Chops in the oven: how to bake? Video
Juicy and flavorful chops are one of the favorite dishes of many meat-eaters. Traditionally, a chop is considered a chopped piece of meat, which is then fried in a pan, baked in the oven or cooked with various delights (with vegetables, fruits, marinated, breading, etc.). There are many recipes for chops – housewives have a place to roam, and with a little imagination, you can even come up with your own recipe.
Recipe for a juicy chop under a “fur coat”
To cook pork chop under a fur coat, you need to take:
- 500 grams of pork (it is better to take a loin)
- 2 heads of onions
- 500 grams of potatoes
- 3-4 garlic cloves
- 100 grams of hard cheese
- 200 grams of sour cream
- salt
- pepper
- spices for meat to taste
The taste of the chops depends a lot on the quality of the meat you choose. Pork and veal are best. When choosing meat, you need to pay attention to its color. Pork should be light pink and veal should be light red
Rinse the pork, peel off films and fat, cut along the fibers into portions. Beat them off and place on the bottom of a deep frying pan or a special baking dish, season with salt, pepper and spices to taste.
Peel and finely chop the onions and garlic cloves. Fill the meat with onions and garlic so that the pork is completely covered with them.
Wash the potatoes, peel, cut into strips and put on a layer of onions and garlic, lightly salt. Grate the cheese on a coarse grater and sprinkle the potatoes with it. Pour sour cream over everything and place the form with chops under the “fur coat” in an oven preheated to 200 ° C for an hour and a half to bake.
To prepare tender, melting in your mouth, chops with cheese you will need:
- 1 kg of pork
- 1 bulb
- 200 grams of hard cheese
- 1 liters of tomato juice
- vegetable oil
- white cabbage leaves
- greenery
- ground black pepper
- salt
It is more convenient to beat off meat through plastic wrap or a bag. Then it will not spray and the workplace will remain clean.
First of all, wash the pork, dry it, clean it from fat and films, then cut it into large slices (about 1 cm thick) and beat off with a wooden mallet on both sides.
Peel the onions, wash the herbs, finely chop and mix. Then fill them with tomato juice. Put the meat in the resulting marinade and refrigerate for a day.
Grease a baking sheet with vegetable oil, cover with cabbage leaves and place the pickled chops on top of them. There is no need to peel off the marinade. Sprinkle the cue ball with pepper and salt and place in an oven preheated to 220 ° C for 15–20 minutes. Then turn the meat over to the other side, pour over the remaining marinade, sprinkle with grated cheese on a medium grater and bake until cooked for another 30–40 minutes.
Transfer the finished meatballs to portioned plates, serve boiled, fried potatoes or boiled crumbly rice as a side dish.