Pork chops in a frying pan - the best dish for a gourmet: recipe with photos

Pork chops on a grill pan Piece of meat! )))

For almost a year I walked along the shelf with chic cast-iron cookware and did not dare to buy it, it was a little expensive... And before the eighth of March I decided to give myself a gift - I bought a heavy cast-iron grill pan, and specially went to the store with an assistant so that I would have someone to carry it)))

I associate cast iron cookware with ancient life, comfort, tasty and high-quality, natural and simple food. And I decided to fry fresh, good pork on it - after all, what could be tastier than a piece of real, juicy meat?!

I really liked frying it on a grill pan, it’s convenient, beautiful - the meat takes on a pattern (striped or checkered, or even diamond-shaped). Steaks cook quickly and require little oil. And, to be honest, it’s just nice to take this heavy, powerful utensil in your hands. You feel the taste of real life both from its slightly rough surface and from natural meat - and not a substitute, thickener or dye. Anyway, let's roast some pork!

Compound

for 6 serious servings

Pork (pulp interspersed with fat) – 1.2-1.5 kg;
Lemon – 1/3 pieces;
Basil, allspice - a pinch;
Vegetable oil for frying;
Salt.

Step-by-step recipe with photos

This recipe for cooking chops on the grill is the simplest, because not only a novice cook can handle it, but bachelors and even schoolchildren can do it. Meat prepared in this way cooks very quickly and always remains juicy. You can serve it with absolutely any side dish you like, also don’t forget about fresh vegetables and aromatic herbs, this will be very helpful.

Prepare ingredients for frying chops on a grill pan. Wash the meat under running water, pat dry with paper towels, and cut into portions.

Place the meat on a cutting board, cover with cling film, and pound it thinly with a special kitchen hammer.

Season the pork chop with salt and pepper to taste, and lightly brush with vegetable oil on both sides.

Heat the grill pan until smoking, place the chops on it and fry them over high heat for no longer than two minutes on each side.

Serve the finished chops with your favorite side dish. Many men enjoy grilled chops more than others.

It will always turn out juicy, aromatic and quickly enough. In a grill pan, everything cooks faster and the meat gets a beautiful golden brown crust. The pulp is quickly sealed under the crust, all the juice remains inside, so the meat is always soft and looks appetizing. Every meat lover will want to try this dish!

Grilled pork meat in a pan

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Ingredients and how to cook

ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	272 kcal
Belkov:	16 g
Zhirov:	23 g
Carbohydrates:	0 g
Used:	41 / 59 / 0
H 0 / C 0 / B 0

Cooking time: 40 min

Step-by-step preparation

Step 1:

Prepare food. The meat should be at room temperature.

Step 2:

Rinse the meat with cool water and dry well. /It happens that the meat is clean, then just wipe it with a damp towel/. When bought in a large piece, cut into portions of about 1.5 - 2 cm. /The meat will be fried/. If there is fat on the pork portions, carefully cut it off with a sharp knife. If we cook steak, it should contain a minimum amount of fat.

Step 3:

Classic steaks are never pounded; if you just fry the meat, you can pound it slightly. I didn't fight back. Salt and pepper the meat to taste, rub in the seasonings with your hands on both sides. Leave for about 15 minutes. Do not put the meat in the refrigerator, it should be at room temperature - this will give you a golden brown crust. If you add chilled pulp, there will be no crust and the meat will stew.

Step 4:

Lubricate the meat with a silicone brush with refined vegetable oil, but very thinly, or use a special oil spray bottle. /Neck with a layer of lard, it will begin to drown/.

Step 5:

How to fry meat on a grill pan? Very simple! Place the grill pan on high heat on the stove. There should be intense heat coming from it. Drop a drop of water onto the surface - it instantly boils and evaporates, you can cook. DO NOT POUR oil, it is on the meat - that's enough. Place the meat and fry each side until golden brown / 3 minutes for medium-rare /medium/. You may need a load on top, it’s good if there is a lid - a press.

Step 6:

Wrap the finished meat in foil or place in a bowl with a tight lid. Let the meat rest for about 4 minutes so that all the juices are distributed and the meat remains juicy.

Step 7:

Serve the meat hot, with herbs, vegetables and any side dish or meat sauce. The meat turns out soft and juicy.

IMPORTANT: turn the meat no more than twice. The frying time depends on the desired doneness. Medium rare – 2 to 2.5 minutes on each side. Then the steaks rest for about five minutes. For medium or medium – three minutes on each side and rest for four minutes. Well done - 4.5 minutes on each side, rest the steak for a couple of minutes. Why let meat rest? The juices sealed under the crust should be distributed throughout the steak, it will remain juicy and soft.

Pork steak for the grill pan is taken from the neck-rib part without bones. Buy chilled meat; frozen meat will not taste as good. The slices of meat should be no thicker than three centimeters, but preferably about one and a half to two. The meat will be well cooked; pork should not be cooked with blood.

Check readiness with a sharp knife. The juice should not be bloody, just clear.

It is best to use a cast iron grill pan. It will maintain the temperature well, distributing it evenly over the surface. It’s great if the set includes a lid - a press, and the grooves are deep, so the design will be printed more clearly. The grill pan uses high heat.

Compound

for 6 serious servings

Pork (pulp interspersed with fat) – 1.2-1.5 kg;
Lemon – 1/3 pieces;
Basil, allspice - a pinch;
Vegetable oil for frying;
Salt.

How to cook

Cut: pork into portions (steaks) 1-5-2 cm thick. Beat, but without much effort, the pork is already tender. To prevent meat splatters from flying in all directions, cover the steaks with cling film or place the meat in a plastic bag.
Marinate the meat: pour in lemon juice, sprinkle with spices. Leave to rest for 15-20 minutes (longer possible).
Fry: heat the frying pan well, lightly pour oil and twirl the frying pan in your hands so that the oil spreads along the bottom. Place the chops in hot oil and fry over medium heat for 4-5 minutes on each side - this way the chops will be striped.

And if you want meat in a cage, then fry the steaks again (half a minute or a minute) on the cooked side, turning the chop the other way around (perpendicular to the previous layout - along the stripes of the pan or, conversely, across).

Let's fatten delicious pork chops!

Delicious striped chops!

A big plate of delicious homemade food!

Pork chops medium rare

It's so easy it almost doesn't look like it should be a recipe, but it produces the most flavorful and tender pork chops.

Ingredients:

Pork – 4 slices
Salt - 1 teaspoon
Paprika - ½ teaspoon
Garlic powder - ½ teaspoon
Pepper - ¼ teaspoon
Bacon fat - 2 tablespoons

Preparation:

Heat the frying pan.

Mix seasonings together in a small bowl.

Brush the pork slices with spices.

Place pork chops in hot skillet.

Fry the meat until both sides are browned. (This usually takes 2-3 minutes on each side).

Cooking tips

What meat is best for chops?

The tastiest chops are made from pork interspersed with fat, because it melts and further permeates the meat, adding juiciness and tenderness to it.

If you have lean pork, it will also be tasty, but a little less juicy.

For delicious fried pork, not only the pulp is suitable, but also meat on the bone. Ask the butcher to immediately chop it the way you need it for frying the chops.

This is what a pork chop looks like - a piece of delicious fried meat!

When to salt chops

When frying meat, salt helps the juices release from the meat pieces. Our task is to preserve these juices. Therefore, to make fried meat more juicy, it is better to salt it when you turn the meat over to fry the second side. You will be salting the side of the chop that has already been seared and the resulting crust has already sealed the meat juices inside the pork chop.

In my opinion, you can’t imagine anything tastier than potatoes for fried meat!

The same rule applies to frying beef (as in the recipe for beef chops), chicken breast (recipe for frying juicy chicken breasts), lamb and other meats. And even fried potatoes.

How to replace lemon

Instead of lemon, you can take white wine (or if you have ground coriander and a little cinnamon, then red wine, and marinate as in the recipe for Spiced Pork in Red Wine).

As a last resort, you can use vinegar. But this is only as a last resort.

There should be enough meat, the pieces can be larger!

If you don’t have a frying pan, use a grill

What problems? A grill pan will be successfully replaced by an ordinary good and favorite frying pan (frying pan).

Everyone got different pieces, but equally delicious!

How to clean a grill pan after frying meat

If you have the same cast-iron frying pan with a fluted bottom, drain the remaining oil, rinse with hot water and a soft sponge (no detergents, they should be used as a last resort).

If there is still something left in the grooves of the bottom, then pour water into the frying pan and let it boil in the frying pan for about 10 minutes. This will make it easier to wash.

Then the cast iron cookware must be wiped dry and greased with grease or vegetable oil. And if you store it under a lid, then between them you need to lay a paper towel, folded in 3 layers, so that air circulation prevents the pan from deteriorating.

Well, friends - we ate deliciously, washed the dishes, let's relax! )))))

A pork chop, or other meat, is a cutlet. Historically, the cutlet we are used to is, in its essence, not a cutlet. For us, a cutlet is a product made from meat, or less commonly, minced meat, fried on a grill or in breadcrumbs. Although, in fact, a pork chop is much closer to a cutlet, like a delicious steak and egg.

In European cuisines, a cutlet is usually called a thin piece of meat cut from a certain part of the carcass (rib, lumbar, shoulder) - a natural cutlet. Only the cooking methods are similar. Cutlet (French côtelette) - rib, ribbed. Those. a piece of meat with a bone or rib. And our native cutlets are closer to meatballs and croquettes. The fact that the meaning of the name is little comparable to the essence makes our cutlets no worse, depending on your taste.

The situation with the chop is even more confusing. We have adopted the term “chop cutlet”, or simply “chop”. This meat dish is closer to an escalope, or beef chop.

But in Europe, the most popular is “Milanese”, a unique dish of their veal, prepared using a special technology. In addition, there are many options for similar dishes, and culinary specialists argue until they are hoarse which dish was the first: Wiener schnitzel, Milanese cutlet, steak, etc. For example, in Italy, Wiener schnitzel is called scaloppina alla viennese, and Milanese cutlet cotoletta alla milanese . And if you look at it, the only difference is the presence of a rib bone in the Milanese version. Or like the difference between a chop and a beef steak.

Well, there are also common dishes with the general name “bitochki”. These are, as a rule, small cutlets made of minced meat; at first they were called chops. They come from French cuisine, where they are called “medallions”; at first they were made from boneless tenderloin and were round in shape. Now this dish has lost its original meaning and only minced meat products are called bits (bitki).

For us, inexperienced, not spoiled by gourmet cuisine, a cutlet is a cutlet. And a chop is a chop. A chop is a pounded and marinated piece of meat, fried on a grill or frying pan. With a minimum of side dishes.

Grilled pork chop - after carefully selecting and preparing the meat, fry it to your liking. As a side dish, we’ll take just a few plums pickled according to the Caucasian recipe.

By the way, a grilled pork chop is an excellent option for a good picnic.

How to cook pork chop

For this dish, I recommend using a part of the pork carcass called the “loin.” This meat is located along the spine from the shoulder blade to the rump - the size of the palm and a piece of rib bone, and with a small amount of fat around the edge. The thickness of the meat cut across the grain is about 2-3 cm.

Loin pieces with bone

Salt the meat, sprinkle with coriander and pepper, add dry herbs

Pour marinade of wine and balsamic vinegar

Place the meat on the grill and fry

Fry until done - the chop should be well done

This is a fairly simple recipe, but tasty and nutritious. Let's cook pork chops in a frying pan. Decorate with herbs and garlic.

What will we treat our loved one with? I think it’s not at all difficult for us, dear ladies, to guess what to cook for your loved one – definitely MEAT! After all, a man without meat at lunch or dinner does not feel like a man! Give them meat, period! A juicy, golden-brown pork chop cooked on a grill pan is an excellent option. A man will certainly highly appreciate your culinary skills, receiving true pleasure from eating a large piece of meat, and, it seems, he is about to purr like a cat... Now he is definitely yours, smitten on the spot, well-fed and satisfied. Oh, these men... we know, we know how to find a way to you!

Fried pork with apples and onions

Pork Chop with Apples and Onions is a deliciously easy and delicious meal that's perfect for a holiday meal. Plus, it's all made in one pan.

Ingredients:

Olive oil - 2 tablespoons
Pork on the bone – 4 pcs.
Salt and black pepper - to taste
Broth – 250 ml
Mustard - 1 teaspoon
Sage, chopped
Rosemary - 1/2 tsp.
Chopped thyme
Salt
Pepper
Apples - 2 pcs.
Onion, thinly sliced – 1 pc.

Preparation:

Season the pork with salt and pepper. Add 1 tbsp. olive oil into a large saucepan (or frying pan) and heat. Add pork chops to pan. Fry.

Remove pork chops to a plate.

Add the remaining oil to the pan, then add the apples and onions. Cook for 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary and thyme. Mix.

Pour into the mixture, using a wooden spoon to gently scrape the bottom of the pan.

Return the pork chops to the pan, placing them between the apples.

Cook for 3 minutes.

Recipe information

Cooking method: frying in a frying pan.

Total cooking time: 30 min.

Number of servings: 3.

pork (pulp) – 900 g;
salt - to taste;
black pepper - to taste;
dill and parsley – ½ bunch;
garlic – 3 cloves.

Cut the pork across the grain into portions about 1 - 1.5 centimeters thick. Do not wash.
Place a portioned piece of pork in a plastic bag (or cover with cling film) and beat the meat well on both sides, turning the bag over, using a hammer to wrap the meat around the side with small notches. Beating meat in a plastic bag is very convenient: meat splashes do not fly in all directions, the work area and hammer remain clean, and the meat does not tear. Remove the chopped piece of meat from the plastic bag and wipe dry with paper napkins. Do not salt the meat before frying. Salt will release all the juices from the meat.
Heat the grill pan over high heat without greasing it with anything. When the frying pan is hot, place a piece of previously pounded pork meat on it. After 3-4 minutes, reduce heat to medium.
Fry the pork chops in a frying pan on both sides until cooked through. The readiness of the chops is determined as follows: pierce the meat with a knife or toothpick. When the pork chop is done, the juices will run clear.
Place the finished pork chops on a plate. Salt and pepper the chops on both sides to taste. Cover the seasoned chops with a plate and let them rest for about 15 minutes. You can even cover the top with a towel. The chops will heat up, as if they “sweat, and become softer. At the same time they will be soaked in seasonings.
Before serving, sprinkle the pork chop with finely chopped garlic and finely chopped dill and parsley.

choose pork for chops without veins;
You can serve boiled potatoes and vegetables as a side dish for the pork chop.

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Grilled Pork is a great steak that is super easy to prepare. It is very important to choose the right meat, marinate it well and keep it on the fire for the right time.

Fried Pork Chops Dinner

This pork dinner is the winner of the day. Dinner can be prepared in less than an hour.

Ingredients:

Pork – 4 slices
Broth – 300 ml
Potatoes, chopped – 4 pcs.
Carrots, grated – 4 pcs.
Onion, chopped – 1 pc.
Salt
Pepper

Preparation:

Remove fat from pork. Heat a frying pan with oil. Season the pork with salt and pepper. Fry the pork on each side for about 3-4 minutes.

Add broth, potatoes, carrots and onions to the pan. Sprinkle with salt and pepper. Heat to a boil; reduce heat. Cover and simmer for about 30 minutes or until the vegetables are tender and the pork is slightly pink when cut near the bone. Sprinkle with parsley.

Description of preparation:

Pork on a grill pan is a super appetizing dish that is wildly popular in our home. Once you start using a grill pan, it becomes extremely difficult to give it up. We cook all our meat on it, especially when we miss the dacha and barbecue. It cooks quickly, looks appetizing, tasty and very royal:)

Novice cooks are faced with the problem of turning meat into “sole”, including when cooking over coals. The reasons are the neglect of the basic rules about choosing meat, defrosting, marinades, beating. Cooking a chop will be doomed to success if you follow a few tips.

Tip 1. Choose the right part of the carcass.

All parts of the pig have individual flavor profiles and are prepared, cut and processed differently. Grilled pork chops are prepared from boneless shoulder, loin, neck, tenderloin, and thigh. Their color should be light pink, but not brownish; a small layer of fat is one of the keys to the juiciness of the dish.

How to cook pork chops

Let's fatten delicious pork chops!

Delicious striped chops!

A big plate of delicious homemade food!

Tip 2: Defrost naturally

Any grilled chop recipe calls for fresh cuts, but the world isn't perfect. If you have a piece of tenderloin or shoulder stocked in your freezer, there's no point in skipping dinner. Defrost it slowly in the bottom compartment of the refrigerator and continue with the recipe. When defrosting in water or the microwave, the juiciness and taste will suffer.

Tip 3. Keep the thickness to 1.5 cm.

A grilled pork chop is fried very quickly - at high temperatures, the crust instantly sets, and all the juiciness remains inside. To prevent watery meat juice from filling the plate when cutting, or completely raw meat appearing, you should not exceed a thickness of 1.5 cm. But you don’t need to chop it too much either - the pieces will turn out dry and tough.

Tip 4: Dry the meat before frying.

Dry the piece with a paper towel before placing it on the grill, grill, or skillet. The dry surface quickly sets into a crust, which means the juices will be securely “sealed” and will not leak out ahead of time.

beat gently;
add salt only at the end, even if your recipe says otherwise, because salt draws out the juices;
a good fresh piece can be sufficiently shaded with ground black pepper, but pork will also favorably accept the aromas of rosemary, thyme and garlic;
Before grilling, pieces can and should be pre-marinated - in onions, wine, lemon juice (acids soften the fibers).

Pork chop recipe

The recipe is very simple - follow the proportions of the ingredients to get an excellent taste. Cooking takes 2.5 hours, of which frying time is 15-20 minutes.

For 2 pieces of 250-300g we will need:

1 large spoon of balsamic vinegar;
100ml white wine;
1 large spoon of olive oil.

Among the spices, freshly ground black pepper, coriander, and aromatic herbs are good options.

Pieces of meat cut across the grain with fat are sprinkled with ground coriander, pepper and herbs (oregano, savory, mint, basil). A mixture is prepared from white wine and vinegar, and the pork is placed in it for 2-3 hours. If the pieces are not covered with marinade, they need to be turned over from time to time. Next, just salt the meat, fry it on both sides, following the tips below, and serve hot to the table with a suitable side dish.

Fried pork chops

A tasty and simple dish. Serve with new potatoes.

Ingredients:

Salt - 1 teaspoon
Black pepper - 1 teaspoon
Pork tenderloins – 8 pcs.
Flour - 1 cup
Cayenne pepper
Oil - 1/2 cup
Butter - 1 tablespoon

Preparation:

Season the meat with salt and pepper.

Mix flour and pepper. Dip each side of pork chops into the flour mixture, then set aside on a plate.

Heat the oil. When the butter is melted and the mixture is hot, fry 3 pork chops at a time, 2 to 3 minutes per side.

Useful tips about frying

To get a pork chop you can be proud of, it's important to avoid frying mistakes. Here are a few nuances:

Before frying, coat the pork steak with vegetable oil, this will form a crust faster;
Place the meat only on a well-heated grill or over hot coals - when it comes into contact with the heat, it instantly sets;
fry the pieces for 7-8 minutes on each side;
to get a beautiful pattern, do not move the meat until the frying is finished;
to get a checkered pattern after half the frying time on one side, lift the meat, turn it 90 degrees and put it back on the grill on the same side;
Do not turn the pork with a fork, it will damage the crust.

Grilled chops go well with fresh vegetables, herbs, and minimalist side dishes.

Boneless pork chops in 10 minutes

Sometimes the best food is the simplest. This is very true of fried boneless pork chops.

Ingredients:

Boneless pork meat – 4 slices
Salt
Oil

Preparation:

Heat a large cast iron skillet on high until hot enough to cook the meat. Add oil and make sure it covers the bottom of the pan.

Fry the pork, brushed with salt, for 3-4 minutes on each side.

Option 1: Classic pork recipe in a grill pan

Grilled pork in a frying pan is one of the options for how you can prepare a simply gorgeous lunch or dinner in a matter of minutes. Cooking pork in a frying pan couldn't be easier; it's important to choose a good cut of meat. It is better to use fresh, chilled, not frozen pork. It is also important that the meat is at room temperature.

I suggest frying the pork well, namely for three minutes on each side, then give it a minute to rest and serve. Lovers of rare meat can do a shorter roast - two minutes of frying on each side, plus 2-3 minutes of rest. You can serve meat with fresh vegetables and herbs. Lovers of more satisfying dish options can add a side dish in the form of porridge or potatoes.

Ingredients:

Pork – 250 g
Salt, pepper - to taste
Vegetable oil – 2 tbsp.

Step-by-step recipe with photos

Prepare products according to the list. Rinse the piece of pork well and dry it with kitchen paper towels.

If the meat has a lot of fat, trim it. Season the pork with a little salt and ground black pepper. Then put the grill pan on the fire, heat it well and pour in the oil.

Place a piece of meat in a frying pan and time it for three minutes.

After three minutes, turn the meat over and fry for another three minutes. Afterwards, let the meat rest for a minute, transfer to a plate, add any vegetables and serve.

Enjoy your meal!

Old Fashioned Fried Pork Chops Recipe

The Trivial Pork Chops Recipe Around the World.

Ingredients:

Garlic powder - 1 teaspoon
Paprika - 1/2 teaspoon
Salt, pepper - 2 teaspoons
Pepper (ground red) - 4 teaspoons
Flour - 1 cup
Pork meat – 4 slices
Bacon, sliced - 3 slices
Vegetable oil

Preparation:

Combine garlic powder, paprika, salt, pepper and cayenne in a bowl. Place flour in a shallow dish. Dry chops with paper towels.

Since pork chops tend to curl when cooked at high temperatures, cutting slits will prevent this from happening).

Season both sides of the chops with the spice mixture, then lightly massage the chops into the flour. Transfer to a plate and let stand for 10 minutes.

Cook crumbled bacon in a large skillet over medium heat until grease is rendered.

Using a slotted spoon, transfer bacon to a plate.

Add oil to fat and heat. Return chops to flour and cook chops until cooked through, 3 to 4 minutes per side.

Option 2: Quick pork recipe in a grill pan

This time we will not buy a large piece of meat for many people. We will need two ready-made pork steaks, which we will cook on a grill pan. The only spices you need are salt and pepper.

Ingredients:

two pork steaks;
one tbsp sunflower oil;
salt and pepper to taste.

How to quickly cook pork on a grill pan

Pork steak for the grill pan is taken from the neck-rib part without bones. The slices of meat should be no more than three centimeters, and preferably about one and a half centimeters. The meat will be well cooked; pork is rarely cooked “rare”.

Rinse the steaks, pat dry with paper towels and season with salt and pepper to taste on all sides.

Place the grill pan on high heat on the stove. There should be intense heat coming from it. Drop a drop of water onto the surface - it instantly boils and evaporates. You can cook.

Pour oil into a frying pan, heat it up and place the pork steaks. First, fry over high heat for 4-5 minutes on each side.

Then reduce the heat to medium and fry for another five minutes on each side. Sometimes tilt the grill pan so that the fat flows under the steaks, so the meat will not dry out and will remain juicy.

Check readiness with a sharp knife. The juice should not be bloody, just clear.

Pork chops with pomegranate glaze

Breaded pork chops with a quick pomegranate juice glaze.

Ingredients:

Pork – 4 slices
Salt and pepper - to taste
Olive oil - 2 tablespoons
Shallots - 3 tablespoons
Pomegranate juice – 1.5 cups
Honey - 1 tablespoon
Balsamic vinegar - 1 tablespoon
Thyme - 2 sprigs
Oil - 1 tablespoon
Parsley - 2 tablespoons
Pomegranate seeds – 4 tbsp.

Preparation:

Brush the pork with salt and spices.

Heat oil in a large skillet over medium heat. Add the pork chops to the pan and cook for 3-4 minutes on each side or until golden brown on both sides.

Transfer to a plate.

Grease the pan with oil and return the pan to the heat. Add shallots and cook, stirring, for 45 seconds.

Add pomegranate juice, honey, vinegar and thyme. Cook for 5-7 minutes or until thickened. Remove the pan from the heat. Remove the thyme sprigs and whisk in the butter.

Transfer chops to a serving platter or individual plates. Drizzle the glaze over the top and sprinkle with parsley and pomegranate seeds.

Option 3: Pork chops on a grill pan

Let's cook some juicy pork chops. For this we need a cast iron grill pan and some spices. The meat is guaranteed to be very tasty, you won’t need a lot of oil, and everything will cook quickly. The recipe makes six good servings.

Ingredients:

one and a half kg of pork pulp;
a third of a lemon;
dried basil, a mixture of peppers - a few pinches each;
salt to taste;
sunflower oil for frying.

Step by step recipe

Rinse the pork flesh under running cold water, dry with paper towels and cut into portions no more than two centimeters thick.

Lay cling film on a cutting board, place slices of meat on it, and cover with cling film on top as well.

Beat with a hammer without breaking the fibers. Don't make it too subtle either.

Place the meat slices in a container, pour in lemon juice, sprinkle with spices and stir with your hands until all the slices are soaked.

Leave it in the kitchen for about twenty minutes. Do not put the meat in the refrigerator, it should be at room temperature - this will result in a golden brown crust.

Heat the grill pan, add a little oil and let it heat up.

Place two or three portions, as many as will fit, in the pan and fry for five minutes on each side. Do not turn over often, do not add many slices at once.

We got beautiful ruddy striped chops, serve hot with any side dish.

Note: If you want to create a check pattern, grill lightly again on each side, turning the pork slices perpendicular to the previous strips on the grill.

Fried Pork Chops with Rice

Pork chop in its own juices, served with caramelized onions.

Ingredients:

Oil – 2 tablespoons
Pork tenderloin – 2 pcs.
Salt - ½ teaspoon
Onion – 1 pc.
Pepper
Ground garlic
Broth – 140 ml
Cream – 100 ml
Rice – 1 cup
Parsley

Preparation:

Brush the pork tenderloins with spices and fry in a frying pan for 4 minutes on each side. Once cooked, remove the pork.

Add the remaining tablespoon of oil to the pan. Add onion and remaining 1/4 teaspoon salt. Cook for 2-3 minutes, stirring frequently, until the onion softens. Add garlic. Add broth and cream. Add rice and water; boil.

Place pork on rice. Reduce heat to minimum; cover and simmer for 20 to 25 minutes or until most of the liquid has been absorbed and the pork is no longer pink.

Option 4: Spicy pork on a grill pan in a marinade of white wine, tomato and soy sauce

This time we use more spices and marinate the meat before frying it on the grill pan. We will get amazingly aromatic, juicy and tender pork steaks on a grill pan.

Ingredients:

five hundred grams of pork;
thirty ml sunflower oil;
salt and allspice to taste.

Marinade:

three tablespoons of soy sauce;
three tablespoons of tomato sauce;
one hundred ml dry white wine;
teaspoon ground chili pepper.

How to cook

We take a lean piece of meat. Rinse, dry and cut into portions one and a half centimeters thick.

Classic steaks are never pounded, so we simply mix spices and sauces and rub the slices of meat. Place in a bowl and let the meat sit in the marinade for about ten to fifteen minutes.

Heat a grill pan with a little oil. Fry for four minutes on each side, brushing with marinade sauce using a pastry brush.

Serve pork steaks with any side dish, lightly pouring sauce from the frying pan.

Grilled pork chops

These chops are so light and very tender. BBQ classic.

Ingredients:

Pork – 4 slices
Salt - 1 teaspoon
Thyme - 1 teaspoon
Pepper
Oil – 1 tbsp.

Preparation:

Coat pork chops with spices.

Heat oil in a cast iron skillet.

Place the chops in the pan so that they are not touching each other.

Cook each side slowly until nice and golden brown on each side.

This will take about 4 minutes on each side.

Cover the pan with a tight-fitting lid.

Turn off the heat and let the chops sit for about 8-10 minutes, depending on the thickness of the chops.

Option 5: Spicy pork steak on a grill pan

We will cook from pork loin on the bone. To make the steaks spicy, we use cumin, grain mustard, salt and pepper. Let's add a little spicy note with ground red pepper, but in small quantities.

Ingredients:

five loin steaks;
half a teaspoon of cumin;
tsp mustard seeds;
sixty ml sunflower oil;
half a teaspoon red pepper;
salt and hammer allspice to taste.

Step by step recipe

Take black allspice and cumin and grind into powder in a mortar or grind. Combine with mustard seeds and ground red pepper. Add salt to the same mixture, preferably coarse salt.

Rinse the pork loins, dry them and rub with the prepared spicy mixture. Rub in with your hands on all sides and place on a cutting board.

Leave for fifteen minutes.

Once the time is up, brush the pork loin steaks on the bone with sunflower oil. It is most convenient to use a silicone culinary brush.

Place the grill pan on high heat and heat thoroughly. There is no longer any need to pour oil, it is on the meat - that’s enough.

Place two or three servings and fry for four minutes on each side, alternating twice. The total cooking time for each serving is fifteen minutes.

Serve the T-bone steaks hot with any side dish.

Note: if there is fat on the pork portions, carefully cut it off with a sharp knife. If we cook a steak, it should contain a minimum amount of fat.

Caramelized Garlic Roasted Pork Chop

An elegant yet simple and inexpensive chop dinner.

Ingredients:

Pork – 500 g
Oil
Sugar – 100 g
Seasonings

Preparation:

Heat a frying pan with oil.

Cut the pork into slices. Brush with seasonings. Fry for 3-4 minutes on each side.

Remove pork. Add garlic, butter and sugar to the pan. Add some water. Return pork and simmer for 2 minutes.