Juicy, ruddy, with a crispy crust!They say that pork chops were invented by American cowboys. They put the meat under the saddle so that the pork would be tenderized and become soft, and then they would fry it and eat it after a tiring shepherd's watch. But we will leave such an extravagant way of preparing this dish for better times and make chops using a more prosaic method. So, pork chops: a recipe for a cowboy dish at home.
Classic pork chops
The most remarkable thing is that it will take very little time and we will need a minimal set of products for this dish. To prepare classic chops, you need the following ingredients:
- meat without films and veins
- vegetable oil
- black pepper and salt
And now the actual preparation:Cut the meat across the grain so that the cut creates a “pattern” of curls and circles. Cut it into small flat pieces 1-2 centimeters thick. Then place each piece on a cutting board one by one and beat it on both sides with a kitchen hammer. Beat carefully, without turning the pork into rags, but only softening the top layer of fibers. Pepper and salt to taste and leave it like this for about three minutes. Meanwhile, put a frying pan on the burner and pour oil into it. Let the oil heat up properly and quickly place the meat. Attention! Place the pieces of meat so that there is free space between them. Fry the chops on each side for 5 minutes over high heat. Serve hot, with any side dish.
Stuffed chops
This recipe is more festive, and you will need the following ingredients for stuffed chops:
- pork
- cheese - 150 g for 4 servings
- pepper (black ground)
- parsley greens
- oil for frying
Preparation:Cut the meat, wash, dry and beat lightly. Make a slit-pocket in each piece. Salt and pepper the pockets from the inside. Cut the cheese and parsley and put them in the pockets - deep enough so that the filling does not fall out during frying. Fry for about 5 minutes on each side in a frying pan with hot oil. Serve hot.
Chops in Riga
This is a recipe for pork chops, perfectedby Baltic chefs. They came up with the idea of rolling chops with omelette and herbs and frying them in breadcrumbs. This recipe is more for a festive and plentiful feast. Ingredients:
- pork (about 1.5 kg)
- 10 eggs
- 0.5 liters of milk
- 1 tbsp. breadcrumbs
- 100 g of butter
- a glass of chopped parsley
- cooking oil for frying
- salt and pepper
Preparation:Cut the pork into pieces (10-12 cm long and 1.5 cm thick) and beat well. Then add salt, pepper, sprinkle with chopped herbs and put the meat aside. In the meantime, prepare the omelette and whites for breading. Separate the whites from the yolks. Pour the whites into one bowl and beat lightly. Make portioned omelette pancakes from the yolks. For each chop, we will need 1 yolk and a couple of tablespoons of milk. Mix the yolk with milk and fry the omelette pancakes in vegetable oil. Then put such a pancake on each chop, roll it into a roll, dip it in beaten whites and roll it in breadcrumbs. Fry the rolls on all sides in hot oil. Pour melted butter over the chops and serve with boiled potatoes or with fresh vegetables and herbs.
Chops in batter
Pork chops in batter can be served without a side dish. We prepare the meat for them as for regular chops. And for the batter we take the ingredients:
- flour - approximately 1 tbsp.
- milk - 0.5 tbsp.
- eggs - 2 pcs.
- salt and pepper
Preparation:Mix eggs with flour, milk, salt and pepper to make a flour "mash" the consistency of sour cream. Then dip each piece of beaten pork in batter and fry in a frying pan in oil. Here you can make the fire a little lower than in the previous recipes, and increase the frying time to 8 minutes. You can serve it both hot and cold. This is what a pork chop is: a recipe invented by cowboys and improved by chefs. We recommend reading:
