Composition / ingredients
Step-by-step cooking
Step 1:
How to make chops in the oven? Prepare the pork. My chops are already cut on the bone. You can take a shoulder blade, ham, brisket or loin. If necessary, defrost the pork by transferring it from the freezer to the bottom shelf of the refrigerator in advance. Rinse and dry with paper towels. If you have pork in a whole piece, cut it across the fibers into slices about 1 cm thick.
Step 2:
Beat them off with a kitchen hammer on both sides. To prevent splashes from flying all over the kitchen, cover the meat slices with cling film.
Step 3:
Salt the chops and grease with ready-made mustard. Transfer to a bowl, cover with cling film and leave to marinate for 2 hours in the refrigerator. If desired, add garlic passed through the press (2-3 cloves) to the mustard.
Step 4:
Prepare breadcrumbs by pouring them into a flat plate. In a separate container, beat the eggs with a fork.
Step 5:
Dip the meat on both sides into the beaten eggs first.
Step 6:
Now roll in breadcrumbs. Cover the baking sheet with parchment. Put the chops in the batter. They can be lightly fried in well-heated vegetable oil with a high smoking temperature, but I decided to do everything in the oven. Preheat the oven (10-15 minutes before cooking) to 200 degrees. Bake the meat for about 45 minutes. Note that ovens are baked differently, so the time and temperature of baking may vary. Focus on the specifics of your technique.
Step 7:
How to check the readiness of meat? The chops should be browned on top. Pierce them with a fork or knife, if clear juice flows out, then you can get it.
Step 8:
And that's the meat we got. Serve the chops hot with any side dish, such as potatoes or vegetable salad. Bon appetit!
If you like, put the chops on a pillow of onions (slicing it into half rings), so they will be even juicier.
You can also bake meat with tomatoes, bell peppers, potatoes, mushrooms, sprinkled with grated hard cheese on top.
You can take additional spices cumin, ground red pepper (at the tip of a teaspoon) or use ready-made spices for pork.
For a beautiful serving, put the finished chops on a plate covered with lettuce. Decorate them with sprigs of fresh dill, curly parsley, and place cucumber rings next to them with a fan.
Red or white wine is suitable as a drink for the dish.
If you pickled the chops, but plan to cook them in the future, transfer them to a hermetically sealed container and freeze. When you decide to cook, defrost them on the bottom shelf of the refrigerator and bake as described in the recipe. Frozen food is stored in the freezer for 3-4 months at a temperature of -18 degrees.
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Mustard ready - 418 kcal/100g
