Pork Chops: Gourmet Recipes. Video
Pork is one of the most popular types of meat. It is rich in B vitamins and protein; pork dishes are recommended to be included in the menu for nursing mothers. This meat is prepared quickly, juicy and aromatic chops are especially fond of gourmets.
To prepare this dish you will need:
– 500 g of pork (it is better to take carbonate); – 6 eggs; – 200 g of flour; – 5 tbsp. milk; – 3 tbsp. sour cream; – 3 tbsp. cream; – 2-3 cloves of garlic; – vegetable oil; – parsley or dill; – pepper; – salt.
In order not to stain the kitchen and workplace, meat should be beaten through plastic wrap or a bag
Wash the pork, dry it with a napkin or towel, cut into slices across the fibers and beat until fine, salt and pepper.
Then prepare the batter. To do this, mix eggs with milk, sour cream and cream, add flour and garlic passed through a press, salt and mix all the ingredients well.
Dip the pork chops in the dough and fry in a pan with vegetable oil. Grill for the first 2 minutes over maximum heat, then reduce to medium, turn the chops to the other side and bring until tender. This will take another 15 minutes.
Put the finished chops on a dish and sprinkle with finely chopped herbs. Serve the mushroom or cream sauce separately. For a side dish, cook fried or boiled potatoes, vegetable salad or crumbly boiled rice.
To make pork chops stuffed with cheese, you need to take:
– 4 pork chops (bone steaks); – 100 g of bacon; – 4 heads of onions; – 4 tablespoons chopped parsley; – 100 g of hard cheese; – 2 tbsp. butter; – 3 tbsp. vegetable oil; – pepper; – salt.
Pork chops will be juicier if the meat is marinated beforehand. This will take from 2 hours to a day. You can marinate meat in wine, beer, mineral water, soy sauce with the addition of garlic, various herbs and spices.
Wash the pork fillet on the bone, dry it, beat it lightly with a wooden mallet and make an incision in the side in the form of a pocket.
Cut the cheese and bacon into small cubes and toss with 2 tablespoons of chopped parsley. Season with salt and pepper. Fill the chop pockets with the mixture and pinch the edges with wooden skewers. Heat the vegetable oil in a skillet and sauté the pork chops in it, about 6 minutes on each side.
Finely chop the onions and fry them separately in butter. Serve the chops with a sprinkle of fried onions and leftover parsley.