Few people will find the strength to give up juicy chops from soft veal or pork meat, they are so delicious. But such meat will be even tastier and juicier if you marinate it first.
How to properly prepare pickling chops
It is a mistake to believe that meat for chops, in order for it to be well fried, must be chopped thinly and then beaten with a kitchen hammer with cloves to the state of a torn rag. In this case, the integrity of the meat fibers is violated and all the juice still remaining in the meat will simply flow out during frying. This chop will be tough and tasteless.
For a “correct” chop, the meat should be cut into steaks across the fibers, about 2–2,5 cm thick. You also need to beat off the pieces, because that’s what they are “chops” for. But it is correct to use the other, flat side of the kitchen hammer for this and process each piece without spending much effort. You can slightly beat off the meat with a fist so that its thickness decreases by no more than 0,5 cm.
To beat off meat, put a piece in a plastic bag – and you will not stain the walls of the kitchen.
Sour cream and honey marinade recipe
For such a marinade for 2 kg of meat, you will need: – 300 g of fat sour cream; – 100 g of hot mustard sauce; – 6-8 cloves of garlic; – 3 tbsp. l. light honey; – 1 tsp. dry basil; – 1 tsp. freshly ground black and allspice.
Combine all marinade ingredients in a separate bowl. Thoroughly coat the prepared chops with marinade and place in a large bowl or container. Pour the rest of the marinade on top, cover with a lid or cling film and refrigerate for a day. Season the chops with salt before sautéing.
Quick marinade for chops
If the meat is good and soft – fresh and young pork or veal, you do not need to marinate it for a long time. But to give the chops extra flavor, make a quick marinade for which you need: – 2-3 tbsp. l. olive oil; – ½ tsp each. ground spices for meat: coriander, black pepper, cumin, nutmeg; – ½ tsp. spicy herbs: basil, marjoram, oregano; – 2-3 large onions.
If the meat for the chops is clearly harsh – lean, not very young beef, you can save the situation by sprinkling the pieces with dry mustard on all sides and leaving for 3-4 hours. After that, the meat can be marinated in any way.
Combine all the seasonings with olive oil and rub each chop with this mixture. Cut the onion into thin half rings, add a little salt and roll it with a rolling pin for dough so that it gives juice. Toss the chops with the onions, put them in a bowl and let sit for a couple of hours. Sprinkle with salt before searing.