How to cook pork chop

Many people do not imagine a full meal without a good piece of deliciously cooked meat. And often for Breakfast on the go sandwiches with meat products – sausages, neck, Carbonado. Chop is a pork or veal specially prepared and baked, it is designed for long term storage. In the old days the meat was cooked on a coal heat, hence the name, consonant with the word "carbonate" salt of carbonic acid). So, how to cook a pork chop?

You will need

- boneless pork (loin);
- garlic;
- flour for breading;
- salt.

Instruction

The pulp clean from the films.

Cut out a rectangular piece of pork. Try to leave the top on the entire length uniform layer of fat with thickness of about 0.5 cm On the layer of fat make notches "Christmas tree".

Garlic finely chop or grind in a special davilka. Mix with salt. The ratio of spices is about 1 kg of meat 1 clove of garlic 40 g of salt.

Give the meat a little to soak up the spices. After zapaniruyte in flour.

The prepared pulp is put in the package for baking. Place on a baking sheet. Fatty side piece should be on top.

Preheat the oven to 180-200 degrees. Put the baking sheet in the oven and bake for 1-1.5 hours.

Through 1-1,5 hours cut package. Reduce oven temperature to 150 degrees and bake the meat for another hour and a half. Appetizing meat is browned.

Chop, serve completely cooled. As a side dish perfect with sauerkraut and boiled potatoes.

Note

Pork can cause an allergic reaction because it contains more histamines than other types of meat. Absolutely safe serving of pork per day – about 200 grams a day.

Pork chops get dry, if not leave the top layer of fat.

Useful advice

Try to cook pork chops to choose young meat. It is light pink, odorless, practically free films that are dense and elastic. The meat of older animals is darker when cooked it will be dry and hard.

Garlic can not be used at all, if you don't like him. As spices add the thyme, rosemary, or ground nutmeg. These spices are considered classics for the preparation of meat dishes.

Garnish with sauerkraut helps with the digestion of this heavy meal, like pork chop.

The use of a special bag for baking will help keep the meat succulent.

Is the advice useful?