Pork chops. The recipe is always a successful meal.

A beautifully decorated table, a white tablecloth, festive napkins. At the table - smart people waiting for "hot". Today in the menu - chops. And already, in anticipation, someone is turning the fork, preparing to cut off a piece of tender meat from a hot, oozing cutlet, which publishes such a seductive aroma ...

Oil painting, as they say. And the beginning of a chop as one of the ways of cooking meat is very prosaic and appetite practically does not cause. Invented chop cowboys, laying provisions for the saddle and, accordingly, beating meat during the rabid races. But this is in the past, today horses are not attracted to create a delicious dish - they prefer to use a culinary hammer, which perfectly transforms pieces of meat into billets for all favorite cutlets. However, this is only the beginning, for today there is a whole science about how to cook pork chops.

Juicy chops from pork will be obtained only if the meat is selected correctly. Pieces should not contain a lot of fat - it will make the meatball harder, and no one will want fat. In addition, it is necessary to beat the chopped pork only along the fibers, and not across them, otherwise the semi-finished product will lose its presentation. Beating meat should be practically "transparent" so that it can quickly be fried. Finally, the chop will be excellent if the breading does not "clog" the basis of the dish - tender meat. In addition, the layer of breading should not be thicker than the layer of the cutlet itself. This is a short statement of the rules for making a chop. And now - recipes.

Pork chops. The recipe is simple, but spicy. Preparing for cooking - traditional: we beat off, salted, let's "cool down". Next, each cutlet is dipped first in the beaten egg, then - in a mixture of grated cheese and finely chopped nuts. Fry the cutlets very quickly - 2-3 minutes on each side, otherwise the cheese will begin to burn. If there is a feeling that the meat is not ready enough, you can put out all the cutlets immediately on a very slow fire and with a small amount of water -minute 7, no longer, otherwise the bread will soften and lose its appearance. You can sprinkle the prepared dish with chopped greens.

Pork chops. The recipe is original. The beginning of the preparation of the dish is again traditional: we beat off the meat, pick it in pepper and salt. After roasting cutlets cut them and put them aside. Further on the same oil, you need to fry with a small amount of cinnamon and sugar apples, mix them with sour cabbage - this is a side dish to the chops. And now we are preparing the sauce. To do this, mix: a glass of apricot jam, brandy in the amount of 3 tablespoons and to taste the mustard mustard, soy sauce, ginger paste and red pepper. All this is put in a bag and shaken well. Then half the mixture remains in the bag, the meat is folded there and marinated for half an hour. Meat should also be shaken from time to time. The rest of the mixture is laid out in a frying pan and boiled over low heat until it thickens. Finally, the last chord: the chops are roasted on the grill for 40 minutes, then poured into the hot mixture. Here are some unusual pork chops! The recipe combined in itself seemingly incompatible things, but the result is really stunning!

Pork chops. The recipe for aerogrill. In order for the breading not to drain down, it is necessary to roll the chops first in flour, then in a mixture of eggs, milk and breadcrumbs. Very carefully put the cutlets on the grilles. Fry at a temperature of 265 degrees for 15 minutes. Sometimes you have to turn the cutlets, so that the bottom side slightly browned. Serve with vegetables or mashed potatoes.

Which way to make chops is up to you. But the taste will be stunning anyway! Bon Appetit!