Pan‑fried pork chops: A flavorful twist for summer feasts
On Sunday mornings, the sound of pounding meat echoes through stairwells. Pork chops are an absolute classic among dinners. However, it's worth occasionally diversifying their flavor to create a truly restaurant-worthy dish. Thanks to this marinade, the chops will be incredibly aromatic, tender, and above all, extremely tasty.
1:48 PM EDT, July 28, 2024
They grace Sunday dinners, both casual and more festive, and reign at weddings, communions, anniversaries, and other significant occasions. The pork chop is undoubtedly the king of cutlets. Preparing it is simple: just pound the meat, season it with salt and pepper, and coat it in breadcrumbs. You can soak it in milk, cover it with onions, and fry in lard, or you can try something entirely different.
How to serve pork chops?
Although it might seem like a dish for colder days, paradoxically, summer is the perfect time to prepare pork chops. They taste excellent with young vegetables, potatoes, and young cabbage. You can also serve them with cucumber salad or young steamed vegetables. Fresh summer vegetables add lightness and make the dinner taste simply outstanding.
The secret flavor lies in the marinade
When frying cutlets, it's hard to make any changes. The marinade, however, is the playground for experiments. One of the best options is a dry marinade, which gives the meat incredible aroma and makes it tender. After marinating the meat, simply fry the chops as usual.
Ingredients:
- 14 ounces of pork loin chops
- 3 juniper berries
- 1 teaspoon cumin
- half a teaspoon of granulated garlic
- 2-3 allspice berries
- a pinch of savory
- half a teaspoon of pepper
- 1 teaspoon rosemary
- 2 bay leaves
- salt to taste
- oil or lard for frying
- 1-2 eggs
- breadcrumbs
Preparation instructions:
- Grind the cumin, juniper berries, and allspice in a mortar.
- Then add the remaining marinade ingredients, except for the bay leaves, and mix.
- Cut the meat into chops and pound thoroughly.
- Rub each chop with the prepared marinade, placing bay leaves between the pieces of meat.
- Transfer the meat to a dish, cover it, and refrigerate for about an hour.
- Take the meat out 30 minutes before frying to reach room temperature.
- Coat the chops in breadcrumbs, fry in hot fat until golden brown, and serve with young potatoes and your favorite sides.
Prepared this way, the chops impress with their exceptional taste and aroma. It's a delicious twist on the classic pork chop that your whole family will love. Enjoy!
