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Prepare the marinade and put the piece of chop in it, grease on all sides and leave in the fridge for 24 hours, returning from time to time to the marinade.
Remove the chop piece, grease well with mustard on all sides and place in a heat-resistant dish.
Pour the marinade, sprinkle with paprika.
Put the lid or aluminum foil and put in the preheated oven for 1 hour.
Turn 2-3 times on all sides.
After an hour, put the mushrooms and put them in the oven for 40-50 minutes, without a lid.
Turn on all sides and often grease with the juice from the bowl to brown nicely.
It's good hot with a mushroom garnish, or other, and cold as an appetizer!
Method of preparation
Put the lard and melted butter in a pan, and put the chop slices with salt and pass them through the flour. When the lard and butter have melted, place the chops in the pan and let them brown nicely on both sides, then we take them out and keep them warm.
Remove the remaining flour from the fat in the pan, then add the chopped mushrooms and quench with meat broth. Add the chops and chopped green parsley, simmer for 30-40 minutes and add more salt if necessary. Let it boil covered, over low heat!
Mix the yolks with the mustard and sour cream (add a little sauce if necessary), then pour them over the well-penetrated chops. Add the lemon juice to taste.
Sprinkle chopped green parsley on top.
Serve the chops with rice or Hutton couscous, which we prepared as follows: fry the couscous in oil until it browns nicely on all sides (it changes color, be careful not to burn), then add water, double the amount of couscous and season with salt and pepper to taste. Boil over low heat, covered until all the water is absorbed (up to 10 minutes).
Serve the chop with sauce, along with couscous and a salad of tomatoes and cucumbers.
Method of preparation
Marinated pork chop with mustard and parsley
In a deep bowl put the mustard, 2 teaspoons of water and finely chopped parsley, mix
Marinated pork chop
By marinating, the chop acquires tenderness, a special taste and aroma. Put two cups of red wine
Ingredients Pork chops in sweet and sour sauce
4 pork chops (3 cm thick)
a little bit of oil
2 water dogs
1 tablespoon salt
1/2 tablespoon sugar
1 teaspoon black peppercorns
1 rosemary thread
Sweet and sour sauce
50 ml balsamic vinegar
2 tablespoons honey
1 string green onion
1 rosemary thread
2 cloves of garlic
1 tablespoon butter
Preparation Pork chops in sweet and sour sauce
- Mix the ingredients for brine until the salt and sugar dissolve. Put the chops in it and leave in the fridge for at least 4 hours, but preferably overnight.
- It starts with sauce preparation: put the vinegar with honey, crushed garlic, onion rings and rosemary branch to boil (over medium heat) for 5 minutes from the moment it starts to boil. Take the sauce off the heat, strain it. Add sliced butter to the strained sauce, stirring until completely dissolved. Add a little salt if necessary. Let the sauce sit until the chops are ready.
- Chops remove from the brine and dry well with kitchen towels. Sprinkle with ground black pepper and then grease on both sides with oil.
- Heat a grill pan for 5 minutes. Place the chops in it and fry for 2 minutes on the first side and 1.5 minutes on the second side.
- Remove the pan from the heat, quickly grease the chops with sauce on both sides and place in the pan again. Place in the preheated oven at 200C for another 3 minutes.
- Remove the chops from the oven, move to a hot plate and let stand for at least 3 minutes.
- Serve the chops sprinkled with plenty of sauce.
2. Chops seasoned and greased with oil
5. Fry the chops on the grill
For a quick dinner this is the right choice. It is easy, quick to prepare and the end result is very tasty. We can serve the chop with a garnish of rice, pasta or potatoes.
3-4 pork chops
2 tablespoons flour
20 g butter for frying
3 tablespoons olive oil
For mustard sauce:
1 medium onion
50 ml white wine
120 ml sour cream
1 tablespoon Djon mustard
1 teaspoon mustard with berries
The meat is slightly beaten, as for the slices we season it with salt, pepper and a little thyme. Roll it in flour and then shake it, so that there is not too much flour stuck to the meat. Fry the meat on both sides, in the pan in which I heated the oil and melted butter well. When it is fried, take it out of the pan on a plate.
In the pan in which we fried the pork chop, heat the finely chopped onion until it becomes glassy and soft, then turn off everything with wine.
Let it cook for 1 minute, then add sour cream, salt and pepper. After 1 minute add the mustard.
Pour 150 ml of water, put the steak in the sauce, then let it boil together for about 4 minutes on each side. If the sauce is too thick, add a few tablespoons of water.
Remove from the heat and serve with a garnish.
Ingredients needed for the recipe for tender pork chop
- 4 pieces of bone chop (minimum 600 g)
- 30 ml of white wine
- a tablespoon of oil
- the water
Pork chop with cider sauce and mushrooms
Finally the weekend came and I was able to play in the kitchen again, which relaxes me and makes me very happy, so today I created this recipe for Pork Chop with Cider Sauce and Mushrooms.
I chose cider because I wanted to cook something with this drink for a long time, especially since I have seen various recipes and never until today have I had the opportunity to prepare something, so today I associated cider with mushrooms and pork chop in the oven and I say I made a good choice!
I used for the steak:
8 slices of boneless pork chop
I washed the chop and dried it well with paper towels, then I put the pieces of meat in a bowl and marinated them with cider, oyster sauce, ground ginger, cumin and cinnamon and left it for about 1 hour at marinated.
Then I put it in a pan and together with the marinade I put it in the oven over low heat, until the marinade has dropped and the chop is lightly browned.
Sauce: I washed and cleaned the mushrooms, cut them into suitable pieces, finely chopped the garlic and put them in a pan with a little oil, put them on the fire, added soy sauce, hot pepper sauce, 1 teaspoon 5 spices, I mixed until the mushrooms left their juice.
I let the liquid left by the mushrooms drop, then I added the cider and let it simmer for a few more minutes.
When the mushrooms were completely cooked I added 1 teaspoon of shrimp paste and a teaspoon of honey to thicken the sauce a little, I mixed and turned off the heat.
I chose as a garnish for this preparation new french fries until they turn golden.
Baked pork steak marinated with mustard and honey
Baked pork steak marinated with mustard and honey. A tender and juicy steak from pork breast with ribs. The whole piece of pork cooks great! By baking, a great, sweet-sour red glaze is formed.
Baked pork steak is great when prepared in large pieces of 1.5-3 kg. The juiciness of the meat is kept only in whole, large, slowly cooked pieces. The meat must neither be stung nor "breaded" because through those holes the juice will drain from it and will remain dry and sour. Sliced meat is for grills, snacks or escalope.
ABOUT SMOKED FRYING IN "MARINATA"
That is why it is not good to slice the meat for the steak and not to drown it in all kinds of liquids that cover it and in which it boils instead of baking. I call them "submarine steaks." There are actually some long-juice stews in which float gray slices of "sole" type meat. Do not be deceived… from some thin slices of meat put in the tray with 2 L of juice (called "marinated") will not always come out red and tender steak. Especially since the excess liquid takes about 2 hours in the oven to decrease, during which time the meat breathes several times.
That's why I offered many recipes for steaks prepared with whole pieces of meat, which are cooked exactly as they should and yes, they are penetrated in the middle. You can find enough examples here.
Each piece (piece) of meat has a specific texture and cooking times. You don't make tender grills out of pork meat, but you get some great snacks, a good goulash or a flour steak. Pork breast or neck, with their fat inserts, are more versatile and are suitable for both pan, grill and oven cooking. Muscles and chops are very delicate and cook very quickly, with the risk of excessive drying. So each piece is cooked in different ways. We can't generically call them "pork steak."
This time I chose a pig's head with a few ribs. It is a floury, fleshy piece, but it also has bones so useful for a steak. Bones are good conductors of heat and help to cook pieces of meat in depth. In addition, we all know that the tenderest and tastiest meat is the one on the bone, right?
As alternatives you can also use pork neck, shoulder or skimmed leg (with or without bone).
The marinade I prepared was a sweet-sour one, very pleasant in taste and sufficiently aromatic. I don't like to completely cover the flavors or taste of meat. Marinades have an important role in tenderizing meats and impregnating them with various flavors (especially lamb, beef or game). The acidic (sour) components are the ones that transform the muscle fiber and weaken it. These can be vinegars, wines, citrus juices (lemon, orange, grapefruit), mustard or sour dairy products (whipped milk, kefir, yogurt). If there is something sour, it is good to have something sweet that balances the taste and corrects the acidity: honey, brown sugar, molasses, etc. We also talked here about dry rubs (wet rub) or wet ones (like bait). The spices in the marinade must be dosed with courage because they will be distributed throughout the mass of the piece of meat. Especially salt must be put in abundance.
Marinating is done over time, and can last from 2-3 hours at room temperature to 3-4 days in the refrigerator, depending on the type and size of the piece of meat. I left the meat to marinate overnight.
From the ingredients below I obtained approx. 6-8 servings of baked pork steak marinated with mustard and honey.
3 hours 10 minutes
Author: Savori Urbane
Servings: 6-8 servings
Ingredient & # 8211 savoriurbane.com
• 2 kg of pork breast head with ribs, skimmed leg or neck
• 1 tablespoon fine mustard (preferably from Dijon)
• 1 tablespoon mustard with berries (or fine, if you do not have)
• 1 tablespoon honey, molasses syrup or brown sugar
• 2 teaspoons with a pinch of fine salt
• 1 teaspoon ground black pepper
• 1 teaspoon cumin seeds or powder
• 3 tablespoons olive oil
• coarse salt
HOW TO MAKE PIG FRYING IN THE OVEN MARINATED WITH MUSTARD AND HONEY?
The ribs have a fairly strong whitish membrane that I easily removed, pulling from one corner of it. This step is important because this membrane remains strong even after cooking and, in addition, it tightens. Secondly, its removal helps the aromatic marinade to penetrate deep into the meat.
We would show here how to remove the membrane - in the recipe for pork ribs with glaze (scaricica).
MARINADE WITH MUSTARD AND HONEY FOR PORK FRYING
In a small bowl I mixed the mustard with molasses (honey or brown sugar), cumin, oil, salt and pepper. I got a creamy marinade and flour. Good salt!
I greased the meat well with this marinade and put it cold (in the plastic bag) for a few hours.
I left it overnight, but if you hurry, you can speed up the marinade by leaving the meat on the kitchen table for 2 hours.
HOW MUCH DO WE BAKE A MARINATED PORK FRYING - WHOLE PIECE?
It is important that the temperature of the meat, before entering the oven, is that of the room. This means that it must be taken out of the fridge 1-2 hours before cooking (if it has been cold marinated). I took the meat out of the fridge and heated the oven to 220 C (with ventilation, the maximum stage for those with gas).
I additionally seasoned the meat with coarse salt and ground black pepper and placed it in the roasting pan.
I poured 2 cups of water into the pan, covered everything with aluminum foil and put the steak in the hot oven. The first 30 minutes I left 220 C then I reduced the temperature to 170 C and I baked the steak for 2 good hours. I checked the liquid level and filled it when it dropped too much (to be about 1-2 cm of liquid in the tray).
After 2 and a half hours it looks like this. I took off the aluminum foil and put it back to browning, raising the temperature to 200 C for 20-30 minutes.
In the end everything browned great and the sauce in the pan dropped and became sticky.
serve baked pork steak marinated with mustard and honey
I took the tray out of the oven and covered the steak again with aluminum foil, but lightly, so that it has space where the steam can come out. This resting stage of the meat after cooking is essential to obtain a tender and juicy texture. I let the steak "breathe" for 20 minutes before cutting it. During this time the muscle fibers relax and the juices are redistributed in them.
Come on, we can't crave anymore! Look how floury and brown it is
Crust is crazy! Honey, brown sugar or molasses work wonders.
The meat is soft and juicy, the ribs come out easily, just by light hand pulling. The mustard sauce with honey is sweet-sour, very tasty. We ate the steak with some fried vegetables
Marinated pork chop
Marinated pork chop from: pork chop, wine, garlic, mustard, thyme, paprika, hot paprika, oil, salt.
- 1 pork chop (700-800 g)
- 50 ml white wine
- 2 cloves of garlic
- 1 tablespoon mustard
- 1 teaspoon thyme
- 1 teaspoon of paprika
- 1/2 teaspoon hot paprika
- 2 tablespoons oil
Method of preparation:
In a bowl, mix the wine with the oil and mustard. Add the crushed garlic, thyme, a pinch of salt and paprika. Put the piece of meat in the marinade, cover it with foil and leave it to cool for 3-4 hours.
Place the meat in a heat-resistant dish, along with the marinade. Sprinkle with a tablespoon of oil and cover with aluminum foil.
Bake for 15 minutes, remove the foil and leave for another 30-35 minutes. Serve with assorted vegetables drawn in butter or with salad.
Pan-fried pork chop with mustard sauce
A delicious recipe for pork chop in a pan with mustard sauce from: pork chop, butter, sour cream, beef stock, mustard, salt and pepper.
- pork chop will make the bones 800 g
- butter 50 g
- liquid cream 60 ml
- beef stock 130 ml
- mustard 30 g
- salt and pepper to taste
Method of preparation:
Heat the pan with butter, season the chops with salt and pepper and color in the hot pan. Separately mix the mustard with the beef stock
and add the resulting composition over the meat.
The sauce and the meat are boiled for 2 minutes, after which we take out the meat separately on a hot plate, and in the resulting jiu, the cream is homogenized.
The resulting sauce is kept on the fire for another 5 minutes, it is served on pieces of meat.