Pork chop is a safe bet for a delicious lunch or dinner. It is almost impossible to spoil pork, the dish turns out to be juicy and soft. Choose meat that is not too fatty, with or without bones, supplementing the pork with spices, herbs and vegetables.
You can use different parts of the carcass to make the chops. For grilling, choose American rib chops; for baking in the oven, choose pitted lamb chops. Chops with chunks of kidney have a special taste, but they take a little longer to cook. Those who prefer boneless meat should choose fillets from the backbone or leg portion of the carcass. Light rather than red meat is preferable, it has a more delicate taste.
The basic rule is to cook the chops at a high enough temperature without piercing the meat. When frying quickly, the piece becomes golden brown, and the juice remains inside. After that, the temperature must be reduced and the pork must be brought to readiness.
Make a simple yet delicious dish of cheese and tomato chops. Rinse 2 pieces of pork loin, not too oily, and pat dry with a paper towel. Wrap the meat in cellophane and beat it off, then rub with salt and freshly ground black pepper. Heat a couple tablespoons of olive oil in a skillet and brown the pork on both sides. Cut 50 g of semi-hard cheese into small plastics. Remove the skin from a large tomato, peel the onion. Cut the tomatoes and onions into thin rings.
Use scissors to make several cuts on the fatty part of the chops. The edges of the piece will not tuck when frying, the chop will retain its beautiful appearance.
On each chop, place a couple of slices of cheese, on top place onion rings and tomato slices. Place the skillet in the oven and bake until the cheese begins to melt. Sprinkle the pork with finely chopped parsley and serve. Grilled vegetables or French fries can be used as a side dish.
You can also bring the meat to readiness in the microwave. Place the chops with cheese, onions and tomatoes on a plate and turn on the oven at maximum power for 2 minutes.
Try another option, creamy chops. Rinse 450 g of leg fillets, dry, cut into small pieces across the fibers. Place the meat between two layers of cling film and beat lightly with a rolling pin or kitchen hammer. The pieces should increase slightly in size, but not become too thin.
Heat 1 tbsp in a skillet. a spoonful of butter and olive oil. When it smokes, quickly sauté the chops on both sides. Reduce heat and bring meat until tender. This will take about 10 minutes. You can check the readiness of the meat by pressing on it with your finger. The pork should be firm and firm. Place the chops on a plate and place in a warm place.
Pour 180 ml of dry white wine into the pan. Use a wooden spatula to scrape off any remaining meat from the walls and bottom. When the wine is almost completely evaporated, add 150 ml of heavy cream, 2 tbsp. tablespoons of sweet mustard, salt and freshly ground black pepper. Pour in 0.25 teaspoons of dried basil and rosemary, stir the sauce and bring to a boil. Place the chops on a platter and cover them with the hot, creamy gravy. Serve immediately.
