You don't have to stand at the stove for a long time to quickly prepare a hearty dinner for the whole family. You will be helped out by a step-by-step recipe with a photo of quick pork chops in a pan. Video recipe.
Soft, tender and juicy - the characteristic of pork meat. It is a real pleasure to cook dishes from it. The meat is suitable for goulash, stewing, kebabs, broth, cutlets … And of course, for making quick pork chops in a pan, the recipe is presented below. This is a fairly popular meat dish, there are many ways to prepare it. This dish is suitable for both festive events and everyday menus.
The main secret of pork chops is good meat. It is better to take chilled, ideally steamed pork. Such meat should be pale pink in color. A tenderloin, ham, shoulder blade, or loin will do. These parts are the softest, there is almost no fat on them and it is convenient to divide them into portions. If the meat is difficult to cut, then pre-soak it for a short time in the freezer so that it hardens slightly. Then it will be easier to cut it into pieces.
- Caloric content per 100 g - 251 kcal.
- Servings - 5-7
- Cooking time - 30 minutes
Ingredients:
- Pork tenderloin - 500 g
- Ground black pepper - a pinch
- Salt - 0.5 tsp or to taste
- Pork fat - for frying
Step by step cooking quick pork chops in a pan, recipe with photo:
1. It is better not to wash the meat, this is an unnecessary action, especially if it later needs to be fried in a very hot frying pan. After washing, the chops will become too damp and not crust over. You need to fry the meat dry, so just pat it dry with a paper towel.
Pork should be free of films and without thick veins. If there are small veins, then cut them with a sharp knife, at an angle of 45 degrees. The cut veins will not tighten the meat, and the chop will turn out to be smooth and beautiful.
Slice the meat across the grain 1, 2-1, 5 cm thick. The width and length of the chops are limited by the size of the purchased piece.
2. Use a kitchen hammer to beat off the meat on both sides. At the same time, make sure that it is not beaten off to the state of lace. The thickness of the piece after beating should not decrease too much.
3. A skillet with a thick bottom and non-stick coating, but ideally cast iron, set over high heat and put pork fat.
4. Melt the pork fat so that there is enough for frying, and remove the piece from the pan. Although you can fry meat in vegetable oil or a mixture of olive and butter.
5. Place the beaten meat in the pan so that it does not come into contact with each other, and fry it in a very preheated pan for 1 minute until golden brown.
6. Then season it with black pepper, heat low and cook for another 2 minutes.
7. Turn the meat over and repeat the same process on the other side. And along with black pepper, add more salt to taste. You do not need to salt the meat before frying, because the salt will draw out the juice and the chops will be dry. You can even salt the meat right before serving, on a plate.
Pierce the finished meat with a skewer: look at the transparency of the juice, this indicates that the chop is ready. If the juice is bloody, then fry the meat for another minute over medium heat. Do not cover the pan with a lid and do not turn the pork often.
Serve ready-made quick pork chops in a pan to the table immediately after cooking. They are usually not prepared for future use, and the most delicious meat is only freshly cooked.
See also the video recipe on how to cook pork chops.
