Soft, tender, juicy … pork meat. Its preparation is a pleasure. It is suitable for goulash, kebabs, stewing, and of course pork chops in a pan. I share this step-by-step recipe with a photo in this material. Video recipe.
Pork chops in a pan can safely claim the title of the fastest, and even the most delicious dish. They prepare so quickly, we can say that the preparation takes much longer. The recipe may require some skill, but the main thing is not to deviate from the rules, then the result will truly be excellent!
- If you want almost no fat on the chops, take the tenderloin. For juicy chops, a loin is suitable, and if you like fatty meat, buy a neck. Any of these parts are soft, conveniently divided into portions and are suitable for the dish.
- Cut the meat into portions no more than 1.5 cm thick, across the grain.
- To make it easier to chop pork, put it in the freezer for a while, it will harden a little, then it will be easier and more convenient to cut it.
- Beat off the meat so that it becomes twice as thin, then the chop will not lose its juiciness and will be soft, not friable.
- For beating, use a special hammer with a blunt toothed head.
- In order not to splatter around the work surface while beating and to preserve juiciness, wrap the piece with cellophane.
- The oil in the pan must be red-hot, then the edges will quickly "seal" and all the juices will not be lost.
See also how to make pork chops in an egg and cheese batter.
- Caloric content per 100 g - 169 kcal.
- Servings - 3
- Cooking time - 15 minutes
Ingredients:
- Pork neck - 3 pieces of 200-250 g each
- Salt - 0.5 tsp or to taste
- Olive or other oil - for frying
- Ground black pepper - large pinch or to taste
Step by step cooking pork chops in a pan, recipe with photo:
1. Wash and dry the meat with a paper towel, after drying the water well. the liquid lowers the oil temperature in the pan and the pork will not cook well. Cut it into 1.5 cm pieces and beat off with a kitchen hammer on both sides. Put the pan on the stove, add vegetable oil and heat well. Place the meat in the skillet and turn the heat on a little over medium.
Vegetable oil is ideal instead of olive oil; it does not form carcinogenic compounds. You can also use ghee, but it is not recommended to take butter, because it burns out quickly.
2. Season the pork with ground black pepper.
3. When the meat is golden brown, turn it over and salt. Continue frying for the same amount of time until golden brown. Chops are fried, depending on the thickness of the pieces and the diligence when beating. Basically 3-4 minutes on each side. However, before removing them from the pan, check the readiness anyway. Make an incision with a knife; clear juice should ooze from it. Serve ready-made pork chops in a frying pan immediately after cooking.
See also a video recipe on how to cook pork chops in a pan.
