How to fry pork chops in a frying pan

Juicy pork chops cooked in a frying pan

A tasty, juicy dish that is not difficult to prepare; they look very appetizing on the table.

We will need:

• Pork belly - 300 gr.
• Onion - 3 pcs.
• Tomatoes - 3 pcs.
• Eggs - 2 pcs.
• Cheese - 50 gr.
• Breadcrumbs
• Salt, pepper, spices - to taste
• Vegetable oil - for frying

Preparation:

We prepare the brisket, cut it into equal layers, about 2 cm thick. The meat must be cut across the grain, so after frying it will remain soft and tender. Then we beat the prepared pieces and marinate, for this we rub the meat with spices and salt. Leave for half an hour.

Now let's take care of the onion, peel it, wash it well, chop it into small pieces.

Chop the tomatoes into thin pieces.

We use cheese at our discretion, it is important that it melts well. Grind the cheese using a grater.

Break the eggs into a bowl and beat with a whisk. Before frying, we make several cuts in each layer so that the meat does not shrink during cooking.

Heat the sunflower oil in a frying pan, now add the onion, it should brown well. Now put the onions on a plate.

We bathe the meat on both sides in the egg, then sprinkle it with breadcrumbs and place it in oil. If you want the batter to be thicker, just repeat the steps.

The meat should be browned, this will take 3-4 minutes on each side. In chops, it is very important that they are not overdried, so you should not fry the meat for more than 6 minutes.

As soon as the chops are fried, add tomato slices and shredded cheese. Cover with a lid and cook for a couple more minutes, the cheese should melt.

We transfer the finished chops to a flat dish, on a bed of fried onions, and decorate at our discretion. Bon appetit!

How to deliciously fry pork chops in a frying pan so that they turn out juicy?

1. The juiciest chops, literally melting in your mouth, are obtained from the back and lumbar parts of the carcass with a small amount of fat. Long, delicate fibers retain the maximum amount of meat juice when quickly fried in a pan.

2. The meat for chops is cut with a sharp knife, perpendicular to the location of the fibers, so the dish will be more juicy.

3. Classic chops are usually fried in a breading, which prevents moisture from evaporating from the meat. She is also “responsible” for the crispy golden brown crust. Flour, crushed crackers, and nut crumbs are traditionally used as breading. Sometimes chops are fried in crushed unsweetened corn flakes, potato chips, combined breading with the addition of poppy seeds, dry spices, etc.

4. In order not to damage thin pieces of meat and not to stain surrounding objects, sliced ​​pork is wrapped in cling film and then beaten with a special kitchen hammer or a heavy knife handle.

5. Don’t beat the pieces too hard - your task is only to level the surface of the meat and make the chops thin so that they fry evenly and quickly. In this case, the fibers should not be greatly deformed or destroyed.

6. Fry the chops in heated vegetable oil over moderate heat (a little higher than average).

7. To make the dish more tasty, it is seasoned with spices. Go well with pork: black and red peppers, paprika, garlic, dill, mustard, basil, coriander, oregano, etc.

8. Rub the meat with spices and salt, marinate it for a short time before breading, then fry it. Some cooks prefer to add salt directly to the breading mixture or lezon (egg mixed with milk).

9. Pork is cooked in only one degree of roasting - well done

. Cooking pork chops with blood is not allowed!

Pork chops with mushrooms and cheese in a frying pan

Every housewife prepares chops, and each has a signature recipe and its own secrets. Some cook in a frying pan, some in the oven, in breadcrumbs or breading. I suggest making chops with cheese and mushrooms.

We will need:

• Pork tenderloin - 300-400 gr.
• Champignons - 3-4 pcs.
• Hard cheese - 50 gr.
• Salt, pepper - to taste
• Vegetable oil for frying
• Greens for decoration

Preparation:

Cut the tenderloin into layers about 1 cm thick.

Beat the meat with a culinary hammer. But I prefer to use the back of the knife. This way the meat is not too deformed, and the juice remains in the piece. The knife creates shallow cuts into which spices penetrate, marinating and filling the entire piece with aroma.

Rub each piece with salt and pepper on both sides.

Wash the mushrooms and chop into thin slices.

Heat sunflower oil in a frying pan and add meat. Fry on both sides over high heat for two minutes.

Remove the frying pan from the pan, lay out the plastic mushrooms, salt and pepper.

Grate the cheese onto a coarse grater and cover the chops in an even layer. Return the pan to the heat, reducing it to low. Cover with a lid and wait until the cheese is completely melted. This will take about 10 minutes.

Transfer the finished dish to a plate and decorate with herbs. We eat while the meat is still warm. Bon appetit!

Juicy pork chops with sour cream

Chops marinated in sour cream are the most tender meat dish that will give you real pleasure. Don’t pass by this recipe and treat yourself to delicious juicy meat, which, moreover, is very quick and easy to cook in a frying pan.

Ingredients:

• Pork – 1 kg.
• Full-fat sour cream – 1.5 tbsp.
• Salt - to taste
• Seasoning for meat - to taste
• Vegetable oil - for frying

Cooking process:

1. Rinse fresh pork thoroughly and dry. Then the meat will need to be cut into pieces for chops, moving along the grain of the meat. Beat each piece well with a hammer or the blunt side of a knife, after covering the meat with cling film.
2. In a convenient container, combine salt, spices and full-fat sour cream. Mix the mixture well and then add the pork chops. Distribute the marinade over each piece, cover the bowl with film and place in the refrigerator for at least an hour.
3. When the allotted time has passed and the meat is slightly saturated with sour cream sauce with spices, add vegetable oil to a convenient frying pan and heat over medium heat. Place the sour cream-covered chops in the frying pan and cook for a few minutes on each side. Make sure the fire is not too high.
4. When the meat becomes golden and crispy on both sides, and almost stops leaking juice, the chops can be considered ready. They can be served hot or reheated as needed. The meat will be dense but tender due to the use of sour cream in the marinade.

Recipe for pork chops in batter

Here is a simple recipe for cooking pork chops in a frying pan in batter. In general, a culinary classic, what else can I say? Tasty, satisfying, goes well with any side dish

We will need:

• Pork tenderloin – 500 grams
• Eggs - 2-3 pieces
• Sour cream - 3 tbsp. spoons
• Flour - 10 tbsp. spoons
• Vegetable oil - 5 tbsp. spoons
• Garlic - 3 cloves
• Spices - to taste

Preparation:

Defrost the pork, whisk the eggs with sour cream, spices and grated garlic until smooth. Cut the meat into pieces, beat on both sides. Rub with spices.

Now dip each piece into the resulting egg batter, then into flour.

Fry in vegetable oil on both sides. Then simmer for a couple more minutes under the lid without heat, and then put it on paper towels.

And now our dish is finally ready! Once the excess fat has been absorbed, the chops are ready to serve!

A simple recipe for delicious pork chops

In the classic version of cooking, the meat is taken on the bone; in this case, take ribs, they are softer and easier to beat. Decide to make it from the sirloin, take the hip or neck part. The chop is prepared without breading.

Take:

• Portioned pieces of pork – 4 pcs.
• Oil, salt, spices.

How to cook pork chop:

1. Rinse the pork, dry it and divide into portions.
2. Sprinkle with spices, take any, if desired - pepper, paprika, herbs, dried garlic. Beat it off.
3. Place the chops in the hot oil and fry quickly. Cook over high heat for the first couple of minutes on each side, then reduce it and cook until desired doneness.
4. Line a plate with a napkin, fold the pieces and cover with another plate for about five minutes.

Juicy pork chops with pineapples and cheese in a frying pan

A delicious dish, a godsend for the hostess! Pork chops with pineapple and cheese are juicy, tender, incredibly tasty and extremely easy to prepare. Add the recipe for pineapple chops to your culinary “piggy bank”, and it will help you out more than once when preparing the holiday table.

We will need:

• Lean pork - 400 gr.
• Salt - 2-3 pinches
• Ground black pepper - 2-3 pinches
• Canned pineapples - 150 gr.
• Cheese - 50 gr.
• Vegetable oil - 2 tbsp. spoons

For serving:

• Tomatoes - 1-2 pcs.
• Parsley - 2-3 sprigs
• Lettuce leaves (optional) 3-4 pcs.

Preparation:

Wash the pork, cut into pieces 1-1.5 cm thick, beat, salt and pepper.

Heat vegetable oil in a frying pan. Fry the meat in vegetable oil on both sides until golden brown (fry over high heat for 2-3 minutes on one side and then on the other side).

Grate the cheese on a fine grater.

Place pineapple slices on top of the fried pork. Sprinkle with cheese, cook for another 10-15 minutes

Wash the lettuce leaves or parsley. Wash the tomato, cut into slices.

Place the finished pork chops with pineapple on plates, garnish with green lettuce leaves or parsley sprigs and tomato slices

Pork chops in a frying pan, Austrian style

This is a very delicate dish. The meat is beaten until paper thin, thanks to which it is perfectly coated with breading and acquires an unusual taste.

• 0.500 kg pork.

• 0.200 kg flour and breadcrumbs.

• One tbsp. spoon of cream.

• 0.500 l olive oil.

• A mixture of peppers, salt to taste.

Cut the pork meat, place under cling film and beat evenly with a hammer to 6 mm.

Place the chopped piece into a plate, salt and sprinkle with pepper on each side.

Break the eggs and stir briefly to break up the yolk. Add a spoonful of cream, salt and pepper. Stir everything lightly.

Dip the meat in sifted flour, dip in eggs mixed with cream, then in breadcrumbs.

Pour olive oil into a frying pan and heat thoroughly.

Add the meat and fry over medium heat until it is completely cooked. Each chop is fried separately so that the temperature of the oil does not decrease and it covers the piece of pork on top.

Place the finished meat on a container whose bottom is lined with paper towels. They will absorb any remaining oil.

Serve the chop with a side dish of potatoes, garnish with lemon and herbs.

Easy recipe for pork chops in soy sauce

Chops on the table are always tasty and very satisfying. Prepare this dish and please your family.

We will need:

• Soy sauce - 50 ml.
• Potato starch - 6 tbsp. l.
• Vegetable oil for frying - 20 ml.
• Pork - 800 gr.

Preparation:

Cut the meat 1 cm thick and beat well.

Roll each piece of meat in starch.

Then soak both sides well in soy sauce. Fry in oil for 2-3 minutes over low heat on both sides.

Serve to the table. Bon appetit!

Pork chops in a frying pan in nut breading

The mixture of crackers and flour gives the dish a golden-amber color, and the nuts provide a piquant flavor.

• Pork neck – 0.300 kg.

• Egg.

• According to Art. spoon (15 g) flour and breadcrumbs.

• A handful of walnuts.

• Hot paprika.

• Salt.

Cut the prepared meat into pieces two centimeters thick.

We use parchment paper oiled with vegetable oil for beating. We beat each piece to a centimeter thickness. Salt the chop on one side and sprinkle with paprika on the other.

Prepare the breading mixture: chop the nuts with a rolling pin into small pieces, after placing them in a bag. Pour into a suitable container and add crackers, sifted flour, mix.

Beat the egg with a pinch of salt. We first drown the prepared meat in the egg mixture, then dip it in breading, trying to roll it in so that there are no gaps. Immediately place the pieces in a saucepan with heated oil and cook until a golden-amber crust appears on both sides of the chops.

The creamy sauce presented in the previous recipe is suitable for pork chops in a frying pan.

How to Make Delicious, Soft Breaded Chops

Tender meat with a divine aroma - this is the perfect dish for dinner. Only a vegetarian will refuse juicy chops under a crispy crust, and even then he will lick his lips at the sight of such splendor. Very tasty, try it.

We will need:

• Pork fillet - 600 grams
• Salt to taste
• Ground black pepper to taste
• Breadcrumbs - 150 gr.
• Dry thyme for breading - 20 gr.
• Dry thyme for decoration - 10 g.
• Garlic powder - 1-2 pinches
• Onion powder - 20 gr.
• Egg white - 4 pcs.
• Dijon mustard - 20 gr.

Preparation:

We thoroughly wash and dry the meat. Cut the pork into portions. If the pieces are too thick, the meat will turn out undercooked.

Lightly beat the pork with a special hammer. Season with a mixture of salt and ground black pepper.

On a wide flat plate (to fit a piece of meat) pour 150 grams of breadcrumbs, dry thyme, a pinch of garlic powder and 20 grams of onion powder, mix. This breading will make the chops more aromatic and tasty.

To prepare the leison, we need a large bowl. Mix egg whites with Dijon mustard. Then beat (using a fork) until thick foam.

Dip a piece of meat into the prepared leison, then roll in breading. Place in a frying pan. We repeat the same steps with the remaining pieces of meat.

Fry the meat on both sides until golden brown, then cover with a lid and cook over low heat until cooked through.

Transfer the golden-crusted meat to a plate and leave to rest for five minutes.

Decorate with thyme and serve with fresh vegetable salad or your favorite sauce. Bon appetit!

Fried breaded chops with vegetable garnish

For cooking you will need the following products:

• Pork meat – 700 grams;
• 2 chicken eggs;
• 300 grams of breadcrumbs;
• 2 tbsp. spoons of salt;
• A little freshly ground pepper.

For garnish:

• 2 zucchini;
• 3 medium eggplants;
• 1 onion;
• 3 tomatoes;
• 100 grams of tomato;
• Garlic – 3 cloves;
• 100 ml cream;
• A bunch of greenery;
• A little table salt.

Preparation:

1. We wash the meat and cut it into thin pieces. We beat each piece with a kitchen hammer;
2. Then the chops need to be rubbed with salt and sprinkled with freshly ground pepper;
3. Prepare the batter: break the eggs into a cup, add salt and beat with a mixer;
4. Dip the chops in batter, then bread them in breadcrumbs, dip in batter again and roll in breadcrumbs;
5. Place breaded chops in a heated frying pan with oil. Each side is fried for 7 minutes until golden brown;
6. After this, place the fried meat in a container with thick edges and place in an oven preheated to 180 degrees. Bake for about 10 minutes;
7. Prepare the side dish. Cut the eggplants, zucchini and onions into small cubes;
8. Place vegetables in hot oil and fry them;
9. Chop the garlic and finely chop the tomatoes. We also add it to the pan with vegetables;
10. Add tomato paste and a little cream there. Mix everything and add salt;
11. At the end, sprinkle the vegetables with chopped herbs for 2-3 minutes;
12. Serve the finished chops with a vegetable side dish.

Pork chops in a frying pan, Canadian style

The finished dish is very satisfying, with a spicy sweet and sour flavor and an unusual apple and tomato sauce.

• Three apples.

• 500 g pork.

• Three red tomatoes.

• Brown sugar – 1 tbsp. spoon.

• Soy sauce – 3 tbsp. spoon.

• One teaspoon each of sweet ground paprika, black pepper, cinnamon and dried garlic.

Cut clean pork meat into pieces two centimeters thick. Make small cuts on each piece and lightly beat them, placing them in a food bag.

Peel the tomatoes, chop and puree them using a food processor.

Apples must first be baked in the microwave, and then peeled, cut and placed in a blender for chopping.

Mix both purees and add pepper, sugar, soy sauce, paprika, cinnamon and garlic. Combine everything into a homogeneous mixture, pour half into a saucepan.

Coat each chop with the remaining sauce and leave in the refrigerator for 12 hours.

Bring the sauce to a boil in a saucepan and simmer over low heat for ten minutes.

Fry the chops soaked in the marinade until cooked, place on a dish and pour over the hot apple-tomato sauce.

Pork chops in a frying pan - tricks and useful tips

• To ensure that the meat remains juicy during cooking, it should be pounded with a hammer with a flat surface, not with cloves.
• The frying pan must be well heated before frying the chops. The oil should warm up to 135 degrees, and its readiness is checked by throwing a pinch of crackers into the saucepan. If they do not spread, then you can start frying.
• To ensure that the breading does not leave the meat, the chops are first dredged in flour and then in beaten eggs.
• It is advisable to cut pieces of pork with a large, well-sharpened knife. Then the resulting chop blanks will be smooth and not torn.
• To reduce the noise when beating meat, you need to slightly wet a towel and place it under the board.