Lately, I've started cooking instead of chops. It turns out much juicier, more tender, the taste of the meat itself is preserved, and it is not overwhelmed by the breading. In addition, fried meat on the bone is much more satisfying than chops, and at the same time it is not so high in calories. And of course it tastes better!

You can prepare any sauce for it - tomato, garlic, serve with mustard or horseradish seasoning. Any side dish is also suitable - potatoes, fresh vegetables, or canned salads, pickled tomatoes and cucumbers. Choose a bouquet of spices to your taste, but it is advisable to add ground black pepper.

Ingredients:

1. 500-600 grams of meat with bone

2. Two small heads of garlic for sauce

3. Ground black and red pepper

4. Ground thyme

5. Half a teaspoon each of oregano and basil

6. Sunflower oil for sauce and for frying meat

7. A bunch of fresh herbs (optional)

Rub the meat on all sides with spices and salt. Place the pieces one on top of the other, leave to marinate for 15-20 minutes. If you don’t have time, you can fry it right away, but then take more spices.

While the meat is marinating, prepare a sauce based on crushed garlic. Pass a few cloves of garlic through a press (so that there is about a heaping teaspoon of crushed garlic).

Pour about 2-3 tablespoons of cold boiled water into the garlic. Pour in a little vegetable oil, preferably unrefined, to make the sauce more flavorful. Stir everything, add a little salt and cover. The sauce for the meat is ready.

Heat a large amount of odorless vegetable oil in a thick-bottomed frying pan. Place the meat and fry on one side over high heat until golden brown.

Turn over and fry the other side until golden brown. Now turn the heat to low and cook the meat until cooked. Turn it over from time to time to ensure even cooking. It is very important not to fry the meat or overcook it, otherwise it will turn out dry and tough. The total frying time on each side should not exceed 5-6 minutes.

Pork on the bone in the oven turns out absolutely marvelous - moderately soft, slightly crispy and very aromatic. If you need to beautifully serve something clearly meaty, without unnecessary trimmings and tops, these things on the bone (correctly they are called pork cutlets, but incorrectly they are called pork entrecotes) are the ideal solution.

Now I’ll be happy to tell you how to deliciously cook pork on the bone, but before that I’ll clarify that these same pork cutlets come in different thicknesses, from 1.5 to 3 cm, depending on who cuts the meat - a semi-automatic or a live butcher . Consequently, the baking time will depend on the thickness of the pieces. In this recipe, the time indicated is for pieces about 2 cm thick.

To create pork on the bone in the oven, we will need:

• 1 kg (4 pcs) pork cutlets
• Juice of half a lemon
• 5 tbsp. spoons of soy sauce
• 3 tbsp. spoons of olive oil
• 1 teaspoon dried thyme (or rosemary, optional)
• ¼ teaspoon ground black pepper (minimum)

Pork on the bone in the oven, recipe:

Make the marinade - mix soy sauce, oil, lemon juice. In a separate saucer - a mixture of pepper and thyme.

We carefully bathe each piece of pork in the marinade, then coat it with a mixture of pepper and thyme (I coat only one side), pour in the rest of the marinade and let it stand at room temperature for at least half an hour.

Preheat the oven to 200-210 degrees, place the pork in a heat-resistant dish (preferably metal) and bake for about 15 minutes on the middle rack.

We take the pan out of the oven. Turn the pork cutlets over and place in the oven for another 5-10 minutes. If the pieces of pork do not seem fried enough when you turn them over, then for these 5-10 minutes increase the temperature to 220 degrees, or turn on the fan at the end if the oven is electric. Don't dry it out! There should be clear juice when pierced with a knife.

Pork on the bone in the oven is ready. This is how beauty comes out.

In fact, at this temperature in the oven, the pork is baked and fried at the same time. All ovens are different in volume and heat distribution, so after 10-12 minutes, start checking the degree of doneness, especially if the pieces of pork are not thick.

Pork is considered a fairly fatty meat, unlike leaner beef or chicken. However, a properly prepared dish from it can become tender, aromatic and melting in your mouth. For example, pork on the bone is perfect for a festive dinner, the recipe for which is quite simple.

The principle of preparing such a dish is quite simple and similar. In this case, the meat can be fried over coals, in the oven, or in a frying pan. Onions are cut into rings. The thinner the rings are, the better. A piece of pork on the bone is chopped into small portions. Sometimes meat is sold already divided into small pieces. After this, the pork on the bone is combined with onions, salted, peppered, mixed well, and left to marinate for a couple of hours.

At this time, the marinade is being prepared. For it, a head of garlic is passed through a press, not poured big amount vegetable oil, add spices to taste (both special for pork and a mixture of favorite seasonings, at the discretion of the cook). Fresh apples are washed, cut into 4 parts, and the middle is removed. The resulting pieces are cut into thin slices and sent to the garlic with oil. After the meat has stood for 2 hours, add the apple-garlic mixture to it, mix thoroughly again and leave for another half hour. Pork is baked on the bone, the recipe for which is given above, on coals or in the oven. In the first case, the marinated meat is threaded onto skewers and baked, turning over periodically. If the dish is prepared at home, then it is laid out on a prepared baking sheet and placed in the oven for an hour. The finished meat will have a pleasant golden hue, and when pierced, a clear liquid will flow out of it.

An appetizing, cooked on the bone recipe can be simpler. The meat, divided into portions, is salted, peppered and fried on one side until golden brown. Place the pieces on a greased baking sheet, uncooked side down. The top of the dish is smeared with mayonnaise, sprinkled with grated cheese, and placed in a well-heated oven. Cooking time will depend on the features of the oven, but most often it is about 40 minutes.

Very tasty and easy to serve on the bone in foil. Initially, the marinade is prepared. Soy sauce, onion cut into rings, lemon juice, spices and fresh tomatoes, cut into small cubes, are placed here. The resulting mixture is poured into the pork and left to marinate for some time at room temperature. You can leave it overnight, in which case the finished result will be softer and more aromatic. The meat (it’s better to take a whole piece, about a kilogram) is taken out of the mixture, wrapped in foil, placed in a mold and placed in an oven preheated to medium temperature. You can use fresh chopped vegetables or boiled potatoes as a side dish.

Mushrooms can be a tasty and satisfying dish. To do this, pieces of meat (slightly smaller than chops) are lightly cut and rubbed with a mixture of salt and pepper. After this, in a well-heated frying pan, the pork is fried on both sides for about 5 minutes. Mushrooms and onions are cut and fried for some time. Pieces of meat are laid out on a baking sheet (they should have a golden crust on both sides), mushrooms and onions are placed on them, and grated cheese is sprinkled on top. Everything is baked in the oven for about half an hour.

It should be noted that baked pork on the bone, for which you can choose any recipe, will have an appetizing aroma and a delicate taste. This dish can be prepared for a holiday or for a family dinner, and everyone who tries it will be happy.

Step 1: prepare the pork meat.

First, the most basic rule of cooking pork steak: the meat must be fresh or chilled. Therefore, it is better to buy it in specialized stores or from trusted sellers. But, if it turns out that you have no choice, you can use frozen meat. But you need to defrost it not at room temperature, as everyone is used to, but by transferring it from the freezer to the refrigerator. Check it after some time. You may need to pat the pork pieces with disposable paper towels.
Secondly, meat on the bone does not need to be salted until fully cooked. Otherwise, you can say goodbye to a lot of juice right away.
So, after defrosting, rinse the pork with cool water, dry it with paper towels and, placing it on a cutting board, let it warm up for a while. 1-2 hours.

Step 2: fry the pork on the bone.

Heat the frying pan until the splashes of water turn into running, squealing balls. Pepper the pieces of pork on the bone on one side and place them in the frying pan with the spices down, and again sprinkle the seasonings on top, but not salt.
Fry the pork for a couple of minutes. You will see that the meat has turned brown from the bottom to half of the meat. This is a sure sign that it's time to turn the steak. By carefully prying it up with a spatula, you will make sure that the pieces themselves easily come off the bottom of the pan. Continue frying some more 4-5 minutes.
Turn over the pieces of pork that have become evenly brown, cover with a lid, and reduce the heat to almost minimum. Keep cooking some more 5 minutes. Then open the lid, transfer the pork again to the other side, cover the pan and simmer for more 2-3 minutes. When you open the lid, you will find that the pinkish juice has changed to clear. But that is not all.
Finally, warm the plate by pouring boiling water over it and then wiping it dry. Place the hot pieces of pork in a warm plate, cover them with foil, securing them tightly around the edges and keep the meat in this form for some time. 10-15 minutes. Then lift the foil, salt the pieces and, inhaling the appetizing aroma of fried meat, serve the pork to the table.

Step 3: Serve the pork on the bone.

Serve pork on the bone with tomato sauce or with fresh vegetables, fried potatoes, and it is also good with pickled cabbage and onions.
I admit honestly that I didn’t come up with this recipe, I just begged it from a good friend, and after trying the meat prepared according to all the instructions described above, you will understand why I did it.
Bon appetit!

To make the pork meat a little more tender, you can beat it with a hammer, but, as practice shows, this is not always necessary.

If you are not sure about the quality of the meat and are afraid that it will come out dull or completely tasteless, you can try to save the situation by marinating the pork in lemon juice for 30 minutes.

Do not purchase repeatedly defrosted and frozen meat, as it will definitely not turn out tasty or juicy.

First you need to choose a good piece of meat. You can take entrecote, steak or loin. For baking in the oven, it is perfect on the bone. You can bake it in one piece or, if necessary, cut it into pieces of your preferred thickness.

To make the meat aromatic and juicy, you need to marinate it first. Various ingredients are used for the marinade: chopped onions, chopped garlic, lemon, honey, mustard, various spices, aromatic herbs and more. Seasonings are often chosen “by eye”. And their choice depends more on the taste preferences of the hostess and the wishes of family members.

Advice. Soy sauce mixed with lemon juice or honey is excellent as a marinade. Pork kept in this mixture before baking turns out juicy, aromatic, with a nice golden crust.

Pork in soy-lemon marinade, baked in the oven

When baking meat in the oven, housewives often encounter the fact that it comes out a little harsh. To make the pork tender and juicy, you can soak it in a soy-lemon marinade. To prepare a fragrant and delicious dish, you will need the following products: 2 pieces of pork on the bone, 50 g of soy sauce, lemon, 2 onions, spices, salt.

Preparation:

1. Wash the meat, if necessary, divide it into parts so that each has a bone.
2. Mix lemon juice with soy sauce in a container, add salt and spices. Peel the onion, cut into rings, pour in the resulting mixture, then leave for about half an hour.
3. Mix the onion and marinade with the meat and let sit for about 40 minutes.
4. Preheat the oven to 200 degrees, then reduce to 170. Place the marinated pork in a mold and place in the oven for half an hour.
5. When the pork is ready, remove it from the oven. If desired, sprinkle the finished meat with soy sauce before serving. Pork on the bone is often served as a separate dish without a side dish. But you can prepare potatoes, vegetables or other side dishes for it.

Attention! The baking time for pork in the oven depends on the thickness of the prepared pieces. Thin ones cook faster, while thicker ones take a little longer. To determine if the meat is ready, you need to pierce a piece with a knife. If the juice released is light and transparent, this indicates its readiness. You shouldn’t overcook the meat, otherwise it will become dry.

Pork on the bone with garnish in foil

Pork turns out to be very tasty, juicy and soft if you bake it in the oven with a side dish in foil. To prepare a dish for two servings you will need 2 T-bone steaks, 2 potatoes, one onion and one carrot each, 2 tablespoons of tomato paste or ketchup, 2 tablespoons of vegetable oil, pepper, and salt to taste.

To prepare tender-tasting pork in foil you need:

• First prepare the meat - rinse it thoroughly, place it in a bowl, add salt and pepper. Then set aside for 10-15 minutes. During this time, the pork will be saturated with the aroma of spices;
• Peel, wash, potatoes, carrots and cut into pieces. Peel the onion, rinse with water, cut into thin rings. Place the chopped vegetables in a deep container, add tomato paste or ketchup, salt and pepper, then mix well;

• Place a sheet of food foil on the table of the required size. Fold it in 2-3 layers to make a square approximately 30 by 30 cm. Grease the inside of the foil with vegetable oil, then place half of the vegetables in the middle in a layer. Place the meat on the bone on top of them and wrap with foil, tightly connecting the ends. Prepare the second portion of pork in the same way;
• Place the meat and vegetables wrapped in foil on a baking sheet so that the seam is at the top, place in an oven preheated to 200-220 degrees for 40 minutes. After they have expired, remove the baking sheet from the oven, carefully open the foil and check if the meat is ready. If the juice released from the cut in the flesh of the meat is not light, but reddish, keep it in the oven for about 10 minutes until ready;
• When the meat is ready, remove it from the oven and let it cool slightly. Before serving, you can divide the portions into plates. But this dish is also served directly in foil, carefully unfolding it along the edges of the plate.

Fragrant and juicy pork on the bone will appeal to all household members and guests. This dish is easy to prepare. The main thing is to choose the right meat and pre-prepare it before baking. And, of course, you shouldn’t overexpose it in the oven so as not to dry it out.

Pork in the oven: video