11 Recipes for Juicy Pork Chops

Prepare tender and tasty meat with red wine, champignons, sour cream, cheese, beer, mustard and more.

Blade, loin and ham are suitable for chops. It is better to eat the meat chilled. If you have frozen pork, thaw it in the refrigerator first. Be sure to remove excess fat. If there are veins, carefully cut them in several places.

Before cooking, wash the meat and dry it with cardboard towels. Then cut across the grain into pieces about a centimeter and a half wide so that the pork is fried.

Beat with a special wood or iron hammer on both sides. Do not overdo it, otherwise the meat will turn out dry. To keep the work surface clean, wrap the pork in cling film.

The thicker the chops, the longer you cook them. To check, carefully pierce or cut the piece with a knife: the juice and the pulp itself should be light in color.

1. Pork chops with mustard

Ingredients

400 g pork;
4 tablespoons mustard;
salt and pepper - to taste;
2-3 tablespoons of vegetable oil.

Manufacturing

Cut the meat into portions. Beat, grate with mustard, salt and pepper. Leave in the refrigerator for 15–20 minutes.

Heat oil in a frying pan over medium heat. Fry the chops for 7-8 minutes on each side.

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2. Pork chops with soy sauce

Ingredients

300 g pork;
4 tablespoons potato or corn starch;
5 tablespoons of soy sauce;
1–2 tablespoons of vegetable oil.

Manufacturing

Cut the meat into three pieces and beat any. Then roll in starch and moisten with soy sauce.

Heat oil in a frying pan over medium heat. Fry the chops for 2-3 minutes on each side.

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3. Pork chops with cheese crust

Ingredients

400 g pork;
2 testicles;
50–70 g hard cheese;
150 g breadcrumbs;
1 teaspoon salt;
100 g flour;
3 tablespoons of vegetable oil.

Manufacturing

Cut the pork into portions and pound. Beat the eggs slightly. Grate the cheese on a small grater and mix with breadcrumbs and salt. Place flour in a separate bowl.

Dip each chop in flour, dip in the egg, and then into the cheese mixture.

Heat oil in a frying pan over medium heat. Fry the meat for 2-4 minutes on each side until the crust is golden brown.

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4. Pork chops in reddish wine

Ingredients

500 g pork;
salt and pepper - to taste;
1 tablespoon ground coriander;
200–250 ml of dry or semi-dry reddish wine;
3 tablespoons of vegetable oil.

Manufacturing

Cut the meat into portions. Beat, salt, pepper and add coriander.

Place the pork in a deep bowl, pour in the wine, cover with a lid or cling film and leave in the refrigerator for 2 hours. Stir the meat several times while it marinates.

Heat oil in a frying pan over medium heat. Fry the pork for 2-4 minutes on each side.

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5. Pork chops with potatoes

Ingredients

500 g pork;
salt and pepper - to taste;
1 onion;
500 g potatoes;
1–2 cloves of garlic;
2 tablespoons flour;
2 testicles;
200 g sour cream;
3 tablespoons of vegetable oil.

Manufacturing

Cut the pork into portions. Beat, salt and pepper.

Chop the onion. Grate the potatoes on a medium grater and squeeze. Pass the garlic through a press. Mix vegetables with flour, eggs, ¼ sour cream, salt and pepper.

Heat oil in a frying pan over medium heat.

Wrap each chop in potato mixture. Fry for a couple of minutes on each side until golden brown. Then transfer to a baking dish and pour in the remaining sour cream. Cook in the oven for another 15–20 minutes at 180°C.

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6. Pork chops with tomato paste

Ingredients

500 g pork;
1 onion;
1 clove of garlic;
2 tablespoons of tomato paste;
2 testicles;
2 tablespoons flour;
salt and pepper - to taste;
3 tablespoons of vegetable oil.

Manufacturing

Cut the meat into portions and beat.

Chop the onion and garlic. Mix with tomato paste, eggs, flour, salt and pepper until smooth.

Place the pork in the tomato mixture, cover with a lid or cling film and leave in the refrigerator for 2 hours.

Heat oil in a frying pan over medium heat. Fry the chops for 2-4 minutes on each side until golden brown.

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7. Pork chops with beer and onions

Ingredients

500 g pork;
salt and pepper - to taste;
1 onion;
1-2 sprigs of rosemary - optional;
2 testicles;
100 ml light beer;
1 tablespoon mustard;
3–4 tablespoons flour;
3 tablespoons of vegetable oil.

Manufacturing

Cut the pork into portions. Beat, salt and pepper. Chop the onion and rosemary.

Lightly beat the eggs, combine with beer, mustard and flour. Stir until smooth. Add rosemary and onions. Mix everything again.

Heat oil in a frying pan over high heat. One by one, dip the chops in the batter and fry for 2-4 minutes on each side.

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8. Pork chops with walnuts and cheese

Ingredients

350 g pork;
salt and pepper - to taste;
200 g cheese;
150 g walnuts;
3 testicles;
4 tablespoons of vegetable oil.

Manufacturing

Cut the meat into portions. Beat, salt and pepper. Grate the cheese on a small grater. Chop the nuts with a knife or grind with a blender.

Beat the eggs slightly. Combine walnuts and cheese in a separate bowl.

First dip each chop in the eggs, then roll in cheese and nut breading.

Heat oil in a frying pan over high heat. Fry the meat for 3-4 minutes on one side and 2-3 minutes on the other.

Rate the taste

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9. Pork chops with tomatoes and cheese

Ingredients

500 g pork;
salt and pepper - to taste;
2 testicles;
100 g flour;
3 tomatoes;
200 g cheese;
3 tablespoons vegetable oil;
2-3 tablespoons of mayonnaise.

Manufacturing

Cut the pork into portions, beat, salt and pepper.

Beat the eggs and add a little salt. Place flour in a separate bowl. Cut the tomatoes into medium pieces. Grate the cheese on a large grater.

Heat oil in a frying pan over medium heat. Roll the chops in flour, then dip in the eggs. Fry until golden brown, about 2-3 minutes on each side.

Place the meat in a baking dish or on a baking sheet lined with foil. Place a couple of tomato slices on top of the pieces. Spread with mayonnaise and sprinkle with cheese.

Bake in an oven preheated to 180°C for approximately 5–7 minutes.

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10. Pork chops with mushrooms

Ingredients

500 g pork;
salt and pepper - to taste;
3–4 onions;
200 g champignons;
2 cloves of garlic;
100 g hard cheese;
2–3 tablespoons of sour cream;
2–3 tablespoons of mayonnaise;
3 tablespoons vegetable oil;
100–150 ml of dry snow-white wine;
1 tablespoon butter.

Manufacturing

Cut the pork into portions. Beat, salt and pepper.

Cut the onion into rings, mushrooms into medium slices. Pass the garlic through a press. Grate the cheese on a small grater. Mix sour cream and mayonnaise.

Heat vegetable oil in a frying pan over medium heat. Fry the champignons until golden brown.

Pour wine into a baking dish, add butter and half the onion. Top with chops, mushrooms, remaining onion rings and garlic. Cover with sour cream and mayonnaise sauce and sprinkle with cheese. Cover with foil.

Bake in an oven preheated to 180°C for 30 minutes. About 10 minutes before cooking, remove the foil.

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11. Pork chops with sour cream, mustard and cheese

Ingredients

500 g pork;
salt and pepper - to taste;
150 g hard cheese;
200 g sour cream;
3 tablespoons Dijon mustard;
1 tablespoon of vegetable oil.

Manufacturing

Cut the meat into portions. Beat, salt and pepper. Grate the cheese on a large grater. Mix with sour cream and mustard.

Grease a baking tray or baking dish with oil. Place the chops and bake in an oven preheated to 160–180 °C for 15 minutes. Then pour plenty of sour cream sauce and cook for another 12-15 minutes.

Pork chops

Pan-fried pork chops breaded with corn flakes

pork (pulp) – 500g; salt – 5g; testicle – 3 pcs.; corn flakes (no sugar) – 1 cup; soy sauce (or teriyaki sauce) – 50 ml; ground coriander – 1 tsp; ground nutmeg - optional; vegetable oil for frying.

Pork in a frying pan in orange marinade

pork (loin or neck without bone) – approximately 500g; orange (zest) – 1 tbsp; orange (juice) – 1 tbsp; ginger (dried) – 1 tsp; salt - to taste; ground dark pepper - to taste; vegetable oil – 1 tbsp.

Pork chops with cheese in the oven

pork (cut into one piece) – 500g; testicle – 2 pcs.; sour cream – 70g; garlic – 2 cloves; cheese – 150g; vegetable oil for frying – 100g; tomatoes – 2 pcs.; salt - to taste; ground dark pepper - to taste; greens (dill, lettuce) - to taste.

Pork chops in batter

pork (sliced, carbonated or neck) – 700-800g; salt, ground black pepper - to taste; for batter: egg – 4 pcs.; flour – 1 glass; milk – about 100 ml; vegetable oil – 1 tbsp; salt – 1 tsp; vegetable oil for frying.

Pork with onions and cheese

pork (brisket on the bone) – about 500g; onions (shallots or sweet salad onions) – 2 pcs. (medium size); vegetable oil for frying; salt, ground dark pepper - to taste; Worcestershire sauce – 1-2 tsp; cheese (semi-hard types) – 5 thin

Pork chop in mustard

pork (cue ball); various types of mustard (spicier or milder); salt, black pepper - to taste; for lezon: egg – 1 pc.; flour, mustard - to taste; for garnish: tomatoes – 1 pc.; cucumbers – 1 pc.; onion, oil, balsamic vinegar, sugar, salt - to taste.

Czech chops in beer

pork (chops) – 7 pcs.; onions – 2 pcs.; rye bread – 2 slices; salt, pepper, bay leaf - to taste; lemon (zest) – 1 pc.; dill (seeds) - to taste; water – 1 glass; beer (light) – 1 glass

section: Czech cuisine

Meat with sesame

meat chops (pork, veal, beef, chicken) – 6 pcs.; flour – 3-4 tbsp; testicle – 1 pc.; sesame (seeds) – 4 tbsp; salt, spices - to taste

section: Pork recipes

Chops with cheese

pork chops – 4 pcs.; pepper, salt - to taste; cheese (preferably Gouda) – 120g; parsley - several sprigs;

section: Pork recipes

Cheese-breaded chop

pork neck – 300g; breadcrumbs – 7-8 tbsp; grated cheese – 7-8 tbsp; testicle – 2 pcs.; salt, vegetable oil - to taste

section: Pork recipes

Pork pockets with tomatoes and cheese

pork (fillet) – 800g; cheese – 100g; tomatoes – 3-4 pcs. small; vegetable oil

section: Pork recipes

Pork pockets with pineapple and horseradish

pork fillet; canned pineapple; horseradish; flour; breadcrumbs; testicle; vegetable oil

section: Pork recipes

Pork chops in chanterelle sauce

pork chops – 4 pcs.; chanterelles – about 300g; cream (15% fat) – 300 ml; butter – 10g; flour – 1 tsp; salt - to taste; vegetable oil for frying

section: Russian cuisine

Pork chops in fruit jelly

pork, butter, fruit juice (orange, pineapple or any other), gelatin, pitted olives, gherkins, lettuce, salt to taste.

section: British cuisine, Pork recipes

Pork chops

pork chops, egg, breadcrumbs, salt, pepper.

section: Meat dishes for microwaves (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves)

German chops

pork (ham flesh), lard, smoked bacon, parsley and celery root, carrots, onions, broth, apple, tomato puree, flour, wine, vinegar or lemon juice, ground dark pepper, allspice, salt.

section: Pork recipes

Baked pork chops

pork chops, Worcestershire sauce, pepper, salt.

section: Meat dishes for microwaves (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves)

Chops with cheese

pork chops, pepper, gouda cheese, parsley, salt.

section: Pork recipes

Pork chops in beer batter

pork (sliced), grated cheese, chopped fresh herbs, flour, beer, egg, salt, ground pepper.

section: Pork recipes

Stuffed chop with green beans

parsley (greens), onions, pork (chops), ghee, garlic, tomatoes (canned, peeled), rosemary, cream, green beans, butter, vegetable oil, salt and ground pepper.

section: Pork recipes

Cuban pork chops

pork, ground crackers, garlic, parsley (greens), vegetable oil (for pasta), ground pepper, salt.

section: Cuban cuisine

Chops with cheese

pork (chops), salt, pepper, gouda cheese, parsley (sprig).

section: Pork recipes

Pork chop with anchovies

pork (chops), butter, dry red wine, anchovies (in vegetable oil), green olives, garlic, salt, dark pepper (ground).

section: Pork recipes

Pork chops with honey

pork (chops), ketchup sauce, honey, lemon.

section: Pork recipes

Pork chops with apples

pork (chops), salt, dark pepper, apples (reddish), butter, honey.

section: Pork recipes

Pork chops with honey and fruit

pork (chops), pineapple, honey, pineapple juice (canned), mustard (dry).

Pork chops

Cooking can be learned, but to fry meat perfectly is a talent
Jean Anthelme Brillat- Savaret

Do you understand the funny story about the chops that turn out to be as hard as a sole? Really, how hard it is to not love to cook in order to be able to ruin chops! Pork chops are just the option when you can serve something “quick” for dinner and not be ashamed to serve it at a formal table. And they prepare quickly, the main thing is to choose the meat correctly and beat it properly. Beating meat not only makes it softer. Such meat cooks even more quickly, and the use of batter or “coat” allows you to retain all the juices, making pork chops an excellent dish.

For chops, it is best to take lean parts of the carcass, without bones, obviously. Cuttings from the leg, shoulder or neck are ideal. It is better to take the meat chilled, because frozen meat will no longer be as juicy. Well, finding it fresh is much more difficult. Cut the meat across the grain into pieces 1.5-2 cm wide. Using a wide-toothed mallet, beat the pieces, starting from the edges, turning them over. Then turn the hammer over with the small tines and continue to pound the meat to the desired thickness and mixture. Don't overdo it - the meat doesn't have to turn into a translucent rag. The main thing is to beat the meat so as to break up the coarse fibers and at the same time not lose its juiciness.

Some housewives, wanting to simplify the task and not bother with beating in the future, freeze the beaten meat. This should not be done under any circumstances, because freezing deprives the meat of its juiciness, it becomes flabby and tasteless. There is also no need to salt the meat for a long time before cooking. Salt draws out water. It’s better to salt just before it’s hot. To prevent splashes from the meat being beaten from scattering throughout the kitchen, the meat can be placed in a plastic bag or covered with thick cling film. In general, if you act carefully, nothing will fly apart. The basic principle is to start from the edges and move evenly towards the middle.

The next step is breading. The breading is designed to seal all the juices inside the pieces, so it must be dense and moist. The most common option is batter. This is a batter made from eggs, water and flour. There can be a huge number of options. The watery part can be water, milk, broth or whey. Regular wheat flour can be mixed with rice or corn flour. The batter must be salted, you can add ground pepper.

There is another method for breading pounded meat. Break a couple of eggs into one plate and scramble them (you can add a spoonful of water). Pour flour into another. In the third - breadcrumbs, ground corn or oat flakes, the consistency of wheat and rice or corn flour, etc. The principle of breading is the following: roll a piece of meat in flour, then dip it in an egg, then in the breading mixture from the third plate. This breading does not leak and becomes crispy when fried.

Pork chops under a “fur coat” are already a 2-in-1 dish, rather a ceremonial option. In this case, the chops are placed on a baking sheet with sides or in a wide baking dish and covered with layers of basically all the goods, but the cheese in this case remains a constant ingredient. “Shuba” can be made from potatoes (grated on a large grater or cut into thin slices), mushrooms, vegetables and even fruits (just look at a chop with pineapple or prunes). All this splendor is sprinkled with grated hard cheese, which, when melted, gives a wonderful golden brown crust and holds the entire structure together.

Pork chops can be fried without breading. The following rules must be strictly observed:

Never salt meat before cooking it. Chops are salted only after production;
If you want even more softness and tenderness, marinate the chops in an onion or garlic marinade. The onion can be chopped using a blender, and the garlic can simply be passed through a press;
Pieces of meat can be greased with vegetable oil before heating;
Fry the chops in a hot frying pan with vegetable oil for 3 minutes on each side. It is important to immediately seal the juices, quickly browning the meat.

And now for the recipes! Various, tasty and light!

Pork chops in batter

Ingredients:
700-800 g sliced pork,
salt, ground black pepper - to taste,
vegetable oil for frying.
For the batter:
4 eggs,
1 cup.
flour, 2/3 cup.
milk, 1 tbsp.
vegetable oil, salt - to taste.

Preparation:
Dissolve flour in milk so that there are no lumps, add beaten eggs and salt, stir and set aside for 20 minutes for the flour to swell. Cut the meat across the grain into 1.5 cm wide slices and beat to the desired thickness. Season with salt and pepper, dip in batter and fry in hot vegetable oil until golden brown.

Pork chops in breadcrumbs

Ingredients:
900 g sliced pork,
4-5 eggs,
100 g breadcrumbs,
salt, ground black pepper - to taste,
vegetable oil for frying.

Production:
Cut the meat into portions of approximately 150 g (from the indicated amount you will get 6 chops). Beat, salt, pepper, dip in beaten egg, and then roll in breadcrumbs. Fry in a frying pan with heated vegetable oil on both sides until cooked.

Pork chops in fragrant breading

Ingredients:
600-800 g pork,
2 eggs,
2/3 cup.
cream, 3-4 tbsp.
flour, 2-3 cloves of garlic,
200 ml of water,
salt, ground black pepper - to taste,
vegetable oil for frying.

Preparation:
Wash the pork, dry it, cut it into portions across the grain and pound it. For the batter, combine eggs and cream and beat. Pass the garlic through a press, mix with a teaspoon of vegetable oil and grate the chops, salt and pepper to taste. Roll any piece in flour, then in eggs with cream, then again in flour. Fry in hot vegetable oil until golden brown on both sides.

Pork chops baked in foil with mushrooms

Ingredients:
500-600 g sliced pork,
200-250 g new champignons,
2 tomatoes,
2-3 cloves of garlic,
1 tbsp.
lemon juice, 1 tbsp.
vegetable oil, salt, ground black pepper, thyme, rosemary - to taste and desire,
foil.

Preparation:
Cut the pork into portions, beat it and fry in vegetable oil on both sides for 1-2 minutes. Cut the mushrooms into slices and sprinkle with lemon juice. Peel the tomatoes and cut into cubes. Combine mushrooms and tomatoes, add garlic, ground with salt, pepper and spices to taste. Tear off as many pieces of foil as you have pieces of meat. Place the meat on foil, place the mushroom mixture on top and wrap the foil so that the meat juice does not leak out. Place on a baking sheet in a hot oven for about 15 minutes. You can serve directly in foil with any side dish.

French-style pork chops

Ingredients:
1 kg of sliced pork,
4 onions,
5 tomatoes,
300-350 g of hard cheese,
200 ml of mayonnaise,
1 bunch of parsley,
salt, ground black pepper, spices for meat - to taste,
vegetable oil for frying.

Preparation:
Cut the pork into pieces 1.5 cm wide, beat it, put it in a saucepan and stir with salt, pepper and meat spices. Meanwhile, cut the tomatoes into slices and the onion into thin rings. Don’t throw away anything that you couldn’t carefully cut into rings (meaning onions), but place it in a layer on a baking sheet greased with vegetable oil. Place the chops in a layer on top of the onions, distribute the onion rings on top, and place the tomato slices on top of the onions. Season with salt and pepper, sprinkle with parsley and add grated cheese. If the mayonnaise is thick, mix it with sour cream, put it in a plastic bag and cut off the edge. Apply a mesh of mayonnaise on top of the cheese, trying to do it sparingly. Place the baking sheet in an oven preheated to 200°C for 10-15 minutes, then reduce the heat and cook for another 25-30 minutes.

How to cook pork chops so they are soft and juicy?

Even the most inexperienced person can cook delicious pork chops! Let's look at some of the best cooking options!

How to cook pork chops in the oven?

Pork has a huge number of necessary parameters and has a corresponding pleasant taste and smell. Some people don’t want to eat fried meat, others like baked meat. After all, this way the meat will turn out to be the softest, with its own special taste! This manufacturing method has a couple of advantages. The first is that you consume less fat.

All you need to do is lightly grease the baking sheet. In the case of cooking in the sleeve, there will be no need for oil at all! 2nd - saving time. After all, you can put more than 3 pieces on the grid, which gives you a good opportunity to cook for a huge number of people.

Pork baked in foil

Ingredients for 1 serving:

200 g pork;
spices to taste;
lemon juice;
olive oil).

1 step. If the meat is very frozen, remove and defrost. If the meat is chilled, place it in a container and let it warm up.

Step 2. Don't necessarily rinse the pork because you can't thoroughly rinse any fibers. And heat treatment will cleanse the meat product of bad parts anyway. But if the desire to rinse is great, then nothing terrible. But only then be sure to dry the pork. We beat the meat through cling film. It’s better to wrap any piece in it so as not to destroy the structure of the meat (in principle!)

Step 3. Let's marinate. To do this, you need to pour your favorite spices into a small bowl (whatever you want, this is purely personal), then pour in olive oil, add a little lemon juice. Stir the entire mixture. The main thing is that it is not liquid! Now coat the pork pieces on both sides with the mixture and place the marinade in the refrigerator for 30-40 minutes.

Step 4 After half an hour, take the meat out of the refrigerator. We prepare such pieces of foil so that you can put the chops in the center and cover the meat tightly from all edges with foil. It is necessary to wrap it very tightly so that there are no gaps. Place foil on a baking sheet.

Step 5 Heat the frying pan very hot and wait for the oil to become hot. We need to fry the meat on both sides for a few minutes. Until a crust forms. Immediately preheat the oven to 200 degrees.

Step 6 Once the crust has formed, place the meat in foil on a baking sheet. We wrap tightly at all edges; there should be no gaps. Place in the oven and bake for about 20-30 minutes until fully cooked!

The dish is ready, you can serve it with any side dish! Baked potatoes are excellent.

It’s not that difficult to prepare juicy chops; there are a lot of recipes, and any of them is good in its own way! Let's look at a couple more!

How to deliciously cook pork chops in the oven with cheese?

Tender and soft pork meat will turn any meal into a real culinary feast. The most important thing here is to eat meat without bones. They will obviously be redundant! The bones will interfere with making food and will not be of any use to us!

Ingredients for 1 serving:

pork gr 200;
cheese (certainly hard);
spices to taste;
sour cream (you can also use mayonnaise);
cling film.

1 step. Cut the pork into even slices about 2 cm wide. Wrap it in cling film and carefully beat it.

Step 2. Marinade. To do this, pour your favorite spices into a small bowl (whatever you want is purely personal), add a little lemon juice. Mix the whole mixture. The main thing is that it is not liquid! Now rub the pork pieces on both sides with the mixture and place the marinade in the refrigerator for 30-40 minutes.

Step 3. Grate the cheese coarsely into a deep container. Then add a couple of tablespoons of sour cream (can be replaced with mayonnaise). Mix thoroughly. You should get a thick mixture. Specifically, in the oven it transforms not into a dry crust on the meat, but into a tender, melting one (in principle!).

Step 4 Bring the oven to 170-180 degrees. Cover the mesh with foil and grease it with a little oil. Place the prepared meat. Spread a thin layer of sour cream on top of the pieces, and apply our ready-made cheese mixture on top. Spread a moderately small layer over the entire surface of the meat. Let it bake for 30 minutes. The dish is ready!

Let us remind you that there are a huge number of options for making pork chops! Among them there is a very interesting recipe, which differs slightly from the rest - stewed pork chops.

Cooking braised pork chops

pork – 350 g;
onion – 1 piece;
vegetable oil – 30 ml;
tomato sauce – 100 ml;
garlic – 1 clove;
salt, paprika - to taste.

1 step. Divide the clean meat into slices, beat them, add salt and pepper. We fry the meat pieces on both sides first, temporarily transfer them to a plate so as not to let the pan cool from the oil.

Step 2. In the next couple of minutes we fry the onion and garlic clove cut into rings. We return the fried pork chops to the pan.

Step 3. Pour in tomato sauce or tomato paste diluted in water and boil. Then put it on the lowest heat, simmer for another 20 minutes, until the meat is one hundred percent ready. You can serve with any side dish. For example, vegetables, mashed potatoes, pasta. Bon appetit!

There is also a special type of cooking pig meat! It will be completely easy to prepare, but the end result will be worth it.

How to cook pork chops in batter?

Everyone loves the crispy batter paired with the most tender pork! But it must be said that although the meat will be tasty, it will be quite fatty. In addition, the slices can be thin or oblong, then you will get a snack - a type of meat sticks. Let us remind you that the bones must be removed immediately, but it is better to purchase meat immediately without them, they will be unnecessary!

approximately half a kg of pork;
a couple of eggs;
2 cloves of garlic;
about 10 tbsp. flour;
oil;
sour cream - 4 spoons;
cling film.

Step 1. Cut the meat into equal slices, the thickness of the piece is 1.5 cm. Carefully beat all the pieces of pork with a hammer. Before beating, be sure to wrap the meat tightly in cling film (essentially!).

Step 2. Prepare the batter itself! Break the eggs into a deep container, add different spices, garlic, and sour cream to taste. Beat the mixture well. Until a light foam forms. Immediately continue whisking and add flour in portions. Until a homogeneous mass is obtained, without lumps.

Step 3: Now light the stove, heat a very hot frying pan, add a few tablespoons of oil. Be sure to wait until the oil gets hot (basically!) In the meantime, pour the flour onto a plate, any surface. Any piece of meat will first need to be rolled into flour, then dipped into the dough and rolled into flour again. Place the product in a frying pan, fry on each side for a couple of minutes, a golden crust should appear. Then cover with a lid. Let it simmer with the burner turned off for about 10-15 minutes. The dish is ready!

Let's sum it up!

Now we know how to cook the most tender pork chops in completely different ways! Each of the recipes is unique in its own way!