Pork chops for every housewife - it's as easy as shelling pears! But these are the most common chops. How to cook super juicy, tender and soft chops in an unusual breading?
Ingredients:
- 0.6 kg of pork;
- 130 g sunflower oil;
- ½ bunch of green onions;
- ½ tsp ground black pepper;
- 1 bay leaf;
- 2 cloves of garlic;
- 3 eggs;
- 2 tbsp. l. sour cream;
- 1 tsp salt;
- 2 tsp dry basil;
- 5 sprigs of fresh thyme;
- 2 tbsp. l. dark balsam;
- 1 tbsp. l. chopped parsley;
- 20 g butter;
- 150 g bread crumbs;
- 150 g flour;
- 200 ml of dry red wine.
Preparation:
- Pour butter together with sunflower oil into a frying pan and heat.
- Wash the green onions, shake off the water and chop finely with a knife. Peel the garlic, wash and pass through the garlic. Put the prepared ingredients in hot oil, season with salt and pepper, fry over low heat.
- In the meantime, quickly prepare dried basil and chop fresh thyme. Put them in butter with herbs and stir into the butter mass with a spoon.
- Add balsamic to the same mass, mix everything and cook until thickened, not forgetting to constantly stir.
- When the marinade thickens, pour in the wine, stir and cook until the alcohol evaporates. Remove the prepared chop marinade from heat and cool completely.
- Wash a piece of pork, cut into plates and beat off a little.
- Put all the chops in a bowl, pour over the marinade, mix and leave to marinate for 2 hours.
- In the meantime, you need to prepare a triple breading for the chops. Pour the sifted flour into the first plate. Drive eggs into the second plate and put sour cream, mix everything thoroughly with a fork. Pour the breadcrumbs into the third plate.
- Remove the pickled chops from the refrigerator. Dip each piece of meat (in spices and herbs) first in flour, then in egg batter and breadcrumbs. Then put in a skillet and fry on both sides until golden crisp.
- Serve with herbs, potato croquettes and cherry tomatoes.
