Pork chop is the thinnest edge of meat without fatty layers. Carbonade is ideal for chops or roasting whole. This meat has excellent taste.
Features of pork carbonade
The word "carbonade" (sometimes mistakenly spelled "carbonate") comes from the French carbonnade, the root of which, in Latin, means coal. It is believed that carbonade got its name due to a special preparation method. It has long been made in a quiet coal heat. Now carbonade is prepared by processing meat with dry steam in special chambers, followed by baking. There are also raw smoked and dry-cured types of carbonade with long shelf life.
In pork chop, a fat layer of no more than 5 millimeters is allowed.
In a pork carcass, the chop is in the dorsal part, near the spine. Because of what it is often confused with a loin. But they have one difference. Carbonade is a boneless piece of meat with a uniform structure. From above it is covered with a thin hymen, which is not recommended to be removed, because during cooking it protects the meat from moisture loss.
Due to its low content of fats and carbohydrates, carbonate is used for dietary nutrition. This meat contains a whole complex of vitamins B and PP, as well as many minerals and trace elements useful for the body (magnesium, potassium, calcium, phosphorus, sodium).
A huge number of dishes are prepared from carbonade. At home, it is traditionally fried, baked in the oven and over an open fire, and smoked. This is a real delicacy that goes well with a variety of vegetables, mushrooms, fruits and nuts.
How to make a chop at home
To prepare pork chop stuffed with fruit, you will need the following components:
- 1 kg of pork carbonade;
- 100 g pitted prunes;
- 50 g of dried apples;
- ground black pepper;
- salt.
Rinse and dry pitted prunes and dried apples. In a piece of pork, make longitudinal cuts with a sharp knife, mix them with prunes and slices of dried apples. Salt and pepper the meat. Pour 3-4 tablespoons of water onto a baking sheet, place the chop and bake in the oven for an hour and a half at a temperature of 180 ° C.
To prepare pork carbonade in dessert wine, you will need:
- 700 g of pork carbonade;
- 500 g of champignons;
- 1 onion;
- 2 cloves of garlic;
- 2-3 tbsp. l. flour;
- 100 ml of dessert wine;
- 150 ml of meat broth;
- vegetable oil;
- pepper;
- salt.
Chop pork chops are recommended to be cut across the grain, which makes the finished meat tender and tender.
Wash the carbonate thoroughly, pat dry with a napkin or paper towel, cut into 1 centimeter slices, beat lightly and roll in flour. Then fry the chops in well-heated vegetable oil on both sides. In the same pan where the meat was fried, fry the finely chopped onion with chopped garlic, add the mushrooms and fry everything together for 5-10 minutes, stirring constantly. Then pour in the wine, bring to a boil, add broth and boil for 5 minutes. Put the fried meat in a pan with mushrooms, cover with a lid and simmer over low heat for 10-15 minutes. In this case, after 5-7 minutes, turn the meat over, salt and pepper to taste.
