Pork chops - 16 recipes

Pork chops are a win-win dish adored by men, and by all households. Fortunately, there are many options for the preparation of chops and one tastes better: with cheese, mushrooms, under tomato and soya marinade ... But that's not all! We will tell you the most popular recipes for pork chops.

Classic pork chops in the oven

Pork chops in the oven - a feast of the stomach and a classic of the culinary genre. The dish is always eaten with pleasure and be sure to ask for supplements. Only meat can be better than meat - we reliably know this. The charm of the dish is that it does not require special tricks and is prepared in an elementary way.

To beat pork too thin is not worth it, otherwise it will dry out. The ideal thickness is 1 cm.

For chops, you can use lean pork without fat, but it is even better to have a little fat, but it was. So the meat will be much juicier. It is best to take fillet on the bone - it literally asks for chops. But you can take a piece of ham, neck or carbonade. The main thing is that the meat is perfect freshness.

Prepare the ingredients:

• pork loin - 700 g;
• black pepper a few peas;
• vegetable oil - 30 ml;
• salt to taste.

We cover the meat with cling film and beat it well with a wooden or tin hammer. Lubricate with ground black pepper, salt and vegetable oil. Heat a frying pan and quickly fry with chops on both sides. Our goal is to get a golden crust, but not bring the meat to readiness.

Now we shift the chops into a baking dish (you can each other) and put in a preheated oven for literally 10 minutes. The optimum temperature is 220 degrees. Such chops are moderately fried, very juicy, pork, though it does not melt in the mouth, but becomes tender.

We take out our meat and set the table. Garnish to chop can be anything. Suitable pasta, rice, mashed potatoes. But we, as supporters of a healthy diet, suggest serving meat with baked or fresh vegetables. So it is absorbed quickly and does not cause damage to the figure.

Recipe for roasting meat in foil

The pork in the foil is tender, juicy, this meat is really melting in the mouth. The foil “seals” the meat juices inside, although it does not stew the meat. The technology is interesting, and you don’t have to wash the mold: throw away the foil and the dishes will remain clean.

 

The recipe teaches you how to cook home-made boiled pork - a great alternative to purchased sausages and sausages, a hearty, healthy meat dish. You can bake meat in portions or in large pieces - the result will surely please.

Pork is neutral meat. It perfectly absorbs many aromas and spices, any suitable for it. But the pure taste of meat is emphasized only by black pepper and salt.

We need a piece of pork (preferably ham) weighing 700 g, carrots, a few cloves of garlic and spices. You can take just salt and black pepper.

If you are planning to bake a piece of pork, then you won’t have to beat anything. But for portioned serving, beat off pieces up to 2 cm thick.

And now everything is simple:

1. We beat the pork.
2. We make cuts on the sides.
3. Cut carrots and garlic into small cubes and thin slices.
4. We stuff the "pockets" with vegetables.
5. Rub with salt and pepper.
6. Carefully pack each piece into foil and put into shape.
7. Cook at a temperature of 220 degrees 25 minutes.
8. We get out and serve.

The presentation can be made creative, in the spirit of the best modern restaurants. We just need to slightly expand the foil, leaving a piece of meat inside, and spread around the village potatoes, coarsely chopped vegetables and herbs. Next to each eater we put a portion of white yogurt and mint sauce. Dip the pieces of pork in the sauce and enjoy life!

Pork chops baked in creamy garlic sauce

If you have never tried chops marinated in sour cream and garlic sauce and then baked in the oven - your gastronomic world definitely suffers. Melting meat in the mouth, emphasized by spices and spices, sparing cooking technology make the dish perfect. Even people who count calories will not have to worry. Especially if the piece is small, and brown rice or fresh vegetables will serve as a side dish. But here it is important to choose a lean piece without fat.

We will need:

• a piece of pork tenderloin without fat and bone - 700 g;
• cream - 200 ml;
• 2 cloves of garlic;
• salt, black pepper - a pinch.

The main highlight of the dish is the right sauce. For it, we need cream of 45% fat and a little garlic. Garlic is not worth it - it just has to set off the sauce. Mix cream, salt and garlic, crushed on a garlic squeezer. Give a little insist. We beat the meat and immerse whole in a creamy sauce. Let the meat marinate for an hour.

Just don’t overdo the meat! It will dry and begin to resemble a “sole”.

Put the slices in a deep baking dish and pour the sauce. We put in the oven, heated to 200 degrees. The sauce will gradually evaporate, soaking every fiber of our pork, making the meat soft. Garlic will hue the gamut of taste and in general the combination will turn out great. As soon as a light golden crust appeared on the pork (after about 15 minutes), turn off the heat to 60 degrees and simmer for another 5-7 minutes. Turn off the oven, set the table.

Such meat requires accompaniment in the form of airy mashed potatoes. So let's do it. But serve puree non-trivially. Decorate in the form of roses: for this, you just need to squeeze the mashed potatoes through a cooking bag (or an ordinary plastic bag), giving any shape.Decorate with herbs and savor.

Soft and juicy pork chops in a pan

The good thing about pork is the ability to cook in minutes. If you don’t have time, but you really want meat, you can quickly fry pork chops in a pan. Nevertheless, with all the best wishes, you should not dream of making medium rare rare pork steak from pork: pork is not beef and may contain helminths that are dangerous to humans; we finish it to the end.

For the dish we need:

• two slices of pork on the bone;
• salt and pepper to the taste of the hostess;
• any vegetable oil a little.

We beat the meat through a cling film (so the juice will remain inside, the meat fibers will not “swing”), season with salt and pepper. Lubricate it slightly with vegetable oil so that a pleasant crust forms during the frying process. We heat the pan, but not too much - the fire should be moderate, otherwise the meat will burn quickly. The ideal pan for the dish is cast iron, grill. In it, the chop will resemble a steak and will be well-fried. If you have a regular Teflon pan, you have to hold the pork a little under the lid - the meat should be completely steamed.

So, put our chops on the pan. We fry on moderate heat on one side (3-4 minutes), and then the same on the other. Close the meat with a lid and turn off the stove. When the process on the stove has completely died down, the meat can be served.

Our quick chops will come out very tasty with potatoes, which can also be cooked in haste: bake whole in the microwave, right in the peel, but first washed with a stiff brush. Cut the potatoes, put a tiny piece of butter, sprinkle with herbs. We spread the juicy pork chop next to it. Isn't that a celebration of life?

The original version of the dish in sesame

Pan-Asian cuisine is at a premium today. In China, pork is very fond of and cooked in various sweet and sour sauces, often seasoned with sesame seeds. Seasoning will appeal to all admirers of Chinese cuisine and those who like to feel a light crunch, a pleasant nutty aftertaste that leaves sesame seeds.

For chops, we need a piece of pork for 500-700 g, 2 eggs and 50 g of sesame seeds.

How to cook the dish:

1. We beat the meat, salt and pepper.
2. Beat eggs lightly with a whisk.
3. Dip meat in chicken eggs.
4. Lavishly roll in sesame seeds.
5. Throw in a hot skillet.
6. Fry on both sides until the seeds turn brown.

Such chops are best served with rice and soy sauce. Cut the pieces of meat with a knife, dip in the sauce, eat, praising the cook, biting greens and fresh cucumbers.

With mushrooms and cheese

Chops with mushrooms and cheese are frequent guests at holiday tables. This is a light variation of meat in French and even more flavorful, because mushrooms and meat seem to be made for each other.

 

Some housewives put raw onions, often it does not fry and crunches. Avoiding this is easy if you first lightly pass the onion in vegetable (or butter) oil.

For the dish we need:

• 700 grams of pork loin;
• 200 g of cheese;
• mayonnaise - 100 ml;
• champignons - 100 g;
• large head of onion;
• vegetable oil - 30 ml;
• salt, pepper to taste.

We cut and beat meat. Lightly fry the onion in a pan. We spread the layers on a baking sheet in the following sequence: meat — onion — mushrooms — cheese. We add to taste each layer and pepper. Bake at 180 degrees 30-40 minutes.

Pork under a fragrant hat is beautiful in a warm and cold form. It is a pity that she never "lives out" until the next day.

In double batter

Chops in batter can be taken with you on the road, like a bento for work, and in general they resemble the advertised nuggets. The dish turns out juicy, because the batter reliably seals meat juices and under dough it quickly comes to condition. Double batter - a double guarantee of juicy and tender meat under a layer of sweet and very delicate dough.

Essential Ingredients:

• pork - 600 g;
• 2 chicken eggs;
• kefir (or beer) - 200 ml;
• flour - a few tablespoons;
• salt, pepper to taste;
• vegetable oil - 200 ml.

First, beat the meat in thin slices. And here we advise you to show strength - the thinner the meat, the tastier our chops will turn out. Salt and pepper the pork slices.

Cooking batter. To do this, mix kefir or beer with flour and lightly add dough. In a separate bowl, beat the egg and a pinch of salt until lush foam.

Be sure to lay chops in batter on paper towels - they will absorb excess fat.

It remains to dip the meat first in the egg mixture, then in the batter, then again in the egg and again in the dough. When a crust of dough and eggs has appeared on the meat, put a piece in the pan. It is important to heat it over medium heat, pouring a lot of vegetable oil there. Fry on both sides until golden brown.

Chops are delicious on their own and with a white sauce of yogurt, garlic and herbs. Cut into pieces, dip in sauce and eat, eating warm tandoor cakes. Of course, the dish cannot be called useful, but how delicious it is!

With tomatoes and cheese

Tomatoes, cheese and meat create an amazing culinary tandem. It is noteworthy that this combination was most appreciated in our country - in Europe it is called nothing more than “meat in Russian”. We continue to set our culinary traditions to the world, because the combination is really amazingly tasty.

It is better to take tomatoes fleshy, not too juicy, otherwise the meat will “float” in the juice, which will ruin our entire dish.

Essential Ingredients:

• pork - 700 g;
• tomatoes - 3 pcs.;
• large onion - 1 pc.;
• mayonnaise - 200 ml;
• hard cheese - 100 g;
• salt, pepper to taste;
• vegetable oil - 30 ml.

We beat the meat, salt and pepper. Spread on a baking sheet. We cut the onion in very thin half rings and spread it directly on the meat. We chop the tomatoes into very thin rings and send them after the onion. From above we “draw” an openwork mesh of mayonnaise. To do this, cut the corner in the corner of a soft bundle and get a kind of culinary bag filled with sauce.

Three cheese and send to the oven, preheated to 160 degrees. Bake until soft vegetables and meat. Turn on the fire to 220 degrees so that the cheese is fried on top. A brownish crust is a sign that the dish is ready!

The meat in Russian turns out to be tender, juicy and insanely tasty with vegetables and potatoes in a rustic way.

Under soybean marinade

Pork is easy to pickle in any sauce and soy marinade will give the meat a special, spicy-sweet flavor. The Japanese are very fond of such meat, and their cuisine is only admired. Just try to find quality soy sauce - cheap spoil the pork. The best product is sold in glass bottles, the brand is not critical.

You do not need to salt pork: soy sauce is an excellent substitute for salt.

For chops, we need a piece of pork for 500-700 g, soy sauce - 50 ml.

How to cook:

1. We beat the meat.
2. Put in soy sauce.
3. Pickle 30 minutes.
4. Fry in a skillet or simmer in the oven (15 minutes at a temperature of 200 degrees - no longer!).

Chops in soya marinade blend perfectly with brown rice, fresh and grilled vegetables. Be sure to serve them with herbs - the combination will turn out delicious, and the dish will be digested much faster!

Holiday chops under a fur coat

The meat in French with a soft cream hat is the most delicious of pork. Nobody has yet come up with the best hot meal for feasts (especially on New Year's Eve) - it remains to master some of the subtleties and start cooking.

The thinner the onion is cut, the tastier the dish will turn out.

Essential Ingredients:

• pork - 700 g;
• large onion - 2 pcs.;
• mayonnaise - 200 ml;
• hard cheese - 200 g;
• salt, pepper to taste;
• vegetable oil - 20 ml.

We beat the meat in thin slices, lay on the bottom of the baking sheet of the baking dish. Cut the onion into thin half rings and put it on the meat. Season with salt and pepper, three cheese for meat. Top with a thin net, cover the dish with mayonnaise - the sauce will add juiciness to the dish, make the meat creamy.

We send the pork to the oven and simmer for 40 minutes under the lid at 180 degrees. Before serving, open the meat and let it brown.Serve with greens and potatoes - you can’t imagine the best meat accompaniment!

Under tomato marinade

Tomato chop marinade gives pork acidity and, in addition, tomatoes have an excellent property to soften meat fibers. Such chops come out especially soft and tender, and even more so if you season them with oregano.

We will need:

• pork - 600 g;
• tomatoes in their own juice - 1 can;
• oregano - a pinch;
• salt, pepper to taste;
• vegetable oil - 20 ml.

We beat the pork 1-2 cm thick. We put it in a heat-resistant dish. Pour tomato juice, seasoned with salt, pepper and oregano. Pickle 40-50 minutes (can be longer). Preheat the oven and put chops in it. Bake for 40 minutes until the tomato marinade evaporates. We serve soft, juicy chops with boiled potatoes sprinkled with dill and sprinkled with aromatic vegetable oil. The perfect complement to the dish is pickled gherkins or capers, which will make the dish more savory.

With prunes

Pork with prunes can be called a festive dish. Sweet meat soaked in a subtle smoked smack is original, but very original, and will appeal to connoisseurs of non-trivial dishes. We will be stewing such chops in a slow cooker - this will make the meat melt.

Prunes must first be steamed in hot water, otherwise it will not stew.

Essential ingredients for 700 grams of pork:

• prunes - 5-10 pcs.;
• water or broth - half a glass;
• salt and pepper to the taste of the cook;
• vegetable oil - 20 ml.

We beat the pork, salt, pepper and lay on the bottom of the multi-bowl. On top lay the berries of prunes, cut into pieces (you can and the whole!), Pour everything with broth or water. Take the broth purely symbolically - we do not need meat to cook. We turn on the "meat" mode and simmer until the signal about the end of cooking. We serve chops with rice, watering with fragrant prune juice. And please, do not forget about dessert - coffee with a scoop of vanilla ice cream. The aftertaste is amazing!

How to deliciously fry in breadcrumbs?

Schnitzels do not lose their appetite under any circumstances! They are tasty even when cold, they serve as an excellent basis for homemade hamburgers - just buy a bun with sesame seeds, anoint it with mustard or mayonnaise and put thin slices of pickles and tomatoes. In breadcrumbs, the meat remains juicy, and if you buy breadcrumbs with spices, the dish will come out doubly tastier.

It is easy to make crackers at home: pieces of the loaf are dried in the oven, put in a blender with two cloves of garlic and a pinch of Provence herbs, grind. It will result in a very aromatic mixture that must be used immediately - it is not stored for a long time.

Prepare the components for 700 grams of pork:

• breadcrumbs for breading - 200 g;
• large egg - 2 pcs.;
• vegetable oil - 100 ml.

We beat the pork very thinly. Salt, pepper to taste. Beat eggs until lush foam. Pieces of meat dipped in eggs and then in crackers. Throw in a hot skillet and fry until golden brown. Put the schnitzels on paper napkins to absorb excess fat. Serve potatoes fried in vegetable oil, rounds of fresh cucumber and sprigs of dill. Put tomato or white sauce on a plate - eat and enjoy!

In German

German cuisine was greatly influenced by France and Belgium. However, it is impossible to imagine it without pork chops. This is the same as depriving Ukraine of national borsch! The Germans love pork chops and are ready to eat them every day, washed down with a fresh foamy drink. Let's cross German culinary traditions - we will prepare branded German chops.

We will need:

• pork - 700 g;
• salt pepper;
• Dijon mustard - 50 ml;
• vegetable oil - 100 ml.

We beat the meat in slices of 2-3 cm and marinate in mustard for 2 to 4 hours. Heat the pan. Throw meat into hot oil and quickly fry until golden brown. We lay out the blanks in a mold and bring to readiness at a temperature of 200 degrees 10 minutes. Serve with mashed potatoes or stewed cabbage.Champignons, which must be quickly fried whole in butter, will be a pleasant addition. Garnish with mustard, which we spread next to the meat or peas on top of each piece. Be sure to make garlic-toasted brown bread - the dish will be unique!

Recipe for Pork Chops Stuffed with Pineapple (Juicy Chops)

Chops with juicy and sweet pineapple will decorate any holiday table. Although it’s not necessary to wait for the holiday, we are preparing meat today!

The meat will be especially tasty if it is pre-marinated in pineapple juice for 60 to 90 minutes.

We will need:

• pork - 800 g;
• salt pepper;
• a can of canned pineapples - 300 g;
• mayonnaise - 50 g;
• hard cheese - 150 g;
• vegetable oil - 100 ml.

We beat the meat, but not too zealous: the slices must remain thick, because we have to stuff them. In each piece we make “pockets” by cutting them with a very sharp knife (be careful!). We cut round pineapple slices into 2 pieces along. Carefully put them inside each pocket. Slices of meat, salt, pepper and put on the bottom of the form. Sprinkle with grated cheese, and squeeze mayonnaise on top with a thin mesh. Bake in the oven at a temperature of 180 degrees 40 minutes. 5 minutes before the end of cooking, turn on the “grill” mode and let the appetizing crust form. Pork chops will be even tastier if served with mashed potatoes or brown rice and garnished with sprigs of fresh parsley.

In honey sauce

Pork in honey sauce is a classic of Chinese cuisine, especially if honey is combined with soy sauce. Sweet, spicy pork turns fragrant and tender, if you marinate it for a couple of hours.

You can add orange juice to the marinade - it will give the meat a special aroma and light acidity.

Prepare the following components:

• pork - 500 g;
• soy sauce - 50 ml;
• honey - 3 tbsp. l (or less, if you do not like sweetness);
• potato starch - 3 tbsp. l;
• sesame seeds - 3 tbsp. l;
• vegetable oil - 30 ml;
• salt, pepper to taste.

We mix honey and soy sauce, put the pork, cut into strips. Pickle for an hour. Heat the pan. Oil is heating up. Pieces of bread in starch and sesame seeds and spread on a frying pan. Quickly fry on both sides. Fill with honey sauce, turn off the pan to a minimum fire and simmer until the meat is soft (usually enough 30 minutes).

We serve ready-made meat with rice - this is an ideal side dish. We eat, rejoicing in every bite, seizing with warm ciabatta or wheat flour tortillas. Pork with sesame seeds can be wrapped with vegetables in pita bread and eat like home-made shawarma. And it’s easy to combine it with buckwheat noodles - you get a tasty and satisfying tandem.

Pork chops can hardly be called a trivial dish, they are good on weekdays, and are appropriate on the festive table. You can combine them with sweet ingredients, for example, supplement meat with peaches or dried apricots. It’s easy to shade their taste with mushrooms and even salted anchovy sauce - an unusual combination, but very bold. Pork means ease of preparation, accessibility of components, versatility and full scope for culinary fantasies. Cook with pleasure, be full and happy!