Often housewives like to serve chops as a hot dish to the festive table. Well-cooked, juicy meat with a crispy crust appeals to even the most fastidious gourmets. However, in order to make delicious and tender chops, you need to know some simple rules.
Which meat is suitable for chops
If we talk about choosing meat for chops, then the hostess should know what is best for this dish: ham, loin or pork tenderloin. If you prefer beef, then it is better to take the tenderloin, thick, thin edge, outside or inside of the leg. The hind leg must be taken, because the front legs of the animal are always sinewy and dry. If you are making chicken chops, use chicken fillets.
Try to choose what is called a marbled color. Such meat contains approximately the same pulp and fat, so it will not curl in a pan when frying.
Chops Cooking Rules
Before cooking, a whole piece of meat must be washed and dried. To do this, let the water drain, and then blot the meat with a dry towel. If the meat is moist, the chops will not come out soft and juicy.
The thickness of the chops should not exceed 1.5 cm, otherwise the meat will not cook well or it will turn out, on the contrary, too dry. Chopped pieces must be beaten off with a culinary hammer. To do this, each piece is wrapped in a plastic bag and beaten until the meat becomes tender. Remember that the meat should become exactly soft, not transparent.
You can fry the meat, either after marinating it in spices, or simply with pepper. It is important to know that you need to salt the chops at the very end, when the meat is covered with a crust. If you add salt to the meat before frying, then the juice will come out of it, and the chops will end up completely dry.
You can use mustard to marinate meat. If you grease the pieces with mustard and leave them to stand for a while, then the meat turns out to be juicy and tender.
Chops can also be made in batter or breaded in flour or breadcrumbs. To make batter, you will need to mix milk, eggs, flour in equal proportions and add a little salt. Then the meat must be dipped into the prepared mixture and put into the pan.
The pan must be well heated before frying the meat. Then put the lard in a calcined frying pan. This is the best option for grilling chops. You can use vegetable and butter together.
It is necessary to fry the pieces for 2-3 minutes on each side. If during this time the meat is poorly fried, then you can increase the time or bring the chops to readiness in an oven preheated to 200 degrees. In the oven, the meat should be held for no more than 10 minutes, and put on a baking sheet close to each other.
