How to cook delicious pork chops

Pork is not in vain is very popular withcooks. After all, this meat can be easily processed, well prepared and has many useful substances, so necessary for the body. There is an opinion about the excessive fat content of pork, but this is not entirely true. Some parts are no fatter than beef or chicken. The main thing is to observe the measure, not to overeat, and then you definitely will not have to diet after a delicious chop.

One portion of a piece is enough to saturate the body with the necessary proteins and satisfy the hunger of an adult male.</ p>

Recipe for chops from pork

It is easy to guess that the taste of cues directlydepends on the quality of the meat. This issue must be approached with all responsibility. Best if it is fresh meat, not thawed. For a lean chop will fit a brisket, a ham, a scapula. If you want to prepare a more satisfying dish, then take a portion of the neck.

Ingredients:

pork - 800 g

chicken egg - 1 pc

breadcrumbs - 5 tbsp

vegetable oil - 30 ml

garlic - 1 pc

black ground pepper - ¼ h

dried basil - 1 hl

chili pepper - ¼ h

mustard liquid - 2 hl

salt

Cooking method:

cut the meat portionwise across the fibers, 1-2 cm thick, and beat off with a special hammer on both sides;

spread the pieces on two sides with mustard;

finely chop the garlic and push it with a knife into the meat all over the plane;

shake the chicken egg well in a plate;

mix in a dry container pepper, basil, rusks, salt;

Blot a piece of meat into the egg, then roll well in a mixture of biscuits and seasonings;

heat the frying pan with vegetable oil until a characteristic crackle and put the chops;

fry on high heat until a golden crust appears on the underside, after which turn over, fry the second side and bring to a readiness on a quieter fire.

This is a simple recipe, but it will give you a taste of meat and spices in full. Serve hot with any side dish to taste or - just with vegetables.

Tips for cooking pork chops

To ensure that the meat does not turn out to be stiff and dry, follow certain rules:

Before cooking, dry the raw meat with a towel;

It is necessary to beat off to softness, but the meat should not be visible;

if you cook from frozen meat, then defrost it on the bottom shelf of the refrigerator beforehand, but in no case in the microwave;

no need to salt immediately. Salt absorbs the juice, and with it useful substances also leave. It can be added after the first overturning;

each side is fried for about 5 minutes;

for greater juiciness, before beating, sprinkle the meat with a small amount of cold water, and make small incisions on the fatty parts;

to lay out pieces strictly on the heated frying pan, so they will quickly cover with a crust and will not lose moisture;

readiness is easy to verify by making an incisionin the middle. If a clear liquid is released, then everything is fine. If there is a pink tinge, you need to fry. It is very important to fry the pork meat to the full preparedness, in order to avoid unpleasant consequences with health.

If you stick to these simple recommendations, your chops will be just as good as the restaurant ones.

This dish is suitable for a solemn table, as a hot appetizer, and for a daily meal. Pork taste is perfectly combined with spicy spices, prunes, cheese and sweet and sour sauces.