Chops, when cooked correctly, must be soft and juicy. Then not a single person (well, unless only a vegetarian) will remain indifferent to their delicate taste and delicate fittings. The most important thing in making chops is that the meat ends up tender and not tough.
The classic recipe for chops.
For chops, pork or veal is perfect (we recommend using a loin or back). Cut the meat into pieces about 1, 5 cm thick and beat with a hammer, then salt and pepper to taste. To make the already beaten meat even softer, marinate it in lemon juice (squeeze the juice of half a lemon per kilogram of meat) or mayonnaise. It is enough to marinate the meat for 1, 5-2 hours. Then moisten each chop in a lightly beaten egg and roll in breadcrumbs. For cooked chops to be juicy, they need to be fried over high heat in a well-preheated skillet. With this frying, the meat is covered with a crust, and all the juice remains inside. The meat should be fried for 2-4 minutes on each side, until a golden brown crust forms. Next, fry the chops over low heat for 15-20 minutes, then they can be put in an oven preheated to 180 degrees for 5-10 minutes to bring them to full readiness.
But you can also cook beef or pork chops without using the oven. And even beef chops can turn out to be juicy and soft (and even surpass pork chops in taste), if you are careful and do not miss the moment when they turn from a soft piece into a tough “sole”.
Recipe for making juicy beef chops.
You will need 1 kg of beef (fillet), one or one and a half teaspoons of salt, half a teaspoon of pepper, 2 eggs and vegetable oil.
• Peel a piece of meat from veins and films, cut across the fibers into one and a half centimeter pieces and carefully beat off with a special toothed hammer.
• Mix eggs in a bowl with salt, pepper and two to three tablespoons of water, beat lightly. Dip each piece of meat into the prepared mixture, put them in a container, and place in the refrigerator for six hours, or better overnight.
• Put the chops in a hot frying pan with vegetable oil. Reduce heat to medium, and fry for three minutes, so that the bottom is slightly browned and the edges turn white.
• Then turn the meat over and fry until tender.
The readiness of the meat can be easily checked by piercing. If you want a chop with blood, then a slightly pinkish liquid should appear on the puncture. If you want a well-done chop, no liquid should come out of the puncture. The most important thing is not to overcook the chop! Otherwise, it will become very dry and tough. Either serve the cooked chops directly on the table, or put them in a container and cover with a lid so that they do not cool down and come a little from their own heat. Then they will become even softer and softer to the delight and surprise of guests and loved ones.
