Pork is a meat loved by both housewives and professional chefs. It is easy to digest, goes well with most side dishes and sauces and can be a real decoration for a holiday or Sunday lunch. Pork can be used to make an excellent rich borscht or delicious smoked meats. And if you choose chunks with a moderate fat content, you get not only amazingly tasty, but also very healthy roast.
It is necessary
-
- Pork Chops:
- chops with kidney pieces;
- sirloin chops;
- 1 tbsp. l. vegetable oil;
- salt
- pepper.
- Pork in hot sauce:
- 450 g leg fillet;
- 15 g butter;
- 1 tbsp. l. vegetable oil;
- 175 ml dry white wine;
- 150 ml heavy cream;
- 2 tbsp. l. mustard;
- salt;
- ground black pepper.
Instructions
Step 1
Choose the right cuts of pork. Buy meats that are light pink, no blood. The fat layer should be light and not too wide. If you plan on making a chop, use the meat on the bone with chunks of kidney to give the dish that extra flavor. Those who prefer a more subtle flavor will love the boneless sirloin chops, reminiscent of veal schnitzels.
Step 2
Prepare the meat. Rinse thoroughly with cold water and pat dry with paper towels or a linen napkin. Place the meat between two pieces of cellophane and beat it off with a wooden mallet. Use your kitchen scissors to cut a few cuts in the fatty part of the chops. This will give the finished dish a nicer look.
Step 3
Pour a tablespoon of vegetable oil into a heavy-bottomed pan. Heat the oil until a slight haze appears. Place the chop in a skillet and fry quickly, as if "sealing" the juice inside the meat. As soon as a brown crust appears on both sides of the piece, reduce the heat. Cook the meat over medium heat until cooked through.
Step 4
Place ready-made chops on a warmed dish or serving plates. Serve with grilled vegetables and well-chilled rosé wine or beer.
Step 5
An equally delicious dish is pork in hot wine sauce. The sirloin of the ham is suitable for him. Remove the film from the meat and cut it across the grain into small, equal slices.
Step 6
Heat butter and oil in a skillet. When it starts to smoke, place the pork pieces and cook for one minute on each side. Reduce heat and cook meat for another 10 minutes. Place it on a serving dish, cover and place in a warm place.
Step 7
Add the heat, scrape off the remaining meat and fat from the sides and bottom with a wooden spatula and pour the wine into the pan. Boil it until the liquid evaporates by half, add cream, mustard, salt and pepper. Bring the sauce to a boil and remove from the stove. Pour the sauce over the fried pork slices. Serve with freshly baked white bread, green salad and chilled white wine.
