Beef chops in the oven

If you are not a fan of vegetarianism, then our article today will certainly be useful to you. We will tell you how to properly cook tasty and juicy in a frying pan.

How to fry beef chops?

For a successful result, choose fresh, not old beef or veal that is light red in color, without streaks or films. The ideal option for preparing chops would be steamed beef tenderloin.

We cut the washed and necessarily dried beef across the meat fibers into slices approximately one to one and a half centimeters thick and beat it with a culinary hammer, but not very thinly, the meat should not be visible through.

Another secret to an excellent juicy result when frying chops is a sufficiently high temperature of the surface of the pan before a piece of meat lands on it.

How long to fry beef chops is determined depending on the chosen recipe, the thickness of the chopped piece of beef and the maximum temperature of the frying pan. On average, it takes four minutes on each side to get a rosy and juicy dish. When pierced, clear juice should flow out, this tells us that the dish is ready.

Beef chops in batter

Ingredients:

beef tenderloin – 500 g;
mayonnaise – 3 tbsp. spoons;
onions – 1/2 pcs.;
a mixture of ground peppers - to taste;
salt - to taste;
eggs – 2 pcs.;
– 200 g;
vegetable oil – 100 ml.

Preparation

Rub the prepared chopped pieces of beef, according to our recommendations above, with a mixture of ground peppers, coat them first with the juice squeezed from the grated half of the onion, then with mayonnaise and leave for twenty to thirty minutes. Then dip each slice in eggs mixed with salt, then in breadcrumbs and immediately place in a highly heated frying pan with vegetable oil. Fry for three to four minutes on both sides.

Soft beef chops with mustard

Ingredients:

Preparation

Season the prepared and chopped pieces of beef with pepper, coat with mustard and leave for one to two hours. Then dip each slice into an egg beaten with salt, then into breadcrumbs and place in a hot frying pan with vegetable oil. Fry for three to four minutes on both sides. Serve hot.

Every housewife at least once in her life has wondered how to cook tasty and juicy beef chops? It's very easy to do. Any dish must be left for some time to stew. This is an important point for beef, since the meat itself is very healthy, but often turns out to be tough and not at all tender. Beef chops can be cooked in many ways, one of them is with tomatoes. You can also fry chops in the classic version with batter and flour. It is better to put this dish in the oven for a while for a more delicate and soft taste. As spices, beef loves marjoram, rosemary, mustard, coriander, tarragon and others. You can sprinkle the finished dish with any finely chopped herbs. Arugula will be especially tasty.

How to cook beef chops

Beef chop is juicy and soft meat. You just need to tinker with it a little. How to cook beef chop correctly? You need to beat the pieces well, but in moderation, dip them in batter, then roll them generously in breadcrumbs (this will retain the juice during frying) and fry, controlling the temperature of the fryer. Try cooking beef chops - the result will exceed your expectations.

How to Make Beef Chops Tender

Cooking beef chops has its own characteristics and secrets. Taking into account some rules, your meat will always turn out soft, tender and juicy. For example, not only beating with a hammer will help make beef chops soft, but also the right marinade: mix a liter of dry wine with half a tablespoon of wine vinegar, add 100 grams of chopped onions and carrots, a bunch of parsley, a few cloves of garlic, 30 g of celery and 5 pieces black peppercorns.

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Beef chop batter

If the recipe calls for using batter rather than marinade, then the cooking process will be even simpler, just first you need to coat the pieces with mayonnaise and leave for a while. The batter for beef chops will not drip off the meat if you lightly scramble the eggs with a fork rather than whisk them, adding a little flour. You can also supplement the preparation with sour cream and mayonnaise.

Beef chops in a frying pan

Cooking time: 40 min.
Number of servings: 3 persons.
Calorie content of the dish: 382 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

If you decide to cook veal, then you just need to find out how to make it not only juicy, but also healthy. There are some subtleties here: you can add a sauce made with capers to the meat, and you will get a tasty, low-calorie dish. Check out this simple skillet beef chops recipe and be sure to bring it to life in your kitchen.

Ingredients:

black pepper – 0.2 tsp;
butter – 2 tbsp. l.;
broth - 1 tbsp.;
veal – 0.5 kg;
olive oil – 1 tbsp. l.;
dry wine (white) – 60 ml;
parsley – 1 bunch;
lemon juice – 3 tbsp. l.;
flour, capers - 1 tbsp. l.;
salt – 0.5 tsp.

Cooking method:

Pour the flour onto a flat plate, salt and pepper it.
Cut a piece of meat into not too thin chops, beat each one, wrapping it in film or a bag.
Roll each piece in flour, then place them in a mixture of oils in a hot frying pan, turning the heat to medium. Place the chops on a plate, and to drain the fat, you must first place them on a piece of paper.
Make the sauce: pour wine and broth into the frying pan where the chops were just fried, simmer them a little, then add lemon juice and capers, season as desired. Cook the mixture for another 5 minutes, then you can pour it over the meat.
Serve the dish hot, sprinkle it with parsley before serving.

Chops in the oven under a fur coat

Sprinkle the finished dish with chopped herbs. Serve with potatoes and a salad of fresh cucumbers and tomatoes.

Ingredients:

beef tenderloin – 500 g;
any vegetable oil – 50 g;
fresh champignons – 500 g;
onion – 2-3 heads;
butter – 50 g;
Dijon mustard – 1 tbsp;
liquid honey – 1 tbsp;
sour cream – 250 ml;
garlic – 1 clove;
dill, parsley and basil - 1-2 sprigs each;
ground white pepper – 0.5 tsp;
cilantro seeds, nutmeg, black pepper, paprika - 1 tsp;
salt – 1-2 tsp.

Preparation:

Rinse the tenderloin, dry it, cut it across the grain to a thickness of 1.5-2 cm.
Mix honey, mustard, salt, a mixture of spices and rub the pieces of meat with this mixture, lightly pound them on a cutting board. You can keep the chops for 2 hours without putting them in the refrigerator.
Heat the butter in a deep saucepan and fry the onion, cut into half rings, add slices of mushrooms, salt, season with ground black pepper and simmer over low heat for 1/4 hour.
Grease a non-stick pan with butter, place the prepared chops on the bottom, and spread the stewed mushrooms on top in an even layer.
Sprinkle sour cream with white pepper, add finely chopped garlic, salt and pour the resulting mixture over the meat and mushrooms. Bake in a preheated oven at 280C for about 15-20 minutes.

Cooking time: 1 hour 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 223 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

The quality of the finished dish and its excellent taste directly depend on the right meat, so it is better to buy a beautiful veal loin. By cooking beef chops in the oven, you will get juicy meat that will have a delicious prune aroma. Cooled pieces can be reheated in the microwave, because even the next day they will not lose their juiciness.

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Ingredients:

prunes – 6 pcs.;
spices for meat - to taste;
garlic – 2 cloves;
sour cream – 60 ml;
cheese – 80 g;
walnuts – 3 pcs.;
veal fillet – 600 g;
red wine – 60 ml;
ground pepper - to taste.

Cooking method:

Wash the veal loin, dry it, and beat it. Coat each piece with spices, salt, and pour red wine. You can place the chops on a baking sheet or baking dish, greased with vegetable oil.
Spread a layer of finely chopped prunes over the meat. It is recommended to first hold dried fruits in a glass with just boiled water or pour boiling water over them.
Chop the garlic cloves, do the same with the nut kernels, and distribute the food on top of the prunes. Pour sour cream generously over the preparations.
Place the final layer of grated cheese on large sections of a grater.
Place the dish in the oven, which by this time has warmed up to a temperature of 160 degrees. Bake for 30 minutes until the cheese on top is a nice golden brown color.
Serve the meat dish with vegetables, sprinkled with herbs.

Description

Beef chops in the oven will become a favorite dish in many families. Meat baked in an onion “coat” will turn out soft and tender, and mustard sauce will help the product retain its juiciness during baking. A few spoons of homemade mayonnaise made from vegetable oil and eggs will soak the onion “blanket” and make it soft and sweet. The presence of mayonnaise increases the calorie content of this meat dish, so it can hardly be consumed by those who are on a diet.

Beef chops in the oven, prepared according to the proposed recipe, are not inferior in taste to baked meat cooked with vegetables, pineapples, cheese, mushrooms or prunes. The delicacy should be served with boiled potatoes or a light vegetable tomato salad. You can also eat chops as an independent dish, because onions will be an excellent side dish. The delicacy can be served at any time; veal chops would also be appropriate on a holiday table. Marbled beef will turn out very tasty according to this recipe.

There are no difficulties in preparing this dish, and if you still have doubts, then a simple step-by-step recipe with photos will definitely help you believe in your abilities. Just half an hour - and a magnificent meat delicacy, prepared with your own hands at home, will smell appetizing on the plates of your household. But this is provided that the onions for this dish are pre-pickled at least 24 hours in advance.

Beef chops in batter

Cooking time: 40 min.
Number of servings: 3 persons.
Calorie content of the dish: 260 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Thanks to this breading method, the meat pieces have a beautiful, appetizing crust and juicy flesh, which true lovers of tasty meat will definitely appreciate. The only thing is that you should not make the pieces too thin, otherwise the dish will not retain its juices and will turn out dry. Don't forget to coat the beef chops twice in batter and in beaten eggs, then your efforts will be rewarded with a hearty meat dish for the whole family.

Ingredients:

eggs – 4 pcs.;
beef tenderloin – 0.5 kg;
oil (vegetable) – 40 ml;
pepper – 0.2 tsp;
spices - to taste;
salt – 0.5 tsp.

Cooking method:

Cut the tenderloin along the grain, then beat each portion with a hammer and sprinkle with spices.
Make the batter: beat the eggs in a bowl, lightly salting them. Separately, place breadcrumbs on a plate.
Dip each chop in the batter, then roll in breadcrumbs. Repeat the procedure so that each edge of the meat is completely covered with breading - this will help avoid loss of juice.
Heat a frying pan with oil and fry the prepared pieces over high heat. After the crust appears, reduce the heat and continue frying the products until cooked.
It is recommended to keep the fully cooked meat for another 10 minutes under a closed lid, turning off the heat.

Beef chops in mustard sauce

beef (tenderloin) – 0.5 kg;
hard cheese – 0.35 kg;
onions – 0.3 kg;
mustard (sauce) – 10 ml;
mayonnaise – 100 ml;
salt, pepper, spices for meat - to taste;
vegetable oil - how much will be needed.

Wash the meat and dry it with a towel. Cut across the grain into pieces about a centimeter thick.
Place the pieces in a bag and beat them well on both sides with a mallet.
Rub with salt and pepper.
Mix mustard with mayonnaise and spices for meat. The sauce should be smooth.
Grease a baking dish with vegetable oil.
Coat the beef chops on both sides with sauce and place in the prepared pan.
Peel the onion, cut it into rings or half rings depending on the size of the onions.
Place a thick layer over the chops.
Grate any hard cheese on a fine grater. Sprinkle it over the chops.
Preheat the oven to 180 degrees, place the pan with the chops in it. After about 40 minutes, when the cheese has browned, the chops can be removed from the oven.

Beef chops prepared according to this recipe require a side dish. The dish is almost universal, and a variety of dishes are suitable as a side dish: potatoes and other vegetables, stewed, fried or baked, buckwheat, pasta, rice. It's a good idea to serve the chops with a fresh vegetable salad.

Beef chops in the oven with potatoes

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 276 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

If you want to get nourishing and juicy meat, then do everything as indicated in the recipe. Beef chops in the oven with potatoes and mushrooms must first be fried, and then wrapped in portions in foil - this way the pieces will turn out softer, and they will not leak valuable and very tasty meat juice. Prepare all the ingredients and prepare this dish for your household.

Ingredients:

champignons – 300 g;
beef tenderloin – 0.5 kg;
potatoes – 1 kg;
butter (drain) – 30 g;
cream – 100 ml.

Cooking method:

Cut the washed tenderloin, beat and season each piece, then fry until beautifully crusted.
Cut the champignons into slices, fry separately from the meat, and finally pour cream over them.
Place the beef on the foil, lay out the potato slices in the next layer, and place the mushrooms on top along with the creamy gravy. Season the workpiece and wrap it tightly in foil.
Bake the dish for 1.5 hours, preheating the appliance to 180 degrees.

Recipe 3: Beef chops with cheese and mushrooms

To prepare the recipe for beef chop with cheese and mushrooms, you can use either boiled wild mushrooms or oyster mushrooms with champignons. Particularly tasty beef chops are made with porcini mushrooms. Well, the finishing touch to these chops is hard cheese. To get a beautiful golden brown crust, use cheese that melts well.

Beef - 600 gr.,
Champignons - 200 gr.,
Onions - 2 pcs.,
Mayonnaise - 150 ml.,
Salt and black pepper - to taste,
Hard cheese - 150 gr.,

Once all the ingredients are prepared, you can begin cooking the beef chops in the oven. Before slicing the meat, it is recommended to slightly freeze the beef, since frozen meat is much easier to cut. The shape of beef chops can be arbitrary - more oblong or square, but as for the thickness, the thickness of the meat should not exceed 2 cm. In this recipe, I cut the beef into pieces 1 cm thick, 15 cm long and 6 cm wide .

Place the chops on a cutting board. Cover with cling film. Beat it with a hammer. After beating, the pieces of beef will spread out in width, which must be taken into account when slicing.

Wash the champignons and wipe with a paper towel. Cut each mushroom into slices.

Cut the peeled onion into strips.

Grate hard cheese. Assembling beef chops. Add salt to each piece of beef. Lubricate the meat with mayonnaise.

Instead of mayonnaise, you can use sour cream or prepare a sauce from mayonnaise or sour cream by adding a little mustard to it. Add onion and pepper.

Place champignons in rows on the meat.

Beef chops are left sprinkled with grated cheese.

Line a baking sheet with parchment, apply a small amount of vegetable oil to it and spread it with a pastry brush. Place chops.

Turn on the oven at 180C. After heating it, place the baking sheet on the middle shelf. Bake beef chops with mushrooms and cheese in the oven for 15-20 minutes. Place the finished chops on a plate decorated with lettuce leaves or any other greens. Serve hot. Enjoy your meal.

Delicious beef chops - cooking secrets

Even if you know how to cook a beef chop the right way, you should still take a few minutes to follow the tips below. Simple secrets to cooking delicious beef chops will help you create the perfect meat dinner:

You need to choose fresh beef, which has a bright red color. Tenderloin is best.
It is advisable to beat the pieces with a hammer, but if you don’t have this device, you can use a regular rolling pin.
The meat will be softer if it is pre-marinated. The marinating time depends on the age of the animal, so it can range from several hours to 1 day. You can pour the pieces with either a special marinade or ordinary mineral water.
In order for the meat to cook well, the width of the slices should be no more than a centimeter, and the piece should be cut across the grain.