Pork chops.

Chops are traditionally prepared for holiday tableThey are served as a second hot dish, they are tasty, hearty and always complement any table. Serve chops can be in a large dish, on lettuce leaves and garnish with slices. fresh cucumbers, tomatoes and greens. You can serve chops by decorating the dish with pickles. Salted mushrooms, cabbage slices and pickles are a great combination with pork loin cutlets. Chops are made from the pork brisket flesh without bone. The difference between these meatballs and natural chops is that they are made from pork loin. They are thin, and do not require bringing them to readiness in the oven. For cooking chops - cut the pork loin (carbonate) into portions, for such chops the meat is cut into thin slices.

Chops are well cooked, if each piece is well repelled, salt and pepper. To do this, wrap the pieces of pork in the film and gently beat with a hammer, while maintaining the integrity of the chops. Then salt and pepper each chop, if desired, you can add a little garlic to the salt, for piquancy of taste. For breading pork chops, prepare an egg and crackers. Shoot an egg with a fork so that the protein combines with the yolk, salt is not necessary. Then chop chop dipped in beaten eggs, roll in and put in a pan with hot oil. Fry in a pan, over low heat, from two sides until cooked. Roast pork chops roast for 20-25 minutes on both sides. Chops are breaded in egg and bread crumbs, crunching them when fried, so they serve delicious chops without sauce. Serve such burgers with portions of potatoes or vegetable salad.

Natural cutlets are made from pork loin on the bone.

We often call this piece of meat carbonate. For natural chops cut the pork loin into portions, grabbing the rib bone. Cutlet, salt and pepper, put in hot oil in a frying pan and fry on both sides until golden brown. Pork chops on the bone, put on a baking sheet and bake until cooked in the oven. Serve chops with any side dish. Originally submit a natural pork chop with a side dish of apples with shallots. To do this, cook the chops, sprinkle them with marjoram. Shallot onions, peel and cut into halves, fry in oil, salt, add slices of fresh apples and simmer under the lid for 10-15 minutes. Fill the garnish with cream. Serve chops with a side dish of apples with shallot.

Pork chops with cream sauce.

To do this, cook the cutlets on the bone, put them on a baking sheet. Cook and fill them with patties. Pork sprinkle with grated cheese and bake in the oven.

Natural pork cutlets with pineapples.

Cook chops, pork loin on the bone, put on a baking sheet. On each cutlet put slices of finely chopped fresh or canned pineapple ,   sprinkle with grated cheese and pour over the sauce. Bake the pork chops on the bone in the oven for 20-30 minutes.

Ingredients Natural Cutlets

Cooking method

Natural cutlets, sliced ​​from loin, in one piece per serving with rib bone (I and II columns), are fried in a heated pan with fat and brought to readiness in the oven (10-12 min). When you leave on a bone, cutlets put on a papillet, garnish and sprinkle with fat or meat juice. Garnishes - boiled potatoes, potatoes in milk, fried potatoes (boiled), fried potatoes (raw), fried potatoes, boiled vegetables with fat, vegetables in milk sauce   (1st and 2nd versions), complex side dishes.

You can create your recipe with regard to the loss of vitamins and minerals using the recipe calculator in the application "My healthy diet".

CHEMICAL COMPOSITION AND ANALYSIS OF NUTRITIONAL VALUE

Nutrition value and chemical composition "Natural cutlets".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 g of the edible part.

The energy value Natural cutlets   makes up 438.2 kcal.

** This table shows average rates of vitamins and minerals for an adult. If you want to know the rules taking into account your gender, age and other factors, then use the application "My healthy diet."
Main source: Internet.

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The nutritional value

Serving Size (g)

BALANCE NUTRIENTS

   Most products can not contain a full set of vitamins and minerals. Therefore, it is important to eat a variety of foods in order to replenish the body's need for vitamins and minerals.

Calorie analysis of the product

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The ratio of proteins, fats and carbohydrates:

   Knowing the contribution of proteins, fats and carbohydrates in caloric content, you can understand how the product or diet meets the standards. healthy eating   or the requirements of a particular diet. For example, the US Department of Health and Russia recommend 10–12% of calories to be derived from proteins, 30% from fats, and 58–60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

UTILITY PROPERTIES NATURAL CUTLETS

Caloricity and chemical composition of recipe ingredients; Natural cutlets for 100 g

In European cuisine, burgers have long been proven to be a tasty meat dish. The recipe of their preparation is varied. They can be from meat, poultry, fish and even vegetables. This dish in Russian cuisine is made from minced meat with the addition of various ingredients. Chopped meatballs are so much accustomed to in the cookbooks of housewives that many do not even know about the original method of cooking meat masterpiece.

The recipe for meatballs is rooted in France. This dish is prepared only from whole meat and is distinguished by several cooking methods. French chop and natural cutlet. About them and will be discussed in this article.

Recipe natural patties   appeared in France in the Middle Ages. For its preparation used beef or pork ribswhich were additionally wrapped with layers of meat so that the rib bone remained free. She carried the functionality of cutlery, which in those days had not yet invented. In order to take a hot and juicy natural cutlet, and at the same time not to burn or soil hands, use the rib bone.

Now there is a huge variety of recipes, cooking techniques and the names of this dish. The bone no longer carries the previous functionality, but remains in the preparation as an ornamental part of the dish.

For clarity modern option   The natural patties below are given classic recipe.

For cooking you will need:

• Pork on the bone - 2 pcs.
• Salt and ground pepper - to taste.
• Red onion - 1 pc.
• Lemon juice - 3 tbsp.
• Peppermint - 10 pcs.
• Soy sauce -2 tbsp.
• Bay leaf 2 pcs.

Meat must first be pricked with a fork on both sides. Sprinkle each piece of lemon juice and wipe with salt and pepper. Onion cut into half rings. Half put on the bottom of a convenient bowl. Turn the meat and cover with the remaining onions. Add pepper peas and bay leaf. Pour soy sauce. It can be replaced by any other taste. For example, mustard or adzhika. Leave the meat in the marinade for an hour. Heat a griddle over high heat, add butter. Get juicy meat patties   from the marinade. Fry on both sides.

In a modern recipe, a natural meat patty is not wrapped in layers of meat, pre-marinated and stuffed to make it juicy.

The recipe for this dish was the result of the evolution of natural meatballs. The first analogues of modern chops appeared with the advent of cutlery.

When the need for bone was no longer necessary for the convenience of eating, they stopped using it. They began to cook the chops without bones and streaks, previously broken off with a kitchen hammer with spikes and fried in breading. From there came the name chop cutlet.

A clear recipe for a classic chop:

• Pork fillet - 2 pcs.
• Salt and pepper - to taste.
• Breadcrumbs - 100 gr.
• Egg - 1 pc.
• Wine vinegar - 1 tbsp.
• Flour - 100 gr.
• Garlic - 2 cloves.
• Vegetable oil - for frying.

Chunks of meat pre-cleaned from the veining and bone. Make shallow cuts around the perimeter of the future burgers. Well beat off on both sides with a kitchen mallet. Make small cuts along the edges so as not to lose the shape of the dish when frying.

Separately, beat one egg, salt and add vinegar. Prepare 3 tanks. Pour flour in one, crackers in another, in the last egg with vinegar. Garlic peel and cut along. Crush each half with a knife edge.

Put a frying pan on medium heat, add butter and put garlic in it. Fry a few minutes and remove. Add fire to the stove. Rub meat with salt and pepper. Each piece is dropped into the egg mass, so that it completely covers the meat. Then immediately roll in flour and then in breadcrumbs. Place the chops in the pan and fry on both sides.

Above is a classic recipe. Cooks invented a lot of different solutions. They replace the flour, add cheese to the dish and experiment with various seasonings, which gives the dish a great advantage.

Differences between natural and chop

Having learned what a natural cutlet and chop, you can go to the main topic of the article. What is their difference.

Natural veal cutlet

Natural cutlet - 1 - an unusually appetizing thing, agree 🙂 This juicy slice of natural meat (today called veal) is called a cutlet according to the traditional classification meat dishesand this term is well known to regular customers of decent restaurants. Cutlets that are more common in the home menu are also chopped (with bread added) and natural chopped (without adding bread), but today we have another story - we cook the cutlet - there are no more natural 🙂 In order for our cutlet to be soft and juicy the most important thing is to use the correct piece of meat, namely a rib loin with a rib bone - 2. Only veal, beef will not work, and there is no loin in beef, there are more powerful muscles and there is a different approach to cooking them. In the carcass of the same calf, as in the carcasses of the so-called "small cattle", there is such a tender cut as brisket. By the way, natural pork and lamb loin burgers are cooked in the same way 🙂 Stocking up with the right meat, proceed to cooking. We will need

• veal (loin with bone) - 170-180 grams per serving
• salt, ground black pepper - to taste
• melted animal fat or refined vegetable oil - for frying
• butter - a little, for watering the finished patties
• garnish - your choice

1. We wash the meat, dry it, strip out the films and tendons and cut into portion pieces across the 1.5-2 cm thick meat fibers with a neat piece of rib bone - 3.
2. If the meat is tender enough, it is not even beaten off, but simply squashed and flattened with a palm. If you are not sure of the softness of the pulp - you can slightly beat off - 4. We clean the bone from the tendons, and if possible, cut off the tips.
3. Meat salt and pepper to taste, do not pani.
4. Heat the fat well in the pan and put the meat to fry - first on one side - 5, then turn over. Fry the meat oat crust formation, do not cover the pan with a lid.
5. Then, for a complete roasting, place the patty in the oven, preheated to 180 degrees - 6 for 10-12 minutes. Done 🙂

It is clear that a natural cutlet should be served hot and juicy - 7, immediately after cooking, not allowing it to cool or dry, so set the table and prepare the garnish for the cutlet in advance.

Side dishes for natural calf patties will be served perfectly by potatoes in any form - from boiled, boiled or baked rice, as well as other vegetables stewed or roasted, fresh vegetables, homemade pickles, green pea, greenery.

We boiled rice in advance, added to it browned vegetables, chopped greens, raw egg white, molded with balls and baked in the oven while it was warming up and until the cutlet “reached cooked” after roasting. The right approach is that our garnish is hot at the time of serving, as is the cutlet котC the cutlet also goes to “Hooray!” Do not garnish our “naturalka” with porridge, pasta or mashed potatoes   - it is too simplify the flow.

When serving, cutlet itself should be poured with fat from the pan, and even better - melted butter   (this is always done by the pros, for juiciness and to emphasize the taste of veal), to put on a bone or just wrap a paper napkin - it will be more convenient to hold the cutlet when cutting, besides it looks spectacular 🙂 Do not forget to serve table knives 🙂

Enjoy your meal!

Other delicious meat dishes -

CUTTERS NATURAL. Pork, lamb or veal loin wash, peel and cut the patties (with rib bone). Each cutlet slightly beat off with a hoe, salt, sprinkle with pepper, moisten in a beaten egg and roll in breadcrumbs.

Prepared patties put on a frying pan heated with butter and fry until golden brown on both sides (15-20 minutes).

Cooked products put on a dish and pour with melted butter.

It is allowed to serve fried potatoes, mashed potatoes or different vegetables, seasoned with butter (carrots, corn, cauliflower, green peas, etc.).

Natural cutlets are cooked in the same way, that is, without breading in breadcrumbs. In this case, they are watered with juice, which was formed during frying.

For 500 grams of pork or veal loin - 1 egg, 0.5 cups of crackers and 2 tablespoons of butter.

Recipe: CUTTERS.   Peel pork loin, cut it diagonally so that each cutlet has a rib bone. Rib bone cut in half, peel off the film, beat off the meat, salt, sprinkle with sugar and ground black pepper. Put on a carefully heated pan and simmer in its own juice and fat for 4 minutes, turning the meat all the time. After that, quickly remove the cutlet from the pan, put it in the prepared ice-box, roll in breadcrumbs and fry again on both sides for another 6 minutes. After that, place chops for a couple of minutes in a heated oven or hold it under a lid on a very small fire. Serve with fried potatoes or mashed potatoes, with vegetable garnish.

400 grams of pork, 40 grams of lard, 40 grams of breadcrumbs, 1 egg, 20 grams of salt, 8 grams of sugar, pepper, 40 grams of butter and vegetable oil, 800 grams of potatoes, 20 grams of salt for potatoes, 40 grams of parsley and dill.

Recipe: CLEANING PORK CUTLETS   Strip the pork loin from the film and tendons, cut the cutlets with a rib bone, the mass of which should be no more than 20 g. One piece of the loin is cut with the rib bone, the other - without the bone from which schnitzel is prepared.

Peel the patties and cut off the excess part. After stripping the cutlet slightly beat off, cut the tendon end of the knife. After that, salt it, sprinkle with pepper, soak in egg egg, roll in breadcrumbs and level with a knife, lightly pressing the breading. Fry the cutlet on a pan heated with fat until light brown crust is formed on both sides, and then put in the oven for 5 - 8 minutes and bring to full cooking.

Ready pork chop   put on a dish or a plate (bone inside the dish) and on the side of the bone place a side dish with a bouquet: fried potatoes, green peas, warmed and seasoned with butter, boiled cauliflower, carrots cut into cubes or cubes and stewed in milk, etc. Pork chop is served with one stewed cabbage. When serving, prepare a dish with sprigs of parsley or celery. Pour the patty with melted butter. Similarly, prepare chops of lamb or veal.

Pork (fillet) 600 g, egg 1 pc., Crushed crushed ½ cup, fat 50 g, salt, spices, greens.

Recipe: CUTTERS WITH GARLIC.   Slightly repel portions of meat pork, so they were the same thickness. Treat them with salt, sugar and spices, rub with crushed garlic, part of it stuffed product, put on a thoroughly heated dry frying pan and, often turning, fry in its own juice and fat for 4-5 minutes. Then add fat and coarsely chopped onions and fry for another 5 minutes. Set on the table with greens.

400 g of pork, 40 g of garlic, 20 g of salt, 12 g of sugar, 40 g of butter, 40 g of parsley and dill, ground black pepper to taste.