Ribs on a baking sheet in the oven. Pork Chop on the Bone - Step by Step Recipe

03.08.2023

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Juicy fragrant ribs (often pork) are loved by many for their rich taste and delicate texture of meat. It is easy to cook them if you know special secrets: then the meat dish will be a decoration of a festive or everyday table, will delight everyone who is already tired of cutlets and chops.

How to cook pork ribs in the oven

To make cooking pork ribs in the oven easy, you need to pay attention to the choice of the product itself. Fresh rib plates after processing should not become hard: choose those that are pink, covered with a thin film, without spots. Fresh meat does not have mucus. It is better to choose ribs in the market, where you can immediately appreciate the appearance of the product, its smell and texture.

If you bought frozen food, then leave it in the refrigerator or in a bowl of cold water, otherwise the meat may become rubbery and tough. After that, it remains to marinate the rib plates with any marinade to taste, leave for an hour to a day and bake using a baking sheet, sleeve, pots or foil.

How long to bake pork ribs in the oven

Novice cooks may wonder how long to cook pork ribs in the oven so that they bake evenly and retain juices. The time depends on the method of baking: On a baking sheet, the meat is cooked for about half an hour at a temperature of 180 degrees, in foil or a sleeve - 35 minutes at 200 degrees, with a side dish of vegetables or potatoes in a pot - about an hour.

Recipe for pork ribs in the oven

The Internet can help the hostess find suitable recipes with pork ribs, where there are various options with step-by-step instructions, photo and video tutorials. It is easy to learn how to cook from them, combining meat with potatoes, tomatoes, and other vegetables. There is room for imagination in the choice of marinades - beer, honey with mustard or lemon juice with tomatoes are suitable. The taste will also depend on whether you use a sleeve, foil or an ordinary baking dish.

With potato

Each culinary specialist will need information on how to cook pork ribs with potatoes in the oven, because this is a traditional hearty dish for the festive table. Preparing together, potatoes with meat are saturated with aromas of spices and become fragrant. It is nice to serve them hot to enjoy the taste and not miss a drop of juice (as in the photo).

Ingredients:

ribs - 1.3 kg;
marjoram - 40 g;
rosemary - 20 g;
garlic - 3 cloves;
water - 2/3 cup;
potatoes - 1 kg;
mustard - 40 g;
a mixture of dried garlic, dill, paprika, basil, chili, thyme, nutmeg - a pinch.

Cooking method:

Rinse the meat, salt, pepper, sprinkle with marjoram, rosemary, rub crushed garlic. Cover with foil, marinate for an hour.
Cut the potatoes into rings, mix with a mixture of spices, salt.
Put the potatoes on the bottom of the baking dish, then the meat.
Add mustard and half a glass of water.
Cover with foil, bake at 190 degrees for 80 minutes. Then leave without foil for another ten minutes to brown the dish.

Up your sleeve

The recipe for pork ribs in the oven in the sleeve will be especially juicy if you choose the right additional components. Using a sleeve retains all the juices and flavors inside the meat, giving it a special juiciness. The dish looks delicious in the photo and in life, it turns out very soft. Even older people can chew it.

Ingredients:

ribs - 1 kg;
onions - 2 pcs.;
garlic - 6 cloves;
ginger root - 10 g;
soy sauce - 120 ml;
ketchup - 40 ml;
lemon - ½ pc.;
honey - 40 ml;
provencal herbs - a pinch;
cloves - 3 pcs.

Cooking method:

Make a marinade: crush garlic, grate ginger, mix with spices, soy sauce, honey, ketchup.
Coat the ribs, add onion rings, lemon juice.
Marinate under the film on the shelf of the refrigerator for 2-3 hours.
Fold in a baking bag, tie, make 2-3 punctures to release steam.
Bake at 200 degrees for 35 minutes. Open the package, cook for another 15 minutes to brown.

B-B-Q

Often gourmets are forced to wonder how to marinate barbecue pork ribs. This classic sauce is used to give the pork a refined noble taste, to emphasize the piquancy and tenderness of the meat. Barbecue contains many ingredients that work best when grilled or grilled in the oven.

Ingredients:

onion - 0.3 kg;
garlic - head;
smoked paprika - 100 g;
zira - 60 g;
hot pepper - 50 g;
honey - 80 ml;
sugar - 60 g;
salt - 80 g;
tomato paste - a glass;
Worcestershire sauce - 40 ml;
balsamic vinegar - 20 ml;
tabasco sauce - 20 ml;
Dijon mustard - 100 g;
ribs - 1.5 kg.

Cooking method:

Mix paprika, zira, hot pepper, salt, sugar. Crush the garlic, chop the onion. Grate the ribs with spices, grease with mustard, lay half the onion with garlic. Marinate for 2 hours.
Fry the remaining half of the onion-garlic mixture, add the rest of the spices, honey, pasta, sauces, vinegar. Simmer the barbecue on low heat for 10 minutes.
Bake ribs wrapped in foil for 3 hours at 179 degrees.
Then unfold the envelope. Drain the juice into the barbecue. Bring sauce to a boil. Coat the meat.
Caramelize in the oven at 250 degrees for 15 minutes.

Pork ribs baked in the oven

There are many options for how to bake pork. This recipe involves the use of the original marinade, consisting of pineapple juice, olive oil, soy sauce. Added garlic, ginger root and green onions will add spiciness to the meat. This dish is reminiscent of the masterpieces of Asian cuisine.

Ingredients:

ribs - 1 kg;
pineapple juice - 250 ml;
olive oil - 15 ml;
garlic - 4 cloves;
soy sauce - 20 ml;
ground ginger - 5 g;
9% vinegar - 10 ml;
sugar - 30 g;
green onions - 2 feathers.

Cooking method:

Mix juice, ginger powder, crushed garlic, oil, vinegar, sauce.
Marinate the ribs for 3 hours on a shelf in the refrigerator, put on a baking sheet.
Bake at 210 degrees for 45 minutes, periodically pouring marinade for juiciness.

With honey and mustard

Pork ribs with mustard in the oven are surprisingly tender and tasty, for which a simple but aromatic marinade is used. You can diversify it by replacing salt with soy sauce to make a dish with a subtle oriental flavor. Even a novice cook can do it if he follows the recipe without deviations.

Ingredients:

ribs - 1 kg;
mustard - 40 g;
honey - 20 ml.

Cooking method:

Cut the ribs in portions, coat with a mixture of mustard, honey, salt. Sprinkle with pepper, marinate on a refrigerator shelf for 3 hours.
Put on the bottom of the baking dish, cover with foil, bake at 180 degrees for 40 minutes. Open, cook for another 20 minutes at 200 degrees.

With honey

Experienced chefs know how to cook with honey in the oven. The use of sweet honey marinade gives the meat an appetizing crispy crust (honey caramelizes under the influence of high temperature) and an unusual savory aftertaste. If you don't mind meat in a sweet sauce, be sure to try this recipe: it will be delicious!

Ingredients:

ribs - 0.6 kg;
honey - 50 ml;
lemon - a quarter of the fruit;
soy sauce - 50 ml.

Cooking method:

Melt honey in a water bath until liquid, mix with soy sauce, lemon juice, salt and pepper.
Marinate meat for 20 minutes, put on a wire rack.
Fry at 200 degrees for half an hour. Serve with fried potatoes.

With vegetables

A spectacular second dish will be ribs baked in the oven with vegetables. Thanks to joint cooking in a sleeve or foil, the meat is tender, and the vegetables are juicy and fragrant. Particular attention is paid to the marinade, for which pomegranate-based narsharab sauce is used in this recipe (you can replace it with just pomegranate juice or even a mixture of tomato and lemon).

Ingredients:

ribs - half a kilo;
potatoes - 1 kg;
eggplant - 250 g;
tomatoes - 250 g;
onion - 150 g;
narsharab sauce - 50 ml;
provencal herbs - 20 g;
garlic - 3 cloves;
vegetable oil - half a glass.

Cooking method:

Pour the meat with sauce, salt, pepper, leave for 15 minutes.
Cut the potatoes into cubes, sprinkle with Provence herbs.
Cut the onion into half rings, slice the tomatoes, dice the eggplant, push the garlic through a press.
Put the vegetables with meat on the bottom of the baking dish, pour over with oil, sprinkle with garlic.
Bake at 180 degrees for 1.5 hours.

in foil

Another juicy dish will be pork ribs in foil. Cooked in an airtight envelope, they will retain their juiciness and softness, and will be saturated with the aromas of spices. The perfect combination for pork would be bay leaf, a mixture of peppers and rosemary. The spicy sharpness of the meat will be ideally combined with fresh vegetables, herbs or cereals (for example, buckwheat or barley).

Ingredients:

ribs - 0.6 kg;
vegetable oil - 30 ml;
bay leaf - 2 pcs.;
a mixture of peppers - 17 peas;
rosemary - 2 g.

Cooking method:

Mix rib plates with spices, oil, salt, grate.
Wrap in foil, bake at 210 degrees for 25 minutes.
Reduce the temperature to 160 degrees, cook for another hour.
Cut the foil, cook for 20 minutes at 185 degrees.

in soy sauce

A simple recipe is pork ribs in soy sauce, the taste of which is distinguished by a pleasant sharpness, piquancy due to the addition of white wine vinegar, ginger, garlic and star anise. A hearty lunch will be ready in an hour and a half, and tender meat with hints of sweetness and a golden crust will delight all family members.

Ingredients:

ribs - 2 kg;
soy sauce - a glass;
white wine vinegar - 40 ml;
fresh ginger - 30 g;
garlic - 5 cloves;
star anise - 2 stars.

Cooking method:

Pour the ribs with sauce, vinegar, water - until completely covered.
Garlic, crushed with a knife, together with the husk, send to the meat. Pour ginger plates, star anise.
Boil, cook on low heat for 1.5 hours.
Dry with a towel, put on a grill grate, fry for 7 minutes until golden brown.

in beer

A pleasant snack for a foamy drink will be ribs in beer in the oven. This wonderful dish, characterized by a rich taste and delicate soft texture, will appeal to many guests, especially men. They can be served hot or chilled, with a side dish of fresh vegetables or solo. This delicious appetizer is irresistible!

Ingredients:

ribs - 1 kg;
dark beer - a glass;
onion - 2 pcs.

Cooking method:

Peel the pieces of meat from veins, films, grate with salt, black pepper. Onion cut into half rings.
Put the plates with onions in layers in a marinating dish, pour over beer. Marinate on the shelf of the refrigerator for a day (or at least 5 hours).
Bake on a wire rack at 180 degrees for 20 minutes. Turn, cook another 40 minutes.

Discuss

Pork ribs in the oven - delicious cooking recipes with photos. Baked pork ribs in the oven

step by step recipe with photo

The phrase "pork chop on the bone" sounds like music: this name alone makes the hearts of millions of gourmets around the world tremble. If the beneficial properties of dishes, according to nutritionists, are due to ease of manufacture, then chop is the champion among them.

It just needs to be well fried: eating pork with blood is fraught with certain risks. A blank of soft, juicy, properly selected meat can not be beaten off. Spices and salt are added to the flour for rolling. On high heat, you should not fry a semi-finished product placed in batter: it will burn, and the pulp will remain raw.

Ingredients

2 pork steaks on the bone 1 cm high
1 chicken egg
1.5 st. l. wheat flour
2-3 pinches of salt
50 ml vegetable oil
2-3 pinches of ground black pepper

Cooking

1. When buying, we will choose the thinnest steaks on the bone. Rinse them in water and pat dry with paper towels to remove excess moisture. We will move each steak in a bag or cover with cling film so that pieces of meat do not fly around the kitchen during its beating. We beat off the meat part with a culinary mallet on both sides, trying not to touch the bone.

2. The broken pulp should become very thin. Remember, the thinner you beat the meat, the tastier it will be. By the way, if the colon layer of fat interferes with you, then it can be cut in several places so that it does not hold back the pulp.

3. Salt and pepper each chop, lightly rubbing the spices into the flesh on both sides.

4. Break an egg into a container and beat it with a fork. Add wheat flour and create a light batter. It will save you from having to alternately roll the chops in flour, then dip in the egg. Dip the chop in the batter and wrap it around it from all sides.

Chop on the bone is an amazing dish, not only incredibly tasty, but also appetizing! After cooking it, you will feel like in an expensive restaurant where you are served the best dish from the chef.

Pork Loin 600 Grams
Salt, pepper to taste
Oil for frying 1 tbsp. spoon

Prepare all the necessary ingredients. There is nothing special to cook here. All you need is quality meat, salt and pepper. For the first time, I suggest not adding any spices and spices, feel the natural taste of perfectly cooked meat, and then experiment.

Cut the loin into chunks between the bones. As you can see, the slices are quite thick, which is even good, so the meat will turn out juicier.

Season the meat with salt and pepper to taste and let sit for a couple of minutes.

During this time, heat the pan well with a little oil. Put meat on it. It is very important to spread the meat on a hot pan, then a crust will immediately form, which will not allow the meat to lose juice.

Fry the pork on both sides until golden brown (about 2-3 minutes on each side).

Put the meat on a baking sheet and put it in a hot oven for 10 minutes. The meat is well baked inside and at the same time remains very juicy.

Pork chop on the bone is ready! Serve with your favorite side dish and enjoy!

Oven-baked pork ribs are a hearty and tasty dish. However, most housewives cannot boast of knowing a large number of recipes on how to cook pork ribs in the oven. After all, most often they are stewed with cabbage or potatoes. Stewed ribs are also tasty, but baked ribs are not inferior to them in their organoleptic qualities. In addition, dishes that are very different from those cooked in a saucepan can be cooked in the oven.

Cooking features

So that pork ribs do not become dry and tough when baking in the oven, you need to know several features of their selection, preparation and subsequent cooking:

When buying, you should give preference to meaty brisket. If there is little meat on the ribs, then as a result of baking, there will be almost no meat left at all, so there will be nothing to eat. Excess fat can be cut off with a knife, leaving no more than 1 cm.
The meat of a young pig is more tender. If you take a brisket from an adult animal for baking, the process will take more time, the finished meat will not be chewed easily enough. An old animal can be distinguished by yellowish fat. A young piglet has white fat, and the meat itself is lighter than that of an old pig.
Frozen ribs are not the best choice if you plan to use them for roasting. If you've already frozen the ribs, let them thaw in the refrigerator without using water or microwaving them. In this case, freezing will minimally affect the juiciness of the product.
Tastier, more tender and fragrant pork ribs baked in the oven will come out if they are pre-marinated. Usually the composition of the marinade is indicated in the recipe for preparing the dish, but if not, then pork ribs can be marinated in the same way as pork for barbecue: in beer, mineral water, mayonnaise, kefir.
Pork ribs will be juicier if they are baked in foil or a culinary sleeve. However, in this case, a ruddy crust does not form. This problem is actually easily solved: before being placed in the sleeve, the ribs can be fried in a pan or open the foil 20 minutes before the dish is ready.

Pork ribs can be served with or without a side dish. In any case, it is necessary to offer spicy or sweet and sour tomato sauce to baked pork ribs in the oven.

Pork ribs with honey and mustard

pork ribs (brisket) - 1 kg;
mustard - 40 ml;
honey - 20 ml;
salt, seasonings - to taste.

Cooking method:

Rinse the brisket well under running warm water, remove excess fat, bone fragments. Pat the brisket dry with paper towels and cut into pieces. Each piece should have two ribs.
Melt honey and mix it with mustard. Add spices to this mixture to taste. Coat the ribs and leave them for 3 hours in a cool place to marinate them.
Salt the ribs and fold them into a cooking sleeve. Tie off the sleeve on both sides. Poke holes in the foil with a toothpick to allow steam to escape. Put on a baking sheet.
Preheat the oven to 180 degrees, place the sleeve with the ribs in it. Bake them for 40 minutes.

Video recipe for the occasion:

From a side dish, baked or stewed vegetables, especially potatoes or cabbage, are suitable for ribs prepared according to this recipe. They can also be served as an appetizer without a side dish.

Pork ribs with garlic and ginger

pork ribs - 1 kg;
onions - 0.2 kg;
ginger root - 10 g;
garlic - 1 head;
soy sauce - 120 ml;
ketchup - 40 ml;
lemon - 0.5 pcs.;
honey - 40 ml;
provencal herbs - 5 g;
salt, pepper - to taste.

Cooking method:

Wash the ribs, divide into portions and dry with napkins.
Peel the onion from the husk, cut into thin half rings.
Peel and grate the ginger root.
Pass the garlic cloves through a special press.
Mix ketchup, honey melted to a liquid state, soy sauce and juice squeezed from half a lemon.
Add onion rings, garlic, ginger and herbs to this mixture.
Marinate the pork ribs in the resulting sauce. Marinate them for at least an hour.
Salt and pepper the ribs, remove them from the marinade.
Place the ribs in a roasting sleeve, tying off both sides and making 3-4 small holes for steam to escape.
Put on a baking sheet, put it in an oven preheated to 200 degrees. After half an hour, tear off the sleeve and continue cooking the dish for another 15 minutes.

According to this recipe, ribs can be cooked for beer, and not only for it. If you add vegetable stew or cabbage hodgepodge to them, you get a full meal, hearty and very tasty.

Pork ribs with vegetables in foil

pork ribs - 0.7 kg;
onions - 0.5 kg;
tomatoes - 0.5 kg;
carrots - 0.3 kg;
garlic - 3 cloves;
mustard - 10 ml;
fresh parsley - 100 g;
dried basil - 5 g;
ground paprika - 5 g;
salt, black ground pepper - to taste;
vegetable oil - 50 ml.

Cooking method:

Prepare the ribs for roasting by washing them and blotting them with paper towels.
Grease the foil with oil, laying it on a baking dish. Mix the remaining oil with mustard, garlic crushed with a special press, paprika, basil, black pepper and salt. Rub the ribs with this mixture and marinate for an hour in the refrigerator.
Remove the husk from the onion, cut it into thin half rings.
Peel the carrots, chop on a grater. It is best to do this with a grater designed for Korean snacks, but if you don’t have one, a regular grater will do.
Wash the tomatoes and use a very sharp knife to cut them into thin slices.
Lay the marinated ribs on the foil. Put the onion on top of them, carrots on it. Put the tomatoes on the top layer. Pour everything with the remaining marinade. Cover the dish with foil.
Preheat the oven to 200 degrees, put the form with the ribs in it. Bake for 50 minutes, removing the top layer of foil 20 minutes before done.

Garnish for pork ribs made according to this recipe will be the vegetables with which they were baked. Additionally, you can cook rice or mashed potatoes, although without this addition, the dish will be tasty, beautiful and nutritious.

Pork ribs in foil

pork ribs - 0.6 kg;
vegetable oil - 30 ml;
herbs, a mixture of spices, salt - to taste.

Cooking method:

Prepare the ribs by cutting the brisket into pieces of 3 ribs each. Marinate them in beer or mineral water for an hour.
Lubricate pieces of foil with oil. Wrap a piece of brisket in each, after sprinkling it with a mixture of spices, spices and salt.
Wrap the ribs in foil and place on a baking sheet.
Put in an oven preheated to 200 degrees for 45 minutes. 15 minutes before the end of cooking, unfold the foil so that the ribs are browned.

This is one of the easiest recipes for cooking ribs in the oven, but it is also one of the most successful.

Pork ribs with cheese sauce

brisket with ribs - 1 kg;
olive oil - 50 ml;
cream - 100 ml;
mustard - 50 ml;
hard cheese - 100 g;
salt, pepper - to taste.

Cooking method:

Wash the brisket, dry it with a kitchen towel. Cut the brisket into portions, each of which should contain one rib.
Heat half of the oil indicated in the recipe in a frying pan. Put the ribs on it and fry them over high heat until an appetizing crust forms. Do not cover the pan with a lid at this time.
Grease the mold with the remaining oil.
Cool the ribs a little, salt and pepper, grease with mustard. Lay them out in a greased pan.
Finely grate the cheese and mix with cream.
Pour the sauce over the ribs.
Turn on the oven. When the temperature in it becomes about 200 degrees, put a form with ribs in it. If the form is made of glass, it is better to put it in an unheated oven so that the glass does not crack due to temperature changes.
Bake the ribs in cheese sauce for 40 minutes.

As a side dish, ribs baked in cheese sauce can be served with mashed potatoes. Even better with them is a complex side dish of potatoes and cabbage. For pork ribs in cheese sauce, you can even cook pasta as a side dish.

In the oven, pork ribs can be used to cook a wide variety of dishes. You can bake them directly in the form, as well as in foil or a sleeve. In the latter case, the ribs are especially soft.

Chop cutlet on the bone. What is easier? He took a piece of meat, beat it off and fried it. But, like almost any simple dish, chop, especially on the bones, especially pork, requires, albeit small, but knowledge of the cooking process and certain experience.

And yet, in any case, cooking a pork chop is very easy. The main thing is that the meat is cooked completely, and at the same time remains juicy and soft, with a fried appetizing crust.

For a pork chop on the bone, you will need a minimum of products.

Pork chop on the bone.
Freshly ground black pepper
Vegetable oil for frying

Cooking pork chop.

First of all, we cut the carbonade between the bones into pieces 2-4 cm thick. That is, each piece of meat should have its own bone.

Carbonade, in itself, is quite dry meat, especially since it is pork - that is, you need to fry a piece completely. After all, we don’t cook with blood.

Accordingly, we meet with the main problem - how to fry initially dry meat, preserving its juiciness as much as possible, and not getting something vaguely resembling a sole as a result.

Dry each piece of meat with a paper towel, sprinkle with freshly ground black pepper and begin to beat.

I use a tenderizer. And with round needles. These needles are not sharp enough to break the meat fibers, they only push them apart, thereby ensuring the softness of the meat and minimal loss of its juices.

At the same time, the tenderizer allows you to maximize the appearance of a piece of meat after cooking.

If there is no tenderizer, this is also not a problem - you can also use a meat hammer, the only thing is that it should be flat - without any teeth, notches, etc.

With a hammer we beat off the meat carefully, trying to beat off, and not grind the piece.

Why do we beat meat already sprinkled with pepper? Everything is simple. Like a hammer, that a tenderizer, when beating, will introduce part of the ground pepper into the piece of meat itself, only the tenderizer will help the pepper penetrate deeper.

Then, with a very sharp knife, on both sides of a piece of meat, we make notches crosswise. They should not be deep - 2-3 mm. Notches will allow the oil to penetrate a little deeper into the piece of meat when frying.

We also cut the edges of the piece around the entire perimeter a little - by 2-3 mm every one and a half to two centimeters. This will help the piece of meat retain its shape while frying. - the film that has been preserved around the perimeter of the piece will not be pulled together by a single loop and thereby squeeze the juice out of the meat and force the piece to bend in the pan.

Put a frying pan on a high heat and pour vegetable oil into it. At the same time, we put the oven on heating - it needs to be heated to 200 ° C. The pan should be with a thick bottom, and very preferably, with thick walls. In this case, when laying out the meat, the pan, and the oil, respectively, will not cool instantly, but remain hot. That is, the meat will immediately begin to fry in oil, and not wait until the temperature rises again to the desired level, and the meat during this time will actively give up its juice and stew in it, and will not be sealed immediately, retaining all its juice inside.

Checking the temperature of the oil in a pan is very easy.

A dangerous way - you can drop a small drop of water into the heated oil. If the drop bounces with a characteristic click, then you can put the meat in the pan.
Safe way. Throw in oil or a wooden toothpick, or a match with a broken head of sulfur. If small bubbles appear actively and in large numbers around the entire toothpick (match), the oil is warm enough.

Salt the meat on one side - the one that will be laid out first in the pan. And put the piece of meat with the salted side into the hot oil. You don’t need to lay out all the pieces at once, because no matter how heavy the pan is, a large amount of meat will inevitably greatly cool both it and the oil. It is most convenient and fastest to put one piece of meat in a pan, move it to one of the walls and fry a little - 3-5 minutes on one side.

Then salt the second side of the piece and turn it over onto the second half of the pan, which by this time will again be quite well heated. And fry the piece again until a golden crust appears.

Lay out the fried piece of meat and keep warm.

Fry all other pieces in the same way.

If we cooked, especially with blood, then this could be the end of cooking. But, since we are talking about pork, it must be cooked completely, in no case leaving unroasted places and blood. No one wants to discover in their body the presence of any additional life that is not related to the normal functioning of the whole organism as a whole.

Therefore, we cover the baking sheet with baking paper, which in this case is much better suited than foil. We spread all the fried chops on paper, grease with oil from the pan on top.

We put the baking sheet in the oven, which by this time has probably already warmed up to 200 ° C. We leave the meat in the oven for about 10-15 minutes - it all depends on the thickness of the piece, on the particular oven and the degree of its heating.

We bring the meat into the oven until cooked. It is easy to check - pierce a piece of meat in its thickest part, especially near the bone, with a thin knife or toothpick. If the protruding juice is pink, then the meat is still raw. If it is transparent, then the meat is ready.

We get pork chops on the bone from the oven, cover the baking sheet with another piece of baking paper or foil - there is no difference here. Let the chops stand for 10 minutes - so that the chops “calm down”, the juice inside them stops bubbling and is evenly distributed throughout the piece.