The presence of a frying pan in your kitchen allows you to cope with the task of making fried meat perfectly. It is on her dish that turns out juicy and soft. Today we will consider options for making pork using it.
Grilled pork steak in a frying pan - recipe
Ingredients:
- Pork neck - 650 g;
For marinade:
- onion - 550 g;
- garlic - 1 head;
- thyme - a few twigs;
- leaves of laurel - 2-3 pcs .;
- Mustard seeds - 10 g;
- caraway seeds - 10 g;
- vinegar wine - 20 ml;
- vegetable oil - 20 ml;
- salt;
- ground black pepper.
Preparation
We clear the onion and cut it into half rings. Peeled garlic, thyme, laurel leaves, mustard seeds and cumin seeds, grind well in a mortar or grind in a blender. Add the spicy mixture to the onions, pour in the vegetable oil, wine vinegar and mash the onions with spices by hand.
The washed and dried pork neck is cut into layers approximately two and a half centimeters thick and placed in a glass or enameled container, alternating with a spicy onion mixture. We leave the dishes with meat in the marinade in a cool place for several hours or overnight.
Remove pickled meat slices from the marinade with napkins, grease it with refined oil and put it on a strongly heated grill pan. Fry the steaks in a strong heat for three minutes on each side, and then reduce the intensity of the fire and stand the meat for another fifteen minutes, turning the slices every four minutes.
After the steaks are ready, we put it in foil for five to seven minutes, and then we put it on the dish, and we can serve.
Pork chop or escalope in the grill pan
Ingredients:
- pork on the rib - 550-600 g;
- balsamic vinegar - 35 ml;
- white wine - 200 ml;
- olive oil - 35 ml;
- coriander ground - to taste;
- ground black pepper - to taste;
- aromatic dry herbs - to taste;
- salt - to taste.
Preparation
Pork is rinsed, dried and cut into portions up to one and a half centimeters. We beat off the slices a little with the help of a kitchen hammer, season with salt, ground coriander and black pepper. It is better if the spices are freshly ground. Determine the meat in a non-oxidizing container and fill it with a mixture of wine and balsamic vinegar. We leave the chops marinated for about two to three hours. During this time, we turn the meat once.
We dissolve the meat slices from the marinade with napkins and put it on a heated frying pan. Fry the chops for about fifteen minutes, turning every three minutes.