Juicy pork chop is the best suggestion you can offer to your household for dinner. How to make it? How to cook pork chops so they meet all of your requirements and taste simply so delicious? Let’s find out how to cook it correctly so you amaze everyone.
Start with proper shopping
Buy pork only from the butcher. Avoid the ones packed in plastic molds available in supermarkets. First of all, it is cut too thinly and unfortunately is of the worst quality. For pork chops, choose a pork loin with bone, which is cheaper and tastier. Ask for slicing into thick slices, about 1.5-2cm. Do not leave it home because it will be hard for you to cut the bones. They have special tools in the butcher’s shop.
Prepare the meat
What will you use? For cooking pork chop in breadcrumbs, prepare: pork chops about 2cm thick, with bone, egg, cold water, bread crumbs, salt, pepper, rapeseed oil, lard.
Dry the cutlets on paper towels. Clean the slices of membranes and pieces of bone that may have crumbled during cutting. Carefully check each piece and make sure it is clean and safe to eat.
Gently break each patch with a pestle. Start smashing from the ankle side, but don’t break without being very mono. It is enough for the chop to be about 8mm high. Sprinkle each slice with salt and pepper on both sides. Stand for 15 minutes.
Salt and pepper chops. Fresh and good meat doesn’t need any vegetation, granulated or fresh garlic and no other spices. Salt and pepper, easiest – best. We emphasize the taste of meat, we do not suppress it with additions.
We prepare breading in two deep plates. In one, we thoroughly melt the whole egg with two tablespoons of cold water to liquefy and aerate it additionally. Pour a small, good breadcrumbs into the second plate. Do not dip the cutlets in flour. This is not needed, but only increases the amount of coating on the cutlet. From a fresh, well-dipped and properly fried cutlet, the coating will never fall off and will not go away.
Warm up in a large frying pan, one that will fit all the chops at once, a layer of rapeseed oil – about 2-3mm, no more is needed, and too little will cause them to burn. We always fry chops in fat, even in a Teflon pan. Add 2 tablespoons of lard to the oil.
Arrange in a pan and fry for about 3 minutes on each side. The cutlets must be golden and crunchy. Transfer to a paper-lined plate and wait until it gently absorbs excess fat.
Pork chops without coating
Pour olive oil into a glass dish and add cumin and pepper, mix. Wash the cutlets, dry with a paper towel and place in a dish. Massage the meat to cover it with the marinade. Put in the fridge for an hour or even all night if you plan to cutlets for dinner the next day.
Remove from the fridge 30 minutes before preparing a meal. Peel and cut the onions into feathers. Heat a large frying pan strongly and place the chops side by side. Fry for 3 minutes on each side. Take off on a board and cover with foil.
Best served with mashed potatoes.
