Pork chops are often ordered in restaurants, but it is also trendy to cook them at home. Try frying them in a pan - the meat cooked in this way acquires a delicious golden brown crust and retains its juiciness.
Pork in a pan: cooking principles
Boneless leg chops are ideal for pan frying. If you like meat on the bone, go for rib chops or kidney-cut leg chops. Preferably light meat of the same thickness, such pieces are better fried. Use scissors to cut a few cuts in the fatty side of the chops before cooking the pork. Then, when frying, the edges of the meat will not curl up or burn.
To make the chop juicy, fry it in a well-heated skillet. Then the proteins curled under the influence of heat will “seal” the meat juice inside the piece, and a golden crust will form on the surface. Do not pierce the meat with a fork or turn it over too often. When the crust has formed, reduce the heat and cook the pork until cooked through.
Chops in hot sauce
You will need:
- 450 g of leg fillet;
- 175 ml of dry white wine;
- 1 tbsp. a spoonful of vegetable oil;
- 15 g butter;
- 150 ml of heavy cream;
- 2 tbsp. tablespoons of mustard;
- salt;
- freshly ground black pepper.
Rinse the meat, pat dry with a paper towel and cut them into 3 cm thick chops. Place them between layers of cling film and beat with a wooden mallet. Heat butter and oil in a skillet. When the mixture begins to smoke, sauté the chops for 1 minute on each side. Reduce heat and cook meat for another 10 minutes. Place the pork on a platter and keep warm until serving.
Increase the heat, scrape off the remaining meat stuck to the bottom, add wine to them. Boil it until the volume is halved. Add cream, salt, mustard and ground pepper. Bring the sauce to a boil, pour over the chops and serve.
Pork chops with cheese and beer
You will need:
- 4 chops 125-140 g each;
- 125 g soft cheese;
- 1 tbsp. a spoonful of chopped parsley;
- 1 clove of garlic;
- 4 tbsp. spoons of dark beer;
- 1 teaspoon of mustard;
- 2 tbsp. tablespoons of vegetable oil.
Fry the chops in a highly heated frying pan greased with vegetable oil. When the pork is browned on both sides, reduce heat and cook until tender. Chop the garlic, mix it with cheese, beer, parsley and mustard. Spread the mixture on one side of the chops and return to the skillet. When the cheese begins to melt, remove the meat from the pan and serve immediately. French fries or green salad are good side dishes.
