Traditional recipes

Pork chop in spice crust

Pork chop in spice crust

Cut the chop lengthwise. You can use pork tenderloin and then you don't need to cut it. Season the chop pieces with salt and pepper.

Peel a squash, grate it and squeeze the juice. Add the oil and mix well until smooth and then add the paprika. Season with salt and mix until smooth.

Grease the pieces of meat on all sides with the garlic mixture.

We mix the rest of the spices and divide them on two aluminum foils. We roll each piece of meat through the spice mixture.

We wrap the meat in a bowl and put it in the fridge for 2-3 hours.

After it has been in the fridge, we take the meat out of the foil and put it in the non-stick pan in which we heated a little oil. Fry on each side for a few minutes (just enough to change color). We turn the meat carefully, without pricking it with a fork. Use tongs so that the juices do not come out of the chop.

Transfer the chop to the tray lined with baking paper and put in the oven, on the right heat for 30-35 minutes.

Remove the tray from the oven and let it sit for 10 minutes then portion.

Serve the hot chop with your favorite garnish.


PIG CHOP IN CRUST OF SPICES

As for the spices, you can use whatever you like. Red pepper is absolutely wonderful, sweeter than black or green pepper, and I recommend that you use it. If you can't find red pepper, you can add a teaspoon of honey to the mixture of oil and lemon juice to counterbalance the spiciness a little.
Crush the spices in a mortar or blender, but be careful not to dust them. They must be coarsely ground.
Then cover the meat evenly with the spice mixture, wrap in cling film and simmer for 2 hours.
After these 2 hours have passed, remove the foil, lightly fry the meat on all sides and then put it in the oven.
You can serve this delicious pork chop in spice crust with your favorite garnish. It goes very well with some potato wedges , with some baked potatoes with lemon (Greek potatoes with lemon) or baked potatoes with rosemary and garlic .

Ingredients needed to prepare the pork chop recipe in spice crust

- 2 kg pork chop (or muscle fillets)
- 3 tablespoons oil
- juice from 1/2 lemon
- 1 teaspoon ienibahar
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- 2 tablespoons mustard seeds
- 1 tablespoon ground cumin
- 2 tablespoons granulated garlic
- 2 teaspoons of salt
- 1 tablespoon of dried thyme


You need a few more tablespoons of oil to fry the meat

How to prepare the pork chop recipe in spice crust

I mixed in a bowl the juice of half a lemon and 3 tablespoons of oil. I put it aside. I put all the spices in the blender and mixed just enough to be coarsely ground. I put it aside.
I cut the pork chop into 2 pieces that fit in the pan. I then greased the pieces of meat on all sides with the mixture of lemon juice and oil. I then sprinkled the spice mixture so that the meat was evenly covered on all sides.
I wrapped the 2 pieces of meat in food foil and put them in the fridge for 2 hours.
After this time, I took the meat out of the fridge and removed the foil.
I put a little oil in a pan and fried the pieces of meat, one at a time. The meat is lightly browned on all sides. It does not have to penetrate, only to form a crust on the surface. This crust will keep the juices inside the meat while it is in the oven and the steak will be very tender and juicy.
I then placed the pieces of meat in a tray and poured a little water (about a cup can be filled along the way).

I then put the pork chop in the spice crust in the preheated oven (190 & # 176C for the electric oven) for 40-50 minutes. If necessary, pour a little more water into the pan so that it does not burn.

After removing the steak from the oven, cover it and let it sit for about 10-15 minutes then you can serve.
We had this pork chop in spice crust with great success!


Bone pork chop in the oven, recipe for a red and juicy steak


Baked pork chop, tips and recipe with pictures for a juicy steak. Boneless cutlet pork steak, in the oven, step by step recipe. How to make a juicy pork steak from boneless chop.

Everyone knows that in Romania, pork is the most popular. No matter how much more or less well-founded warnings the nutritionists would issue, no matter how much we are afraid of cholesterol, we can hardly refrain from enjoying a red, juicy and tasty steak, at least from time to time.

Boneless pork chop is one of the most desired pieces of pork carcass. Its white and rather lean meat, with the ribs aligned in length, is to the liking of many. The slices of chop with bone, beautiful and thick, are perfect for the recipe of pork chop the pan. From the deboned and defatted pork chop we can make very tasty schnitzels, the chop slices are just as suitable for a pork cutlet with natural sauce / mushrooms / cream or tomatoes. From the whole piece of chop we can make a miracle of stuffed steak, we can prepare a smoked pork chop and just as meaty and delicious.

Today's story is about a perfect pork chop (to my taste), made in the oven, without any tools other than those found in most home kitchens.

OTHER PIG CHOP RECIPES

We already know that it is a real challenge to find, from the pork chop, a simple steak that will remain juicy, its lean meat making it dry quickly and become hard and hard to swallow. This is, moreover, the reason why the chop slices are not exactly recommended for grilling, because they dry too much, in contrast to the nape of the neck, from which those particularly tender fried slices are obtained.

Well, according to today's recipe, I hope that no one will go wrong, because I will record as much as I can everything I do for a steak with a pink and juicy middle, exactly as seen in the first image of May up.


How do you cook pork chops perfectly? We tell you the most "delicious" secrets

Everyone knows how to cook a piece of pork.

It is the most handy option and the most often bought for steaks. In fact, Romanians consume 30 kg of pork per capita per year. But the more it cooks, the more secrets it hides.

The pork chop, juicy, with a thin trace of fat and tender meat is one of the most adored steaks. Many times we make mistakes, however, when we throw them directly on the grill or in the oven with just a little salt and pepper. Behind the tasty steak are more effective tricks that you can implement next time.

1. With or without bone?

The most common variant and one of the most appreciated by gourmets is the pork chop with bone. The reason: the bone gives a unique aroma to the steak. And besides, there is a good reason why it's good to keep the bone on the chop. The cooking time will be a little longer, which means that it will be enough to get a meat penetrated inside and with a well browned crust on the outside, without burning it.

2. With or without fat?

All the goodness of a pork chop lies in the small layer of fat around the meat. Take advantage of the unique taste that steak can give and do not remove it from the beginning. When frying the meat in a pan (to give it a crust) keep the chop on one side with some kitchen tongs, so that some of the fat is browned in the pan. If you want, get rid of it after you have browned the meat or better yet after taking it out of the oven.

3. Extreme spices

Almost all recipes say: a little salt and pepper so as not to spoil the taste of the meat. In the case of chops, it seems that the rule is completely different: a lot of salt and a lot of pepper. So much so that they make a perfect crust when they are put in the oven.

4. Give her time to breathe

The cutlet, because we're talking about him. The rule is valid, however, for any type of meat. Do not throw it directly in the pan, on the grill or in the oven as soon as you take it out of the fridge. Let the chops stay at room temperature for 30 minutes. This is because a meat that is too cold will cook too hard on the outside, while the inside still remains cold and raw.

5. A few essential steps & hellip

Any good steak starts on the stove and ends in the oven. And the rule also applies to chops. The secret when you fry them a little in the pan, to keep the juices inside and to form a golden crust on the outside, is to have the pan extremely hot. This means that you will quickly get the desired golden effect on the outside and then put the pan in the oven and let the mild temperature penetrate the meat well inside. A well-made pork chop will have 57C inside, before you take it out of the oven. The residual heat will raise the temperature to 62C as long as the steak will sit quietly for 10 minutes before cutting / serving it.

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How to make the recipe for crispy pork tenderloin & # 8211 in the oven?

Ingredients for crispy pork tenderloin

I took the muscle out of the fridge in advance (my mother cut one end out of it to grill). The meat must be removed from the cold at least one hour before cooking to slowly reach room temperature. I dabbed the muscles with paper towels to remove any water that would prevent browning (caramelization).

Then I greased the muscles with 2 good tablespoons of oil and massaged them well. I haven't seasoned them yet!

How to make crispy crust with walnuts and hazelnuts?

I lightly fried the walnuts and hazelnuts in a non-stick pan (without oil). This is how their aroma develops.

Then I chopped them with a knife, leaving larger pieces that will give a fine texture to the crust. Over them I added breadcrumbs and the rest of the spices: salt, pepper, granulated garlic, paprika, brown sugar and cumin. If you want you can vary the flavors with dried herbs. I mixed everything well.


PIG CHOP IN CRUST OF SPICES

As for the spices, you can use whatever you like. Red pepper is absolutely wonderful, sweeter than black or green pepper, and I recommend that you use it. If you can't find red pepper, you can add a teaspoon of honey to the mixture of oil and lemon juice to counterbalance the spiciness a little.
Crush the spices in a mortar or blender, but be careful not to dust them. They must be coarsely ground.
Then cover the meat evenly with the spice mixture, wrap in cling film and simmer for 2 hours.
After these 2 hours have passed, remove the foil, lightly fry the meat on all sides and then put it in the oven.
You can serve this delicious pork chop in spice crust with your favorite garnish. It goes very well with some potato wedges , with some baked potatoes with lemon (Greek potatoes with lemon) or baked potatoes with rosemary and garlic .

Ingredients needed to prepare the pork chop recipe in spice crust

- 2 kg pork chop (or muscle fillets)
- 3 tablespoons oil
- juice from 1/2 lemon
- 1 teaspoon ienibahar
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- 2 tablespoons mustard seeds
- 1 tablespoon ground cumin
- 2 tablespoons granulated garlic
- 2 teaspoons of salt
- 1 tablespoon of dried thyme


You need a few more tablespoons of oil to fry the meat

How to prepare the pork chop recipe in spice crust

I mixed in a bowl the juice of half a lemon and 3 tablespoons of oil. I put it aside. I put all the spices in the blender and mixed just enough to be coarsely ground. I put it aside.
I cut the pork chop into 2 pieces that fit in the pan. I then greased the pieces of meat on all sides with the mixture of lemon juice and oil. I then sprinkled the spice mixture so that the meat was evenly covered on all sides.
I wrapped the 2 pieces of meat in food foil and put them in the fridge for 2 hours.
After this time, I took the meat out of the fridge and removed the foil.
I put a little oil in a pan and fried the pieces of meat, one at a time. The meat is lightly browned on all sides. It does not have to penetrate, only to form a crust on the surface. This crust will keep the juices inside the meat while it is in the oven and the steak will be very tender and juicy.
I then placed the pieces of meat in a tray and poured a little water (about a cup can be filled along the way).

I then put the pork chop in the spice crust in the preheated oven (190 & # 176C for the electric oven) for 40-50 minutes. If necessary, pour a little more water into the pan so that it does not burn.

After removing the steak from the oven, cover it and let it sit for about 10-15 minutes then you can serve.
We had this pork chop in spice crust with great success!


How do you cook pork chops perfectly? We tell you the most "delicious" secrets

Everyone knows how to cook a piece of pork.

It is the most handy option and the most often bought for steaks. In fact, Romanians consume 30 kg of pork per capita per year. But the more it cooks, the more secrets it hides.

The pork chop, juicy, with a thin trace of fat and tender meat is one of the most adored steaks. Many times we make mistakes, however, when we throw them directly on the grill or in the oven with just a little salt and pepper. Behind the tasty steak are more effective tricks that you can implement next time.

1. With or without bone?

The most common variant and one of the most appreciated by gourmets is the pork chop with bone. The reason: the bone gives a unique aroma to the steak. And besides that, there is a good reason why it's good to keep the bone on the chop. The cooking time will be a little longer, which means that it will be enough to get a meat penetrated inside and with a well browned crust on the outside, without burning it.

2. With or without fat?

All the goodness of a pork chop lies in the small layer of fat around the meat. Take advantage of the unique taste that steak can give and do not remove it from the beginning. When frying the meat in a pan (to give it a crust) keep the chop on one side with some kitchen tongs, so that some of the fat is browned in the pan. If you want, get rid of it after you have browned the meat or better yet after taking it out of the oven.

3. Extreme spices

Almost all recipes say: a little salt and pepper so as not to spoil the taste of the meat. In the case of chops, it seems that the rule is completely different: a lot of salt and a lot of pepper. So much so that they make a perfect crust when they are put in the oven.

4. Give her time to breathe

The cutlet, because we're talking about him. The rule is valid, however, for any type of meat. Do not throw it directly in the pan, on the grill or in the oven as soon as you take it out of the fridge. Let the chops stay at room temperature for 30 minutes. This is because a meat that is too cold will cook too hard on the outside, while the inside still remains cold and raw.

5. A few essential steps & hellip

Any good steak starts on the stove and ends in the oven. And the rule also applies to chops. The secret when you fry them a little in the pan, to keep the juices inside and to form a golden crust on the outside, is to have the pan extremely hot. This means that you will quickly get the desired golden effect on the outside and then put the pan in the oven and let the mild temperature penetrate the meat well inside. A well-made pork chop will have 57C inside, before you take it out of the oven. The residual heat will raise the temperature to 62C as long as the steak will sit quietly for 10 minutes before cutting / serving it.

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By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Grilled pork chop recipe in parmesan crust

The other day I found in a supermarket pork chops of approx. 650 gr. (commercially called "outlaw chops") and we immediately remembered a recipe from our "to do list", a preparation that caught our eye some time ago when Don Caruso presented it on the blog or:

Grilled pork chop recipe in parmesan crust.

In addition to the slices of bone chops, for the recipe grilled pork chops you also need approx. 50 gr. grated parmesan if approx. 50 gr. PigWing condiment of the Don Marco & # 8217s BBQ.

It would be a shame not to try to smoke (hot) the chops and for this you need 1-2 cubes of barrel staves, preferably whiskey or red wine. We chose whiskey.

As a way of preparation, this recipe for grilled pork chops is very light and ensures a nice smell both in the yard until the steaks are ready, but also a consistent portion of food.

What to do for the grilled pork chop recipe:

  1. mix the Pig Wing spice with the parmesan and sprinkle over the pieces of meat by pressing with your palm on the steak slices

After all these steps you only have to wait for 70-80 minutes of slow, low and slow baking, at 160 ° - 180 ° C and hot, slow and efficient smoking.

The chop slices are ready and can be served when the temperature of the meat on the bone is 75 ° C.

Enjoy with pleasure and pleasure both the grilled preparation process and we wish you good appetite!