomatoes and cut them into half-centimeter slices. The thicker the tomato slice, the juicier our chop will be.

Step 3. Grate the cheese on a coarse grater into a deep bowl and add a few tablespoons of sour cream or mayonnaise and stir. You should end up with something like a thick cheese spread. This method will allow you to avoid hardening of the cheese during baking and the result will be a very tender, rosy and stretchy “cap”.

Step 4. Turn on the oven to 180 degrees. Line a baking sheet with foil or parchment, lightly grease with oil and place the chops. Spread a thin layer of sour cream or mayonnaise on top; if desired, you can mix it with grated garlic in advance.

Top with tomato slices and then spread the cheese spread in an even layer. You don’t need to put too much cheese and distribute the mixture mainly in the center - it will spread a little when baking. Bake for 25-30 minutes.

Bon appetit!

Pork chops in batter in a frying pan - step-by-step video recipe for juicy chops

How to Cook Tender and Juicy Pork Chops Secrets and Cooking Tips

Tip 1. Choose fresh and high-quality meat, preferably not frozen.
For quick and easy to prepare For tasty chops, it is preferable to use certain parts of the animal's body. For example, neck, shoulder blade or thigh. The quality of meat can be determined by its color - it should be a pleasant, soft pink color, and by the presence of a fat layer. This is very important for obtaining the ideal taste and juiciness of the meat.

Tip 2: Don't cut the meat too thick or too thin. Ideal juiciness can be achieved by cutting the meat into “correct” pieces. They should be no thinner than 1.5 cm and no thicker than 2.5. After all, you will still fight him off. A piece that is too thick may not bake, but a piece that is too thin threatens to turn into a “sole”.

Tip 3. Room temperature rule.
In order for the meat to bake evenly inside and form a beautiful, crispy crust, it must be at room temperature. Otherwise, the shell will be ready, but the center will not be baked and all the work will seem in vain. Have pity on yourself, because after beating the meat warms up quite quickly, be patient.

Tip 4. The meat needs to be dried.
The main enemies of frying are low temperature pans and wet product. What we need is not extinguishing! Therefore, take the time to dry the meat with a towel or roll it in flour. No moisture.

Tip 5. Actually, frying.
It is incredibly important that the pan is as hot as possible before frying, otherwise the meat will immediately release its juices and you will not get a crispy crust or juicy flesh.

Tip 6. Marinade.
When we beat meat, the structure of the fibers is disrupted and due to this it turns out much more tender. But still, there is no such thing as too much tenderness, so do not neglect the half-hour marinade. They soften the juice of sour fruits very well, soy sauce, mayonnaise and Apple vinegar. In addition to spices and salt, add 1-2 tablespoons of any of these products to the marinade and the result will not disappoint you!

Tip 7: Don't fry in olive oil.
Olive oil Great for salad dressings and marinades, but should never be used for frying. When heated, it immediately begins to burn and instead of benefiting, you will extract the maximum carcinogens from it. If you really don’t like sunflower, melt a cube of butter right before frying - this will give the meat a pleasant taste of baked milk.

Tip 8: Don't store chops.
Of course, this dish is very tasty and I would like to save it for tomorrow’s lunch or even take it with me to work. But alas, this is not a dish that can withstand storage; all the juiciness and tenderness will disappear somewhere and only an ordinary, slightly dry piece of meat will remain. The only exception is a chop with tomato and cheese. The juiciness of the vegetable allows you to compensate for moisture loss in the meat.

Secret 1. In winter, in order for the meat to reach room temperature faster, you can wrap it in film, wrap it in a damp towel and place it on the radiator. In just 10 minutes the meat will warm up, maintaining freshness.

Secret 2. Multifunctional breading.
If you think batter or breading is just a question appearance, then you are deeply mistaken. Firstly, dense breading makes it possible to COMPLETELY avoid the loss of precious juice, due to which the juiciness increases significantly, and secondly, it is known that combinations of eggs and flour or starch soften the structure of meat.

Secret 3. Ideal with sauce.
Fried chop, especially in batter, goes well with various sauces. For example, with mustard. To do this, you need to dilute 1/3 teaspoon of dry mustard with a few drops of lemon juice and mix this paste with mayonnaise, yogurt or sour cream. You will be surprised how harmoniously this simple sauce complements our usual dish.

Secret 4: What if it's too thin?
No problem. If you cut the meat too thin, feel free to pound it even thinner and fold it in half, putting a piece of cheese between the layers. Then you need to coat the piece in batter and fry it in the same way as other chops. Instead of cheese, you can prepare the filling from mushrooms, pineapples, prunes or, for example, pumpkin. It will turn out very tasty and unusual - a great way to surprise your guests!

Secret 5. Fast and a lot.
If you are cooking for a holiday and you really need a lot of chops, it is better to choose a recipe that requires cooking in the oven. The fact is that in the oven you can simultaneously bake 3 baking sheets filled with meat - this will not affect the quality, but will save you a lot of time and effort.

Happy cooking and success in the kitchen! Share your experience in the comments.

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Chops are a favorite dish of most Russians and not only others. But still not everyone knows how to cook pork chops for the whole family so that they are soft and juicy. There are many recipes with pre-seasoning in a marinade, frying in a pan or baking in the oven. Here are the most delicious recipes from step by step instructions, so that you cook juicy chops and not rubber soles. Let's get started!

Tender and juicy pork chops: a classic

Pork chops fried in a frying pan are a favorite recipe of our compatriots. It is considered a classic, so let's start with it.

• pork tenderloin - 400 gr.
• favorite spices - to your taste
• olive oil - 60-80 ml.
• lemon juice - 20 ml.
• salt - 5 gr.
• flour (sifted) - 80-100 gr.

1. It is advisable to take fresh meat; frozen chops will turn out dry. Rinse the pork, dry with towels and leave to sit for 10 minutes until the moisture evaporates. Then place in the freezer for the same amount of time.

3. Now prepare the marinade: combine olive oil with salt, spices, lemon juice. Rub each piece of pork with this mixture, put it in a bag and wait 20-30 minutes.

4. After the specified period, lightly pat the pork dry with towels or napkins. Sift the flour into a bowl and roll each slice in it. Place a frying pan with vegetable oil heat up to maximum.

5. Since it is quite easy to prepare pork chops using this technology so that they are soft and juicy, they are placed in a frying pan with hot oil. Then the meat will immediately set into a crust, and the inside will remain juicy.

6. Frying continues until the flour acquires a golden hue (about 3-4 minutes). Then the chop is turned over to the other side and cooked for another 3 minutes.

7. After cooking, add ready dish into a container lined with foil and cover with a lid. Don’t rush to consume, let the chops “finish”. Taste after 10 minutes.

Pork chops fried in garlic mustard marinade

• pork pulp - 0.6-0.7 kg.
• mustard “Dining room” - 40-50 gr.
• garlic cloves - 4 pcs.

If you still don’t know how to cook delicious pork chops in a mustard and garlic marinade, we suggest you fry them in a frying pan according to the following scheme.

1. Cut the pre-washed and dried tenderloin into 1 cm thick plates. Beat it, wrapping it in several layers of cling film.

2. Pass the garlic cloves through a press and mix with liquid mustard. You can add a little salt or spices to your taste.

3. Rub each chop on both sides with this mixture and keep in the bag for 15-20 minutes. Then take it out, blot it with napkins and start frying.

4. Before cooking pork chops, heat a frying pan with a thick bottom, pour oil into it and heat. To make them soft and juicy, chops need to be fried several at a time at maximum power until an appetizing crust forms.

5. Then turn them over and cook until done, reducing the power. When the dish is cooked, keep it in a container with a lid so that the chops end up tender.

Pork chops stuffed with cheese inside

• pork pulp - 400 gr.
• hard cheese - 150-170 gr.

If classic recipe you are not satisfied, you should consider another technology, how to cook pork chops with cheese filling inside in a frying pan. This dish will please all family members.

1. Pork, as in all previous cases, must be thoroughly washed, dried, and cut into plates 15-20 mm thick. Then the meat is lightly beaten through cling film and rubbed with salt and ground black pepper on both sides.

2. Now arm yourself sharp knife, place the meat on a cutting board, make a cut-pocket inside horizontally (as if dividing the piece into 2 plates, but not completely).

3. Grate the cheese using a fine-hole grater. Stuff them with chops. To prevent the meat from falling apart, pierce the halves with a toothpick. Heat the oil and fry the chops at maximum power for 4 minutes on each side.

4. At the end of cooking, reduce the heat to low or medium. Cover the frying pan with a lid, simmer the dish for about 5 more minutes and turn off.

Pork chops fried in apple-honey sauce

• apple “Simirenko” - 2 pcs.
• honey - 50-60 gr.
• pork tenderloin - 0.4 kg.
• water - 0.1 l.

1. First of all, it is necessary to prepare the meat for further manipulation. For this purpose, the pork is washed, dried with napkins, and cut into layers about 1 cm thick.

2. Then mix salt and ground black pepper in any quantity. Rub each piece of meat with this mixture and leave for 10 minutes.

3. Before preparing pork chops according to this recipe, the meat must be fried until cooked in hot oil, then the finished pieces should be kept under the lid so that they are soft and juicy.

4. In the oil in which the chops were fried, it is necessary to simmer the apple slices without the skin. The fruit slices should lose a little volume. Use a spatula to push the apples to the edge of the dish.

5. Place the prepared pork chops in the center and place the fried apples on top. Pour honey over the contents, then add 100 ml into the pan. water.

6. Cover the refractory dish with a lid and simmer for a quarter of an hour over low or medium heat. Serve with mashed potatoes, sprinkled with chopped walnuts(optional).

Pork chops in batter

• chicken eggs - 3 pcs.
• vegetable oil - 25 ml.
• pork pulp - 0.5 kg.
• garlic - 3 cloves
• sour cream - 85 gr.
• spices - to your taste
• flour - 250-300 gr.
• milk - 100 ml.

Before preparing delicious pork chops, the meat must be washed and chopped into slices no more than 15 mm thick. After this, the product is processed in batter and fried.

1. Beat the finished pieces of meat with a kitchen hammer. Next, start preparing the batter. Mix chicken eggs with milk, add the paste of garlic cloves. Mix the necessary spices. Beat the ingredients with a mixer.

2. Take the chops, pepper and salt them to taste on both sides. After this, roll the meat in flour, dip it in batter and again in flour. At the same time, heat the vegetable oil in a frying pan. Fry the chops until golden brown on both sides.

3. To give the meat a more tender structure, after frying, simmer it for a while over low heat under the lid. Don't forget to add a small amount of some water. The procedure will take no more than 10 minutes.

4. Next, place the chops on napkins. Serve with fresh herbs and vegetable salad. It's easy to figure out how to cook pork chops by following these instructions. To keep them soft and juicy, do not forget to simmer for a while.

Pork chops in the oven

• pork - 450 gr.
• lemon juice - 15 ml.
• olive oil - for marinade
• Provençal herbs - to your taste

When deciding how to cook chops, it's worth considering recipe variations. The pork dish is especially tasty if you cook it in the oven. To do this, follow a simple recipe.

1. Prepare the meat, wash and cut it into slices. Beat it with a special hammer. Prepare a marinade from spices, oil and lemon juice. Place the chops in the mixture and leave for a while.

2. Cut the foil into pieces so that the meat can be placed in the center and wrapped. There is no need to wrap the chops yet. Heat a thick-bottomed frying pan with vegetable oil. Fry the meat slices over high heat until crisp.

3. At the same time, heat the oven to 200 degrees. Wrap the prepared chops in foil and place on a baking sheet. Place the meat in the oven for 25 minutes. Serve pork with side dish and fresh vegetables.

Pork chops in creamy sauce with garlic

• garlic - 4 cloves
• sour cream - 200 gr.
• spices - to your taste
• pork tenderloin - 550 gr.

Before cooking the chops, they should be wrapped in cling film. After this, you can use a kitchen hammer. The pork dish is especially tender. To keep your chops soft and juicy, follow these simple tips.

1. Before beating the meat, cut it into slices and warm to room temperature. At the same time, start preparing the sauce. Turn the garlic into a pulp and add it to the sour cream. If you wish, you can add Provençal herbs.

2. Don't forget to rub the meat with spices. Preheat the oven to 180-190 degrees. Line a baking sheet with foil and place the meat. Fill the tray with the prepared sauce. Bake the chops for about half an hour.

Pork chops with cheese and tomatoes

• hard cheese - 100 gr.
• ripe tomatoes - 3 pcs.
• pork fillet - 500 gr.
• fat sour cream - 140 ml.

1. Chop the fillet into plates and beat in cling film. Rub the meat with your favorite spices and leave in the container for some time to marinate. At the same time, chop the tomatoes into rings about 5 mm thick.

2. Grate the cheese on a coarse grater and place in a deep cup. Mix with sour cream. The result should be thick cheese paste. Preheat the oven, 180 degrees will be enough.

3. Cover a baking sheet with parchment. Brush the meat with oil. Place tomatoes on top of the chops and spread the cheese mixture. The dish will be ready after 25 minutes.

Baked pork chops with mushrooms

• fresh mushrooms - 320 gr.
• pork fillet - 600
• large tomatoes - 2 pcs.
• garlic - 5 cloves
• vegetable oil - 60 ml.
• lemon - 1 pc.

When thinking about how to cook delicious pork chops, prepare all the necessary ingredients. To keep them soft and juicy, arm yourself with your favorite spices.

1. Chop the meat into suitable size slices. Rub the fillet with the necessary spices and leave to marinate for a while. After that, beat them through plastic film. Chop the washed mushrooms into slices.

2. Sprinkle mushrooms with lemon juice. Pour boiling water over the tomatoes and remove the skins. Chop the vegetables into pieces. Pass the garlic through a press. Combine all prepared ingredients and add your favorite spices if necessary.

3. Cover a baking sheet with double parchment. Wrap the meat in foil and add vegetable filling to each serving. Seal the chops. Bake the dish in the oven at 180 degrees for about 40 minutes.

To make truly delicious pork chops, all you need to do is follow simple instructions. Consider all the recipes presented and choose the one that suits you. Regularly delight your household with meat delicacies.

Pork chops already sound delicious! And if you cook them according to today’s recipes, you will simply lick your fingers!

No man will refuse a delicious, juicy piece of meat. And the way to his heart, as you know, lies through his stomach. So if you want to win his favor or just pleasantly surprise your loved one, then cook him juicy pork chops. Great experience and skill are not required here. Simply follow the step-by-step recipe.

It would seem that it could be simpler. This is partly true. But, if you know a few secrets, your dish will be simply amazing. Just now we will talk about this in more detail.

Menu:

1. Recipe with photos of pork chops, in breadcrumbs, in a frying pan

This recipe produces very tasty and juicy chops fried in breadcrumbs. Great option For hearty lunch or dinner.

Ingredients:

• a piece of pork loin;
• seasonings for pork;
• ground black pepper;
• a few cloves of garlic;
• salt;
• soy sauce;
• milk;
• a little butter;
• a couple of eggs;
• flour;
• breadcrumbs;

Determine the amount of ingredients by eye. It depends on how many chops you want to cook and how much weight the loin is.

Preparation:

1. Cut the meat into medium pieces, about a finger and a half thick.

2. Place the slices on a board, cover with cling film and beat off. You shouldn’t do this too hard, otherwise the meat will turn out loose. It is enough to knock them down lightly, without fanaticism. We beat off from both sides.

6. Transfer the broken pieces into a large bowl. Now they need to be marinated. First you need to peel the garlic and pass it through a press into a bowl of meat. Season, season and pour in the sauce. Since soy sauce is salty in itself, add salt based on this factor.

7. Mix thoroughly with your hands. Each slice should be evenly coated with spices. Leave for a couple of hours.

8. Separately mix eggs with milk. There is no need to beat for a long time, just mix the ingredients until smooth.

9. Pour flour into one plate and breadcrumbs into another.

10. Roll each marinated piece first in flour, then dip in the egg mixture and finally, breaded with breadcrumbs.

11. Melt a small piece of butter in a frying pan and add a little lean butter. Fry the chops for 5 minutes on one side and about 3 on the other. Fry covered over moderate heat.

12. It is better to serve immediately, with any side dish or as an independent dish.

2. Pork chops with cheese and tomatoes in a frying pan without baking

Very tender and juicy pieces of meat with tomatoes and cheese can be prepared very simply. You can marinate the meat in a few minutes, and while it sits, you can do other things. Frying them is also easy; this process does not take much time or effort. Perfect option for a hearty dinner when there is not enough time to prepare.

Ingredients:

• half a kilo of pork meat (loin or neck);
• 150 grams of grated cheese;
• one small egg;
• 3-4 tomatoes;
• salt and spices for pork.

Preparation:

1. Cut the meat into pieces, the thickness of which should not exceed 1.5 centimeters. Beat them off on each side through a bag or film.

To prevent scraps of meat from scattering around the kitchen when working with a hammer, I recommend doing this through a bag or film.

2. Place the pieces in a bowl, salt and add your favorite seasonings. You can get away with just ground black pepper. Break an egg here. Mix thoroughly with your hands.

The meat should not “swim” in the egg. Its role is only to envelop the pieces with a thin layer.

3. Cover the bowl with cling film and refrigerate for 2 hours or more to marinate. In the meantime, you will have the opportunity to prepare any side dish for this dish or dessert for tea.

4. Fry the marinated pieces in hot oil (you can use equal parts lean and butter). On each side, the meat needs to be fried for 3-5 minutes, at moderate power, under the lid.

5. Wash the tomatoes, remove the crust from the tail and cut into medium cubes. If desired, you can cut them into slices, portioned for each piece. Distribute the tomatoes over the fried chops, cover with a lid and simmer over low heat for about 7 minutes. Then sprinkle with cheese and heat for another 2-3 minutes until it melts.

6. The dish is ready! Bring it to the table while it's hot!

3. Juicy double-breaded pork chops

I dedicate this recipe to lovers of lush and flavorful chops. Thanks to the aromatic batter and double breading, the dish turns out excellent. Meat connoisseurs will definitely take note of this method.

Ingredients:

• 3 portioned pieces of meat, 1-1.5 centimeters thick;
• 2 tablespoons sour cream;
• one egg;
• a teaspoon of homemade mustard;
• flour;

Preparation

The list of ingredients is for 3 servings. If the scale of your meal is wider, then increase them as many times as necessary.

1. Lightly beat the meat. Salt and sprinkle with spices. You can use a special bouquet for pork, or you can use only ground pepper. Grind spices and salt on both sides. Leave for at least half an hour until the salt dissolves and the spices become “friendship” with the meat.

2. Prepare the batter. Break the egg into a wide bowl, add sour cream and mustard. Add salt and season to taste. Mix thoroughly until all ingredients are dispersed.

3. Pour flour into a wide bowl.

4. Sprinkle each marinated slice of meat with flour. Then dip into the egg-mustard batter and then sprinkle with flour again. As a result of such manipulations, the dish will turn out fluffy, crispy and juicy inside.

5. Fry the meat in hot oil. It is better to do this under the lid, at moderate power. The cooking time on each side will be at least 5 minutes.

6. Such chops go very tasty with fried potatoes and vegetables. Yes and in pure form such meat - always great idea!

4. Pork chops with tomatoes and cheese - recipe with photo of cooking in the oven

A very tasty and simple recipe for baking pork chops. This dish can be served for a family dinner or a friendly celebration.

Ingredients:

• half a kilo of pork fillet;
• bulb;
• 100 grams of hard cheese (more is possible);
• 2 small tomatoes;
• 3 tablespoons of mayonnaise (preferably homemade);
• seasonings and salt to your taste;
• fresh greens.

Preparation:

1. Cut the meat into portions. Choose the cleanest possible meat, without fat and, especially, bones. You can take, for example, a neck or a loin. Now the pieces need to be slightly beaten with a special hammer. Rub each with salt and spices on all sides. Grease a baking tray with oil. Finely chop the onion. Place the first part of it on the bottom, place the meat on top and sprinkle with onions again.

2. Grease each piece with mayonnaise for juiciness. Cut the tomatoes into slices and place on top of the meat.

3. Finely chop the greens. Grate the cheese. Sprinkle each chop generously with herbs and cheese. Preheat the oven to 200 degrees and place the baking sheet there for half an hour.

4. Immediately after it is ready, the meat can be served. But it is also very tasty when cooled.

5. Pork chops in a slow cooker - simple and tasty

Cooking chops is not at all difficult. And if you cook them in a slow cooker, it’s even easier. I offer you a proven recipe for such a dish.

Ingredients:

• half a kilo of pork tenderloin;
• one carrot;
• 10 grams of homemade mustard;
• 80 grams of tomato paste;
• vegetable oil;
• salt and spices at your discretion.

Preparation:

1. Cut the meat into steaks. Good hit. Rub with seasonings and salt. Leave it like this for 15-30 minutes. It depends on the urgency of the preparation.

2. While the meat is infusing, you need to prepare a vegetable coat. Grate the carrots, mix it with mustard, tomato paste, add salt and season to taste.

3. Grease the multicooker bowl with oil. Carefully place the chops and cover them with carrots. Level the layer with a spoon. Snap the multicooker lid. Set the “Frying” mode. Working time is 12-15 minutes.

4. That's it! Delicious chops are ready!

6. Video - recipe for pork chops with mushrooms, cooked in the oven

In this video you will meet another very delicious recipe pork chops. This time they will be with mushrooms, baked in the oven, under a cheese cap. Even these words make your mouth water. But in reality it’s even more appetizing.

Enjoy watching!

If you have a fresh piece of pork tenderloin, be sure to cook chops from it. The whole family will appreciate this lunch. After all, few people will refuse a juicy, fried piece of meat, breaded or covered with a cheese coat.

How do you most often cook chops? It would be very nice to know your experience. Share your recipes in the comments and use ours.

All the best! See you again!

When cooking chops, the main goal is to make them tender and juicy. But it would be more correct to say, to preserve the juiciness of the meat. There is only one way to do this - seal the juice inside. Marinade, it seems to me, does not play any role here. The main thing is that when frying in a frying pan, a good, strong crust forms on the meat. Its task is not only to have a pleasant taste and crunch, but also to act as an obstacle that will not allow the meat juice to leak out. This is exactly what our recipe with photos will be about today.

To form this very crust, two options are possible: batter and breading. In this material I will offer you a choice of the most common ones: two types of batter and one breading.

Preparing meat for chops

Let's first focus on which meat is better to choose. The best parts carcasses for these purposes, as well as for, are considered: neck, rump, tenderloin, loin, carbonate (which is also mistakenly called carbonate).

Of course, it’s better to take chilled meat, but frozen meat also makes good chops. The only thing is that it needs to be defrosted correctly. Get out freezer a few hours before cooking and thaw in the refrigerator compartment.

The number of chops in all recipes below will be 4 pieces. They will need approximately 400 grams of pork.

We cut the pork into pieces measuring approximately 5 centimeters by 10 centimeters (depending on the cut and your appetite), when we beat them, they will increase slightly in size.

Place the pieces on a board, salt and pepper on one side first. Cover with cling film or plastic bag(so that the splashes do not scatter to the sides) and beat off. It is enough to beat them very lightly, without fanaticism, so that they are thin, but not torn. Then turn it over and beat it on the other side. Don't forget to salt and pepper the other side.

Flour batter for chops

Flour batter is essentially a liquid dough with which we will coat pieces of meat on all sides and then fry them in oil in a frying pan.

Ingredients:

• pork – 400g;
• egg – 1 piece;
• flour - 3 tbsp. with a slide;
• salt - a pinch;
• vegetable oil – 0.5 cups.

Cooking process:

I showed how to prepare and beat the meat above. Now let's move on to preparing the batter.

Chops in cheese batter

I personally like cheese batter better. The crust from it looks more appetizing.

Ingredients:

• pork – 400g;
• egg – 1 piece;
• salt - a pinch;
• cheese – 50g;
• flour – 1 tbsp;

How to cook chops in cheese batter: recipe with photos

Breaded pork chops

Multi-layer breading will even better protect the meat from drying out during frying. By the way, it seemed to me that the concepts of “batter” and “breading” are often confused. As I already wrote above, the first is the batter, and the second is sprinkling with dry ingredients (flour, breadcrumbs, semolina, chopped nuts, oatmeal, etc.).

Ingredients:

• pork – 400g;
• egg – 1 piece;
• flour – 2 tbsp;
• salt - a pinch;
• breadcrumbs - 4 tbsp;
• oil for frying – 0.5 cups.

How to fry breaded chops

This is how you can quickly, easily and without loss make tasty and juicy chops from pork.

Let's summarize how many minutes to fry them: the time to fry chops in a frying pan is 9-10 minutes.

Side dishes for chops

Chop meat, especially pork, is not capricious in terms of garnish. Almost everything you can think of goes with it:

• potatoes: boiled, fried, fried, mashed;
• pasta or pasta;
• rice or other cereals (buckwheat, millet, etc.);
• fresh, stewed or baked vegetables.

Sauces for chops

I think the most popular is ketchup. As well as all kinds of ready-made sauces: cheese, barbecue, sweet and sour and others. For a change, I want to offer you two recipes for interesting and original sauces that will not leave anyone indifferent and will turn an ordinary dish into a festive one and quite worthy of being put on the table in .

Plum sauce for meat

Ingredients (4 servings):

• plums – 8 pcs;
• rice vinegar 3% - 1 tbsp;
• soy sauce – 1 tsp;
• sugar – 1 tsp. (or to taste);
• ginger – 1 small piece;
• garlic - half a clove;
• onion – 0.5 onions;
• cinnamon – 1 stick;
• star anise – 1 star.

How to cook plums:

1. It is better to use prunes for this recipe. Wash the plums, cut them in half, remove the pit and place them in a saucepan.
2. Add garlic passed through a press there. Peel the ginger and grate it on a fine grater; take 1/3 teaspoon for the sauce. Finely chop the onion. Add cinnamon, star anise and sugar. Pour in vinegar and soy sauce.
3. Place on low heat and cook until the plums are soft, stirring frequently at first until the plums release juice, then less often. Finally, remove the cinnamon and star anise.
4. The finished sauce can be pureed with a blender, or you can leave it as is with halves of plums. This way it looks more interesting with meat. Serve warm.

Mustard apple sauce

Oddly enough, apples go very well with mild grain mustard and go great with pork chops.

Ingredients (4 servings):

• apple – 2 pcs;
• grain mustard – 2 tsp;
• onion – 1/2 onion;
• honey – 2 tsp;
• butter– 1 tbsp.

How to make apple sauce:

1. It is better to take strong, non-starchy apples for the sauce, which are in the process of heat treatment won't fall apart. Cut out the middle of them. You can do this using special tool by removing the core from a whole apple. If such a device is not available, cut them in half.
2. Heat butter in a frying pan. Place apple slices in it, add honey and finely chopped onion. Simmer over moderate heat. The apples should be soft and slightly caramelized.
3. Transfer from the frying pan to a bowl, add mustard, stir and the sauce is ready. Serve warm with meat.

That's all. Print out texts and photos of pork chops, cook them in a frying pan, try the sauces and decide which recipe you like best.

Bon appetit!

Cooked for you: Victoria, manyakotic, gbh007, vasi_100, vkuslandia.