Pork cutlet on the bone - a simple, satisfying, beautiful, nutritious dish for any occasion. Nobody will refuse a piece of competently prepared fragrant loin. Well, perhaps a faithful vegetarian, secretly swallowing saliva, enjoy the aroma and appearance of the patties, without having tried it. If you are not one of them, then choose this dish as in any of your lunches or dinners, and to the festive table.
Pork chop on the bone
The recipe for a classic pork cutlet includes a simple meat preparation and heat treatment in the form of frying in a pan or frying, and after baking in the oven. Everything is really simple. No need to spend a lot of money and time looking for complex, rare ingredients. Meat and some spices are all you need.
Which piece of pork to choose
To make the dish soft and juicy, it is better to take young pork. For cooking, a loin is best. A piece of uniformly pink meat from the dorsal part with the spine, without odor, without veins and films is a real delicacy. It is desirable that some fat is present. Very small - just to avoid dryness.
Meat preparation
The chosen loin is an oblong piece of meat on the bones of the spine and ribs. Now it can be divided into portions by vertebrae so that the thickness of each portion is equal to two to three centimeters.
Wash them thoroughly and pat dry with a cloth. On the entire surface of the meat, make the sharp tip of the knife cuts with a depth of not more than three millimeters - they will allow you to quickly penetrate deep into the seasonings during pickling and heat during heat treatment. Also cut slightly along the edge so that the cutlet does not lose shape during cooking.
About marinade
You can not pickle. Just sprinkle the prepared meat with black pepper and go to the next paragraph, which tells how to cook a pork chop on the bones in the oven. In this case, you will get a classic taste, but the baking process will take longer.
Pre-marinating meat will allow you to get an original flavor and speed up the baking time. Leave the pork soaked in sauce for at least an hour, but preferably 3-4 or even overnight. When choosing products for marinade, you can show imagination. Here are some of the ideas:
- Salt, pepper, a little ready-made adjika - a simple version of the marinade. It will give a pungency, enhance the aroma, the pork cutlet on the bone will become soft, melting in the mouth.
- Apple cider vinegar, soy sauce, onion head, a few drops of prepared Tabasco sauce (salt is not needed). In this case, the meat will turn out to be tender and will acquire the aroma of a barbecue.
- 1 onion, 1 apple, 3 cloves of garlic, a couple of sprigs of rosemary, black pepper, salt. The marinade will add piquancy and also make the meat very soft.
How to cook a pork chop on a bone
The preparatory process is complete. We pass to the main part.
- Heat the pan with vegetable oil over high heat. Make sure that it is as hot as possible, and only then proceed to fry the food.
- Be sure to pat the meat with a napkin. Otherwise, it will be stewed in a marinade, instead of being fried.
- If the pork chop on the bone is cooked without marinating, now is the time to sprinkle salt on one side - the one that will be fried first. The fact is that if you salt it earlier, the meat will secrete juice and, again, will not be fried as it should.
- Place a piece of meat in a pan and let stand for 2-3 minutes until a delicious crust appears. Turn over, salt the other side, if necessary, and fry it as quickly.
- Each pork cutlet on the bones must be cooked separately and immediately transferred to a plate.
- The next step is baking in the oven to bring the dish to readiness. Place the fried pieces of meat on the bones on a baking sheet and place in the oven preheated to a temperature of 200 degrees. The baking time is about 30 minutes. Control readiness by piercing with a sharp tip of a knife, fork or toothpick the thick edge of the cutlet, preferably closer to the bone. As soon as you see that the meat juice has become colorless and transparent, the dish is ready.
- Remove it from the oven, cover and let stand for about 10 minutes. Now the pork chop on the bone, the recipe in the oven of which we examined, is finally ready. Can be served.
Quick meal option
In order for the meat to be fried faster, you can move away from the rules and pre-beat it. Pickle in advance, as mentioned above, is not necessary. So, if your guests arrived suddenly, you may well surprise them with a quick and tasty pork loin dish, even if you step back a little from the classic recipe.
In addition, you can speed up the cooking process by refusing to bake. After frying, leave the cutlet in a pan, cover it with a lid and reduce the heat. Cutlets will be stewed until cooked, which is checked in the same way as when baking in the oven - by piercing and observing the color of the liquid.
Some more tips
- Many housewives prefer to bake the dish in the sleeve or in foil. Why not? It is believed that in this way you can get more succulent meat.
- By adding additional products to the recipe for pork patties on the bone, you will get a completely new dish based on this one. For example, on a fried meat before sending it to the oven, you can put a slice of tomato, a few rings of onion, a spoonful of mayonnaise, grated cheese. The result is a very original version of pork cutlets with filler. And if you use fried champignons? Or fried onions? And replace the mayonnaise with sour cream?
- Complete the cutlet with various sauces: mushroom, cheese, tomato, and even sweet and sour. Or maybe you’ll come up with something more original? For example, cranberry, bechamel, carbonara ... In general, fantasize! This will definitely be delicious!