Beef chops are a very basic dish. But as a result of using a simple technology, you get a delicious piece of meat that you just want to sink your teeth into and, looking at it, arouses the most natural cave appetite.

Yes, beef chops are simple and close to culinary archaism. But beef is a slightly special meat: it is tougher than pork or chicken, and therefore requires additional steps.

The first secret to a delicious beef chop is choosing the right cut. The second secret is the ability to maintain its juiciness, to give the meat enough time to achieve the desired condition, without forgetting for a minute that we are frying it, not stewing it. A dry shirt will come to the rescue, which will both save and give you that very time.

Ingredients

• pulp or steaks (with or without bone) - 3 pcs.
• egg - 1 large
• bread crumbs without additives - 100 grams
• salt, white pepper, lemon
• frying oil

Preparation

The ideal meat for chops is light red steamed veal. The piece should have a minimum of veins and internal films (the external ones must be cleaned).

If you decide to make chops with a bone, then you can leave a long “tail”-handle, which after cooking should be wrapped in foil so that you can hold on while digging your teeth into the piece.

Portion pieces should be cut across the fibers with a thickness of no more than 1.5-2 cm.

Be sure to rinse the meat and pat dry with paper napkins.

Fry only in well-heated oil, which should not be too much.

And 10 more beef chop recipes

Recipe for beef chops in the oven with mushrooms and cheese

Ingredients: 0.5 kg of meat, 100 grams of fresh mushrooms (champignons or oyster mushrooms) and hard cheese, green onions, lemon juice, salt and pepper.

Beat the pieces cut into portions, sprinkle with lemon juice, pepper and salt. Fry in hot oil over high heat. Place in a baking dish. Cut the mushrooms into slices and fry until cooked. Place on top of chops. Cover with thinly sliced ​​cheese. Bake in a heated oven (t - 200 degrees) for 15-20 minutes.
Serve sprinkled with finely chopped green onions.

"Savory" beef chops

Recipe ingredients: 0.5 kg beef, 3 tbsp. spoons of honey, 1 clove of garlic, 1 tbsp. spoon of mustard, 2 tbsp. spoons of mayonnaise, vegetable oil for frying.

Cooking beef chops. Cut the meat into pieces, beat it. Mix mustard, honey, mayonnaise, a clove of garlic squeezed through a garlic press, pepper and salt in a bowl. Coat both sides of the meat with this mixture, place in a bowl, cover and leave overnight. Fry over low heat until done.

Chops with cheese and tomato sauce

Recipe ingredients: 0.5 kg beef, 1 tbsp. a spoonful of grated finely hard cheese, butter and vegetable oil and breadcrumbs, 1 egg, 4 tbsp. spoons of tomato sauce, salt, pepper.

How to cook beef chops with cheese. Cut the meat into pieces, beat it. In a bowl, beat together vegetable oil and egg, add salt and pepper. Dip the pieces of meat into the mixture, then roll first in grated cheese, then in breadcrumbs. Fry in a frying pan in a mixture of vegetable and butter, taken equally.

Beef chops with vegetables

Recipe ingredients: 0.5 kg of beef chops, 1 medium onion and carrot each, a glass of dry white wine, a head of garlic, 2 tbsp. spoons of Russian mustard, salt.

How to cook beef chops. Beat the meat and fry in fat over high heat. Place on a plate. In the same pan, fry finely chopped onions and carrots over low heat. After the onion has become transparent, place the chops in the pan and pour in the wine. Dissolve mustard and salt in half a glass of water and pour over the meat. Add a whole, unpeeled head of garlic. Bring to a boil, and then place in a preheated (t - 160) oven, covering with a lid (there should be a hole in the lid or place a wooden stick). Cook for about an hour or a little more. Remove the garlic from the finished dish and serve the chops with any side dish.

Beef chops with capers

Ingredients: 0.5 kg veal (or 4 chops), 1 tbsp. spoon of olive oil, flour and capers, 1 glass of chicken broth, 60 ml of dry white wine, 2 tbsp. spoons of butter, 3 tbsp. spoons of lemon juice, salt, pepper and fresh parsley.

Preparation. Mix flour with salt and pepper, pour onto a flat dish. Cut the meat into chops and go over it with a hammer. Dip each piece in flour and fry in hot oil (1 tablespoon olive and 2 tablespoons butter) over medium heat. Place on a hot plate. Make the sauce by pouring the broth and wine into the pan after frying the chops, simmering for five minutes; add lemon juice and capers and cook for 3-4 minutes; pepper and salt to your taste. Pour the sauce over the chops, sprinkle with finely chopped parsley and serve immediately.

Beef chops on ribs

Recipe ingredients: 4 chops with bone, 1 sprig of rosemary, 2 tbsp. spoons of olive oil, 1 clove of garlic, lemon juice, pepper, salt.

How to cook beef chops on ribs. Beat the meat, pepper and salt. Remove the leaves from the rosemary sprig and chop them finely. Mix garlic, rosemary, oil and lemon juice in a blender and pour onto a flat dish. Heat a frying pan with a little oil. Coat both sides of the chop with the garlic-rosemary mixture and cook over medium heat for 5 minutes on each side. Place on an oven rack (place the rack on a baking sheet) and bake until the meat is cooked at 200 degrees (this will take 5-7 minutes).

Quick fried beef chops

Recipe ingredients: 0.5 kg veal, 2 tbsp. spoons of olive oil for frying, 0.5 cups of dry white wine and cream, 1 tbsp. spoon of lemon juice, 1 clove of garlic, salt, pepper.

How to quickly cook beef chops. Cut the chops no thicker than 0.5 cm, beat lightly. Cut the garlic into thin slices and fry in olive oil, remove. Place the chops in the oil and fry for 3-5 minutes on each side. Place on a hot plate (can be covered). Pour wine into a frying pan, bring to a boil, pour in cream and let the sauce boil, reduce by half over medium heat. Salt and pepper, add lemon juice. Add chops to sauce and heat over high heat for 1-2 minutes.

Serve beef chops with sauce. Any grilled vegetables are perfect.

Beef chops in milk

Recipe ingredients: 4 serving pieces of beef (150 grams each), 150-200 grams of breadcrumbs, 100 grams of flour, 2 eggs, 100 ml of milk, oil for frying, lemon juice, salt, paprika.

Preparation. Beat off pieces of meat (it is more convenient and safer for the cleanliness of the kitchen to do this by covering it with a plastic bag or placing it inside). Pour lemon juice, salt and grate with paprika. Beat 2 eggs with milk. Place flour and breadcrumbs in separate bowls. Dredge the meat in flour, then dip in the egg mixture, then roll in breadcrumbs. The process can be repeated. Heat the oil in a frying pan and fry the chops until golden brown on both sides.

If you are frying chops for a large number of eaters, then the finished ones can be placed in the oven (t 70 degrees) so that they do not cool down. Cover a baking sheet with parchment and place the fried pieces of meat.

Beef chops for dinner

A recipe for chops that you can marinate in the morning and fry for dinner in the evening. Beef chops soaked in marinade for several hours can be cooked without breading. You can make any marinade using vegetable oil and your favorite spices. Mustard (dry or ready-made) is excellent, which can be rubbed onto pieces of meat and left for an hour before frying. But this recipe contains flour.

Recipe ingredients: 0.5 kg of beef, flour for breading, a glass of milk, 2 eggs, salt, pepper, vegetable oil for frying.

How to cook beef chops. Cut the meat into portions, beat it, put it in a bowl and pour milk. Cover with a lid or film and refrigerate overnight (at least a couple of hours). Place the flour on a plate and mix it with salt and pepper. Beat the eggs. Remove the meat from the milk, dip into the beaten egg, roll in flour and dip into the egg again. Fry until done, 4-5 minutes on each side over medium heat.

Chops with pear sauce

Ingredients: 4 beef chops, 2 large juicy firm pears, 2 large red onions, 2 tbsp. tablespoons butter, 1.5 teaspoons flour, 1 teaspoon red wine vinegar, 1 tbsp. spoon of sherry, 200 ml of broth, 1 tbsp. spoon of olive oil.

How to cook beef chops with pears. Beat the meat. Mix 0.5 teaspoons of flour and pepper and 1 teaspoon of salt in a small bowl. Apply this mixture to both sides of the meat, pressing down with your palm. Fry the chops over low heat for three minutes on each side until nicely golden brown. Together with the frying pan, place the chops in a preheated (t 220 degrees) oven on a medium level. Cook for about 5 minutes. Remove from the oven and place the meat on a hot plate, cover with foil.

Peel the pear and cut it into cubes. Peel and cut the onion into thin half rings. In a frying pan after the chops over medium heat, cook half the pears and all the onions in butter until soft. Be sure to stir. Put the remaining flour into the broth and stir, pour the broth into the frying pan, pour in the vinegar and sherry. Turn the heat up to high, let it boil and cook over high heat, stirring until the sauce is reduced by half (7-10 minutes). Remove from the stove and add the other half of the pears. Stir and level with pepper and salt.

Serve the chops with the sauce on top.

Beef chops with vegetables in the oven

Recipe ingredients: 4 beef chops (180 grams each), 1 tbsp. spoon of dry mustard, 6 tbsp. spoons of breadcrumbs, salt, pepper, 1 tbsp. spoon of sugar, 2 tbsp. tablespoons butter, 2-4 tbsp. spoons of balsamic vinegar, 4-5 thyme leaves, 800 grams of small young carrots, 200 grams of shallots.

Cooking beef chops. Wash and dry the beef pieces and pound them. Heat the oil in a large skillet and sear the chops on each side for 2 minutes. Season with salt and pepper and place in a heatproof bowl. Mix breadcrumbs, mustard and oil, season with salt and pepper and place on top of chops. Bake in an oven preheated to 200°C for about 5-7 minutes. Peel, wash and cut the carrots into thick slices. Peel the shallots and cut them into halves or quarters depending on size. Fry the vegetables in the same pan in which the chops were fried for about 5 minutes. Sprinkle with sugar and keep on the heat for a few more minutes, stirring constantly. Pour in 150 ml of water, balsamic vinegar to taste and simmer the onions and carrots for about 5 minutes. Wash the thyme leaves and add to the vegetables, stir.

Serve hot beef chops with vegetables.

Chops- one of the simplest dishes that can be prepared from meat. But at the same time, simplicity does not affect the taste; on the contrary, it turns out excellent, so you won’t be ashamed to offer your guests dinner. Chops are fairly large pieces of meat, beaten with a special hammer until flat. They are fried in a breading of breadcrumbs and eggs (which has a positive effect on the taste and juiciness).

According to the classic recipe, chops are prepared only from fresh pork: this soft and juicy meat with this cooking technology always turns out successfully. In turn, beef, and even more so poultry, is easy to dry out, and then the dish will turn out tough and tasteless. But battered pork loin, shoulder, brisket or ham retain their texture, and the chops come out crispy on the outside and juicy on the inside. We will cook now (canteen menus basically indicate pork chops, maybe it’s right, who knows...).

Ingredients

• pork 500 g
• eggs 2 pcs.
• flour 40 g
• breadcrumbs 60-80 g
• vegetable oil 40-50 g
• butter 10 g
• salt 1/2 teaspoon
• ground black pepper taste

Carbonade (or another name: loin) is ideal for chops - it is convenient for cutting into portions and contains almost no fat. It is advisable to take the meat chilled, since frozen meat will not be as juicy.

Chefs say that washing meat is not only unnecessary, but also undesirable. Like, you won’t be able to wash it with soap anyway, but with heat treatment all the harmful substances will go away. It’s easy for them to say that - they don’t cook for themselves. But usually taking store-bought meat out of the refrigerator for cooking and not washing it seems somewhat strange and short-sighted to me. So, wash the pork under cold water and so that it is not wet, soak the moisture with a paper towel.

You can buy breadcrumbs at the store, or you can make your own. The bread is kept in the oven until completely dry, then the grinder is converted into crumbs.

Preparation

First, let's prepare tools for work and utensils. We will need a sharp knife, a hammer for beating and 4 large plates for intermediate stages. Sharpen the knife sharply and cut the pork. I cut 500 grams of carbonate into 4 slices 1.5 cm thick. If the meat is too soft, then put it in the freezer for 20 minutes - the meat will set. We won’t trim the fat from a whole piece just yet; it’s much more convenient to do it from separate pieces.

Let's remove excess fat from our chops. We place one piece flat on a cutting board and cut off the fat with a knife, which you can not throw away, but freeze and then use for minced meat. Cover the top of the meat with cling film. You can, of course, get by with a regular grocery bag, but film is more convenient. It is needed in order not to damage the structure of the meat fibers when beating, so that meat juices do not splash in all directions, and the hammer does not get dirty.

We beat the pork with a hammer, but without excessive enthusiasm, so that the meat does not tear. The slice should be thin. I only pound the meat on one side.

Place the chopped piece on a plate, add a little salt and pepper. Place the next chop on top and also add salt and pepper. We also add a little salt and pepper to the last piece. We leave the meat to prepare for frying a little and do everything we need for this, namely batter and crackers.

Break the eggs into a bowl, add a little water (literally 20 ml), flour (10 g) and salt (1/2 teaspoon). Flour is needed to add stickiness to the mixture and then the crackers will stick to the meat better. Mix well. This mixture is called leison. We will moisten the pork in it before breading: this helps the breading stick better to the meat and improves the taste of the dish.

Prepare 3 large shallow plates. Pour 30 g of flour into one, crackers into another, pour leison into the third.

So, it seems everything is ready for frying, let's begin. Pour a lot of vegetable oil into the frying pan, 40-50 grams and add a little butter, which will make our chops a little tastier. Place the frying pan on the stove and heat the oil at maximum power.

We begin to form chops. First, dip the chopped pork in flour on both sides. This is necessary so that the lezon adheres better to the meat.

Dip the meat in the lezone.

And roll the pork in breadcrumbs, slapping the chop with your palm so that the breadcrumbs stick tightly to the meat. Otherwise, the crumbs will fall off, get into the oil and burn in it, thereby contaminating the oil. If you want the breading on your chops to be thicker, you can dip the meat in the eggs again, and then roll in breadcrumbs on both sides again. If you are not going to fry all the chops at once, then some of them, already breaded, can be put in the refrigerator and cooked later. They will keep well in the refrigerator for several days and can be cooked as needed. Moreover, the chops can be frozen.

Reduce the power of the stove to medium level. Place the chop in the pan and fry for 2 minutes on each side. The time may vary depending on your stove and frying pan: if the breading is not fried or a golden crust has not formed, then increase the frying time on each side or the power of the stove. If, on the contrary, it burns a little, then reduce the power of the burner so that the meat is still well fried and warmed up inside. It is most convenient to turn the chops over with a fork, pricking the edge of the piece; using a spatula can damage the breading layer.

Pork chops ready! As you can see, they are not difficult to prepare; even a schoolboy can do it. Pork chops They go well with almost any side dish or with fresh vegetables. You can serve the dish with a couple of slices of lemon and your favorite sauce. Bon appetit!

There are many secrets and recommendations on how to cook chops delicious. The meat itself plays an important role here. When preparing chicken fillet chops and breast chops, everything is clear. But what kind of meat to choose, and how to cook pork chops? A pork chop recipe will tell you whether to choose the neck or loin. Chop Beef is prepared from the tenderloin (meat along the spine), and it is better to choose soft veal. You need to cut pork and beef no thicker than 1.5 cm, then you get a juicy beef and pork chop. The recipe of some chefs will advise you to beat the meat through the film so as not to damage it too much, because we need to make it soft, and not turn it into a shaggy rag. Other chefs recommend preparing the chop with a dull hammer, because the cloves will break the structure of the meat and juice will begin to leak out of it. When cooking chops in a frying pan, they are usually dipped in flour, breadcrumbs or lezon. This is how you cook pork chop, chicken chop, and beef chop in a frying pan. But you can also make chops in the oven, the recipe for which will help you prepare even juicier chops. A photo of how to cook a chop in the oven will show you this whole process without hiding. Often before chicken chops, chicken breast chops, pork chops or beef chops are sent out, they are fried a little in a pan and then the chicken chops or pork chop are finished in the oven. However, if you are cooking chops without lezon or breading, it is better to salt them at the end, so they retain moisture. Chicken breast chops and pork chops in the oven turn out very tasty if you supplement them with other products. For example, cook chops in the oven with cheese, chops with tomatoes, chops with mushrooms. Baked tomatoes, cheese or mushrooms combined with meat are something amazing. Of course, there is no arguing about tastes, but usually beef dishes cause a lot of trouble. chops than pork chops. Photos of cooking pork chops with onions, cheese, mushrooms, tomatoes, in the oven, in batter, will help those who are looking for a delicious pork chops recipe. The photo will demonstrate how you can decorate such a dish if you are preparing chops for guests or a holiday table.

Fans of slow cooking often cook fillet chops. Indeed, chicken chop cooks the fastest, it is difficult to spoil it, the main thing is not to overcook it, otherwise it will become too dry. For this reason, chicken chops with cheese, chicken chops with a piece of butter, chicken chops with tomato and cheese. The recipe for chicken chops is sometimes reminiscent of the famous Kiev cutlet, when pieces of cheese, herbs, and butter are placed in a chicken chop. Undoubtedly, you will like these aromatic chicken chops; the recipe with photos of all the step-by-step actions is very convenient to view right in the kitchen from your laptop, as they say, “without leaving the cash register.” Chops in the oven with photo recipes are the key to a delicious dinner. Fried chicken breast is perfect with any side dish: potatoes, buckwheat, rice, fried peas.

For cooking pork chops we will need: 600 grams of pork neck, 1 chicken egg, 4 tablespoons of breadcrumbs, 1/4 teaspoon of ground black pepper, 1 teaspoon of salt.
1. Wash the pork neck and cut into pieces 1 cm thick.
2. Beat the egg, then add salt and pepper. Dip pieces of meat into the resulting mixture and roll them in breadcrumbs.
3. Fry the chops on both sides until golden brown over medium heat.
4. Decorate with greenery.

PORK CHOP.

Pork chop also called pork chop cutlet.
Pork chop cooks quickly. This is a beautiful and satisfying dish. Pork chop will undoubtedly become the centerpiece of any table. For cooking chop It is better to use pork loin, but carb and neck will also work.

Pork chop recipe
Pork chop recipe ingredients

• pork loin
• egg - 2 pcs.
• breadcrumbs
• salt pepper

Step-by-step preparation pork chop
Rinse the pork loin, remove films and tendons. Cut into portions. Beat the pork pulp. Salt and pepper.
Beat the eggs in a bowl and place the breadcrumbs on a plate.
Dip pork loin in egg and roll in breadcrumbs.
Fry the loin in a frying pan in heated vegetable oil on both sides until golden brown.
Pork chop ready. You can serve it with any vegetable salad.

Pork chops (carb)

Dorsal part pork cut into pieces with a rib. After carefully beating the meat, salt and pepper it, dip it in egg, roll in flour or breadcrumbs, put in a frying pan in heated fat and fry on both sides until brown. Ready chops Place on a plate and pour in melted butter. Serve pork chops with fried potatoes, stewed sauerkraut.
Ingredients:

• pork 800 g
• eggs 2 pcs
• flour 2 tbsp. spoon
• fat to taste
• ghee 20 g
• salt to taste
• pepper to taste

Pork chops with cheese

For cooking pork chops with cheese necessary:

• 500 grams of pork (without streaks)
• 100 grams of cheese
• parsley
• pepper
• salt

1. Cut the meat into slices 2 cm thick, beat it lightly. Finely chop the parsley and cheese into small slices (cut the cheese into smaller slices than in the photo).
2. Cut the pieces of meat lengthwise, making “pockets”. Rub the meat on both sides and inside the slits made with salt and pepper. Then put cheese and parsley into the “pockets” and secure with toothpicks.
3. Place the meat in a heated frying pan, greased with vegetable oil, and fry until golden brown on both sides.
4. Pork chops with cheese ready. Don't forget to get your toothpicks!

Chops pork with tomatoes

For cooking pork chops with tomatoes you need:

• 1 kg pork
• 200 g tomato
• 1 onion
• mayonnaise
• pepper
• salt

1. Rinse the meat, dry it and cut it into slices 1 cm thick, add salt and pepper and leave in mayonnaise for 40-60 minutes.
2. Cut the onion and tomato into rings.
3. Place the meat on a baking sheet greased with vegetable oil, put onions and tomatoes on top, and pour mayonnaise over it. Bake in the oven until done.
4. Chops pork ready. Bon appetit!

Pork chops with tomatoes they turn out very juicy thanks to the tomatoes and onions. By the way, baking meat in the oven is one of the healthiest ways to cook it at home!

Pork chops with cheese

Beat the pork tenderloin, roll in flour and egg. Place in a wide pan, pre-grease it with vegetable oil and heat for 3 - 4 minutes. Fry at full power for 3-4 minutes on each side, then add salt and pepper and cover the pork with thin slices of cheese. You can put a little mayonnaise on top of the cheese. Bake for 5-6 minutes at 100% power. When serving, sprinkle with chopped herbs.
Ingredients for 4 servings:

• pork tenderloin 400 g
• salt to taste
• pepper to taste
• flour to taste
• cheese 100 g
• mayonnaise 0.5 teaspoon
• eggs 1 piece

Pork chops with tomato sauce

Wash the pork, cut into portions, beat, salt and pepper. Dip pork pieces into beaten eggs, bread them in breadcrumbs and fry in a frying pan in vegetable oil. Wash the lemon and cut into slices. Peel the garlic, wash it, chop it. To prepare tomato sauce, wash the tomatoes, pour boiling water over them, remove the skin and rub through a sieve. Add garlic, ginger and soy sauce to the resulting puree. Place the chops on plates, pour over tomato sauce and garnish with lemon wedges.
Ingredients:

• pork 500 g
• eggs 2 pcs
• tomatoes 2 pcs
• garlic 1 clove
• breadcrumbs 4 tbsp. spoon
• vegetable oil 2 tbsp. spoon
• soy sauce 1 tbsp. spoon
• lemon 1 piece
• pickled ginger 1 teaspoon
• pepper to taste
• salt to taste

Pork chops with prunes

Prepared in the microwave
Beat the pork tenderloin with a hammer, roll in flour, place in a hot dish greased with vegetable oil. Fry at full power for 3-4 minutes on each side. Add salt. Gently sprinkle the meat with flour and pour in the dry wine. Heat under the lid until the sauce thickens for 5-6 minutes at 100% power. During this time, cut the washed pitted prunes into 2-3 parts, finely chop the carrots into strips. Put everything into the sauce, add spices and simmer under the lid for another 5-6 minutes at maximum power. Let it brew for 5-7 minutes. You can serve potatoes, pasta, and water porridge as a side dish.
Ingredients for 4 servings:

• pork tenderloin 400 g
• vegetable oil how long will it take
• flour to taste
• dry wine 0.3 glass
• prunes 7 pcs
• carrots 1 piece
• salt to taste
• spices to taste

Pork chops in fruit jelly

For the recipe you will need:

• pork - 650-700g
• butter - 20g
• fruit juice (orange, pineapple or any other)
• gelatin - 20g
• pitted olives - 40g
• gherkins - 80g
• lettuce leaves - 1 bunch
• salt to taste

Beat the pork meat and fry on both sides in a well-heated frying pan. Then prepare the jelly: add pre-soaked gelatin to the hot juice. Place the chops on a plate, garnish with olives, gherkins and pour over fruit jelly. The finished dish is served on lettuce leaves.

Recipe for pork chops in batter

• 650 g pork
• 100 ml vegetable oil
• 50 g butter
• ground black pepper to taste
• salt to taste
• 1 glass of milk
• 1 cup flour
• 5 eggs

Cooking method:
Cut the pork meat into portions and beat with a kitchen hammer. Rub with salt and pepper to taste.
Fry in vegetable oil until done. Let cool.
Grind flour with yolks and salt. Add milk and whipped whites. Mix carefully.
Dip each chop in the batter and fry in boiling vegetable oil until golden brown.
When submitting pork chops drizzle with melted butter and garnish with a complex side dish of carrots, green peas and fried potatoes.

Juicy chops

• 500 g pork
• 1 egg
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• vegetable oil for frying

Cooking method:
Wash the meat and cut into thin slices. Then beat the pork with a mallet.
In a bowl, combine the egg with flour, salt and pepper. Mix everything well. Dip each piece of meat into the prepared egg mixture and place in a frying pan heated with vegetable oil.
Fry the chops on both sides over low heat until golden brown. Then place the chops on a platter.
Juicy chops are ready!

Pork chops recipe

• 700 g pork
• salt to taste
• vegetable oil for frying

for batter:

• 1 cup flour
• 2/3 cup milk
• 4 eggs
• 1 tbsp. spoon of vegetable oil
• salt to taste

Cooking method:

Dilute the flour with warm milk, add eggs and vegetable oil. Mix everything and leave for 20 minutes to swell.

Wash the pork, dry it with a paper towel and cut into thin portions. Then beat each piece of pork with a kitchen hammer and rub with salt and pepper.

Dip the prepared pieces of meat into the prepared batter and fry in hot vegetable oil on both sides until an appetizing golden brown crust forms.

Chop in breadcrumbs

• 150 g pork
• 1 egg
• 30 g breadcrumbs
• salt to taste
• ground black pepper to taste
• vegetable oil for frying

Cooking method:
Wash the meat, rub with salt and pepper. Then beat it with a kitchen hammer on both sides.
Beat the egg and dip the pork in it. Next, roll the meat well in breadcrumbs.
Place the chop in a frying pan with heated vegetable oil and fry until cooked on both sides.
The chop in breadcrumbs is ready!
Next, place the chop on a dish with a side dish and serve.

Pork chops

• 700 g pork fillet
• 2 eggs
• 200 g flour
• salt to taste
• ground black pepper to taste
• vegetable oil for frying

Cooking method:

Wash the meat well and cut into portions. Then beat the pieces of pork well on both sides using a kitchen hammer. Sprinkle with salt and pepper.

Roll each piece of meat in flour.

Beat the eggs with a whisk. Dip pork fillet into egg mixture.

Heat a frying pan with vegetable oil and place the chops in it. Fry on both sides until nicely browned. Next, reduce the heat and fry until the meat is cooked.

Ready pork chops Remove from heat, place on a platter and serve with a side dish.

Delicious chops

• 600 g pork
• 2 eggs
• 2/3 cup cream
• 3 tbsp. spoons of flour
• 2 cloves garlic
• 200 ml water
• ground black pepper to taste
• salt to taste
• vegetable oil for frying

Cooking method:

Wash the meat and cut into pieces for chops. Then beat the pork well on both sides with a kitchen hammer.

Rub the pork pieces with salt and pepper. Combine eggs with cream and beat. Dredge each piece of meat generously in flour. Then dip into the prepared egg mixture and roll in more flour.

Fry the chops in a heated frying pan with vegetable oil on both sides until golden brown. Next, place the chops in a small saucepan.

Peel the garlic and pass through a garlic press. Place in pan over chops.

Then pour water into the pan, cover with a lid and simmer over low heat for 5-7 minutes. Next, place on a plate and serve with a side dish.

Delicious chops ready!

Chops

• 1 kg pork
• 2 cloves garlic
• 4 tbsp. tablespoons chopped parsley
• 1 cup breadcrumbs
• ground black pepper to taste
• salt to taste
• vegetable oil for frying

Cooking method:

Cut the prepared pork meat into thin portions, place in a plastic bag and beat with a kitchen hammer.

Mix breadcrumbs with one tablespoon of vegetable oil, chopped parsley, pepper and salt.

Roll the pieces of pork in the prepared breading mixture and fry in hot vegetable oil on both sides until an appetizing golden brown crust forms.

German chops

For the recipe you will need:

• pork (ham pulp) - 700g
• lard - 2-3 tbsp. l.
• smoked bacon - 2-3 pieces
• parsley and celery root - 1 pc.
• carrots - 1 pc.
• onion - 1 onion
• broth - 1 glass
• apple - 1 pc.
• tomato puree - 1-2 tbsp. l.
• flour - 1 tsp.
• wine - 1 tbsp. l.
• table vinegar or lemon juice - 1 tbsp. l.
• ground black pepper, allspice, salt - to taste

Form cutlets (on the bone), beat, salt and fry until golden brown. In the remaining fat, simmer finely chopped roots, onion and apple, and tomato puree. Place pieces of bacon on the bottom of the saucepan, put half of the vegetable mixture on them, cutlets, the rest of the vegetable mixture, sprinkle with flour and simmer for about an hour; then add wine, broth, vinegar, spices and simmer for another 10 minutes. Serve with sauce, fried potatoes and salad.

Pork chops with cider

For the recipe you will need:

• pork chops - 4 pcs.
• butter - 1.5 tbsp.
• onion (large, chopped) - 1 pc.
• apple (chopped) - 1 pc.
• cider - 1 glass
• salt, pepper - to taste
• cream (heavy) - 1/2 cup
• parsley (sprigs) - to taste.

Fry the chops in butter on both sides for 5 minutes. Remove from the pan and transfer to a glass or clay ovenproof dish.
Fry the onions and apples for 5 minutes and add this mixture to the chops. Pour over the cider, salt and pepper. Cover and bake in a moderate oven for 45 minutes until the chops are tender. Drizzle with cream and garnish with parsley.

Pork chop with apricots

For the recipe you will need:

• pork (chops) - 4 pcs.
• sugar - 2 tbsp.
• apricots (halved) - 250g
• salt, pepper - to taste.

Remove the fat from the chops and place them in the pan. Sprinkle each chop with a mixture of salt, pepper and sugar, and pour half the juice from the apricots over them. Simmer covered for 10 minutes at 100%, turn over, pour over the gravy and simmer for another 10 minutes.
Turn over, pour in the gravy, cover with a layer of apricots and simmer, covered, for 5 minutes at 100%. Serve and let rest for 5 minutes.

Pork chops baked in foil

For the recipe you will need:

• pork - 500g
• champignons - 200g
• tomatoes - 2 pcs.
• garlic - 3 cloves
• lemon juice - 1 tbsp.
• vegetable oil - 1 tbsp.
• salt, black pepper (ground), thyme - to taste.

Cut the pork into portions and beat. Cut the mushrooms into slices and sprinkle with lemon juice. Peel the tomatoes and cut into cubes. Mix mushrooms and tomatoes, add crushed garlic, salt and spices.
Fry the pieces of meat in oil and place on a sheet of foil. Place mushroom mixture on top and wrap in foil.

Pork chop with lingonberries

For the recipe you will need:

• pork (chops) - 4 pcs. (180g each)
• onion (red) - 350g
• dry red wine - 6 tbsp.
• granulated sugar - 1 tbsp.
• vinegar - 1 tbsp.
• Lingonberries - 1 tbsp.
• vegetable oil - 4 tbsp.
• flour - 4 tbsp.
• dry white wine - 50 ml
• cream - 200 ml
• pepper, salt - to taste
• butter - 50g
• sage - a little
• parsley (greens) - to taste.

Fry in 1 tbsp. oil chopped onion. Add red wine, vinegar, sugar and simmer for 10 minutes. Salt and pepper.
Season the meat. Using a sharp knife, make a longitudinal “pocket” in each piece. Season the chops with the mixture. Secure the edges with wooden toothpicks.
deboning chops in flour and fry on both sides in the remaining vegetable oil, adding a few sage leaves to the pan. Dilute the roasting juices with white wine and cream. Add lingonberries, fixative, salt and pepper. Remove toothpicks and place chops onto a plate, pour over the sauce, garnish with sage and parsley.

Chops with apples and honey

For the recipe you will need:

• chops - 4 pcs.
• apples - 2 pcs.
• vegetable oil -1-2 tbsp.
• honey - 1-2 tbsp.
• black pepper (ground), salt - to taste.

Chops salt and pepper the cutlets and fry in vegetable oil. Remove them from the frying pan and fry the peeled apples cut into slices. Place apples on top chops, put everything back into the frying pan, pour in honey, add 1/3 cup of water. Cover with a lid and simmer the meat for 15-20 minutes.

Ready chops together with the apples, transfer to serving plates and pour over the sauce in which they were stewed.

Pork chop. It doesn't get any faster

Chops, which I want to offer you in this recipe are the simplest, incredibly juicy and very tender. And with all this, it will take you no more than 10-15 minutes to prepare them. Almost any part of a pig carcass will do - loin, neck, ham... Just cut a fairly large piece into a thin layer. You can beat it off a little, but, in principle, this is not at all necessary.

• INGREDIENTS FOR PORK CHOPS:
• 7-8 pieces of thinly sliced ​​pork
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• olive or sunflower oil
• butter

Mix flour, salt, pepper and paprika.
Slice the pork thinly and lightly rub it with black pepper or any other of your favorite spices.
Dredge each chop thoroughly in the flour and spice mixture. Completely, so that not a single empty place is left. Shake off any excess flour and set the chop aside on a separate plate. Do the same with all other pieces of meat.
Turn the stove on to medium heat. Pour olive or sunflower oil into the pan. When the oil is hot enough, add a piece of butter. This will give the chops a nice golden hue when fried.
Make sure the butter is very hot and wait until the butter is completely melted and begins to actively sizzle and gurgle.
Place the chops in the hot oil and fry for about 2-3 minutes.
Watch the edges of the pieces of meat - when they become a sure brownish color, you can safely turn them over to the other side.
Turn the chops over to the other side and cook again for about 2-3 minutes. It is necessary that the meat is completely cooked inside. But, since the pieces are quite thin, this time is quite enough.
Ready chops Place on a paper kitchen towel or thick napkins to drain off excess fat. Serve chops with mashed potatoes or vegetable salad.
Very juicy and very fast, isn't it?
Bon appetit!

Pork chop baked with tomatoes and cheese

What could be better than a tasty, fatty, juicy chop? Right! Juicy, fatty, tasty baked chop with tomatoes and cheese! This is the philosophy. I suggest you get acquainted with a simple recipe for cooking pork chop.

Ingredients:

• Pork tenderloin - 1 kg.
• Onions - 4 heads
• Tomatoes - 5 pieces
• Cheese - 300 grams
• Parsley - 1 bunch
• Mayonnaise - 200 grams
• Vegetable oil - 50 grams
• Salt, black pepper, spices for meat

Recipe:
Wash the pork tenderloin, remove the film, cut into large flat pieces 1-1.5 centimeters thick, after which we beat each piece with a meat mallet. Guys! Please note that not with an ordinary hammer, but with a special one, which has such spikes. If you don’t have one, then you can use an ordinary glass bottle with a narrow neck for beating; in this case, you should beat the pork with this very narrow neck... Well, okay, let’s assume that you managed to beat off pieces of pork meat in some way, and we got the primary preparation for our chops.
We throw all the used pieces of meat into a saucepan (it will be most convenient to mix there), salt, pepper, and sprinkle with meat spices. A bouquet of spices - come up with it yourself; personally, I always collect it chaotically, based on what is available. After completing the selection of the bouquet of spices, mix the chops thoroughly, and leave them to marinate and salt for 10 minutes, then mix them again, and choose whether to leave them in the pan,
or transfer to a smaller container
and while our chops continue to marinate, wash 5 tomatoes and peel 4 onions.
We cut the onions into thinner rings, we don’t throw away all the rings that are kinked (as well as onion butts, peeled off pieces), but we sort them and put them aside; we will need them right away.
We take a baking sheet, pour a little vegetable oil on it (literally to lubricate the bottom) and spread our inconspicuous pieces of onion evenly.

Place our pickled onions directly onto the onion pieces. chops, and on top of the meat, evenly place normal onion rings.
Then cut the tomatoes into thin rings...
And spread the tomatoes evenly on our chops(on top of the onion rings). Season the tomato rings with a little salt and pepper.
After posting on chops tomatoes - not very finely chopped parsley. It is best to cut off the trunks (stems) of parsley before doing this.

Sprinkle the chops with parsley... try to get it evenly...
Then we grate cheese on top of our composition. In general, it is possible to do it in two ways... Either grate the cheese on a coarse grater and then sprinkle it like a sower, or you can take a grater and grate the cheese directly over the baking sheet. I used the second option.

The next stage, the most hemorrhoidal! You need to evenly distribute the mayonnaise over the grated cheese! Theoretically, this is done as follows: take a teaspoon, and at approximately a distance of 2-3 centimeters, small (about half a teaspoon) piles of mayonnaise are made, almost in a checkerboard pattern, over the entire surface of the cheese. Next, each such pile is carefully spread... In practice, I always ask Firefly to carry out this procedure, I just don’t have enough patience... Well, as soon as the mayonnaise is evenly spread on top of the cheese, pepper the mayonnaise a little and put the baking sheet in the preheated oven, in the middle oven (relative to top and bottom). After 10-15 minutes, the temperature must be reduced, otherwise the cheese will burn and the meat will not have time to bake. Ours are baked chops will be a total of 40-50 minutes...

There’s nothing better than tender and juicy meat for breakfast (well, that’s still in question), lunch and dinner, isn’t it? For example, nutritious pork and preferably in the form of a chop. But it’s not always possible to prepare the perfect dish yourself, worthy of the highest praise; how can you not turn the desired food into a hard, rubber “sole”?

We will please you - you don’t need to know any sacred secrets of existence for this, and you don’t even have to be an experienced cook. Just look at all our recipes, choose the one that you like the most and get started. And if you have questions, you can open the secret veil of culinary art for yourself by reading the secrets and tips from the last paragraph of our article. If this doesn’t help, don’t be afraid to ask questions in the comments, we will be very happy to help you!

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

Of course, the most common, familiar and fastest way to cook pork chops is to fry them in a frying pan. It’s very difficult to call this dish dietary, but its taste, believe me, is worth a slight break from the diet.

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.

We don't need many ingredients for chops:

herbs, spices, salt

lemon juice
flour
vegetable oil for frying

How to cook?

Step 1: 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.

Step 2. 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.

Step 3. 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.

Step 4. The marinated products should be lightly dried with a kitchen towel or thick napkin. 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.

Step 5. 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.

Step 6. Place the finished chops in food foil or place 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. Chops go well with a variety of sauces, we'll give you some ideas below in the 'tips and secrets'.

Bon appetit!

How to cook tender and juicy pork chops in the oven

Not everyone likes fried meat, so they often prefer to bake it in the oven. This cooking method has several advantages. For example, minimal use of fat - you just need to lightly grease the parchment and that’s enough, and if you cook in a sleeve, nothing is required at all. Or saving time, because significantly more than three pieces of meat can be placed on a baking sheet, so you can cook for a large family or company in just one go, besides, you don’t need to watch it too closely, and it’s easier to set the ideal temperature.

There are so many ways to bake pork chops in the oven, it’s mind boggling. You can bake it in foil, in sauce, in breading, in an omelette... Let's look at a couple of options - in foil and in sauce. The cooking principle changes little, so let’s look at only the main points.

Pork baked in foil

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

How to cook?

Step 1. Prepare and marinate the meat in the same way as in the first recipe, but add a little more olive oil to the marinade - then you won’t need it at all when baking.

Step 2. For each chop, tear off a piece of foil large enough to fit the meat in the center and fold the edges over to completely cover it. Place foil on a baking sheet or wire rack.

Step 3. Heat a heavy-bottomed frying pan very hot. The meat will need to be fried on each side for literally 1-2 minutes to form a crust. While frying the meat, preheat the oven to 200 degrees.

Step 4. Place the fried chops in foil, fold the edges so that the meat is completely covered. Place the pan in the oven and bake for 20-30 minutes, depending on the thickness of the chop.

Serve with sauce or side dish, bon appetit!

Pork baked in creamy garlic sauce

Ingredients:
good, fresh pork – 200 g per serving
herbs, spices, salt
2 cloves of garlic
sour cream
cling film and hammer for beating

How to cook?

Step 1. Cut the pork into portions and bring the meat to room temperature. Because we cook in sauce, the process is greatly simplified and the meat does not need to be dried or marinated. However, still rub it with spices, salt and herbs and then beat it off.

Step 2. Finely grate or chop the garlic and mix with a glass of sour cream. The fat content is at your discretion. If desired, you can add 1/2 teaspoon of mustard or a tablespoon of soy sauce. This will give an interesting taste and a more delicate texture to the dish.

Step 3. Preheat the oven to 180 degrees. Line a baking sheet with foil and place the meat on it. This time you don’t need to worry about density; the pieces can fit next to each other. Now pour the sour cream sauce over the meat, spread it over the meat, if desired, you can turn the pieces over so that they are better saturated with the sauce on each side.

Bake for 30 minutes.

Bon appetit!

How to cook soft and juicy pork chops in batter

This is probably one of my favorite interpretations of pork chops. Well, who doesn’t love crispy golden batter, which hides juicy and tender meat? Everyone loves it, of course everyone loves it. And such chops are prepared quickly and simply, although we must admit that the dish is quite fatty.
Also, the pieces can be made thin and long and then you get a snack - a kind of meat sticks. Try it!

It is also very important that it is in this recipe that you should use tenderloin, because bones are in no way appropriate among the batter.

Ingredients:
Good, fresh pork (fillet) - 600 grams
3 chicken eggs
2 cloves garlic
Spices, salt
10-12 tablespoons flour
Milk or sour cream – 4 tablespoons
Vegetable oil for frying
Cling film and hammer for beating
How to cook?
Step 1. Cut the meat into even, uniform pieces about 1.5-2 centimeters thick. Beat the pieces of pork with a mallet, wrapping each piece of meat in a thick film. Leave the meat in the film and bring it to room temperature.

Bon appetit!

How to cook soft and juicy pork chops with tomatoes and cheese

And this is a real holiday dish, loved by everyone and it’s quite simple to prepare. In fact, you can replace tomatoes with any other vegetable or fruit - zucchini, pineapple, bell pepper, apple or potato. Everything will be very tasty and beautiful. Well, the most important thing, of course, is that they are simply prepared.

We highly recommend using the boneless part in this recipe too. After all, the most important advantage of this dish is that you can cut it so easily and aesthetically with a knife and then put a neat, melting piece of meat into your mouth with a fork and feel true pleasure. The dish is completely complete, it doesn't need any sauce, nothing. Only a loving housewife. 

Ingredients:
good, fresh pork (fillet) – 200 g per serving
herbs, spices, salt
ripe tomatoes
hard cheese
mayonnaise or full-fat sour cream
cling film and hammer for beating

How to cook?

Step 1. Cut the pork into even pieces of 1.5-2 centimeters. Wrap in cling film and pound the meat. Now you need to rub it with salt and spices and leave to marinate for a while.

Step 2. While the meat is marinating, wash the tomatoes and cut them into half-centimeter slices. The thicker the tomato slice, the juicier our chop will be.

Step 3. Grate the cheese on a coarse grater into a deep bowl and add a few tablespoons of sour cream or mayonnaise and stir. You should end up with something like a thick cheese spread. This method will allow you to avoid hardening of the cheese during baking and the end result will be a very tender, rosy and stretchy “cap”.

Step 4. Turn on the oven to 180 degrees. Line a baking sheet with foil or parchment, lightly grease with oil and place the chops. Spread a thin layer of sour cream or mayonnaise on top; if desired, you can mix it with grated garlic in advance.

Bon appetit!

Pork chops in batter in a frying pan - step-by-step video recipe for juicy chops

How to Cook Tender and Juicy Pork Chops Secrets and Cooking Tips

Tip 1. Choose fresh and high-quality meat, preferably not frozen.
To quickly and easily prepare delicious chops, it is preferable to use certain parts of the animal's body. For example, neck, shoulder blade or thigh. The quality of meat can be determined by its color - it should be a pleasant, soft pink color, and by the presence of a fat layer. This is very important for obtaining the ideal taste and juiciness of the meat.

Tip 2: Don't cut the meat too thick or too thin. Ideal juiciness can be achieved by cutting the meat into “correct” pieces. They should be no thinner than 1.5 cm and no thicker than 2.5. After all, you will still fight him off. A piece that is too thick may not bake, but a piece that is too thin threatens to turn into a “sole”.

Tip 3. Room temperature rule.
In order for the meat to cook evenly inside and form a beautiful, crispy crust, it must be at room temperature. Otherwise, the shell will be ready, but the center will not be baked and all the work will seem in vain. Have pity on yourself, because after beating the meat warms up quite quickly, be patient.

Tip 4. The meat needs to be dried.
The main enemies of frying are low pan temperature and wet food. What we need is not extinguishing! Therefore, take the time to dry the meat with a towel or roll it in flour. No moisture.

Tip 5. Actually, frying.
It is incredibly important that the pan is as hot as possible before frying, otherwise the meat will immediately release its juices and you will not get a crispy crust or juicy flesh.

Tip 6. Marinade.
When we beat meat, the structure of the fibers is disrupted and due to this it turns out much more tender. But still, there is no such thing as too much tenderness, so don’t neglect the half-hour marinade. Sour fruit juice, soy sauce, mayonnaise and apple cider vinegar soften very well. In addition to spices and salt, add 1-2 tablespoons of any of these products to the marinade and the result will not disappoint you!

Tip 7: Don't fry in olive oil.
Olive oil is great for salad dressings and marinades, but should never be used for frying. When heated, it immediately begins to burn and instead of benefiting, you will extract the maximum of carcinogens from it. If you really don’t like sunflower, melt a cube of butter right before frying - this will give the meat a pleasant taste of baked milk.

Tip 8: Don't store chops.
Of course, this dish is very tasty and I would like to save it for tomorrow’s lunch or even take it with me to work. But alas, this is not a dish that can withstand storage; all the juiciness and tenderness will disappear somewhere and only an ordinary, slightly dry piece of meat will remain. The only exception is the chop with tomato and cheese. The juiciness of the vegetable allows you to compensate for moisture loss in the meat.

Secret 1. In winter, in order for the meat to reach room temperature faster, you can wrap it in film, wrap it in a damp towel and place it on the radiator. In just 10 minutes the meat will warm up, maintaining freshness.

Secret 2. Multifunctional breading.
If you think that batter or breading is just a matter of appearance, then you are deeply mistaken. Firstly, dense breading makes it possible to COMPLETELY avoid the loss of precious juice, due to which the juiciness increases significantly, and secondly, it is known that combinations of eggs and flour or starch soften the structure of meat.

Secret 3. Ideal with sauce.
Fried chop, especially in batter, goes well with various sauces. For example, with mustard. To do this, you need to dilute 1/3 teaspoon of dry mustard with a few drops of lemon juice and mix this paste with mayonnaise, yogurt or sour cream. You will be surprised how harmoniously this simple sauce complements our usual dish.

Secret 4: What if it's too thin?
No problem. If you cut the meat too thin, feel free to pound it even thinner and fold it in half, putting a piece of cheese between the layers. Then you need to coat the piece in batter and fry it in the same way as other chops. Instead of cheese, you can prepare the filling from mushrooms, pineapples, prunes or, for example, pumpkin. It will turn out very tasty and unusual - a great way to surprise your guests!

Secret 5. Fast and a lot.
If you are cooking for a holiday and you really need a lot of chops, it is better to choose a recipe that requires cooking in the oven. The fact is that in the oven you can simultaneously bake 3 baking sheets filled with meat - this will not affect the quality, but will save you a lot of time and effort.

Happy cooking and success in the kitchen! Share your experience in the comments.

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