Recipe: Pork liver chops. Calorie, chemical composition and nutritional value.

If you love liver, but don’t know how to cook it deliciously, first opt for chops made from this offal. They turn out very tender and incredibly tasty, if, of course, you prepare them correctly.

The main rule that should be followed when working with offal is that you should not cook it for too long (sometimes a few minutes is enough).

If you want the chops to be even softer and more tender, first soak the liver (of course, already well washed) in kefir, milk or a mixture of water and a dairy product (take both ingredients in equal proportions).

The calorie content of a liver chop fried in batter is 205 kcal/100 g.

Pork liver chops recipe

Although beef liver is more popular among chefs and homemakers, pork liver has a softer texture, although it sometimes has a slight bitterness.

To prepare delicious chops you need:

pork liver – 750-800 g;
flour – 150 g;
salt;
egg – 2-3 pcs.;
onion – 100 g;
oil – 100 ml.

What to do:

Cut off all films from the liver, remove ducts and fat. Rinse and dry.
Cut into pieces about 15 mm thick.
Cover them with cling film and beat them with a hammer on both sides.
Place the chops in a saucepan and grate the onion there.
Add salt to taste and mix well.
Break the eggs into a bowl and lightly beat them with a fork.
Pour flour onto a board or flat plate.
Pour oil into a frying pan and heat slightly.
Roll lightly marinated liver slices in flour, dip in egg and roll in flour again.
Place the pieces in a frying pan and fry for 6-7 minutes.
After this, turn the pieces over and cook on the other side for about 7 minutes.

Place the finished pork liver chops on a paper napkin for 1-2 minutes to remove excess fat. Best served hot.

Beef liver chops in batter

Liver chops in batter are very tender and tasty. The batter helps maintain maximum juiciness of the product.

1 kg beef liver;
3 eggs;
6 tablespoons flour + flour for breading;
flour (how much will be needed);
vegetable oil for frying;
salt and spices to taste.

We carefully clean the liver from films and cut out all the ducts. Then cut the liver into wide slices 1.5 cm thick. Very carefully beat off the pieces of liver through cling film. When beating, it is important not to damage the delicate structure so that there are no holes in the chops.

Prepare the batter:

beat eggs with sour cream, add salt and spices, beat well. Add flour to make a dough similar to thick sour cream.

Heat vegetable oil in a frying pan. Take one liver chop and sprinkle it with salt and pepper. Then roll in flour and dip into batter. Pre-dip in flour to ensure a tight fit of the batter.

Place the chops in a frying pan with oil. Cook over medium heat until the underside is browned. Then carefully turn it over and fry it until cooked.

Chicken or turkey

Turkey liver is quite large, which means it can also be prepared as chops. Chicken is also suitable if you choose larger pieces and beat them more gently.

This requires:

turkey liver – 500 g;
salt;
dry herbs – 1 tsp;
flour – 70 g;
egg;
oil – 50-60 ml.

Step by step process:

Inspect the by-products, cut off anything that seems unnecessary, especially for remnants of the bile ducts. Wash and dry.
Place pieces of liver (no additional cutting required) under the film, beat them off on both sides.
After this, add salt to taste and season with herbs of your choice. Basil, oregano, and savory are suitable.
Bread each slice first in flour, then dip in egg and again in flour.
Fry semi-finished products in hot oil for about 3-5 minutes without a lid on one side.
Turn the liver chops over and fry covered for another 3-5 minutes. Serve hot.

Recipe for goulash with vegetables

Ingredients: 780 g liver, 160 ml milk, 2 onions, fresh garlic to taste, carrots, salt, bell pepper, 1 tbsp. a spoonful of tomato paste, a pinch of thyme, 3 tbsp. spoons of sour cream.

The liver is washed well, cleaned of all excess, cut into pieces and sent to cook until cooked. The boiling water is pre-salted. Housewives are usually concerned about the question of how long to cook the liver until it is fully cooked. Much depends on the age of the animal, but on average it takes 40 minutes.
The boiled offal is cut into small pieces.
All vegetables are peeled and cut into cubes. The easiest way is to grate the carrots coarsely and pass the garlic through a press.
The components from the third step are fried in hot oil until soft. Next, liver, salt and thyme are added to them.
After a couple of minutes, add sour cream and tomato paste into the frying pan.
The goulash simmers under the lid for another 10-12 minutes.

Oven cooking option

To prepare liver chops in the oven you need:

beef liver – 600 g;
flour – 50 g;
oil – 50 ml;
salt;
ground pepper;
spices;
cream – 200 ml.

How to cook:

Free the offal from films, fat and veins.
Wash, dry and cut into pieces 10-15 mm thick.
Cover them with film and beat them on both sides.
Salt and pepper the products to taste.
Heat oil in a frying pan.
Dip in flour and fry the chops in hot oil. Each side should take no more than 1 minute.
Transfer the fried preparations into a mold in one layer and pour in cream to which herbs have been added.
Turn on the oven at + 180 degrees, place the mold in it and cook for 18-20 minutes.

How to quickly fry pork liver in one piece

Ingredients

Pork liver - portioned piece;
Freshly ground black pepper - to taste;
Purified cold water - for soaking;
Table salt - to taste.

How to make delicious pork liver with your own hands

First, let’s soak the internal organ at least briefly in salted cold water so that possible bitterness and an unpleasant characteristic taste, which is why not everyone likes offal, will leave the liver.
Dip the pork liver, cleared of membranes, into a bowl of water and forget about it for at least 10-20 minutes.
Heat a frying pan by pouring a little vegetable oil into it for frying.
Place the liver, washed under running water, in a frying pan and fry it over low heat on one side.
Then we turn the offal over to the other side and fry again.
Cover the dish with a lid and let it simmer for another 5-8 minutes so that the liver is well fried and not soggy.
Remove the lid, salt and pepper the dish and test it with a toothpick, piercing it all the way through. If it is dry and not colored reddish, then our treat is completely ready.

We serve the liver with sauce - this is what they usually do in cafes and restaurants, and it wouldn’t hurt to offer a fresh tomato for this dish.

Total recipes including Pork Liver: 67

Pork liver is a unique and quite affordable product. This valuable product contains many complete proteins, iron and copper. Moreover, all substances have an easily digestible form. Iron is a very important element in the functioning of our body. It is for this reason that liver should be included in your menu quite often. Among other things, the liver contains vitamins B, A and C, and amino acids. Let me note that vitamin A is a unique component that is necessary for the normal functioning of the brain and kidneys. In addition to everything said above, I note that vitamin A is the basis for beautiful hair and skin, as well as strong teeth. Therefore, I cook liver quite often. The best option is boiled liver, but it is not as tasty as fried. Many housewives claim that it is very difficult to make fried liver soft; I will offer you a recipe that will help you prepare incredibly tasty and soft liver without any hassle or worry.

Chilled pork liver – 0.5 kg.
Egg – 2 pcs.
Flour – 1 tbsp. spoon.
Salt – 0.5 teaspoon.
Pepper - a pinch.
Vegetable oil – 20 grams.

Before cooking, I always put the liver in the refrigerator for half an hour to cool it down. After such cooling, it is easier to cut, and the excess blood drains. Once the liver has cooled, I take it out and cut it into equal parts. In fact, it is very difficult to cut pork liver into equal parts, but still, I try.

The next stage is beating the liver. In order not to splash the whole kitchen with liver particles, I pack 5 pieces in a regular plastic bag, after which I beat them with a regular rolling pin. Do not beat too hard, but still thoroughly.

Now I start preparing the batter. I usually use two eggs per 0.5 kg of liver. Beat the eggs thoroughly with the addition of salt. I note that if you do not add salt to the eggs, you will have to beat them for quite a long time. Also at this stage I add a small amount of pepper, since I am preparing liver for a child, she likes it spicy, but in moderation. If you are cooking for yourself, you can add more pepper.

I add a spoonful of flour to the resulting mixture and begin to mix thoroughly. Small lumps immediately form. You need to stir the mixture until these lumps dissolve. You should get a batter of uniform consistency. Basically, whipping the mixture with a fork takes me about 3 minutes. While I’m doing all this, I put a frying pan on the stove and pour in oil.

Now I completely immerse the liver in the batter so that it seems to be “enveloped”. Most often, I dip several pieces into the batter at once and wait for a minute, then I just start frying. Please note that your mixture must be homogeneous, and the pieces must be dipped into it on both sides, otherwise there is no other way.

I place the liver exclusively on a hot frying pan. The bottom immediately turns golden and I immediately turn the pieces over.

It is very important that they are fried on both sides, then you can cover the pan with a lid. I have a gas stove, so I spend the first stage of frying on high heat, under the lid - on very low

Fry the liver under the lid for no more than 4-5 minutes.

How to cook delicious pork liver without bitterness and simply

Liver is considered one of the healthiest products on our tables, because its beneficial properties have a positive effect on human health, and tasty cooked liver will serve as a kind of delicacy on any table. How to deliciously cook pork liver so that it is soft, has an appetizing appearance and is a healthy dish that every member of the household or even guests in the house will happily eat? It turns out that there are several secrets to preparing this type of offal that will allow every housewife to turn into a chef for her family or guests for a while.

So that the liver does not become bitter

Not every cook, especially a beginner, will decide to cook pork liver. And the reason for this is the fact that pork liver is bitter due to the bile ducts that are present in it. It is these ducts that must be removed very carefully when cleaning the offal and each piece must be washed during the cooking process. It is also very good to soak the liver before frying or stewing it in milk or water with vinegar in the proportion of 1 liter of water #8212; 150 g of 9 percent vinegar. Soaking time #8212; approximately 1-1.5 hours.

Also, in order to remove the bitter taste of the liver, a little sugar or a few teaspoons of honey are often added to it during the cooking process. Well, to hide the sweetish taste, the liver is salted during the cooking process at the end.

These are the simple and uncomplicated secrets of cooking pork liver. As for the recipe itself for stewing or frying the liver, it is also quite simple and includes a minimal set of ingredients.

Pork liver in sour cream sauce

So, before preparing the liver according to this recipe, it is best to soak its pieces in milk. This will give the product a softer and more delicate taste, and it will also increase in volume during the cooking process.

400 g liver
100 ml milk
2 pcs onions
200 ml sour cream
1 clove of garlic
1 tbsp. flour
1 tsp mustard
vegetable oil for frying
salt, pepper and herbs to taste.

1. Clean the liver from the bile ducts, cut into pieces and soak in milk.

2. Peel the onion and cut into half rings, fry in vegetable oil until the onion becomes soft. Add the liver to it and fry everything together for about 10 minutes.

3. In a separate container, mix all other ingredients #8212; sour cream, flour, mustard, finely chopped garlic, spices. Pour this sauce over the liver and cook everything together until done. The readiness of the liver is determined by whether blood flows from it when pressed or cut. It is not recommended to fry this dish for too long, so that it does not turn out to be too hard and the liver itself does not dry out.

4. At the end of cooking, salt the liver and sprinkle with herbs. Cover the dish with a lid and let it brew for some more time. The dish prepared according to this recipe turns out very soft, juicy and tasty.

It is advisable to serve stewed liver hot with salads or any side dish, although pork liver is often eaten chilled.

Other pork liver recipes

The fastest way to prepare this offal is, of course, frying it in vegetable oil. The recipe itself is very simple, because chopped pieces of liver just need to be fried in vegetable oil on both sides for about 10 minutes.

At the end of cooking, add salt and pepper to the dish, although true chefs do not recommend getting too carried away with spices when preparing pork liver, because it has a naturally pleasant taste and aroma.

A very unusual and tasty recipe for cooking pork liver in Japanese. This recipe is not from Japanese cuisine, but it got its name because of the ingredients included in the recipe, popular in this country #8212; rice, soy sauce, paprika.

The liver pieces must be cut into long strips and each one fried in flour and vegetable oil. Separately, tangerine slices are fried in butter and placed on pieces of liver. Rice is boiled separately. When serving, the rice is sprinkled with soy sauce, and the liver pieces are laid out next to the tangerine pieces on them. You can also add peas, paprika or red pepper to the rice to taste. The dish turns out to be unusual, but very tasty.

These simple and tasty recipes for preparing pork liver can please all family members with delicious and healthy dishes on the dinner table.

Interesting video on the topic: #171;How to cook pork liver deliciously without bitterness and simply#187;:

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