The cutlet is sliced to the bone shape and seasoned with salt, pepper and paprika, and placed in a heat-resistant dish.
Mushrooms, onions and peppers are cleaned. Onions and peppers are sliced, then placed between slices of meat. Fill the mushroom caps with bacon and place them around the chop. Put the bowl with the chop in the preheated oven for approx. 15 minutes on high heat, uncovered. After that it is covered and left to simmer, approx. 40 minutes, on low heat, possibly sprinkle with a little dry white wine or water, according to everyone's taste.
Serve as such or with various garnishes;)
Baked pork chop with rosemary and red wine
As I said, we are not too carnivorous, we prefer greens. But from time to time we remember that Romanian saying that & # 8220the best vegetable is pork & # 8221 and we start with a cutlet in the oven or a neck on the grill. With the neck, things are simple and every Romanian knows how to sprinkle it with salt and pepper and throw it on the hot grill. Even with the chop, things are not complicated, but just a little more and more delicate. The chop is not simply thrown into the oven, but first you need to cooperate a little. tasty remained inside and we have a golden crust on the outside, we leave it in the oven at medium temperature to penetrate well until it becomes fragile.
I can't give exact amounts to this recipe. I would only recommend that you buy chops according to the number of people you have at the table (plus 1-2 spare), to choose it with a little fat and possibly with a little bone. I know the trend is to buy boneless chops, this time mine was like that, but know that bone gives them a better taste. So if it's the chosen one, take them fat and with bone. The chop is a little darker than the nape of the neck, so it should be seasoned better. Do not overdo it, but do not skimp on the flavors, only salt and pepper are not enough in the case of the chop, they need a stronger flavor, such as rosemary, bay or sage.
Baked pork chop
That's to say that from pork chop the result is a bland, dry steak, or they're lying, or they're Sunday cooks. You discover the counter-arguments after following the procedure in the operational manual below.
What do you need?
- A whole piece of pork chop, 1-2 kg - with bone, bacon and rind
- A clove of garlic
- 250 mL (or ¼ L if it's easier) of white, dry wine - I warmly recommend a Chardonnay, either from Murfatlar or from Sâmburești
- 1 tablespoon grape seed oil
- 1 teaspoon smoked salt
- 1 teaspoon mixed pepper, freshly ground
- 1 teaspoon paprika
- 1 teaspoon dried thyme.
How do you proceed?
Start by wiping the piece of meat well with absorbent towels. Washing is not necessary unless you have possibly dropped the meat on the floor. And not even then.
Take a very sharp knife (before using it it would be good to test your blood alcohol level) and cut the rind and bacon, along the piece of meat, leaving about 13.7 - 15.3 mm between the notches.
Sprinkle smoked salt over the cutlet piece (press it with your finger to enter the meat), pepper, thyme and paprika, then rub / massage vigorously, so that the scents penetrate the meatball. Get some rest & # 8211 and you, and the meat.
Grease a tall tray with a little oil, put the piece of meat (with the crust up) in the tray and throw the garlic cloves in the tray, uncleaned, just lightly crush with the side of the knife.
Gently pour the wine over the meat (be careful not to wash the spices on it), cover the tray with aluminum foil and then put it in the preheated oven at 190 - 200 ˚C.
After about 45 minutes, remove the aluminum foil, turn the piece of meat upside down and toss it in the oven, uncovered, for another 20 minutes.
Then take a piece of baking paper, moisten it well, squeeze it, then cover the contents of the tray with it.
Let it simmer for another half hour in the oven, then remove the lid from the pan.
Put the tray back in the oven, uncovered, to lower the sauce (possibly you can grease the meat, from time to time, with the sauce from the tray, so that it does not dry out). Leave it like this for another 20-30 minutes. If you have a thermometer (not a medicinal one), check the temperature in the middle (the thermal center of the product, we would say, the experts) of the chop piece (NOT next to the bone!). If it went over 74-78 ˚C, it's done.
Remove the meat from the pan, wrap it in aluminum foil and let it rest for 10-15 minutes (I said in other places why, I do not repeat). Now it is only good to cut into slices about 1.5 cm thick.
This time I didn't get tired of who knows what sophisticated lining. A lump of hot and fluffy polenta, a few tablespoons of garlic sauce topped with tomato juice and a glass of Fetească de Tohani. Black as a steam locomotive passing through a tunnel at night, with the lanterns off.
Have fun and see you healthy again!
Pork pastrami according to a Moldovan recipe & # 8211 a truly royal delicacy!
We present you a recipe for baked pork pastrami. It is very simple to prepare, and the result is truly amazing. The meat is obtained soft, tender, juicy and very aromatic due to spices and vegetables. It is a hot dish, perfect for any occasion, either for a family dinner or for a festive meal.
-1 kg pork chop (boneless)
-0.5 teaspoon paprika
-1 parsley root or celery
-1/3 glass of preserved corn
-2 tablespoons vegetable oil
Method of preparation
1. Clean the meat of the skins and excess fat. The fat layer should not exceed 0.5 cm.
2. Mix the salt with the ground black pepper, paprika, bay leaf and chopped garlic. Rub the meat with this mixture, then sprinkle with white wine.
3. Let the meat marinate for 24 hours.
4. Grease a baking tray with vegetable oil. Arrange a layer of chopped vegetables (carrot, onion and parsley root) on the tray.
5. Remove the bay leaf and arrange the meat on the vegetable layer.
6. Arrange the butter on the meat, cut into medium-sized pieces. Cover the meat with aluminum foil.
7. Bake the meat in the preheated oven at 200 ° C for 45 minutes.
8. Prepare the garnish: cut the zucchini and onion in half into slices.
9. Cut the mushrooms into slices.
10. Fry the vegetables in a pan with hot oil for 5-7 minutes.
11. Add canned corn, wine and spices to the pan. Stir-fry for 5-7 minutes.
I put the meat in the pan just greased with a little oil, with the fat side down, I put next to potatoes, olives, tomatoes, a little rosemary.
In a bottle I put: tomato juice, beer, kapia pepper paste, salt, jute and pepper.
I put foil and twisted the meat from side to side. But only from time to time. When it seemed to give way, I put sliced garlic and left it.
When it smelled like everyone was screaming, I took the tomatoes, some juice and garlic out of the sauce and mixed everything with a little beef soup (that's not what you have to do).
I put it back on the meat and I also put some pasta in the sauce, who wants fusilli, his job, which potato, ditto. I turned the meat upside down, removed the foil and let it brown.
How do you cook pork chops perfectly? We tell you the most "delicious" secrets
Everyone knows how to cook a piece of pork.
It is the most handy option and the most often bought for steaks. In fact, Romanians consume 30 kg of pork per capita per year. But the more it cooks, the more secrets it hides.
The pork chop, juicy, with a thin trace of fat and tender meat is one of the most adored steaks. Many times we make mistakes, however, when we throw them directly on the grill or in the oven with just a little salt and pepper. Behind the tasty steak are more effective tricks that you can implement next time.
1. With or without bone?
The most common variant and one of the most appreciated by gourmets is the pork chop with bone. The reason: the bone gives a unique aroma to the steak. And besides, there is a good reason why it's good to keep the bone on the chop. The cooking time will be a little longer, which means that it will be enough to get a meat penetrated inside and with a well browned crust on the outside, without burning it.
2. With or without fat?
All the goodness of a pork chop lies in the small layer of fat around the meat. Take advantage of the unique taste that steak can give and do not remove it from the beginning. When frying the meat in a pan (to give it a crust) keep the chop on one side with some kitchen tongs, so that some of the fat is browned in the pan. If you want, get rid of it after you have browned the meat or better yet after taking it out of the oven.
3. Extreme spices
Almost all recipes say: a little salt and pepper so as not to spoil the taste of the meat. In the case of chops, it seems that the rule is completely different: a lot of salt and a lot of pepper. So much so that they make a perfect crust when they are put in the oven.
4. Give her time to breathe
The cutlet, because we're talking about him. The rule applies, however, to any type of meat. Do not throw it directly in the pan, on the grill or in the oven as soon as you take it out of the fridge. Let the chops stay at room temperature for 30 minutes. This is because a meat that is too cold will cook too hard on the outside, while the inside still remains cold and raw.
5. Some essential steps & hellip
Any good steak starts on the stove and ends in the oven. And the rule also applies to chops. The secret when you fry them a little in the pan, to keep the juices inside and to form a golden crust on the outside, is to have the pan extremely hot. This means that you will quickly get the desired golden effect on the outside and then put the pan in the oven and let the mild temperature penetrate the meat well inside. A well-made pork chop will have 57C inside, before you take it out of the oven. The residual heat will raise the temperature to 62C as long as the steak will sit quietly for 10 minutes before cutting / serving it.
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Baked Pork Chops With Vegetables
This recipe for baked pork chops with vegetables is an ideal recipe for dinner during the week when we get home tired after a day of work and we don't know what to put on the table for the family quickly. You do not need many ingredients, it is easy to make and delicious.
We need some thin pork chops, green beans, 1-2 large red peppers, diced potatoes, red onions, lemon juice, garlic, thyme, smoked paprika, a little oil, salt and pepper.
First heat the oven to 240C / 475F.
Prepare a bag in which we will marinate the pork chops. All the chops are put in the bag, then add the lemon juice, oil, salt, pepper, thyme, crushed garlic or garlic powder and smoked paprika. Close the bag and massage the pork chops in such a way that the added ingredients cover the meat as well as possible.
Leave everything to marinate, and in the meantime we prepare a large stove tray in which we put on a single layer green beans washed and cleaned of tails, red onions cut into scales, peppers cut into thin strips, diced potatoes. Add a few tablespoons of oil on top, salt and pepper, a powder of thyme and garlic and massage everything so that the ingredients are friendly with each other.
Pork chops are placed over all the vegetables.
Put the tray in the oven and bake for about 25 minutes. After 15 minutes you can turn the chops on the other side.
Serve as such or with a salad next to it. Simple and fast! And especially delicious!
Ingredients needed to prepare the steak
- 3 kg of pork chop whole with bone and fat
- a few cloves of garlic to taste
- salt and ground black pepper to taste
- 1/2 teaspoon dried thyme or to taste
- 700 ml of dry white wine or water
Step one: make a few cuts between the bones with a sharp knife and garnish the chop with garlic to taste (it is not mandatory, but we recommend that you cook the steak like this)
Step two: Make notches on the fat on the chop
Step three: put the chop & icircn tray and season with salt and pepper to taste
Step four: Sprinkle dried thyme to taste
Step five: Pour the wine or water into the tray
Step six: cover the tray with foil, then put it in the oven at 150 C for about 90 minutes to bake very slowly.
Step seven: Remove the foil, place the tray back in the oven and fry the pork at 200 C to dry.
Step eight: when the pork steak is ready, cover it with foil and wait for it to rest for about 30 minutes (recommended) before serving.
Virtually any part of pork is used for roasting. However, the chop is one of the favorite slices for baking pork steak.
1. Wash the boneless pork chop well and then dry it. Grease it with plenty of olive oil, then rub it with all the spices, salt and pepper to taste.
2. Fry the meat for a few minutes on high heat, in 1-2 tablespoons of oil, to prevent it from drying out in the oven later.
3. Wrap the chop piece in a large aluminum foil, pouring over it and the juice obtained in the pan.
4. Tighten the sausage at the ends, to make sure that the steam will not come out, then put the piece of meat in the oven for about an hour, at 180 degrees.
5. Once the pork chop has penetrated, remove the foil and heat it a little faster, then put the chop back in the oven until it browns, periodically sprinkling it with the juice it has left.
6. Allow the pork chop to cool completely then refrigerate it like a regular sausage. Serve the sausage healthy for a maximum of 3-4 days after cooking.