Do you have a small piece of meat and different products in your refrigerator, a little at a time? You can do a little magic in the kitchen and cook a real festive dish. The whole family will love it. You can cook chops not only in a skillet. In the oven, they turn out to be much more useful. And you can also be sure that the meat is completely baked inside. This method allows you to bake pork chops in the oven with different fillings. It turns out very tasty and festive. Any side dish or just chopped fresh vegetables are suitable for a meat dish. It is eaten hot in the heat or made from cold pork chops in the oven for hearty sandwiches.

Delicious pork chops in the oven are obtained even if you just bake them in.

To implement a simple recipe, we need:

• pork pulp - 400 g;
• butter - 3 tbsp. spoons;
• egg - 1 pc;
• milk - 2 tbsp. spoons;
• bread crumbs - 200 g.

The dish is cooked quickly in the oven in breadcrumbs. Therefore, we immediately turn on the oven at 220 degrees.

For the chop, it is better to take pork carb or loin. Cut into pieces no thicker than 2 cm, and then beat well with a chop hammer.

Put butter on a hot baking sheet. While it melts, add salt to the meat on both sides. Dip each piece in an egg and milk mixture. Then roll in. Put the chops on a baking sheet and place in the oven. After 25 minutes, the pork chops are cooked in the oven.

If you are afraid that the dish will stick to the deck, and do not want to wash off the fat from it for a long time, cook in the oven on foil. Then carefully remove it and discard it. The chops are ready, the baking sheet is clean, and there is no need to waste time washing dishes.

Pork with cheese

Any additives saturate the meat with new flavors. Pork chops in the oven with cheese cook quickly, and turn out to be incredibly tender and mouth-watering.

For cooking, we will prepare the following products:

• pork tenderloin - 1/2 kg;
• onions - 3 pcs;
• mayonnaise - 100 g;
• any hard cheese - 250 g.

Divide the tenderloin into slices of medium thickness and beat off on both sides.

If your meat is frozen, let it thaw completely without water and at room temperature. You can put it out of the freezer in the evening and leave it on the refrigerator shelf overnight.

Three cheese on a coarse grater. Cut the onion into rings or half rings. We spread the salted and peppery chops on a deco, oiled with vegetable oil. Draw a net of mayonnaise on top. We put the onion. We are not sorry. Garnish the whole chop abundantly. Sprinkle with cheese on top and send to cook for 20 minutes. Delicious pork chops are baked in the oven at 180 degrees.

If you or someone in your family doesn't like onions, eliminate them from the recipe. Or finely chop and fry beforehand. This will make the taste more delicate.

There are many secrets and recommendations on how to cook chops delicious. The meat itself plays an important role here. When preparing chicken fillet chops, breast chops, everything is clear. But what kind of meat to choose, and how to cook pork chops? A pork chop recipe will tell you which neck or loin is best. Chop beef is made from tenderloin (meat along the ridge), and it is better to choose soft veal. Cut pork and beef no thicker than 1.5 cm, then you get juicy beef and pork chop. A recipe from some chefs will advise you to beat the meat through a film so as not to damage it too much, because we need to make it soft, and not turn it into a shaggy rag. Other cooks recommend using a blunt hammer to prepare the chop because the cloves will break the structure of the meat and juice will begin to flow out of it. When making chops in a skillet, they are usually dipped in flour, breadcrumbs, or ice cream. This is how pork chop, chicken chop, beef chop are cooked in a frying pan. But you can also make chops in the oven, the recipe for which will help you make even juicier chops. A photo of how to cook a chop in the oven will show you this whole process without hiding. Often, before sending the chicken fillet chops, chicken breast chops, pork chops or beef chops, they are fried a little in a pan, and then the chicken chops or pork chops are finished in the oven. That being said, if you cook chops without lezon or breading, it is better to salt them at the end, so they will retain moisture. Chicken breast chops and pork chops in the oven are very tasty if supplemented with other products. For example, oven chops with cheese, chops with tomatoes, chops with mushrooms. Baked tomatoes, cheese or mushrooms combined with meat are amazing. Of course, there is no dispute about tastes, but usually beef is a big hassle. chops than pork chops. Photos of cooking pork chops with onions, cheese, mushrooms, tomatoes, in the oven, in batter will help those who are looking for a delicious recipe for pork chops. The photo will demonstrate how you can decorate such a dish if you are preparing chops for guests or a festive table.

Lovers of slow cooking often prepare a fillet chop. Indeed, chicken chop is prepared the fastest, it is difficult to spoil it, the main thing is not to overcook it, otherwise it will become too dry. For this reason, chicken chops with cheese, chicken chops with a slice of butter, chicken chops with tomato and cheese. The chicken chop recipe sometimes resembles the famous Kiev cutlet, when chunks of cheese, herbs, and butter are placed in a chicken chop. Undoubtedly, you will like such fragrant chicken chops, the recipe with a photo of all step-by-step actions is very convenient to view right in the kitchen from a laptop, as they say, "without leaving the cash register." Chops in the oven with photo recipes are the key to a delicious dinner. Fried chicken breast chop is perfect for any side dish: potatoes, buckwheat, rice, fried peas.

Pork chops are one of the tastiest meat dishes I've ever tasted. Of course, provided that these chops are cooked absolutely correctly, in compliance with all the requirements: both the meat is suitable, and it is beaten well, and the breading is successful, and they were fried as much as necessary ...

Basic recipe

Indeed, making delicious chops is actually not as easy as it seems at first glance - there are secrets and nuances. But if you use my Viennese pork chop recipe as a basis, I'm sure you will succeed as well as possible! But let me tell you in order, in all the details I will tell you how to fry pork chops in a pan. Deal?

By the way, this name is not accidental. Vienna is rightfully considered the birthplace of amazingly tender chops, fried in a delicious crispy breading. If you are after a pork chop that is juicy and soft, then welcome to the kitchen!

Ingredients

For 2 servings:

• 2 pork cues (100-150 g each);
• salt, black pepper to taste;
• 1 egg;
• 2 tbsp. l. bread crumbs;
• 2-3 st. l. flour;
• vegetable oil for frying.

For decoration:

• greenery;
• lemon.

How to prepare meat

We need pork tenderloin - it is from it that the most delicious chops are made. Wash the meat, dry it with a paper towel and cut into portions. The thickness of the cue ball should be large enough - about 1 cm.

Now we need to beat off the meat properly. We put it in a strong plastic bag - this will allow us to avoid splashes of meat juice, which can stain both the kitchen and your clothes.

Using a kitchen hammer, beat off the meat from both sides. Don't be lazy - the pieces should get thin enough.

Take the chops out of the bag, salt and pepper on both sides. Now you know a little secret on how to make soft pork chops.

Break the egg into a plate. Add some salt and black pepper.

Chop batter

Beat the egg with a fork - our task is to get a homogeneous mass.

Pour flour onto the second plate.

And on the third - bread crumbs.

Put the cue ball into a plate of flour.

And roll it in flour on both sides.

Then we "bathe" the meat in a beaten egg. Do this carefully - the egg should hit the entire surface of the chop.

And finally, roll the meat in bread crumbs, again on both sides.

We do this with all the chops we make.

The simplest dish from a beaten piece of pork is chops in breadcrumbs. Minimum effort and a great dinner or breakfast provided. Anyone can make chops in breadcrumbs. And, mind you, it will taste better and much faster than trying to have a junk food breakfast with instant coffee.

Historically, the term "cutlet" familiar to Europeans (from the French Côtelette, a piece of meat on the rib) corresponds to a product made from minced meat. We call a beaten and fried piece of meat "chop" or "cue ball". However, sometimes, there is a pretentious term "natural cutlet". For example, the world famous, thinly beaten piece of veal, fried in breading is a masterpiece of culinary art, by and large, the same natural cutlet.

In any large store with a meat department, you can always buy a decent piece of pork meat on the rib bone, and, if you're lucky, not even frozen. Cuts of pork correctly cut across the grain are great for pan or charcoal frying. At home, especially early in the morning or after work, it is literally half an hour, no more, to cook a fried cue ball or chops in breadcrumbs for yourself. It is only important that the meat is not frozen.

When preparing chops in breadcrumbs, the composition and quality of the breading mixture is very important. A culinary technique called breading consists of sprinkling or enveloping the food before frying with a (usually thick) layer of some binder. In the simplest case, the breading is done with ordinary flour or a beaten egg, followed by sprinkling with dry breading. In addition to improving the taste and overall appearance of the fried meat, the breading creates an almost airtight crust around the product and prevents the meat juice from leaking out during frying. This provides the property that meat usually lacks - juiciness!

Store-bought bread crumbs or mixtures usually scare me with their composition and quality. The feeling that bread crumbs are made from tainted, stale bread. Meanwhile, crumbs from dry white bread, used to prepare fried dishes from meat and other products, are easy to cook on your own and at the same time be absolutely sure of freshness and quality.

Usually, we always have a dried loaf or so-called French baguette in our refrigerator. A modern refrigerator dries a fresh loaf very quickly and you just need to grate and sift it. The result is excellent bread crumbs, ideal for cooking. Chops in bread crumbs made from fresh bread crumbs are beautiful golden brown and very juicy.

Chops in breadcrumbs. Step by step recipe

Ingredients (2 servings)

• Pork cue ball on the bone (300 gr) 2 pcs
• Dry bread crumbs 0.5 cups
• Vegetable oil 50 ml
• Fresh vegetables (tomato, cucumber, herbs) for garnish
• Salt, ground black pepper, coriander taste

1. Chops in bread crumbs are most delicious if they are made from less fatty meat, cut with the ribs. Usually, these pieces are cut from the back of the carcass, and they contain very little fat along the very edge. The weight of such cutlets is up to 0.5 kg. Surprisingly, today we bought two pieces for frying, which were called "natural pork cutlet", and this is already a huge progress.

   Natural pork cutlet for frying

2. It is worth preparing the breading in advance - dry the loaf and grate it. Then sift through a sieve so that large pieces of bread do not get into the breading.

   Dry the loaf and grate it

3. Pork chops should be washed and dried with napkins. Beat off the pork on both sides. Beating is needed not so much to reduce the thickness of the meat, but to slightly disrupt the fibers and increase the area of ​​the chop.

   Beat the pork on both sides

4. Season the pork chops with salt and pepper and sprinkle with 1-2 pinches of ground coriander. Place the cuts of meat on plates. Wet your palms with water and lightly brush the meat on both sides with wet hands.
5. Pour the prepared breading onto a large plate, spreading it evenly over the entire area. Transfer the beaten pork to the breading, making sure that the maximum amount of breading sticks to the meat. Turn the breaded meat several times, gently pressing it with your hands. If desired, you can additionally moisten the breading with damp hands and once again transfer the meat into the breading, then the layer of bread crumbs will be thicker.

   Dip the meat in the breading mixture

6. Transfer the breadcrumbled chops to a dry plate. Heat the oil in a flat-bottomed skillet. When the butter has warmed up well, put the breaded chops in it. It is important that the pieces of meat are on the bottom of the pan, not on the wall, and that the hot oil spreads over the bottom of the breading area.

   When the butter warms up well, put the breaded chops in it

7. Fry the chops in breadcrumbs over medium heat until golden brown on the bottom, this takes 5-6 minutes. Then turn the breaded chops with a fork and fry for about 3-4 minutes.

   Fry the chops in breadcrumbs over medium heat until golden brown

8. Then reduce the heat under a frying pan and fry the chops in breadcrumbs over a lower heat, turning over every 2-3 minutes. It is important not to cover the pan with a lid, otherwise the collected steam will simply cook the pork and turn the breading into porridge. Also, do not speed up the process of frying breaded chops so that the breading does not darken and burn.

   

Breaded pork chops, batter, llezone, in French, with mushrooms, tomatoes, cheese, pineapples and many of their other variations have been tried, probably by everyone, with the exception of vegetarians who do not eat meat.

From time to time, I also spoil my family with different pork recipes in a pan and in the oven. It's no secret that every pork chop recipe tastes differently. For example, pork chops with pineapples, or French-style meat chops would be appropriate on the festive table. Chops in batter or breading are perfect for a home meal. Fried meat in batter turns out to be very tender and juicy, while breaded pork chops, on the contrary, turn out to be juicy on the inside and crispy on the outside.

Today I want to share with you a recipe for very unusual chops. We are used to using bread crumbs as breading chops, so I suggest replacing them with cornflakes for breakfast cereals. The result is crispy and delicious breaded pork chops.

Ingredients:

• Pork - 400 gr.,
• Corn flakes - 100 gr.,
• Eggs - 2 pcs.,
• Salt to taste
• Black pepper - a pinch
• Sunflower oil

Breaded pork chops - recipe

Fresh pork pulp must be washed before cooking. We simply defrost frozen pork, preferably at room temperature, and not using the microwave. Cut off all meat films before slicing. We cut meat in the opposite direction to its fibers.

Cut the meat 1-1.5 cm thick. This thickness of meat is considered ideal for chops, since they are not very thick, which will ensure their good roasting, and at the same time, not too thin to burn quickly.

The size of the pork chops, particularly breaded pork chops, can vary in size. My chop meat is cut into 3 by 6 cm pieces. You can make the chops wider or longer as you like.

Transfer the pieces of meat to a cutting board. Cover it with cling film to prevent pieces of meat from flying around as you beat it. Hit with a chop hammer. I think many housewives know that you need to beat meat for chops correctly. It is advisable to beat it off, heading from one side of the piece to the other, and it is not recommended to inflict strong blows in order to prevent damage to it.

After beating, the pork chops increase significantly in size. Beat the eggs with a fork. Season them with salt and pepper. Instead of black pepper, you can add any other spices. Stir.

Place the cornflakes in the bag. Tie up. Walk over it with a rolling pin, as if rolling out the dough. This will give you a coarse flake crumb. Transfer the resulting crumb to a bowl.

Pour sunflower oil into the pan. Fry strictly in refined oil so that the meat retains its flavor. Place it on the stove. Dip a piece of pork in an egg.

As you can see, there are gaps in the meat on the chops. Do not worry about this, as during frying, the crumb of corn flakes will soak and completely cover the meat.

Place the breaded pork chops in a well-heated skillet.

Cook the chops for 2 minutes on each side.

Breaded pork chops. Photo