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Chops on the bone in the oven. Pork chop on the bone

Pork meat on the bone, baked in the oven, attracts gourmets with its incredible aroma, juiciness and amazing taste... Experienced chefs will teach you how to choose and prepare the right ingredients, share recipes, reveal some secrets of cooking, give useful tips and recommendations.


Selection and preparation of ingredients

Any cuts of pork on the bone are suitable for baking in the oven. Many people prefer to use ribs, shank, loin. Both small and huge shmat are perfectly baked. It will take more time to bake pieces of impressive size.



Pieces of pork should be rinsed thoroughly with cool water. It is better to remove any remaining moisture with a paper towel or towel. To marinate the pulp well, you need to make small cuts across the fibers. Some housewives subsequently fill these cuts with pieces of bacon.


The seasoning is most often chosen according to taste. Mustard flakes, any kind of pepper, paprika, rosemary, sage, parsley, parsnips go well with pork. Multipurpose spice mixes can be used. Onions and garlic add a special piquancy to the dish.

Great for oven-baked pork bone, soy, mustard and mayonnaise sauce.


Vegetables perfectly complement the baked pork steak... You can cut the plants arbitrarily. Onions are usually cut into rings, half rings, or quarters. Bell peppers, potatoes, carrots, zucchini, eggplants are chopped into cubes or strips. Some cooks add to the dish green pea... Mix vegetables in a separate bowl, pour over them with ketchup, tomato paste, vegetable oil or marinade.


Cooking recipes

There are many recipes for baking the product using a wide variety of marinades.

The recipe for cooking tender and juicy pork on the bone in the oven is designed for 2 servings:

  • the steak divided into 2 parts must be marinated;
  • make a marinade from soy sauce(50 g) and one lemon;
  • Pour the onion cut into rings with marinade, sprinkle with salt and seasonings, leave for half an hour;
  • cover the meat with marinade, let it brew for 40 minutes;
  • preheat the oven to 200 degrees, put pork on baking;
  • reduce the temperature regime to 170 degrees;
  • oven for half an hour;
  • pour soy sauce on top.




For lovers spicy dishes you need to prepare the marinade by adding a full teaspoon of chopped hot pepper or chili. A spicy marinade is made from vegetable oil (1 tablespoon), half a lemon and three types of pepper: allspice, black and hot crushed pepper. Rock salt is added to the resulting sauce.

The meat poured with spicy marinade is carefully kneaded with hands, covered with cling film, and left for an hour. No parchment or foil is required to cook pork with spicy marinade. The prepared pieces are laid out on a hot baking sheet, placed in an oven with a temperature of 220 degrees. After 7-10 minutes, turn the pork on the other side. Bake again for 8 minutes.

The product can be prepared in spicy marinade... Pour allspice and black pepper into refined vegetable oil (1 tablespoon), stir thoroughly with a fork. The resulting sauce must be rubbed into the pork flesh with your hands. Then place two cloves, peppercorns and a bay leaf on top of each piece of meat.

Pork is left under cling film for an hour. Before placing the dish in the oven, the bay leaf, peppercorns and cloves are removed from the pulp. After ten minutes of baking, turn the meat over, sprinkle with salt. Bake again for 8-10 minutes. The other baked part is salted. Turn off the temperature regime. The dish is left in a hot oven for a few minutes.


Hearty and tender meat on the bone is obtained using fresh kefir marinade. The cooked pieces should be poured abundantly with kefir of any fat content. Then you have to wait an hour and a half until milk product it will saturate the whole garment. To speed up the process of absorption of kefir into the pulp, incisions are made, which are filled with a milk drink.


After thorough kneading with your hands, put 2 bay leaves on the steak, wrap the product with cling film. Bake for 7-8 minutes on each side. While turning, sprinkle the baked side with rock salt and ground pepper.


Cooking pork chops on a bone in the oven is a snap:

  • beaten from both sides pork pieces pre-seasoned with spices;
  • rub with salt, garlic, oil, mayonnaise sauce;
  • leave for 20 minutes;
  • sent to an oven heated to 250 degrees for 35 minutes.


Chops in a batter of bread crumbs, beaten eggs and flour, first fry in a pan until golden brown... Then they are put on parchment in a mold, placed in the oven. The product is baked for 20 minutes at a temperature of 190 degrees.


The batter can be made from prunes. First, the dried fruits are washed well, poured with boiling water, and left for 30 minutes. Then you should turn the prunes into puree using a meat grinder or mixer. Chops are rolled in mustard sauce and prune gruel, spread on a greased baking sheet, cover with foil on top.

The product is baked for half an hour at a temperature of 200 degrees. The foil is removed 5 minutes before cooking. Some cooks cover the meat with grated cheese. The dish in a prune coat is appetizing, juicy and tasty.

Chops on the bone with potatoes and mushrooms look presentable. They can decorate any festive table... First you need to boil the potatoes in their uniforms, cool and peel. Then mushrooms and onions are fried in sour cream, salted and pepper. Then pork is beaten on both sides three times. Hammer blows are not very strong.

Sprinkle the pork pieces on each side with seasoning and salt. A metal sheet is greased with vegetable oil, the cooked pork is laid out on the bone. Then the pulp is coated with mayonnaise, mustard, garlic gruel. Sliced ​​potatoes are laid out on top, sprinkled with spices. The chops are carefully covered with cooled mushrooms, onions and sour cream.

Foil-covered attractive and aromatic dish put in a preheated oven. Bake for half an hour at a temperature of 190 degrees. 5 minutes before cooking, sprinkle the baked meat with grated cheese, leave in the oven until golden brown.


Pork on the bone can be baked in a whole piece, the weight of which can reach 2 kg. The meat will cook well in a sleeve or foil. A large piece will take a long time to bake. In the carefully washed pulp, you need to make slots, which it is advisable to fill with cloves of garlic. The pickled and seasoned meat is placed on a two-layer foil placed on a metal sheet.

Potato halves are laid out around the pork, pre-salted, peppered and greased with mayonnaise. The dish wrapped in foil is baked for an hour and a half. The oven temperature should be 190 degrees.


Many housewives prefer to bake rack of pork ribs in pots:

  • first cut into strips 4 bell peppers and 10 medium carrots;
  • 3 heads of chopped onions should be added to the chopped vegetables;
  • then cut into 3 dense tomatoes, put in a salad;
  • add a tablespoon of crushed walnut and chopped greens;
  • v ready meal pour a tablespoon of vegetable oil, mix thoroughly;
  • the ribs (600-800 g) are washed, placed in pots, cutting off the excess meat that does not fit into the vessel;
  • pork is salted, all the voids in the pots are filled with cooked vegetables;
  • do not add water or sauce, as vegetable mix when languishing, it will release the necessary liquid;
  • the covered pots are placed in the oven, baked for 80 minutes at a temperature of 180 degrees;
  • after turning off the temperature regime, the dish should stay there for another 15 minutes;
  • a garlic clove can be dipped under the lid of each pot.


There is a recipe fast food pork on the bone:

  • pieces of meat carefully washed and dried with paper towels must be thoroughly kneaded with your hands;
  • then grease a baking sheet with vegetable oil, heat the oven to 220 degrees;
  • the meat is spread on a heated metal sheet;
  • return the baking sheet to the oven;
  • increase the power of the internal burner;
  • after 6-8 minutes, the pork pieces are turned over on the other side;
  • the fried surface is salted and pepper;
  • after about 7 minutes turn the pork again;
  • sprinkle the rest of the baked part with salt and pepper;
  • turn off the temperature regime, leaving the dish in the oven for a few more minutes;
  • when blood appears during the incision, the piece is returned to bake in the oven.


If cooked improperly, you get a bland and dryish dish.

Culinary experts share some secrets:

  • pre-soaking in soy sauce marinade with lemon will add pork meat softness, tenderness and juiciness;
  • before sending the pork to the oven, you can pour it with soy sauce mixed with spices, hold it in the refrigerator for 7-8 hours, or room temperature 3-4 hours;
  • pork will not burn if wrapped in foil;
  • onions well marinated in vinegar laid out on a metal sheet will help to avoid burning pork meat;
  • the readiness of the dish is determined with a fork, knife or toothpick: baked meat, when punctured, will release juice, unbaked - blood;
  • brown meat should be greased with soy sauce mixed with honey, put into the oven for another 10 minutes.

For information on how to cook meat on the bone, fried and baked, see the video below.

Chop on the bone is an amazing dish, not only incredibly tasty, but also appetizing! Having prepared it, you will feel like in an expensive restaurant serving the best dish from the chef.

  • Pork loin 600 Gram
  • Salt, pepper To taste
  • Frying oil 1 tbsp. spoon

Prepare everything necessary ingredients... There isn't much to cook here. You only need high-quality meat, salt and pepper. For the first time, I suggest not adding any spices and herbs, feel the natural taste of perfectly cooked meat, and then experiment.

Cut the loin into slices between the bones. As you can see, the slices are quite thick, which is even good, because the meat will be juicier.

Rub the meat with salt and pepper to taste, and leave for a couple of minutes.

During this time, warm the pan thoroughly with a little oil. Place the meat on top of it. It is very important to lay out the meat exactly on hot skillet, then a crust forms immediately, which will prevent the meat from losing juice.

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

Place the meat on a baking sheet and send to hot oven for 10 minutes. The meat will cook well inside and remain very juicy.

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

Pork chop, juicy, aromatic, with an amazing crispy crust, will appeal to both households and guests. This dish goes well with any vegetable side dish, it looks festive and appetizing. Today we will dwell on how to prepare this dish so that it is not only tasty, but also healthy.

Pork Chops: Recipe

Pork is an affordable product. She's nutritious. If you use lean tenderloin, then you can build dietary meals... But what to do if the hostess's imagination has already been exhausted and she wonders what to cook from pork.

We suggest making pork chops. There is little concern with them, but the dish will turn out to be satisfying. Use the recipe presented to enjoy a flavorful and delicious meal.

Choose from the following marinade options for four servings:

  1. Mix 100 ml of soy sauce with a pinch of pepper mixture, dried parsley or parsnip root, 1 tsp. mustard.
  2. Add a little pepper mixture (to taste) to 200 ml of tomato or apple juice.
  3. Mix 200 ml of kefir or yogurt with rosemary and grate portions of pork.

Thanks to one of these marinades, you will achieve exceptional softness and aroma of meat. It will cook quickly and remain juicy.

How to cook pork chops in the oven

It seems to many that there is no secret in how to cook chops. But in fact, there are small nuances that will help keep in the process heat treatment exceptional nutritional properties pork and get a juicy, well-done chop.

So, to cook pork chops in the oven, follow these steps:

  1. Rinse the meat, pat dry with a paper towel. Make several punctures or cuts in the meat to help the marinade penetrate better.
  2. Put the meat in a food container, cover with marinade, turn the pieces over so that the mixture covers them from all sides, and leave to marinate for 4 hours at room temperature. In the case of tomato or apple juice it is desirable to withstand 12 hours.
  3. Place the chops on a baking sheet and cover with foil on top.
  4. Place in an oven preheated to 250 ° C for 15 minutes.
  5. Uncover the foil and leave for another 15 minutes at 200 ° C for a crust to form.

The pork chops are ready. Serve immediately after cooking, otherwise delicious juice will flow out and they will be dry. Suitable for them vegetable side dish and all kinds of savory seasonings - adjika, tkemali or hot tomato sauce.

Chops on the bone - hearty dish, cooked in a gentle mode - in the oven. Thanks to this, the meat is cooked in own juice while maintaining all the nutritional properties.

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

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

Ingredients

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

Preparation

1. When buying, we will choose the thinnest steaks on the bone. Wash them in water and pat dry with paper towels to remove excess moisture. Put each steak in a bag or cover cling film so that pieces of meat do not scatter around the kitchen when it is beaten. Beat off the meat part with a culinary hammer on both sides, being careful not to touch the bone.

2. The beaten flesh should become very thin. Remember, the thinner you beat off the meat, the tastier it will be. By the way, if the rim layer of bacon interferes with you, then it can be cut in several places so that it does not restrain the flesh.

3. Season each chop with salt and pepper, rubbing lightly spices into the pulp on both sides.

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

Pork is the most versatile and popular meat in Russia. And the most demanded. About how to cook pork and which cooking method is the best, we asked Yuri Kudryavtseva, chef at Goodman restaurants... He considers perfect dish pork fried chops. And best of all on the bone.

Frying is the most win-win way cooking pork. No need to rush, no need to twitch. You just need to fry the meat and bring it to readiness in the oven. You don't have to turn on the gas to the maximum, throw the meat into the pan and leave, so that when you come back, eat the sole and complain: what bad pork I bought. And this is not bad pork, it just needs to be cooked properly.

What kind of meat to take

It is good to fry the neck, it is covered with fat streaks, it will turn out soft and tender, this is what many people value very much in pork. You can make medallions from carbonate, the back, cut from the rib bones. But the best chops are loin chops with rib bones. These chops are thickly sliced, the width of the bone. And during the frying process, this bone gives the meat an extraordinary flavor, and the fact that the piece is thick enough ensures that the chops are juicy.

The tenderloin is often fried, but here it is not for everybody, it is rather dry.

Fight back?

It depends on your taste. Would you like juicy meat? Then there is no need to beat. If you like thinner and softer chops, chop thinner and beat.

How to fry?

The chops are prepared correctly as follows: fry on each side until golden brown. And they are brought to readiness in the oven at 195 degrees. In the oven, the girth of the heat is greater, and along the bone, the meat will also be fried there well. If the piece is not too greasy, then you can cover it with foil on top so as not to lose its juiciness.

The chop will dry out in the frying pan, and there is still a danger that the bone will not fry it. Therefore, a puncture or cut is always made near the bone. But more juicy - in the oven.

How much to fry?

Pork only needs to be thoroughly roasted. No blood. But you need to keep the juiciness. Therefore, you need to bake the chops in the oven for 5-8 minutes.

Butter

It is better to save on oil when frying meat. Because fried butter is the worst thing in chops. It's a good idea to keep a grooved steak pan at home and roast meat in it. It is best to rub the pork with oil so that it is absorbed into the meat and the chop is slightly oily. And you just need to wipe the pan with oil. If you pour it, you get a puddle that starts to burn and release carcinogens. This will happen already at 230 degrees. Yes, and you need to fry in refined vegetable oil.

Salo

The fat that is located on the loin is a low-melting fat. You don't need to cut it off and fry it on it. With any heating, such fat quickly melts and burns quickly. No, they ate it before, my grandmother told me that they cut off the fat from pork, drowned it, then dipped bread into such fat. But now it is somehow difficult for me to imagine that someone would do that. No one.

Although the lard, which is on the meat, is not nearly as harmful as it is said about it. Cunning

Breading

Understand that all breading is a way to keep the juice inside the meat. If you are already breading, then it is better to do it not just with flour. And to make something like a schnitzel: roll the meat in flour, dip it in an egg, then in breadcrumbs... Fry in oil and serve with a slice of lemon, or sprinkle with lemon juice (it removes the unpleasant odor fried butter). But it will be a completely different taste and a different dish.

You just need to eat the chop right away. It cannot be left, it will release juices, and when heated it will be dry, like cotton wool. And in breading, meat retains juice better. It can then be reheated and it will be edible.

It is better to fry good meat without any breading and without any tricks. If the meat is not very successful, we begin to bread it, marinate it, and so on. Cunning

And finally, if you need lunch for three days, then it is better to bake the meat here. For example, take a carbonate, bake, and then cut pieces from it and reheat. It's just that the finer the meat is cut, the more juice it loses, and it is easier to keep juiciness in a large piece.

How to cook dry meat

Loin and neck are suitable for frying. All other parts must be prepared differently. They won't be as juicy and soft. And they will take longer to cook than chops. The leg must be stewed before baking, and still it is a little dry, the fibers are fat-free, the leg is the leg. Therefore, I languish her in kvass with a drop of honey. Then it turns out to be soft. Before baking, the ribs need to be boiled, and then stewed in the sauce. In general, all dry, lean meat is best stewed in a sauce.