Pork cooked in a pan in a variety of ways is a simple and highly nutritious dish. And if you add an interesting sauce or marinade to the meat, then it easily turns into an original dish for a festive table. Pork can be served with any side dish.
Classic pork chops in a pan
To roast pork properly and tasty, you need to choose a high-quality frying pan. Thick-walled pans, such as a cast iron skillet, are ideal for this.
You will need:
- 1/2 kg pork tenderloin;
- 3 tbsp. l. flour;
- 2 eggs;
- coarse salt and ground allspice to taste.
Step by step cooking process
Chop the tenderloin into large pieces. The thickness of each should be about 1.5 cm. Wash the meat and beat off the pieces with a kitchen hammer, having previously wrapped them in cling film. Rub the pork with a mixture of coarse salt and allspice, rubbing it thoroughly into the meat.
Break the eggs in a deep bowl and beat them with a whisk. Pour flour into the second bowl. Heat a skillet with any kind of fat, but use a small piece of lard is preferred.
Dip the meat pieces alternately in beaten eggs, then in flour and put in a skillet. Saute the pork chops over medium heat until tender. Serve with any other tomato sauce.
Roasted Pork with Gravy Recipe
You will need:
- 650 g of pork pulp;
- 1/2 cup mayonnaise
- 2/3 cup warm water
- 1 tbsp. l. mustard;
- 1 onion;
- salt, herbs, pepper to taste;
- sunflower oil.
Rinse and cut the meat into small pieces. Pour oil into a frying pan and lightly fry the pork, salt. Add the onion cubes and cook until soft.
Mix mayonnaise with mustard and dilute with water, add salt and pepper. Pour the meat and onions with the resulting mixture, simmer under the lid for 40 minutes. Sprinkle the finished pork with gravy generously with any chopped herbs.
How to fry schnitzel deliciously
You will need:
- 500 g pork neck;
- 2 chicken eggs;
- 2 tbsp. l. ice water;
- 1 onion;
- homemade bread crumbs;
- coarse salt and pepper;
- sunflower oil;
- 1 clove of garlic;
- 4 tbsp. l. flour.
Chop the pork into medium-sized steaks. Use a kitchen hammer to beat them through the cling film. The meat needs to be thinner in order to cook well. It is better to salt and pepper the steaks even before beating, so the spices are better absorbed into the fillet. Peel and finely chop the garlic and onion into a gruel. Spread this gruel over the pork and leave the meat to marinate.
Make homemade bread crumbs from dry rolls. Place them on a flat plate. Beat and salt the eggs separately. Pour ice water over them. Pour flour into another bowl.
Put the pan on the fire and pour the vegetable oil into it. Dip the prepared pork steaks in turn, first in flour, then in a beaten egg mass, then roll in breadcrumbs. Place the meat in a skillet in boiling oil. Roast the pork schnitzels until they are nicely golden brown.
Frying pork in a pan
You will need:
- 850 g pork fillet;
- 750 ml of meat broth;
- 1 pc. carrots and onions;
- 1 small root of fresh ginger;
- 40 g butter;
- 250 ml of natural tomato juice;
- 2 tbsp. l. flour;
- salt, dried bell peppers, thyme, and bay leaves;
- sunflower oil.
Peel the ginger peel and cut into thin slices, fry in a little oil in a skillet. Move aside. Rinse and cut the pork into small pieces.
In the same fat, fry the pork pieces until golden brown and crusty. Add butter and flour the meat. Mix everything and cook for another 6-7 minutes.
Pour in low-fat hot meat broth, you can replace it with vegetable broth if desired. Simmer the mass until thickened over low heat.
Grill chopped vegetables in a separate skillet. Add to it the ginger cut into circles, all the spices to taste and pour in the tomato juice. Darken this mixture for 2-3 minutes.
Combine the roast with the meat and continue cooking, covered, until the pork is tender. It can be removed from the heat when there is still a lot of gravy left with the meat, or you can wait for evaporation until the thick is dry. Serve the pork roast with your favorite side dish.
Pork in a pan with chunks with onions
You will need:
- 700 grams of pork pulp;
- 2 onions;
- 2/3 cup water
- 1 tbsp. l. lard;
- salt and pepper.
Melt the lard in a skillet and fry small pieces of pork in it. When the meat is browned, cover it with onion half rings. Fry everything together until the vegetable is translucent. Then salt and pepper both the onion and the pork.
Pour boiling water over the food, reduce the heat, cover the pan with a lid. Simmer the meat under the lid for 40-45 minutes. During this time, the water will evaporate and the pork will become soft and juicy.
This recipe is best served with fried pork pieces with creamy mashed potatoes.
Pork in a pan with potatoes
You will need:
- 1 kg of potatoes;
- 1/2 kg of pork;
- 1 onion;
- salt and spices;
- sunflower oil.
Cut the meat into small pieces, sprinkle them with salt and selected spices. Stir and let sit for 15 minutes.
Fry the pork in hot sunflower oil until lightly golden. Add chopped onions to the meat. Add the chopped potatoes when the vegetable has softened.
Roast everything covered over medium heat without stirring. When the potatoes have softened slightly, season with salt and stir the contents of the pan once.
Next, cook pork with potatoes under the lid already on low heat, without interfering. Serve with a platter of pickled vegetables.
Juicy pork steak in a pan
You will need:
- 500 grams of pork tenderloin;
- vegetable oil;
- salt and pepper.
First, make pork steaks, for this cut the tenderloin into 2 pieces about 2 cm thick. Wash the meat and remove excess moisture from them with paper towels.
Beat off the steaks without breaking the fiber. Rub the pork with salt and pepper, leave to marinate for half an hour.
Heat vegetable oil in a skillet, add steaks and fry quickly on both sides. On the outside, a golden crust should form on the slices, on the inside the meat will remain soft.
Chops from meat in batter
You will need:
- 1/2 cup flour
- 1/2 kg pork fillet;
- 2 eggs;
- salt, pepper and vegetable oil.
Cut the pork into pieces of medium thickness, about 1.5 cm each. Sprinkle them with salt and pepper. Other seasonings can be selected as desired. Break the eggs into a deep bowl and stir well with a whisk, salt the resulting mixture and beat again.
Dip the meat alternately in beaten eggs, then in flour, rolling the pieces on each side. Place in a skillet with butter and sauté the chops in batter for 3-4 minutes on each side.
Pork fried in soy sauce
You will need:
- 800 g pork fillet with a little lard;
- 5 tablespoons of soy sauce
- 1 onion;
- 1 tsp mixtures of seasonings for shurpa;
- 1 tsp spicy pasty mustard;
- salt and sunflower oil.
Cooking step by step
Wash the meat and cut into medium slices. Place in a large bowl and add large chunks of onions, sauce, mustard and any other spices. Knead the ingredients well with your hands. Cover the bowl with a lid and let the pork marinate on the table for 90 minutes.
Fry the prepared meat over high heat until golden brown. Then reduce the heat of the stove to low and cook the pork for another 15 minutes, stirring occasionally. When the pan-fried meat is tender, remove from heat and serve.
Classic minced pork cutlets in a pan
You will need:
- 1 kg of pork meat with fat layers;
- 2 slices of white bread;
- 1 tsp salt;
- a mixture of peppers;
- 3 egg yolks;
- 1/2 cup cold milk
- 4 tablespoons flour;
- 2 onion heads;
- 2-3 cloves of garlic;
- sunflower oil for frying.
Peel the onion, turn one head with garlic and pieces of pork through a meat grinder or turn into minced meat in a blender. Finely chop the second onion and fry until golden brown. Put the frying in the minced meat, then add salt, a mixture of peppers.
Break the eggs and separate the yolks, soak the crustless bread in milk for a couple of minutes. Add egg yolks and squeezed bread soaked in milk into the minced meat. Stir the mixture thoroughly and beat it on a hard surface.
Place the minced meat in a cold place for 15 minutes. Then mold small cutlets from it and roll the blanks in flour. Fry the patties over medium heat in a skillet without covering.
The larger the meatballs, the longer it will take to keep them on the fire, but try not to overdry the cutlets.
Pork escalope in a pan
You will need:
- 2 slices lean pork tenderloin
- salt and ground black pepper;
- sunflower oil.
Cut the pork tenderloin straight across the grain so that you have medallions about 10 cm in diameter and 1.5 cm thick.
Beat the meat with a kitchen mallet through the cling film. Place the medallions in a skillet with plenty of heated oil. Season the dish with salt and pepper during the frying process.
Make sure that the pork is fried, not stewed. If necessary, pour off the juice that comes out of it with a spoon. Cook escalopes over medium heat for 5-6 minutes on each side and serve immediately.
Pan-fried pork with pineapple in sweet and sour sauce
You will need:
- 800 g pork;
- 350 g canned pineapple;
- 1 onion;
- 7 tablespoons tomato paste;
- 2 tablespoons of potato starch and flour;
- soy sauce;
- 2 tsp vinegar;
- vegetable oil;
- a pinch of sugar;
- salt and pepper to taste.
Wash and dry the meat with paper towels. Cut into miniature cubes and place in a bowl. Cover it with starch and flour, and add a small amount of soy sauce there. Mix everything and let the pork stand in this form for 20-25 minutes.
Cut pineapples into cubes and rinse from syrup. Fry them in a skillet with any oil and put on a dish. In the same bowl, fry the pickled meat pieces with onion cubes until lightly golden brown.
Combine the remaining pineapple syrup from the jar, vinegar, tomato paste, sugar and stir. Pour the resulting mixture into a skillet and simmer covered for 15 minutes.
