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 bread crumbs 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...

Pork chops are a dish for all occasions: they are perfect for a gala dinner as a main course, and for a regular dinner, because... They are prepared quickly and easily if you make them in a simple version. In this article we will talk about cooking pork chops, features and recipes.

Pork is soft, tender, juicy meat, so making tasty pork chops from it is much easier than the same dish from, say, beef or poultry. The most important thing is to properly prepare and marinate the meat, then the chops will turn out simply fabulous, but here everything depends solely on the taste of the cook and his household, because... There are a lot of marinating options.

The taste of pork goes well with honey, prunes, fruits, nuts, sweet and sour sauces, cheese, mustard, herbs, and white wine.

For truly delicious chops, you need to use only fresh, unfrozen meat. It is best to take a shoulder, ham, brisket or loin. T-bone loin chops will look very nice (this option can be chosen for holiday meals). First, the meat must be cut into thin pieces across the grain (thickness - no more than 1 cm), then beat it with a kitchen hammer, marinate, stand, then breaded or dipped in batter, if the recipe calls for it, and fry. You can fry chops on a grill pan, in a regular frying pan, in the oven (in a mold or on a baking sheet), you can also make chops in the oven in foil.

Before marinating, when beating the meat, cover it with cling film - this will avoid compromising the integrity of the meat. To make the meat juicy, before beating, you need to sprinkle it with cold water, and make cuts in the layers of fat - then the piece of meat will not shrink during the cooking process.
In general, there are no special difficulties or intricate intricacies in preparing pork chops. So let's get to the recipes.

EASY PORK CHOPS RECIPE

You will need: pork, mustard, garlic, vegetable oil.

How to make simple pork chops. Prepare the meat, brush the chops with mustard after beating, squeeze a few cloves of garlic through a press and leave at room temperature for an hour. Heat a frying pan well with oil, add the chops and fry first over high heat until golden brown, then reduce the heat and bring the meat until cooked.

Always place the chops on a hot frying pan - this will “seal” the meat and prevent the juice from leaking out.

Using the recipe described above, you can cook pork chops in any marinade that you think is delicious. The taste of pork is enhanced by juniper berries, rosemary, oregano and other herbs, seasonings and spices considered suitable for this meat. Choose the ingredients for the marinade to suit your taste, taking into account the recommendations of experts.

RECIPE FOR PORK CHOPS IN FOIL

You will need: 500g pork, 200g champignons, 3 cloves of garlic, 2 tomatoes, 1 tbsp. vegetable oil and lemon juice, thyme, ground black pepper, salt.

How to cook pork chops in foil. Cut the meat into chops, beat, grate with thyme and pepper, let stand, then fry in a hot frying pan with butter until browned. Chop the mushrooms into small pieces, sprinkle them with lemon juice, cut the peeled tomatoes into cubes, mix with the mushrooms, season with spices, salt and crushed garlic. Take a sheet of foil, fold it in half, place one fried chop on each, place the mushroom mixture on top, wrap the foil tightly. Cook chops in foil in a preheated oven at medium temperature for 20-30 minutes or until done.

RECIPE FOR PORK CHOPS IN BREAD

You will need: 650g pork ham/loin, 100g vegetable oil, 5 eggs, 1 cup each of wheat flour and milk, ground black pepper, salt.

How to cook pork chops in batter. Cut the pork into chops, pound, rub with pepper and salt, fry until ready, let cool. Grind the flour with egg yolks and salt, pour in the milk, stir in the whipped whites, mix the dough. Dip the chops in the batter and fry in hot oil until browned. Serve hot with fried or baked vegetables.

RECIPE FOR PORK CHOPS WITH CHEESE

You will need: 500g pork, 100g cheese, herbs, ground pepper, salt.

How to cook pork chops with cheese. Cut the pork into chops, pound, rub with pepper and salt. Make a pocket-shaped cut in each piece. Finely chop the cheese and herbs, put the mixture in pockets, secure with toothpicks so that it does not leak out during frying. Place the chops in a hot frying pan with oil, fry until done, first over high heat, then after browning over moderate heat.

You can also stuff pork chops with any other minced meat: cheese with mushrooms, vegetables, fruits. For example, many people really like the combination of pork and pineapple.

RECIPE FOR PORK CHOPS STUFFED WITH PINEAPPLE

You will need: 100g each of honey and pineapple juice from canned pineapples, 4 pork chops, pineapple slices, 1 tbsp. dry mustard.

How to cook pork chops with pineapple. Make a cut on each chop and insert a piece of pineapple into it. Mix mustard, pineapple juice and honey, pour over chops, leave for an hour. Place the chops in a baking dish, cook in an oven preheated to 180 degrees for 1.5 hours, basting with the juices that stand out, or less until the meat is cooked.

Pork and honey is another very good combination, and many pork chop recipes are based on it.

RECIPE FOR PORK CHOPS WITH HONEY AND APPLES

You will need: 4 pork chops, 2 apples, 1-2 tbsp. honey and vegetable oil, ground black pepper, salt.

How to cook pork chops with apples and honey. Make the chops, rub them with pepper and salt, fry in hot oil until browned, remove from the pan. Peel the apples, cut into circles, and fry in the same pan. Place the apples on the chops, put them back in the frying pan, pour in honey, add 1/3 cup of water, and simmer covered for 15-20 minutes over medium heat. Place the finished chops on plates, pour over the juices released during stewing.

Try simply marinating the chops in a mixture of ketchup and honey and baking them in the oven - it will also turn out very tasty.

Cooking pork chops is a pleasure, but eating them is even more fun! Try using these tricks to make the taste even more fabulous: at the end of frying, pour 1 tbsp over the meat. dry white wine and simmer for 5 minutes, covered, mix vegetable oil for frying with butter - then the meat will be drier and more tender, try rubbing the meat with spices before beating - this way they will penetrate it better. Prepare delicious chops and receive praise from guests and family!

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.

Step 2. To prepare the batter, you need to break the eggs into a deep bowl, add spices and salt, finely grated garlic and milk or sour cream. Whisk the mixture thoroughly. Without stopping, slowly add flour, beat the mixture until smooth, there should be no lumps. To make the meat more tender, you can replace 2 tablespoons of flour with potato or corn starch.

Step 3. Now, put the frying pan on the fire, add a few tablespoons of oil and heat the dishes. Meanwhile, place flour on a plate or work surface. Each piece of meat will need to be first rolled in flour, then dipped in the dough, and rolled in flour again. Place the product in a frying pan, fry on each side for 6 minutes, a golden, appetizing shell should form. Then cover the dish with a lid and remove from heat for 15 minutes.

These chops go great with the sauce and serve hot.

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.

Top with tomato slices and then spread the cheese spread in an even layer. You don’t need to put too much cheese and distribute the mixture mainly in the center - it will spread a little when baking. Bake for 25-30 minutes.

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.

(Visitors 253,499 times, 436 visits today)

16.08.2017, 16:55

Pork chops

Published on August 16, 2017

Pork chops are one of the most popular dishes. Chops are prepared in almost all cuisines of the world. Many chefs make them both according to classic recipes and prepare their own signature chops by adding herbs, spices and vegetables in order to give a new taste to an old dish.

You can cook pork chops either in a frying pan or in the oven. Today we will look at the most popular recipes for cooking chops and, oddly enough, these recipes are not only popular, but also tasty with the addition of a variety of ingredients.

It seems to me that even if you just take a piece of meat, season it with salt and fry it well, the chop will still turn out delicious. And if you add cheese or cheese with pineapple to it, for example, the dish will be just a bomb. So if you have a burning desire to chop and fry something, please choose any recipe from the ones suggested below, cook it and everything will work out.

Cooking a chop starts with choosing a good cut of meat. For the chop you need to take loin, entrecote, tenderloin. Entrecote turns into a chop on the bone. For less fatty chops, it is better to choose the loin. For juicy and fatty ones, take the neck.

The entire process of preparing chops can be summarized in three main steps.

1. Beating.

2. Breading.

3.Frying.

The main tools are a kitchen hammer, film, frying pan, and a sharp knife.

Pork chop with cheese, onions and mushrooms step by step recipe

The taste of these chops will simply amaze you; it’s not difficult to prepare. Since the entire cooking process is outlined in step-by-step photographs.

Ingredients:

• Pork meat 0.5-0.7 kg.
• Hard cheese 150 grams.
• Fresh champignons 0.5 kg.
• 3 onions.
• Sour cream.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process:

1. Divide a piece of meat into several parts. Cut strictly across the grain. The thickness of the pieces is no more than 1-1.5 cm.

2.Now cover the piece of meat with a piece of cling film and, using a special kitchen hammer, beat the piece of meat until it reduces by half.

If a piece of meat breaks, it’s not a big deal. Ideally, the thickness of a normal chop is no more and no less than 3 to 5 mm. Place the finished meatballs in a bowl and add a little salt.

3. Wash and dry the mushrooms and cut into thin slices. Slice the mushrooms together with the stem.

4.After cutting the mushrooms, send them to fry. Pour a little vegetable oil into the frying pan, pour in all the mushrooms, put on low heat and simmer until the excess moisture evaporates from them.

5. While the mushrooms are stewing, peel the onion and cut it into rings on the floor.

6. Grate the cheese on a fine grater and put it aside for now and let it wait its turn.

7.Mix the mushrooms. After 5-10 minutes, you can drain the excess moisture, add oil, onion, and fry until a characteristic golden blush.

8.While the mushrooms are frying, prepare a baking sheet. It needs to be lubricated with vegetable oil. Pour a little oil into the middle and, using a brush or directly by hand, distribute the oil over all surfaces of the baking sheet.

9.Arrange the chops on a baking sheet.

10.Coat each piece with sour cream or mayonnaise. You can make homemade mayonnaise for this dish. If you don't have the recipe, you can read it by going to

11.After sour cream, place fried mushrooms and onions on each piece.

12.And finally, sprinkle each piece with grated cheese. Try to make sure that the cheese does not get on the baking sheet.

13. All that remains is to place the pork chops in a hot oven and keep them there for 25-30 minutes. Preheat the oven to 200-210 degrees.

During this time, the meat will be fried, the cheese will melt and spread over the piece of meat.

Pork chops are ready, enjoy your meal.

Pork chop in the oven with cheese and pineapple

One of the most successful combinations of meat and fruit. Pineapple and meat are a very beneficial combination. Since pineapple acid helps the stomach digest meat and you will not feel heavy after a meal. Very often in restaurants they serve sliced ​​pineapples with meat so that the client gets up from the table with a light feeling.

Ingredients:

• Pork tenderloin 1 kg.
• Hard cheese 250-300 grams.
• 1-2 tomatoes.
• Sour cream or mayonnaise.
• A can of pineapple slices.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process:

1. Cut the meat into pieces. 1.5-2 cm thick.

2. Beat off the pieces on both sides. Up to a thickness of 3-4 mm.

3. Lightly salt and pepper each piece and place one on top of the other. Let the meat soak in salt and marinate a little.

4. As for pineapples, it is of course best to take them canned in rings. Open the jar and drain the brine if you do not use it.

5.Cut the tomatoes into circles. For chops, it is better to take only the middle so that the piece of tomato is the same size as the pineapple.

6.Grate the cheese on a fine grater.

7.Now we form the chops on a greased baking sheet. Add a little pepper and salt to taste.

Place the chops on a baking sheet and place a pineapple ring on each piece.

8.Place tomatoes on top.

9. Grease the tomatoes with sour cream or mayonnaise.

10.Place in the oven for 25-30 minutes. The oven temperature should be 200-220 degrees.

11.After a while, check the readiness of the meat.

When the meat is ready, sprinkle the chops with grated cheese and put them back in the oven for literally 10-15 minutes so that the cheese melts and the dish takes on a more appetizing appearance.

12. In half an hour, you will have on your table aromatic pork chops with cheese and pineapple, cooked in the oven under your careful guidance and direct participation. Bon appetit.

Pork chops in batter in a frying pan

As you know, pork meat is not difficult to cook, but what will be the result? Our goal is to cook delicious food for you. So that every piece practically melts in your mouth. So that it is juicy and aromatic. Very often, when cooking meat in a frying pan, it is overdried and it becomes tough and not tasty, but to prevent this from happening, we will cook it in batter so that all the juices are sealed in a piece of pork. Onion head.

3-4 cloves of garlic.

Vegetable oil.

Breadcrumbs.

Salt and pepper to taste.

Cooking process:

1. Peel the onion and garlic and grate. Mix in one bowl.

2.I will cut the meat and beat it through cling film. To keep the kitchen clean.

3.Brush the first cut piece of meat on both sides with the onion and garlic mixture. And I'll add a little salt. I will place the next pieces on top and lubricate only one side. And so on for every piece. Beat, coat with mixture and add salt.

4. Set aside the meat for a while so that it is soaked in the mixture and slightly salted.

5.Now for the chops. Pour milk into a bowl and beat in the egg. Add salt and whisk until first foam forms.

7. Take our stack of meat “pancakes”, dip them in batter, then in breadcrumbs and place them in hot oil in a frying pan. And fry each piece on both sides.

8.Fry the first side under a closed lid over low heat. This will allow the chop to cook from the inside out.

9.When you turn it over to the other side, you don’t have to cover it.

10.Chops are served with a side dish of pasta and rice. You can simply serve it with a vegetable salad or sliced ​​vegetables. Bon appetit.

Chops with herbs in a frying pan

The most delicious and juicy pork chops are prepared from fresh meat. But getting fresh meat is not so easy these days. Therefore, you can use a little trick and cook chops with added spices that go very well with pork.

Ingredients:

• Pork for 3-5 chops.
• Vegetable oil.
• 2-3 cloves garlic.
• 1 sprig of rosemary.
• 1 pack of Provençal herbs.
• Salt to taste.

Cooking process:

1. Cut the pork across the grain. Beat with a kitchen hammer.

2.Mix Provençal herbs with vegetable oil and salt. Coat the pieces of meat with the resulting mixture and place on a plate.

3. Peel the garlic and crush it with a knife.

4.Pour vegetable oil into a frying pan, heat it and add garlic to the oil.

5.Fry the garlic for 1-2 minutes. During this time, the garlic will release its aroma and will not have time to burn.

6.Remove the garlic and put the chops in this oil. Fry on both sides until golden brown.

7.Place the finished chops on a plate and cover with foil for 3-5 minutes to let them rise a little and rest.

Pork chops with Provençal herbs are ready. Bon appetit.

Pork chops in a frying pan video

Bon appetit

You don't need any special skills to prepare this dish. The meat turns out very tender and juicy. Today we’ll tell you how to cook beef chops and reveal some cooking secrets.

Ingredients:

• Beef pulp – 0.5 kg;
• Breadcrumbs – 0.15 kg;
• Egg – 1 piece (if the eggs are too small, it is better to take 2);
• Butter (can be replaced with sunflower oil) – for frying;
• Salt, lemon juice and pepper (white) - to taste.

Preparation:

1. Choose meat with a small amount of veining. Take the pulp and wash it thoroughly. Remove excess moisture with napkins or paper towels.
2. Trim off all membranes and excess fat from the meat.
3. Cut the beef into thin slices, about 1.5-2 centimeters.
4. Lightly beat each piece. To do this, cover the meat with cling film, and only then go over it with a hammer. Do this carefully to avoid damage.
5. Rinse the egg under the tap. Break it into a deep plate. Beat it thoroughly with a mixer or a regular fork.
6. Take a flat plate and pour breadcrumbs into it. If you don’t have suitable utensils, you can sprinkle the crackers directly onto the cutting board (but it must be dry, as the crackers may get soggy).
7. Melt butter in a frying pan.
8. Take a piece of beef and put it in the beaten egg.
9. Then roll thoroughly in breadcrumbs. The more there are, the better. After all, it is the breading that retains the meat juice, and the chop turns out juicy and soft. Therefore, after dipping the meat in breadcrumbs, you can put it in the egg again, and then roll it in breading again.
10. Now place the chop on the board and use a knife to make a mesh. This will allow the oil to penetrate the meat much better. This makes the meat look much more appetizing. It is enough to draw the mesh only on one side.
11. Place pieces of beef on a hot frying pan. Let it cook for about 4-5 minutes on one side, then flip it over and cook for about 4 minutes on the other side. You only need to turn the chop once so that the breading does not fall off and the presentation of the product does not deteriorate.
12. Place cooked chops on paper towels to remove excess fat.
13. Now add a little salt and sprinkle with white pepper (you can replace it with black, but in this recipe, when the pepper is on top, it’s better to make sure it doesn’t stand out).
14. Take a lemon, make a small cut in it and sprinkle it a little on the meat product.
15. That's it, the beef chops are ready in the frying pan. Serve them with your favorite side dish and sauce.

Beef chops - step-by-step recipe in the oven

Ingredients:

• Beef tenderloin – 0.5 kg;
• Mustard – 2 teaspoons;
• Salt and ground pepper (black) - to taste;
• Onions (large sizes) – 2 pieces;
• Vegetable oil - for greasing the baking sheet;
• Hard cheese –0.1 kg;
• Sour cream – 1 tbsp. spoon (can be replaced with mayonnaise).

Preparation:

1. Take the tenderloin and rinse it thoroughly. Blot away excess moisture with paper towels.
2. Trim the beef from films, excess fat and tendons.
3. Now the meat needs to be cut into 1.5 cm slices. The beef must be cut across the grain.
4. Take one onion and remove the skin from it.
5. Cut the onion in half and cut it into thin half rings.
6. Prepare a bowl in which it will be convenient to marinate the meat.
7. Place the chopped beef in a deep container. Add mustard to the meat. It will help soften the meat, and there will be no bitterness at all from it in the finished dish. Mustard should be taken liquid, not in peas. You don't need any extra additives in mustard either.
8. Add onion to beef and mix everything. Press the onion as hard as possible to release the juice.
9. Cover the bowl with a lid or plate (if you don't have anything, you can put cling film over the bowl) and marinate the beef. Minimum - for 4 hours, preferably overnight.
10. Remove the marinated beef from the refrigerator. Remove the onion from the meat; we won't need it anymore.
11. Preheat the oven to 200 degrees. Wait until it warms up.
12. Place a piece of meat on a cutting board and pound it a little.
13. Take a baking sheet and grease it with oil.
14. Add a little salt and pepper to the beef on both sides.
15. Place the meat in a baking dish.
16. Lubricate each piece of meat with mayonnaise or sour cream (a very thin layer). Sour cream will help us make the meat more tender.
17. Take the second onion, peel it and rinse it in cold water.
18. Cut the onion into thin rings or half rings. Spread it over the chops.
19. Take hard cheese and grate it on a coarse grater.
20. Sprinkle beef with cheese.
21. Place the beef chops in the preheated oven for 20 minutes.
22. After the specified time has passed, remove the beef. Check its readiness; if the meat is well fried, you can take it out and place it on paper towels (they will absorb excess fat).
23. The beef chops are ready in the oven. A fresh vegetable salad goes very well with them. Also, chops can be decorated with herbs, for example, fresh dill.

How to cook beef chops in batter?

Ingredients:

• Egg – 1 piece;
• Flour – 2 tbsp. spoons;
• Thyme (sprigs) – 3 pieces;
• Beef medallions – 2 pieces;
• Salt, turmeric and black pepper - to taste;
• Mineral water (carbonated) – 4 tbsp. spoons;
• Oil – for frying;
• Garlic – 1 clove;
• Lemon – 1 piece.

Preparation:

1. Take out the finished medallions and rinse them thoroughly under the tap.
2. Place the beef on a board and let it sit for 10-15 minutes. The meat should be at room temperature.
3. Sprinkle the beef with salt and ground black pepper. You can take peppercorns and grind them yourself, for example, in a coffee grinder or crush the peas with a knife.
4. Take cling film and cover the meat with it. This is necessary so that the juice does not splatter.
5. Now take a hammer and pound the beef. Since we salted it, the salt will be driven deep into the chop, this will make it very tasty and evenly salted.
6. Rinse the egg and break it into a deep bowl.
7. Add mineral water to it.
8. Place flour and a little turmeric in a bowl (2 pinches is enough), it will give the chops a beautiful color. Mix all the batter thoroughly.
9. Peel the garlic and cut it into thin slices.
10. Take a frying pan and place it over medium heat. Pour in the oil.
11. Place garlic and thyme sprigs in a hot frying pan. Fry these aromatic ingredients a little and remove them from the pan.
12. Take the chop and dip it completely into the batter. Dip the meat into the batter again so that it evenly coats each area of ​​the chop.
13. Place the beef in the pan. Cover the chops with a lid.
14. When the chop turns golden on one side (about 5 minutes), you can turn it over.
15. On the other hand, the chop also needs to be fried until golden brown.
16. Place the finished chops on paper towels to absorb excess fat.
17. Serve the chops with a side dish, such as buckwheat.
18. Be sure to place a slice of lemon on each chop to squeeze the juice onto the chop as you go. This will only improve the taste of the finished dish and give it zest.