A pork chop on the bone is every man's dream. This meat is prepared once or twice. And it turns out very satisfying, juicy, aromatic, appetizing. You can cook pieces of loin both in the oven and in a frying pan. But knowing the secrets and subtleties of the dish is simply necessary for the best result.

How to cook juicy pork chops on the bone

If you cut the meat yourself, you need to make slices at least a centimeter thick.

At home, wash the meat well, dry it with paper towels, and cut it on both sides with a sharp knife to form lattices. The cuts should be clearly visible, but shallow.

You can lightly pound the pork instead of cutting it. It is recommended to beat off pieces already seasoned with spices. This must be done not too diligently, twice on each side.

The prepared pieces are rubbed with salt, butter, garlic mixed with herbs, and mayonnaise sauce. There's already a lot of people here. Leave to marinate for 20 minutes.

Now the options .

1. Fry the pork chop on the bone in a frying pan

Pour a spoonful of odorless vegetable oil into a deep frying pan with a thick bottom. We're waiting for it to get hot. Check with a dry match without sulfur or a toothpick: throw it into the frying pan. If the oil around the tree is bubbling and hissing, it’s time to put in the meat.

Fry for 3-4 minutes on each side. This is necessary to maintain juiciness. It's delicious to add a sprig of rosemary along the way.

Then place on parchment in a baking sheet, grease with garlic puree with herbs or just warm butter, cover with foil, and cook in the oven at 200 degrees for 15 minutes.

Checking for readiness is simple: cut it with a knife and look. Pink juice - you need to finish baking, clear - it's time to extract. And again the rhyme. Why not quibble: after all, a tasty, satisfying dish is so easy to prepare that there is still time for creativity.

Warning!

Eat pork chops on the bone, fried in a frying pan, right away. This dish is not heated: it loses its taste. It’s like with kebabs: who would think to heat them up?

Therefore, before serving, you need to make sure that the side dish or salad is already ready. Low-calorie side dishes are suitable for this dish.

It’s best to serve by placing on green lettuce leaves and garnishing with a sprig of rosemary or quartered cherry tomatoes.

2. Bake pork chops on the bone in the oven

The selection and preparation of meat is carried out as described in the first option.

But the batter can be made from flour, crackers or... prunes.

1. Roll the lightly beaten meat in flour (breadcrumbs), then in beaten egg, then in flour. Fry in a frying pan until golden brown. Place on parchment paper and bake at 190 degrees for 20 minutes. These chops can be reheated.
2. Wash the prunes thoroughly, pour boiling water over them, and leave covered for half an hour. After a while, we get rid of excess moisture, twist it through a meat grinder or turn it into puree using a blender. Grease the prepared meat with mayonnaise-mustard sauce, roll in prunes, and place on a greased baking sheet. Cover with foil and bake at 200 degrees for 25-35 minutes. 5 minutes before cooking, the cover can be removed to allow the top to brown. And to prevent the juiciness from disappearing, you can sprinkle the chops with grated cheese.

Another original recipe for pork chop on the bone will be described in detail in a step-by-step version. This method has been tested more than once by many parties of guests at all kinds of holidays, during various special events. As a rule, the answer to the question: “What to cook?” – is always the same.

After all, meat baked with mushroom or mushroom always turns out incredibly aromatic and tasty. One serving is enough to satisfy your hunger. The dish looks very attractive and presentable.

step by step recipe with photos

The phrase “pork chop on the bone” sounds like music: this name alone makes the hearts of millions of gourmets around the world flutter. If the beneficial properties of dishes, as nutritionists say, are due to the ease of preparation, then the chop is the champion among them.

It just needs to be cooked well: eating pork with blood carries certain risks. The preparation of soft, juicy, properly selected meat does not need to be beaten. Spices and salt are added to the flour for coating. You should not fry a semi-finished product placed in batter over high heat: it will burn and the flesh will remain raw.

Ingredients

• 2 pork steaks on the bone, 1 cm high
• 1 chicken egg
• 1.5 tbsp. l. wheat flour
• 2-3 pinches of salt
• 50 ml vegetable oil
• 2-3 pinches of ground black pepper

Preparation

1. When purchasing, choose the thinnest bone-in steaks. Rinse them in water and dry with paper towels, removing excess moisture. Place each steak in a bag or cover with cling film so that pieces of meat do not fly around the kitchen while beating it. Beat the meat part with a mallet on both sides, being careful not to touch the bone.

2. The beaten pulp should become very thin. Remember, the thinner you cut the meat, the tastier it will be. By the way, if the rim layer of lard bothers you, you can cut it in several places so that it does not hold back the pulp.

3. Salt and pepper each chop, lightly rubbing the spices into the flesh on both sides.

4. Break an egg into a container and beat it with a fork. Add wheat flour and create a light batter. It will save you the trouble of alternately dredging the chops in flour and then dipping in the egg. Dip the chop into the batter and cover it on all sides.

Pork is the most versatile and popular meat in Russia. And the most popular. We asked about how to cook pork and what is the best cooking method. Yuri Kudryavtsev, chef of Goodman restaurants. He considers fried chops to be the ideal pork dish. And best of all, on the bone.

Frying is the most win-win way to cook pork. There is no need to rush, no need to twitch. You just need to fry the meat and finish it in the oven. There is no need to turn the gas on to maximum, throw the meat into the frying pan and leave, so that when you return, you will eat the sole and complain: what a bad pork I bought. And it’s not bad pork, it just needs to be cooked properly.

What kind of meat to take

It’s good to fry the neck, it’s covered in streaks of fat, it will turn out soft and tender, this is what many people really value in pork. You can make medallions from carbonate, the dorsal part, cut from the rib bones. But the best chops are made from loin on the rib bone. These chops are thickly sliced, the width of the bone. And during the frying process, this bone gives the meat an extraordinary aroma, and the fact that the piece is thick enough guarantees that the chops will turn out juicy.

Often they also fry tenderloin, but this is not for everyone, it is a bit dry.

Bear meat. Hunting bears is not easy, and some species are even listed in the Red Book. Therefore, meat is not cheap. Although it is very useful. After all, the bear sleeps in winter, and therefore it needs to accumulate nutrients for this time. Therefore, its meat has a lot of benefits: B vitamins, iron and zinc. Bear meat is quite tough, fatty and sweetish – not for everyone.

To beat back?

It depends on your taste. Do you want juicy meat? Then you don't need to fight back. If you like it thinner and softer, cut the chops more thinly and beat them.

How to fry?

The correct way to prepare chops is to fry them on each side until golden brown. And bring to readiness in the oven at 195 degrees. There is more heat in the oven, and the meat along the bone will also cook well there. If the piece is not too fatty, you can cover it with foil on top so as not to lose its juiciness.

The frying pan will dry out the chop, and there is still a danger that it will not cook through the bone. Therefore, a puncture or cut is always made near the bone. But it’s juicier in the oven.

How far to fry?

Pork requires only complete frying. No blood. But you need to maintain the juiciness. Therefore, you need to bake the chops in the oven for 5-8 minutes.

Oil

It is better to save on oil when frying meat. Because fried oil is the worst thing in chops. It's a good idea to keep a fluted steak pan at home and fry meat in it. It is best to rub the pork with oil so that it is absorbed into the meat and the chop is slightly oily. And you just need to wipe the pan with oil. If you pour it, you’ll end up with a puddle that will start to burn and release carcinogens. This will happen already at 230 degrees. Yes, and you need to fry it in refined vegetable oil.

Salo

The fat that is located on the loin is easily meltable lard. There is no need to cut it and fry it. With any heating, such fat quickly melts and burns quickly. No, they used to eat it, my grandmother told me that they cut off the fat from pork, drowned it, then dipped bread in such fat. But now it’s somehow difficult for me to imagine that someone would do that. Nobody.

Although the lard on meat is not nearly as harmful as they say.

Breading

Understand that all breading is a way to retain the juices inside the meat. If you're going to bread it, it's better to do it with more than just flour. And make something like a schnitzel: roll the meat in flour, dip it in the egg lezon, then in breadcrumbs. Fry in oil and serve with a slice of lemon, or sprinkled with lemon juice (it removes the unpleasant smell of fried oil). But it will be a completely different taste and a different dish.

You just need to eat the chop right away. It cannot be left, it will release juices, and when heated it will be dry, like cotton wool. And breaded meat retains its juices better. You can then reheat it and it will be edible.

It is better to fry good meat without any breading and without tricks. If the meat is not very successful, we begin to bread it, marinate it, and so on.

And finally, if you need lunch for three days, then it’s better to bake the meat here. For example, take carbonate, bake it, and then cut pieces from it and heat it up. It’s just that the smaller the meat is cut, the more juice it loses, and in a large piece it is easier to maintain juiciness.

How to cook dry meat

The loin and neck are suitable for frying. All other parts need to be prepared differently. They won't be as juicy and soft. And they will take longer to cook than chops. The leg needs to be stewed before baking, but it is still a little dry, the fibers are fat-free, a leg is a leg. That's why I simmer it in kvass with a drop of honey. Then it turns out soft. Before baking, the ribs need to be boiled and then simmered in sauce. In general, it is better to stew all dry, fat-free meat in sauce.

Cooking pork ribs in the oven is very easy. A simple recipe does not require long preparation and the trick is to marinate the meat in advance. Despite the elementary cooking technology, the dish turns out “for a feast and for the world” and deserves to take a place on any holiday table. And small variations of the main recipe will help housewives experiment and change the dish endlessly.

The first thing that is important for housewives to learn is to choose the right meat ingredients. The best part is the brisket, it is moderately fatty and will always remain juicy. The meat of a young pig is more tender: an adult animal takes longer to cook, and the finished ribs are difficult to chew. It is easy to distinguish such a cut by the yellowish fat. In general, there are no special tricks, and the necessary ingredients are always easy to find in the refrigerator.

You will need:

• Ribs – 1 kg.
• Salt and pepper to taste.
• Garlic (optional).
• Sunflower oil.

We wash the ribs with running water, remove excess fat and small parts of the bones. Dry with a paper towel. You can cut it into large pieces, or leave the whole log house. The optimal serving size is 2 pieces of meat on the bone. Squeeze the garlic into sunflower oil, add salt. Rub the mixture over the ribs and leave to soak for 15-20 minutes. Ideally, you should marinate all night or at least 3 hours: it is more difficult for such a dish to dry out and it remains juicy. At this time, preheat the oven to 180 degrees.

Place the ribs in the oven and bake for 40 minutes, occasionally basting with the released meat juices. The ribs will smell very appetizing, but they are considered ready only when the meat juice is completely transparent and a golden crust has formed on top. The dish should be served with boiled potatoes (you can cook pork ribs in the oven immediately with potatoes), and an even better combination is a complex side dish - potatoes and stewed cabbage. But ribs are also suitable as an independent hot appetizer, for example, as an addition to foamy drinks. Baked ribs also go perfectly with sauces: from classic tomato sauce to satsebeli sauce made from natural yogurt, mint, garlic and fresh cucumber.

Cunning! Is it possible to take a frozen product? Ideal product chilled. But in emergency cases, it is realistic to use meat from the freezer just to let it thaw naturally, without resorting to the microwave. Then the ribs will be juicy, especially if they are pre-marinated.

How to cook baked in foil in the oven

Cooking in foil is a real pleasure for many housewives. It’s very simple, and what’s more, it’s very convenient because you don’t have to wash the baking dish of grease after a meal. Pork ribs in the oven in foil are an elementary dish even for those who have little knowledge of cooking. In addition, you can serve the ribs without removing them from the foil - this serving is spectacular and suitable for festive feasts.

The cooking instructions generally do not differ from the basic recipe: the pieces of meat are washed in the same way, lubricated with spices, and then each is “wrapped” in a layer of foil. Meat pieces are baked for 50 minutes at a temperature of 200 degrees and served with a side dish or sauce.

Secret! To form a beautiful crust, you can remove the top layer of foil 10 minutes before it’s ready and let the ribs fry. The “grill” function, which almost all ovens have today, is even better suited for these purposes.

Pork ribs in honey mustard sauce

Honey and mustard is a classic and perhaps the most flavorful sauce for roasting ribs. The national cuisines of the Czech Republic and certain regions of Germany are simply unthinkable without this meat marinade: chicken wings, shanks, and ribs are baked in it.

You will need:

• 1 kg. pork ribs
• 2 tbsp. spoons of mustard.
• 3 tbsp. spoons of honey.
• Salt and pepper to taste.

Lightly melt the honey in a water bath and mix with mustard. Rub the sauce over the meat pieces and let the marinade soak the meat well. The best time for marinating is several hours, so the sauce completely saturates the meat fibers, making the meat more tender and much softer. Next, we do everything the same as in the main recipe - put the ribs in a mold and fry for 40 minutes.

Important nuance! Just a small game in proportions, increasing the proportion of honey or mustard, significantly changes the taste of baked ribs. Want more sweetness? Take more honey. Would you like some spice? Don't skimp on the mustard. And one more secret: all over the world Dijon mustard is used for marinade: the Russian national product is vigorous, while Dijon is soft and aromatic.

With soy sauce in the oven

Today, Pan-Asian cuisine is in great fashion, and soy sauce is the very ingredient that gives the dish authenticity and is so reminiscent of the cuisine of China and Japan. Soy sauce complements pork perfectly, so feel free to try the recipe even if you're not a fan of Asia.

Ribs baked with sauce are easy and simple to prepare: the main thing here is to marinate the meat longer and then it will literally slide off the bones after baking. This dish would be best served with boiled fluffy rice, and several types of sauce would be offered separately.

How else to diversify the marinade:

• Garlic.
• Grated ginger.
• Lemon juice.
• Honey.

There are many variations of cooking pork with soy sauce, and each component adds its own flavor, changing the taste of the finished dish.

Pork ribs - BBQ in the oven

Barbecue is usually done outdoors. But what to do on winter evenings when it is not possible to fry over an open fire? You can bake barbecue ribs directly in the oven and few guests will distinguish them from the original from the fire. The basic recipe remains the same, but you can experiment with marinades to your heart's content.

What marinades will help add that BBQ flavor?

• Ready-made marinade with prunes - it will highlight the ribs and fill them with a light smoked aroma.
• Vinegar.
• "Liquid smoke".

Here it is important to achieve a crust by frying pieces of meat on the grill mode. The ribs are served with boiled potatoes or French fries.

Cooking method in the sleeve

A baking sleeve, like foil, greatly saves housewives time for cleaning up after cooking. The meat in the sleeve is cooked in its own juices, which makes it tender, juicy, and the fibers literally slide off the bones.

How to cook these ribs? We marinate the pieces of meat, dry them, coat them with any marinade and spices, and place them in a baking bag or sleeve. Place the ribs in a preheated oven and simmer for 40-50 minutes at 180 degrees. Some housewives complain that the meat turns out to be boiled. The fix is ​​simple: just cut the bag 15 minutes before it’s ready and let the dish fry on top.

Pork ribs in the oven can be cooked immediately with potatoes - they absorb meat juice and become very tasty, turning into a hearty, substantial side dish for men.

Secrets of gourmets. You can complement the dish, make it richer, if you place large pieces of any vegetables in a bag: eggplant, peppers, zucchini, carrots. The result is a kind of vegetable stew, which is distinguished by a strong aroma and bright rich taste.

Marinades for pork ribs

Fans of meat dishes know well: how an ordinary marinade can change the taste of a dish beyond recognition, shifting the emphasis from spice to sweetness, from bitterness to pungency.

The best marinades for pork ribs (in addition to those mentioned above) are:

• Orange juice.
• Kefir.
• Curdled milk.
• Natural yogurt and matsoni.
• Spicy tomato sauce and Provençal herbs.
• Tkemali (cherry plum sauce).

There are also fans of unexpected marinating mixtures, like apricot or pineapple-based sauce. In any case, baked pork ribs are far from a trivial dish and, with some effort and imagination, can bring real pleasure to gourmets every day.

Pork ribs baked in the oven are a hearty and tasty dish. However, most housewives cannot boast of knowing a large number of recipes for how to cook pork ribs in the oven. After all, most often they are stewed with cabbage or potatoes. Braised ribs are also tasty, but baked ones are not inferior to them in their organoleptic qualities. In addition, you can cook dishes in the oven that are very different from those cooked in a saucepan.

Cooking features

To prevent pork ribs from becoming dry and tough when baked in the oven, you need to know several features of their selection, preparation and subsequent cooking:

• When purchasing, you should give preference to meaty brisket. If there is little meat on the ribs, then as a result of baking there will be almost no meat left at all, so there will be nothing to eat. Excess fat can be cut off with a knife, leaving no more than 1 cm.
• The meat of a young pig is more tender. If you take a brisket from an adult animal for baking, the process will take more time, and the finished meat will not be easy enough to chew. An old animal can be distinguished by its yellowish fat. A young pig has white fat, and the meat itself is lighter than that of an old pig.
• Frozen ribs are not the best choice if you plan to use them for roasting. If you've already frozen the ribs, let them thaw in the refrigerator without using water or microwaving them. In this case, freezing will have minimal effect on the juiciness of the product.
• Pork ribs baked in the oven will be tastier, more tender and more aromatic if they are pre-marinated. Usually the composition of the marinade is indicated in the recipe for preparing the dish, but if not, then the pork ribs can be marinated in the same way as pork for barbecue: in beer, mineral water, mayonnaise, kefir.
• Pork ribs will turn out juicier if they are baked in foil or a cooking sleeve. However, in this case, a golden brown crust does not form. This problem is actually easily solved: before placing in the sleeve, the ribs can be fried in a pan or the foil can be opened 20 minutes before the dish is ready.

You can serve pork ribs with or without a side dish. In any case, it is necessary to offer hot or sweet and sour tomato sauce for oven-baked pork ribs.

Pork ribs with honey and mustard

• pork ribs (brisket) – 1 kg;
• mustard – 40 ml;
• honey – 20 ml;
• salt, seasonings - to taste.

Cooking method:

• Rinse the brisket well under running warm water, remove excess fat and bone fragments. Pat the brisket dry with a paper towel and cut into pieces. Each piece should have two ribs.
• Melt honey and mix it with mustard. Add spices to this mixture to taste. Coat the ribs and leave them in a cool place for 3 hours to marinate.
• Salt the ribs and place them in a cooking sleeve. Tie the sleeve on both sides. Use a toothpick to make holes in the film to allow steam to escape. Place on a baking sheet.
• Preheat the oven to 180 degrees, place the sleeve with ribs in it. Bake them for 40 minutes.

Video recipe for the occasion:

Baked or stewed vegetables, especially potatoes or cabbage, are suitable as a side dish for ribs prepared according to this recipe. They can also be served as an appetizer without a side dish.

Pork ribs with garlic and ginger

• pork ribs – 1 kg;
• onions – 0.2 kg;
• ginger root – 10 g;
• garlic – 1 head;
• soy sauce – 120 ml;
• ketchup – 40 ml;
• lemon – 0.5 pcs.;
• honey – 40 ml;
• Provençal herbs – 5 g;
• salt, pepper - to taste.

Cooking method:

• Wash the ribs, divide into portions and dry with napkins.
• Peel the onion and cut into thin half rings.
• Peel and grate the ginger root.
• Pass the garlic cloves through a special press.
• Mix ketchup, honey melted until liquid, soy sauce and juice squeezed from half a lemon.
• Add onion rings, garlic, ginger and herbs to this mixture.
• Marinate the pork ribs in the resulting sauce. They should be marinated for at least an hour.
• Salt and pepper the ribs and remove them from the marinade.
• Place the ribs in a roasting bag, tying it on both sides and making 3-4 small holes to allow steam to escape.
• Place on a baking sheet and place in an oven preheated to 200 degrees. After half an hour, tear off the sleeve and continue cooking the dish for another 15 minutes.

According to this recipe, ribs can be prepared with beer, and not only with it. If you add vegetable stew or cabbage soup to them, you will get a complete lunch, satisfying and very tasty.

Pork ribs with vegetables in foil

• pork ribs – 0.7 kg;
• onions – 0.5 kg;
• tomatoes – 0.5 kg;
• carrots – 0.3 kg;
• garlic – 3 cloves;
• mustard – 10 ml;
• fresh parsley – 100 g;
• dried basil – 5 g;
• ground paprika – 5 g;
• salt, ground black pepper - to taste;
• vegetable oil – 50 ml.

Cooking method:

• Prepare the ribs for baking by washing them and pat dry with paper towels.
• Grease foil and line a baking dish with it. Mix the remaining oil with mustard, garlic crushed using a special press, paprika, basil, ground black pepper and salt. Rub the ribs with this mixture and marinate in the refrigerator for an hour.
• Remove the skin from the onion and cut it into thin half rings.
• Peel the carrots and chop them on a grater. It's best to do this with a grater designed for Korean snacks, but if you don't have one, a regular one will do.
• Wash the tomatoes and use a very sharp knife to cut them into thin slices.
• Place marinated ribs on foil. Place onions on top and carrots on top. Place tomatoes in the top layer. Pour the remaining marinade over everything. Cover the dish with foil.
• Preheat the oven to 200 degrees, place the form with ribs in it. Bake for 50 minutes, removing the top layer of foil 20 minutes before cooking.

The side dish for pork ribs made according to this recipe will be the vegetables with which they were baked. Additionally, you can prepare rice or mashed potatoes, although even without this addition the dish will be tasty, beautiful and nutritious.

Pork ribs in foil

• pork ribs – 0.6 kg;
• vegetable oil – 30 ml;
• spicy herbs, a mixture of spices, salt - to taste.

Cooking method:

• Prepare the ribs by cutting the brisket into pieces of 3 ribs each. Marinate them in beer or mineral water for an hour.
• Grease the pieces of foil with oil. Wrap a piece of brisket in each, after sprinkling it with a mixture of spices, herbs and salt.
• Wrap the ribs in foil and place on a baking sheet.
• Place in an oven preheated to 200 degrees for 45 minutes. 15 minutes before cooking, unwrap the foil to brown the ribs.

This is one of the simplest recipes for cooking ribs in the oven, but also one of the most successful.

Pork ribs with cheese sauce

• brisket with ribs – 1 kg;
• olive oil – 50 ml;
• cream – 100 ml;
• mustard – 50 ml;
• hard cheese – 100 g;
• salt, pepper - to taste.

Cooking method:

• Wash the brisket and pat dry with a kitchen towel. Cut the brisket into portions, each containing one rib.
• Heat half the oil specified in the recipe in a frying pan. Place the ribs on it and fry them over high heat until an appetizing crust forms. Do not cover the pan with a lid at this time.
• Grease the pan with the remaining oil.
• Cool the ribs a little, add salt and pepper, and brush with mustard. Place them in a greased pan.
• Finely grate the cheese and mix with cream.
• Pour sauce over ribs.
• Turn on the oven. When the temperature in it reaches about 200 degrees, place the form with ribs in it. If the mold is made of glass, it is better to place it in a still unheated oven so that the glass does not crack due to temperature changes.
• Bake the ribs in the cheese sauce for 40 minutes.

You can serve mashed potatoes as a side dish for ribs baked in cheese sauce. They would be even better served with a complex side dish of potatoes and cabbage. You can even prepare pasta as a side dish for pork ribs in cheese sauce.

You can cook a wide variety of dishes from pork ribs in the oven. You can bake them directly in the pan, or in foil or a sleeve. In the latter case, the ribs are especially soft.