Only pork chops in batter fried in a pan and prepared from a whole piece of selected meat can be tastier than home cutlets. Pork chops is cooked as quickly as possible, in a matter of minutes the meat is covered with a crispy crust thanks to the egg batter, while the core remains soft and juicy.
Meat cutlets - how different they are, not similar in shape and technology, but equally tasty. If you are fed up with ordinary chopped ones or want to diversify the menu, we offer a recipe for chops that are simple to prepare and turn out delicious.
Pork Chops - Recipe Step by Step
Prepare all the food you need. For the preparation of chops, it is best to take a fillet called "carbonade" - a boneless loin that is located in the back. It is from such meat that juicy and tender pork cutlets are obtained.
Before cutting, you should first cool the tenderloin, and then cut the meat across the fibers into plates of the same thickness, about 1 cm. Thus, the pieces of slightly frozen meat are perfectly even and beautiful.
Using a special hammer with large teeth, do not hit the pieces hard on each side. It is best to do this by wrapping the plates in polyethylene so as not to spoil the work surface and do not forget to place a towel under the board so as not to create unnecessary noise. And after that, salt the broken pieces of meat and season them with hot and spicy spices from all sides.
In the meantime, while the meat is soaked, you need to prepare the chop batter. Usually batter is made from flour, eggs and a little water. In a small bowl, stir eggs with 2-3 tablespoons of water and a pinch of salt, add 1 tablespoon flour and stir until smooth. And pour the rest of the flour separately onto a flat plate.
First roll the broken plates of the loin in flour on both sides, and then completely dip in the egg batter and thoroughly roll in the flour again so that the egg batter forms a layer while absorbing the flour.
Heat oil in a frying pan and shake off excess flour, lay the meat patties not too tightly. Fry in bubbling oil on each side for 2-3 minutes until golden brown, then cover the lid and keep it on low heat for 2-4 minutes. Try not to overexpose under the lid, otherwise the breading may soften.
Immediately before serving, it is recommended to pour the fried pork chops in batter with sauce and serve hot with fresh vegetables, a side dish of boiled potatoes in the form of mashed potatoes or simply fried small pieces in butter.
And remember, pork chops are much softer if you grease pieces of meat with mustard one hour before frying or treat them with a mixture of vinegar and vegetable oil.