Juicy meat chops in a frying pan recipes with and without breading

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Prepared by: Marina Shcherbakova

04/18/2015 Cooking time: 1 hour 20 minutes

I want to show you an original recipe for breaded meat in the oven. Juicy pork in a spicy breading with spices and herbs, baked in the oven - for a festive dinner.

Classic recipe

According to the classic recipe, meat schnitzels can only be cooked with black pepper. But it’s even tastier to add assorted spices to them right away. For example, a combination of paprika, curry, dried garlic. In order to get a golden, appetizing crust on your treat, you should take some crumbled bread for it. By the way, you can easily prepare it yourself by grating dried white bread.

What ingredients will you need?

For the dish you need to take:

• pork (boneless pulp) – 570-600 g;
• eggs – 1-2 pcs. (depending on size);
• butter – 4 tbsp. l.;
• breadcrumbs – 1/3 cup;
• flour, curry, paprika, dry garlic, salt, black pepper, vegetable oil.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to rinse and dry all the meat specified in the recipe. Next, cut it into portions. Their optimal thickness is about 1.5 cm.
2. Then the pork is covered with cling film and lightly beaten with a special culinary hammer. As a result, the pieces should reduce to a thickness of approximately 0.5 cm.

3. Afterwards you will need to rub the prepared meat with a mixture of all the selected spices and salt. In this form, it should marinate for at least a quarter of an hour. But if possible, you should let the pork “rest” for about 2 hours. In this case, you need to put it in a cool place. As a result, the meat will be well saturated with spices, resulting in a bright, interesting taste.
4. To bread meat, beat the contents of chicken eggs with 2 tbsp. l. water, a pinch of salt. You also need to scatter flour and breadcrumbs into separate plates.
5. When forming schnitzels, you will first need to roll each piece of meat in flour, then dip it in the egg and, finally, cover it with breadcrumbs. You can repeat the breading 2 times.
6. All that remains is to place the schnitzels in a frying pan or saucepan with a large amount of heated oil - a mixture of butter and vegetable oil. You can also take only one type of fat.

The pieces will be fried on both sides until an appetizing golden brown crust appears.

What can I add?

If desired, you can add cheese to the schnitzels. To do this, small shavings of the dairy product are sent to the rusk crumbs. You can also put a thin slice of cheese under the breading.

Rules for serving dishes, decoration

Serving ready-made schnitzels is best served hot and freshly prepared. They go great with a variety of side dishes. To make your lunch lighter, you can simply complement the pieces of meat with a vegetable salad.

Pork chop with mushrooms and cheese

Chops with mushrooms and cheese can be prepared for both a family dinner and a holiday lunch. To do this you will need pork pulp, mushrooms and hard cheese. If desired, you can use any cheese of your choice. If you like sticky, hot cheese, then you can add a little mozzarella or suluguni to the hard cheese.

Ingredients:

• Pork pulp - 400 g
• Champignons – 200 g
• Onion - 1 pc.
• Hard cheese - 80 g
• Mayonnaise - 1.5 tbsp. l.
• Mustard - 1 tsp.
• Salt - 0.5 tsp.
• Black pepper - 2 pinches
• Vegetable oil - 2 tbsp. l.

Cooking process:

Cut the onions and champignons: mushrooms into slices, and onions into quarter rings. Fry mushrooms with onions with the addition of vegetable oil. Fry with constant stirring for about 10 minutes.

Cut the meat into slices, season with salt and pepper. Beat the meat: to make the pork thin, you need to beat it either with a rolling pin or with the side of a culinary mallet that does not have large teeth so as not to tear the meat.

Place the chops in a baking dish: brush with mayonnaise and mustard. Add fried mushrooms and onions on top of the meat.

Grate the cheese to form large shavings. Sprinkle chops with cheese. Bake in a preheated oven at 180ºC for 20 minutes.

In the oven

Pork schnitzel in the oven turns out to be less caloric and not as harmful as when breaded meat is fried in a frying pan. Less oil is used during the cooking process. In addition, when baking breaded meat in the oven, the cook will need to perform fewer steps. It is enough to send the workpieces to the oven. There is no need to turn them over afterwards.

What ingredients will you need?

For the dish you need to take:

• pork pulp – 570-600 g;
• egg (large) – 1 pc.;
• garlic, olive oil, flour, salt, breadcrumbs.

Step-by-step cooking process

The cooking process includes several stages:

1. Chilled (not frozen) pork needs to be cut into wide steaks. Be sure to rinse and dry.

2. At the next stage, the meat is covered with a layer of cling film and lightly beaten with a culinary hammer until it becomes a thin cake.
3. At the next stage, the meat pieces need to be rubbed with a mixture of salt and chopped garlic. The latter must first be peeled, and then finely rubbed or passed through a press. The meat is left to soak in the garlic and salt for about half an hour. You can also additionally use a variety of spices to suit your taste.
4. Pieces of already prepared marinated meat should be rolled in flour. This needs to be done from 2 sides.
5. Next, you will need to immerse each pork slice in a lightly beaten egg until foamy. And finally, roll in breadcrumbs. The latter is easy to do yourself. To do this, you first need to brown the milk loaf in the oven, and then turn it into the finest crumbs possible.

All that remains is to place the prepared pieces of meat on an oiled baking sheet. After that, put it in the oven for approximately 45-50 minutes at 220°. During the cooking process, it is advisable to turn all the schnitzels over once so that they are evenly baked on all sides.

Rules for serving dishes, decoration

Already fully prepared schnitzels can be served immediately. Preferably still hot. They are tasty to complement with ketchup or any sauces to your liking. The meat comes out with a golden brown crispy crust.

In a frying pan

Pork schnitzel is cooked less often in the oven than in a frying pan. This is because frying in a large amount of oil allows you to get a special and golden brown crust. As a result, the meat will be tender and juicy on the inside, crispy on the outside. But the calorie content of the dish in this case will increase. It will be approximately 364 kcal per 100 g.

It is fashionable to cook pork schnitzel not only in the oven, but also in a frying pan.

And BZHU:

What ingredients will you need?

For the dish you need to take:

• pork (boneless pulp) – 1.3-1.5 kg;
• cheese “Poshekhonsky” - 180-200 g;
• eggs (medium size) – 5 pcs.;
• flour – ½ tbsp.;
• oil (any vegetable) – 130-150 ml;
• salt and pepper - 1 pinch each.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to deal with the meat. The pork must be thoroughly rinsed with running water and then dried with paper napkins/towels.
2. At the next stage, you should cut the prepared pulp into portions. Next, each portion should be rubbed with a mixture of salt and pepper. You can choose a special spice mixture prepared for pork.
3. Next you need to do the breading. It's worth making it double. The breading will also include cheese shavings. This will give the crust a special interesting flavor.
4. All cheese specified in the recipe must be processed with a grater with medium or very small divisions. Depending on how salty the dairy product turns out to be, fine salt can be added to it.
5. Then you will need to combine the cheese shavings with the contents of the raw eggs. The latter should be pre-beaten until a light foam appears.
6. The cheese and eggs must be mixed until the consistency is as homogeneous as possible. Separately, you should prepare dishes with flour. It crumbles onto a flat plate. Instead of flour at this stage, you can use breadcrumbs.
7. Each schnitzel must first be rolled in flour, then sent into the cheese and egg mixture, and then covered again with flour or breadcrumbs.

8. You will need to heat the vegetable oil in a deep frying pan. There should be quite a lot of it. The prepared schnitzels are sent into the already boiling fat and fried on all sides until a golden, appetizing crust appears.

The finished treat can be placed on a surface covered with napkins to blot off excess fat.

Rules for serving dishes, decoration

The dish should be served hot. You can supplement it with vegetables and/or any side dish. Creamy or tomato sauces are perfect for treats. You can add chili pepper or garlic in any form to any of them.

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

Nowadays, grill pans are very popular, which will allow you to fry meat without or with a minimum amount of 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.

Ingredients:

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

Cooking process:

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 nutrients. The pork must come to room temperature! Otherwise, the crust will not form well and the meat inside will remain raw. Alas, cooking does not tolerate unnecessary haste.

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 with thick cling film and only then beat. Of course, there is no need to be very zealous - save your strength and the nerves of your neighbors.

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 adds tenderness and gives a unique taste and aroma to 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.

The marinated products should be lightly dried with a kitchen towel or thick cloth. 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.

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. Under no circumstances 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.

The finished chops should be wrapped in food foil or placed 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.

Breaded

Breaded pork schnitzel can be cooked either in a frying pan or in the oven. The whole process will take about 1 hour. The best breading option would be breadcrumbs. It is made from white, savory bread.

What ingredients will you need?

For the dish you need to take:

• pork – 750-800 g;
• large eggs – 2 pcs.;
• milk – 55-60 ml;
• flour and breadcrumbs - ½ tbsp each;
• salt, oil, pepper.

From the specified amount of products you will end up with approximately 3-4 servings of the dish.

Step-by-step cooking process

The cooking process includes several stages:

1. The pork (washed and dried with paper towels) needs to be cut into portions. Afterwards, cover each one with film and beat it with a special hammer. The pieces should become thinner, but not tear.
2. Already prepared pork needs to be dredged in flour on all sides.

3. Separately, you need to beat the contents of raw eggs together with milk. It is convenient to do this with a whisk. In the resulting mass, you need to soak the schnitzels well, then roll them in breadcrumbs and fry in hot oil until fully cooked until an appetizing golden brown crust appears.

Once the pork has cooled slightly, you can immediately take a sample from the treat.

Rules for serving dishes, decoration

Finished pieces of meat are sent to a spacious dish. You can serve them in portions with a side dish. For example, with rice, buckwheat, potatoes. A large bowl of salad made from herbs and fresh vegetables will perfectly complement the treat.

Product processing methods: Breaded frying

We have already talked about how to bread correctly. Now let’s look in more detail at how to properly – or even better, optimally – prepare breaded dishes. After all, many people like the crispy crust and soft meat or fish that it hides. The beauty of breaded dishes lies in the attractive contrast of texture and taste, which is created due to that crispy golden brown crust and juicy tender pulp.

Simply seasoned fish, poultry or meat fried in breadcrumbs can turn into a real culinary masterpiece with the right choice of sauce.

Basic principles

The main principle of this method of preparing food is that pieces of meat, poultry or fish are necessarily covered with something - breadcrumbs, dough or just flour. The products are immersed in heated oil either halfway or two-thirds and fried over moderate heat - less than a sauté, but not too low. The heat from the oil “seals” the shell, preventing the juices from leaking out and keeping the product juicy. That is why, unlike sauté, sauces for breaded dishes are prepared separately, from pre-prepared ingredients.

Product selection and preparation

Just as for sauteing, the most tender pieces of meat are suitable for breaded frying - tenderloin, rump, edges, chicken or turkey breasts - as well as minced meat products - cutlets, zrazy, schnitzels. In addition, low-fat fish such as tilapia, flounder or sole have proven themselves well.

Before breading, it is advisable to completely remove excess fat, skin (in the case of fish or poultry), cartilage and bones (the latter is optional). Meat can be pre-pounded to give it a more regular shape, as well as to reduce the time required to achieve readiness. If the pieces are too thick, the crust will burn before the main product is cooked. You need to season your food before breading it.

Breading composition

I have a separate article about this - read and educate yourself.

Dishes

Ideal frying pan for breaded frying:

• It should be wide enough so that the fried pieces do not touch each other;
• It must have a thick bottom so that the heat is distributed as evenly as possible;
• It should have high enough sides so that hot fat does not splatter when turning pieces.

Fat

Almost any vegetable oil is suitable for breaded frying, and in some national cuisines rendered pork, duck or goose fat is widely used for this purpose.

You need to pour enough fat into the pan so that the food is immersed in it by half or two-thirds. Moreover, the thinner the pieces, the less oil they require.

Before placing food in the pan, you need to make sure that the oil is heated to the desired temperature. If it is not hot enough, the process of crust formation will slow down, and by the time the main product is ready, it will not have acquired a crispy texture and a beautiful golden brown color. Whether the oil has warmed up is quite simple to determine: either by light ripples on its surface, or by dipping the edge of the product into the oil (if the oil has reached a temperature of 175 degrees, bubbles will begin to appear around the piece, and the crust will begin to change color after 45 seconds).

To achieve ideal results, food must come into direct contact with hot fat. That is, the pieces should not touch, much less overlap. The amount of fat is also no less important - if there is too little of it, the products will stick to the pan and, when trying to peel them off, they will be damaged or lose their crust.

If you fry meat, poultry or fish in several batches, be sure to strain the oil after each batch to filter out loose particles of breading, which gradually begin to burn and smoke. Or, alternatively, change the oil in the pan completely.

After frying, the pieces should be placed on paper towels or blotted with them to remove excess fat.

Nuance : If the pieces are too thick, they are removed from the oil before they are ready and finished in the oven (for example, Kiev cutlets or tilapia rolls). In this case, when placing them in the oven, you should not cover them with anything to avoid the formation of condensation and softening of the crust.

The finished dish should be served immediately, since over time the crispy crust tends to become damp. The sauce is poured next to the food or served in a separate gravy boat, but not poured on top - again, so as not to soften the crust.

Possible mistakes:

• If, after frying for quite a long time, the crust turns out to be pale, this indicates that either the temperature regime was not maintained (the heat was too low), or you placed too many pieces in the pan at the same time.
• If, with the right ingredients, the prepared dish turns out dry, this means that either the food was cooked over too much heat or was kept for too long before serving.

No breading

Even without special breading, you can make crispy pork schnitzels. Garlic is also added to the products for piquancy. It is allowed to take more or less than recommended in the recipe. If desired, you can combine garlic with chili. Hot peppers are taken fresh, removed from the seeds and chopped into very small cubes.

What ingredients will you need?

For the dish you need to take:

• pork (boneless) – 470-500 g;
• garlic – 1 head;
• vegetable fat – ½ tbsp.;
• salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

1. The meat should be rinsed under a strong stream of cold water and then covered with salt. You can combine the latter immediately with spices. After rubbing the pork with the dry mixture, it is advisable to leave it in a cool place for at least 50 minutes.
2. Afterwards, the meat pieces must be fried in boiling vegetable fat until fully cooked. You can easily check this by cutting the portion in the middle with a sharp knife.
3. To make the taste of the treat bright and interesting, it should be supplemented with a special sauce. It is cooked with a lot of garlic. The latter will need to be peeled, then ground with salt and oil (2-3 tablespoons of the liquid component will be enough). To make grinding food easier, you can first grate or crush the garlic.

The meat should be served hot and with the resulting sauce.

Rules for serving dishes, decoration

When forming each portion of lunch or dinner, you should first place the meat on the plate. And pour garlic mixture on top. You can also use chopped herbs for decoration. It is chopped and simply crumbles on top of the treat.

With cheese

You can cook pork schnitzel in the oven or in a frying pan with any hard cheese.

By the way, the more shavings of this dairy product are used, the tastier the result will be. For example, you can take Gouda cheese.

What ingredients will you need?

For the dish you need to take:

• pork (boneless) – 520-560 g;
• Gouda cheese (or other) – 180-200 g;
• lemon – ½ piece;
• eggs – 3 pcs.;
• flour and grated white crackers - for sprinkling;
• vegetable fat, salt, red pepper.

Step-by-step cooking process

The cooking process includes several stages:

1. The meat should be rinsed under running cold water. Afterwards, cut into large pieces. Their shape can be any one the cook chooses.
2. Then you should wrap the pork slices in a bag or film and carefully process them on both sides with a hammer. Only after this process do you need to rub salt and spices into the pieces.
3. Next, you can move on to the selected cheese. It rubs with a grater with medium divisions. It is important to note that large shavings are not suitable for treats.
4. In a separate bowl, whisk raw eggs. Medium cheese shavings are poured into a liquid homogeneous mass. You need to mix all the products well to get a thick filling for the meat. You will need to work with a whisk until you achieve homogeneity.
5. First, the meat pieces will need to be coated on all sides with sifted flour, and only then with the cheese and egg mixture. The latter should stick well to the workpieces so that there are no gaps left.
6. The last layer should be breading. Each cook chooses it himself. Grated white crackers fit best into the dish. They must also completely cover the workpieces.

7. All that remains is to fry the dish in a large portion of hot vegetable fat. You need to wait until they are raw on the inside and brown on the outside.

You need to wait for a clear crust on the pieces, but it is important not to overcook the pork in the pan.

Rules for serving dishes, decoration

Tasting the meat is delicious immediately warm. For example, you can top the treat with balsamic sauce or ketchup. It is delicious to complement pieces of crusted pork with a mixture of sour cream, soy sauce, grated cheese and garlic.

Pork chop with pineapple and cheese in the oven

Pineapple goes well with any type of meat, be it pork or chicken, for example. This dish will be enjoyed by both adults and children. The sweetness of pineapple will add a special zest to the meat. The set of ingredients needed is minimal, and you don’t need much effort to prepare this dish. Both a bachelor and a novice housewife can cope.

Ingredients:

• Pork pulp - 0.7 kg
• Canned pineapples - can or 9 pcs.
• Hard cheese: 125 g
• Salt and pepper
• Mayonnaise 4.5 tbsp
• Onion - 1 head
• Olives - 7 pcs.

Cooking process:

Cut fresh carbonate into thin pieces and beat with a hammer. Then pepper and salt each piece of plastic and place it on a baking sheet.

Gut the onion head and cut into thin rings or half rings. Brush the chops with mayonnaise and sprinkle with onions. Next, place exotic fruits in the form of pineapple rings. Gorgeous, isn't it?

Now is the most crucial moment, put the dish in the oven and wait 40 minutes, baking temperature - 200 degrees. At the very end, 10 minutes before turning off, sprinkle with grated cheese and garnish with olives.

It turns out original and everyone has their own portion ready.

Bon appetit!

With potato

In this version of the dish, potatoes are not added to the schnitzels themselves, but served with them in one serving. Pork bacon, rosemary and anchovies are also used. These ingredients may be omitted or replaced.

What ingredients will you need?

For the dish you need to take:

• potatoes (pre-cooked) – 120-140 g;
• bacon – 15-20 g;
• butter and vegetable fat, capers - 1-1.5 tsp each;
• pork schnitzels – 2 pieces;
• anchovy – 1 pc.;
• broth – 85-90 ml;
• salt, freeze-dried garlic, paprika.

It is advisable to also use a sauce thickener in this recipe. For this purpose, you can take flour, starch or a special dry additive in portioned bags.

Step-by-step cooking process

The cooking process includes several stages:

1. Pre-cooked potatoes should be chopped into large cubes. And fresh bacon is small.

2. The butter is heated in a frying pan. Immediately fry the chopped bacon on it. When the meat product is already well browned, you can add the potatoes. It is worth salting and seasoning these products with paprika to taste.
3. You will need to lightly beat the schnitzel blanks and then rub them with salt. It's also delicious to use paprika.
4. At the next stage, the pieces of meat are fried until fully cooked. 2-2.5 minutes on each side will be enough.
5. Capers, rosemary and anchovy fillet should be finely chopped, mixed, seasoned with freeze-dried garlic and chili. Afterwards, add the remaining fat from the meat.
6. The broth is then poured into the mass in the frying pan and a thickener is added. You need to simmer the sauce for about 3-4 minutes over low heat.

Next, you can proceed in 2 ways. For example, send the fried meat directly into the sauce in a frying pan and leave for 5-6 minutes. Or transfer both ingredients to a heatproof container and bake at medium temperature for 7-8 minutes.

Rules for serving dishes, decoration

When serving, potatoes and bacon are first placed on plates. It needs to be topped with meat and sauce.

Apple rolls

Delicious golden rolls with fruity sweet and sour filling are the main hot dish of the gala menu. The aromatic dish can be served in portions or cut into slices, fanned out on a common plate.

Components:

• 5 kg lean tenderloin;
• a pair of large elastic apples;
• large onion head;
• 50 g grated hard cheese;
• 100 g wild mushrooms or oyster mushrooms;
• salt to taste with a mix of ground peppers;
• 50 ml dry red wine.

The process of step-by-step cooking of meat:

1. Cut the stripped pork into portions and beat until soft.
2. Add salt to each piece and enhance the taste with seasonings.
3. Place the filling of grated apple and finely chopped onion on one side.
4. Also place a slice of cheese and a handful of chopped mushrooms nearby.
5. Roll the piece of meat into a roll, securing the edges with a toothpick.
6. Place the dish in a baking dish and place for 20 minutes at 220 ℃.
7. After this, pour wine over the treat and continue cooking for another 30 minutes.

Present the dish with a side dish of spicy rice or a mix of grilled vegetables. You can offer sweet and sour or soy sauce for soft pork.

With tomatoes

Pork schnitzel in the oven and in a frying pan turns out delicious with the addition of tomatoes. Thanks to such vegetables, the dish turns out to be especially juicy. Large tomatoes and cherry tomatoes are also suitable.

What ingredients will you need?

For the dish you need to take:

• pork chops – 670-700 g;
• white bread crumbs – 80-90 g;
• cheese (hard, already grated) – 60-65 g;
• sage (twigs) and tomatoes – 5 pcs each;
• egg – 1 pc.;
• capers – 2 tsp;
• olive oil, salt.

To serve the dish, you can take parsley sprigs and lemon slices.

Step-by-step cooking process

The cooking process includes several stages:

1. To begin with, the pork is beaten through a bag/lash. Afterwards it is rubbed with salt. You can also take spices.

2. In a separate bowl, you need to combine white bread crumbs, cheese shavings, and chopped sage sprigs. Break the egg into another bowl. It should also be salted.
3. Each piece of meat in turn must be dipped first in the egg mixture, and then in the bread mixture. The pieces need to be fried in oil until browned.
4. Tomatoes without skin should be cut into slices, and then transferred to a saucepan with salt, 1 tbsp. l. oils The mass is brought to a boil, combined with capers, and warmed up.

All that remains is to send the chops in the resulting sauce to the oven to bake at 175-180° for about 10-12 minutes.

Rules for serving dishes, decoration

Serve pieces of meat with sauce and your favorite side dish. You can decorate the treat with lemon slices.

Delicious pork chop on the bone recipe in a frying pan

Pork chop on the bone differs from the usual one in every way. No matter how strange it may sound, such a chop is more reminiscent of a steak, but it is called a chop because it is prepared from the loin - the part from which the chop is most often prepared. If you don't know how to cook a pork chop on the bone so that it turns out juicy, but at the same time well-done, then my recipe will help you. I will share some secrets that the chef of a popular metropolitan restaurant revealed to me. His chops on the bone always turn out amazingly tasty and, most importantly, juicy!

Ingredients:

• Pork loin - 600 gr.
• Salt, pepper - to taste
• Oil for frying - 1 tbsp. spoon

Cooking process:

Prepare all the necessary ingredients. There's not much to cook here. All you need is quality meat, salt and pepper. For the first time, I suggest not adding any spices and herbs, feel the natural taste of perfectly cooked meat, and then experiment.

Cut the loin between the bones into slices. As you can see, the slices turn out to be quite thick, which is even good, it will make the meat juicier.

Rub the meat with salt and pepper to taste, leave for a couple of minutes. During this time, thoroughly heat the frying pan with a small amount of oil. Place meat on it. It is very important to place the meat in a hot frying pan, then a crust will immediately form, which will prevent the meat from losing its juice.

Fry the pork on both sides until golden brown (about 2-3 minutes on each side).

Place the meat on a baking sheet and place in a hot oven for 10 minutes. The meat will be well baked inside and still remain very juicy.

Pork chop on the bone is ready! Serve with your favorite side dish and enjoy!

With egg

The egg is delicious not only added to the breading, but also poured on top of the dish. Schnitzels according to this recipe are prepared not from whole pieces of meat, but from thick minced meat.

What ingredients will you need?

For the dish you need to take:

• pork (boneless) – 520-550 g;
• onion – 1 pc.;
• white bread – 120-140 g;
• full fat milk – ½ tbsp.;
• cheese “Poshekhonsky” - 120-140 g;
• egg – 1 pc. (for schnitzel base) + 5 pcs. (in the filling);
• salt, hops-suneli.

Step-by-step cooking process

The cooking process includes several stages:

1. The loaf soaked in milk should be squeezed out and turned into minced meat along with pieces of meat. Fresh onions are also chopped. It must first be cleaned and washed.

2. The meat must be combined with a raw egg, salt, khmeli-suneli, and minced onions. After thorough mixing, medium oval schnitzels should be formed. Each should be approximately 180-200 g.
3. The blanks are sent to a baking container (oiled). A depression is created in the middle of the schnitzels.
4. Bake the treat for 20-25 minutes at medium temperature.

Then cover with cheese shavings, pour raw eggs into the recesses without breaking their yolk. The dish will bake for about half an hour.

Rules for serving dishes, decoration

Ready-made schnitzels can be supplemented with herbs. Olives are also suitable for decorating them.

Useful tips and tricks

The following tips will help you prepare delicious pork schnitzels:

• It is best to choose boneless meat with minimal fat content for the dish;
• It is worth frying the treat in a dish with a special non-stick coating so that the pork turns out golden brown, but not burnt;
• to make the breading tastier, you should add a variety of aromatic herbs and spices to it (spicy options are also suitable);
• You can’t keep pork on high heat for a long time, otherwise it will turn out overdried;
• You should only beat pieces of meat through a bag or other covering so that their structure is not damaged;
• if you make cuts on top of the pork with a thin knife, the chops will not lose their shape during the frying process;
• It is necessary to immerse the meat in the egg mixture only just before roasting.

An appetizing pork schnitzel will be delicious to cook both in the oven and in a frying pan. You can add cheese, potatoes, eggs, tomatoes to it.