Chops are a very popular dish, they are prepared from different kinds of meat (veal, chicken , turkey, rabbit), including from offal, for example, liver chops, mushrooms (most often from fish) and fish are popular. However, the most popular - pork chops, fried in a frying pan, it seems, the recipe is trite is simple: to beat off meat and fry. But if everything was so simple, there would not be so many different versions of this wonderful dish.
How to choose meat on chops?
On the chops usually take a tenderloin - muscle tissue from the back of the animal's back, but it is this meat that contains little juice, so it turns out to be harsh and dry if it is not previously marinated. You can cook very delicious chops from the neck - the meat is there with veins of fat, so the end product will turn out much more tenderly. However, chops can be cooked even from minced meat ("lazy" or "false" little bits - this is often called this dish).
Do not take the meat of very young piglets - it unpleasantly gives milk and requires preliminary preparation. Meat should not be dark, and the fat yellowish - this means that the animal has survived to a fairly old age. In general, carefully smell: the smell must be pure meat, without shades and unpleasant tones. When the meat is selected, it is necessary to decide how to cook pork chops: fry in a frying pan just like that or in batter, cook on the grill or bake in the oven.
Delicious pork chops in a frying pan
Ingredients:
- light beer without preservatives - 0,3 l;
- pork (neck or scapula) - 1 kg;
- salt - about 1,5 st. spoons without a slide;
- freshly ground pepper - to taste;
- a mixture of dry spices - 1 teaspoon;
- flour - 5-6 tbsp. spoons without a slide;
- fat melted pig or chicken - 4 tbsp. spoons.
Preparation
Pork washing, dried with paper towels, cut into a sharp knife (necessarily across the fibers) in increments of a centimeter - no more. Slightly beat off each resulting layer with the edge of a heavy spoon or the blunt side of the knife and, podsalivaya, put in an enamel bowl. Sprinkle with pepper and season it to taste (it all depends on personal preferences), pour beer and leave for 5-6 hours, or better - at night. Then rinse our pork, a little dried and carefully, from all sides we pan in flour. Fry the chops over medium heat in the melted fat under the lid for 3-4 minutes on each side.
It is delicious to get pork chops with cheese, we also cook them in a frying pan.
Pork chops in French
Ingredients:
- neck pork is not very greasy - 1 kg;
- cheese "Edam" - 150 g;
- fat pork melted - 2 tbsp. spoons;
- ripe dense tomatoes - 4-5 pieces;
- salt - a little more than 1 teaspoon;
- black pepper freshly ground - to taste.
Preparation
The pork neck is carefully cut by transverse plates with a thickness of about a finger, washed and dried with a tissue or towel. We put the slices on a cutting board and beat, salt and pepper. We warm up the fat, we lower the meat slices into it and fry one side for about a minute on a strong fire to brighten up well,
Well, of course, any housewife knows how to cook pork chops in battered frying pan. Here it is important to remember: the fatter the meat, the easier it should be. For the neck - flour + carbonated water, for the ham or scapula - flour + milk + egg. The density of the batter depends on your preferences and what layer of dough you want to get on the chop.