To make a pork or beef chop juicy and well-done at the same time, you should choose the meat carefully. In addition, it is necessary to take into account some of the nuances during frying, so that the finished dish is not overdried.
How to choose meat
Few people manage to properly fry a chop at home so that the meat turns out to be juicy and aromatic. The reason for the failure lies primarily in the wrong choice of meat.
First of all, frying pork chop should be made from fresh product. You should not use frozen pieces for cooking chops, since after defrosting the meat loses a significant part of the liquid and becomes unnecessarily dry and flabby.
If nothing but frozen meat is at hand, it is recommended to defrost it gradually, first in the refrigerator, then at room temperature. In this case, the defrosting process will take about a day.
It is best to take pieces of meat for chops with layers of fat, which give the finished dish extraordinary tenderness and juiciness. However, you should not buy too fatty meat, you need to observe the measure.
The freshness of the meat can be determined by the light pink color of the pork pulp and the white fat. If you press on a piece with your finger, a trace will remain on the meat, which disappears literally before our eyes. In addition, fresh meat does not stick to your hands. You should not buy dark red beef, most likely, this is the meat of an old animal, which will become very tough when fried.
How to prepare meat for frying
The selected meat is cut into pieces across the fibers and carefully beaten. It is advisable to marinate the meat before cooking. Each family has its own recipe for the marinade, which is considered the best.
The quickest and simplest recipe can be used. The broken pieces of meat are rubbed with garlic, pepper and poured with vegetable oil, to which add 1-2 tablespoons of lemon juice. Marinate meat for at least an hour. Then the marinade is drained and the chops are dried using table napkins.
Do not salt the meat before frying, as this will cause premature release of meat juice. This will keep the chops dry.
How to fry a chop
Fry the chops in a pan in well-heated vegetable oil. During frying, the pieces are turned over only if one side is already almost completely fried. Unlike veal and beef, pork chops are not cooked with blood. Fry each side of a large chop for 5-7 minutes.
A non-stick frying pan is best for frying. In this case, you do not have to use vegetable oil for cooking. You need to salt the chops about a minute before the end of cooking.
