How to fry a pork chop

Each dish has its own nuances, due to which one can distinguish the steak from the steak or chopped chicken from steak. Signs good the pork chop is a high – quality meat, clean cut, and a certain cooking technique. And to cook this dish from almost any kind of meat, the main thing – to observe a few simple rules.

How to fry a pork chop
Pork escallops grilled in a marinade of Apple juice
How to make escalope of Turkey
How to cook the escalope of pork in a slow cooker

You will need

- the meat from the calculation 300 g/portion;
- butter;
- salt;
- pepper.

Instruction

Select a good piece of meat for cooking the scallops. Regardless of the type of product – pork, beef, lamb or Turkey - meat: fresh, chilled and not exposed to freezing. Structure clean, without streaks, the amount of fat is minimal. From high quality of raw material depends on the end result, so it is very important in this step to show maximum attention.

Cut the selected piece of meat on the flat portions, a thickness of not less than one and not more than 1.5 inches. Keep from the temptation in the direction of decreasing or increasing the thickness of the portion of the piece is a thin piece during frying give all of his juice, and will retain moisture, fat not cooked through entirely, and this is not the correct scallop, which is necessary to prepare.

Repel each piece so that the thickness of the scallop decreased in two times – up to 0.5-0.7 centimeters, and to make cuts on one side of each slice. Better meat tenderizer wood hammer, as it respects the fiber structure, besides the extra natural product contact with metal is not good prepared food.

Heat the pan and put the prepared pieces into the Sizzling butter. It should be borne in mind that to fill the entire surface of the pan the meat should not be – released in a large amount of juice will cause the meat will be braised and not fried. Lay out the portions so that between them there is enough space.

Salt and pepper laid out on the pan the pork chop first with one hand, and after second side is browned, flip the meat and season with salt and pepper browned side. The roasting process takes 4 minutes – 2 minutes per side. After removing from the pan once the meat is ready serve with a side dish of vegetables or fried potatoes.

Note

You should not cook the escalope for the future – the next day the meat will become tough and tasteless.

Useful advice

In order to avoid contamination of food in the result of pounding meat with a hammer, you can cover the escalope with cling film and repel through it – then you won't have to later wash over the walls.

Is the advice useful?