In the process of preparing pork neck chops, several important factors should be considered. For this dish, it is best to use lean meat. Lean pork is best. Therefore, always when buying products do not forget what kind of meat you will need to purchase. It will need to be cut into thin pieces, and then beat off well, add spices and fry in a pan.
In the process of beating pork, it is recommended to use ordinary cling film to preserve the integrity of the piece and prevent spatter. By spraying with cold water it is possible to preserve meat juiciness, and by using small preliminary cuts on a meat piece it is possible to avoid contraction of the product during frying.
Why exactly the neck?
One of the most tender types of pork is the neck. It is quite lean, but at the same time there are small fatty layers in it, which gives an excellent taste to meat dishes. Shish kebabs are often prepared from pork neck, it can also be grilled, baked in the oven. Therefore, there should be no problems with the choice of dishes from this product. There are several important recommendations when buying it, which it is advisable to follow in order to get delicious pork neck chops.
Pork must be a natural color with a pleasant pink tint. There should be small layers of white fat. In no case should you buy meat if its color does not look natural. In this case, most likely, it contains harmful dyes and additives. About the staleness of the product says a yellowish tint of meat. In a quality neck, meat and fat are distributed evenly and sequentially, as if creating a marble pattern.
You should also smell pork. The presence of a sour smell indicates a poor-quality product.
It is recommended to purchase meat at specialized retail outlets. It is advisable to do this with regular sellers who have the necessary documents for the sale of this type of product. When buying from unfamiliar implementers, you may encounter unpleasant moments. In this case, there is no guarantee of freshness and quality of the goods.
If you plan to cook pork neck chops in the oven, then you should purchase meat with significant streaks of fat for this dish. Then the dish will turn out very soft with lots of juice. You can cook pork chops not only in the oven, but also in an ordinary frying pan. An experienced culinary specialist knows many subtleties of cooking meat dishes. But a beginner is recommended at the very beginning to learn well the recipe for pork chops to avoid mistakes. Always the best option is a chilled product.
Frozen meat should be used as rarely as possible. To add flavor, you should marinate it in various sauces. Mustard, honey, wine goes well with it. To give a gentle shade to the meat, you can pour a little white wine at the end of cooking. This will make the dish delicious.
As for the calorie content of pork dishes, it should be noted that pork is considered a fairly high-calorie product. 100 grams of pork chop contains more than 300 calories, as well as 39% protein and 58% percent fat. Typically, a typical serving of pork contains more than 450 calories. In a more lean version of pork, calories are slightly less, about 250. But still the product from this does not cease to be high-calorie, so those who adhere to certain diets, it will not work.
The best cooking options for pork chops
How to cook pork neck chops? For baking, you will need a small roasting pan or pan. Infrared radiation contributes to a more even cooking of meat from all sides. Do not forget to prepare a hammer with teeth for beating meat. For cooking by frying, you can use a grill pan with a ribbed bottom - this will ensure uniform frying of pork chops. Spread pork at the moment when the pan heats up.
Chop Medallions
Pork neck chop medallions are a very satisfying and luxurious delicacy. This dish is very popular in restaurants and trendy pubs. It goes well with almost any kind of wine and dark beer. The ingredients for it are as follows:
- Pork neck - 500-700 grams.
- Tomatoes - half a kilogram.
- Hard cheese - 150 grams.
- Plain mayonnaise.
- Ground black pepper, greens.
How to cook pork neck chops in the oven? Grate the cheese on a fine grater and cut the tomatoes into thin slices.
Cut the pork neck into small slices a centimeter thick. Then beat them on each side, pepper, salt and fry quickly on one side. Lubricate the baking sheet with oil and lay the chops upside down with the side fried.
Apply a thin layer of mayonnaise to the top of the chops. Put a slice of tomato on each slice. Then add another layer of mayonnaise and sprinkle cheese on top.
Put the pan in the oven! After thirty minutes, put in a serving dish, arrange with greens and serve.
Ham stuffed pork chops
Pork chops in the oven can get bored, even if they are made from selected meat. However, if you add a little ham, you get a completely different taste. This dish has an exceptional and specific taste! The ingredients for it need the following:
- Pork - half a kilogram.
- A few slices of ham.
- Green onion.
- Cheese.
- Pepper.
- Mayonnaise.
The cooking method of this dish is as follows. Divide the meat into five identical pieces, beat it well with a hammer.
Pepper, but do not salt, as cheese and ham will give the dish the required amount of salt. Fry the meat until golden brown and transfer to a baking sheet, pour with mayonnaise.
Prepare the filling from ham, cut into small cubes, mixed with chopped green onions. Next, lay on top of the meat a generous portion of the filler, sprinkle with plenty of grated cheese. Ham chops are prepared, and they can already be briefly transferred to the oven. After ten minutes, remove and add some cheese. Let the dish brew for another 5 minutes.
Pork in cream sauce with pear
The taste of pear perfectly complements juicy pork with delicate cream. Traditionally, this dish serves side dishes of stuffed vegetables and mashed potatoes with carrots. You will need the following ingredients:
- Pork neck - 500 grams.
- Butter - 50 grams.
- Pepper, salt.
- Bulb.
- Fresh juicy pear.
- Mid-fat cream - 150 ml.
- Dry white wine - 50 ml.
- Thyme.
This recipe for pork neck chops is pretty simple. Slice the pork. Remember that meat is cut exclusively across the fabric! Beat with a hammer and pepper.
Fry in a skillet until golden brown. Slice the onion into small cubes. Separate the pear from the seeds and grind it in a blender or meat grinder. Sauté the onion in the liquid from the meat mixed with thyme. Add wine, cream, pear and simmer for 8-9 minutes. Season the chops with the sauce and serve.
Sour cream pork chops
The calm and seasoned taste of sour cream with mustard is perfect for pork neck chops. With it, the meat becomes softer, crumbly and reveals its taste from a new perspective. The ingredients you need are the following:
- Pork neck - half a kilogram.
- Sour cream - 200 grams.
- Dijon mustard - 60 grams.
- Vegetable oil - 20 ml.
- Salt and a mixture of peppers.
- Cheese - 150 grams.
This pork neck chops recipe is very easy to follow. Rinse the pork, dry it with a disposable towel and cut into plates two centimeters thick. Each piece slightly beat off on each side.
Put the chops on the board, sprinkle with salt and a mixture of peppers. Lubricate the pork with a silicone brush and place it on a baking sheet. Put in the oven and bake at 160 degrees 15 minutes.
Grate cheese on a large segment of the grater. Spread in a deep plate, add sour cream and mustard to it and mix well. Take the pork chops out of the oven. Add the fill to the meat and continue to bake for another 5 minutes.
Hungarian Pork Chop
This is an interesting way to make pork neck chops in a pan. The recipe with the photo is presented step by step below. It will require the following:
- pork neck - 600 g;
- milk - 350 g;
- flour - 120 g;
- ground paprika - 20 g;
- garlic - 1 head;
- sunflower oil;
- salt.
Pork should be washed, thoroughly dried and cut into 6 not very thick pieces. Cover the resulting pieces with cling film and slightly repel. Peel, rinse and crush the garlic on a garlic squeezer.
Chopped pieces of tenderloin with crushed garlic. Milk should be poured into a bowl and load the meat there. Cover the container with cling film and leave in the refrigerator overnight. In the morning, drain the milk and fry the chops in a mixture of flour and paprika. Heat oil in a cast-iron pan. Fry meat over high heat for 1 minute on each side. Salt the cooked pork to taste. The dish is ready. As you can see, the recipe for pork chops in a batter with garlic is simple.
Meat with Tomato and Cheese
For this dish the necessary products are as follows:
- pork neck - 500 grams;
- tomatoes - 3 pieces;
- medium eggs - 2 pieces;
- hard cheese - 200 grams;
- universal flour - 100 grams;
- mayonnaise - 50 ml;
- olive oil - 100 ml;
- pepper, salt.
Rinse the meat, blot with a napkin and cut into slices. Then we beat it well, salt and pepper. Eggs are broken into separate dishes, slightly salted and whipped. Next, pour the oil into the pan and heat on fire. Each slice of meat is breaded on both sides in flour, then immersed in an egg so that the pork is evenly coated with it and fry until golden brown.
Then we start the oven and heat it to 180 degrees. We put foil on a baking sheet. Then we put chops on the laid baking sheet. Rinse the tomatoes, dry and cut into circles. Salt the mugs, add the mayonnaise and put on the meat. Grind the cheese to large chips and sprinkle it with tomatoes. Then for 5 minutes we put the pan in the oven. After that, the pork neck chops are ready.
Pork chop with honey and apples
This is an option for cooking this dish in a pan. The required products are as follows:
- pork neck - 500 g;
- medium apples - 2 pieces;
- olive oil - 40 ml;
- honey - 40 g;
- ground black pepper, salt.
This is an interesting way to cook pork neck chops in a pan. The recipe with a photo demonstrates that this is not difficult. The meat is washed, blotted with a napkin and cut in medium-thick slices. Next, each slice is covered with cling film, beaten and rubbed with salt and pepper. Fry in hot oil on both sides until browning.
Put the fried slices on a plate. We clean the apples, cut in circles and fry in a pan in which the meat was fried. After frying, put the apples on the chops and send them again to the pan. Stacked meat with apples should be poured with honey, add a little water to the pan, cover and simmer for 15 minutes over low heat. Put the prepared meat on plates and add gravy from the pan. The dish is ready.
Almond breaded pork chop
This is another interesting recipe with a photo of pork neck chops. The necessary products for this are as follows:
- pork tenderloin - 600 g;
- breadcrumbs - 120 g;
- medium eggs - 2 pieces;
- vegetable oil - 80 g;
- almonds - 70 g;
- a mixture of peppers, salt.
First, the tenderloin should be washed and thoroughly dried. Further, the meat is cut across the fibers in non-thick layers. Each piece is wrapped with cling film and is beaten on both sides. Then the meat is rubbed with pepper. The eggs break into a bowl and beat slightly.
The meat is dipped in a bowl with beaten eggs and mixed until the egg is evenly coated. Next, the pork bowl should be covered and refrigerated overnight. In the morning, each piece of meat needs to be breaded in a mixture of ground almonds and crackers, slightly pressing.
Pork chops in batter are fried in hot oil over high heat on each side for a minute. After frying, pieces should be salted, put on a large plate, covered with foil and allowed to lie down for 10 minutes. The dish is ready.
Pork chop in mustard marinade
This is a good way to cook pork neck chops in a pan. The following components will be required for this recipe:
- pork neck - 300 grams;
- mustard - 80 ml;
- common salt, Provencal herbs and paprika;
- any vegetable oil - 60 ml.
Pour water over pork, remove excess liquid with a towel, preferably paper. Then cut the tenderloin into pieces, with the fibers across. First cover the slices with cling film, and then soften by beating with a hammer.
Then take salt and Provence herbs - it was their turn. And do not forget to pepper the neck. For marinade, add mustard to the meat, carefully grease them with each chop and put them in a deep plate. At night place soak on the shelf of the refrigerator.
Let the oil warm up well in a pan and over high heat boldly brown for 1 minute each side of a piece of meat. Once again, salt the ready-made pork. Vegetables and cereals are the best complement to this culinary masterpiece.
Meat in onion and soya marinade
This is an interesting chop method. It involves placing the pork in a marinade, and then frying in bread pan in a pan. To do this, you will need the following ingredients:
- pork neck - 400 g;
- breadcrumbs for breading - 200 grams;
- vegetable oil - 80 ml.
For marinade:
- small onion;
- soy sauce - 70 ml;
- hot ketchup - 30 g;
- paprika - 2 pinches;
- wine vinegar - 25 ml;
- natural honey - 20 ml.
Pour water over the pork neck and get rid of moisture with a napkin. Cut the pieces. Knock each one well with a hammer for chops. Grind onions peeled from dirt and husks in a blender until puree. Mix all the components of the marinade and “bathe” every piece of meat in it. Put them in a small bowl. Pour the rest of the marinade on top. Refrigerate for several hours.
After the time has passed, remove the excess impregnation and sprinkle with breadcrumbs, while compressing them well for a density of dusting. Warm the oil, dip the pork in it, take a minute at maximum heat to fry each side.
What details need to be considered?
There are certain nuances when cooking chops. Culinary experts share many years of experience, which includes the following tips.
Do not confuse the concept of juiciness and fat content of meat, they are not equal. It is better to get rid of fat as much as possible, and you should not fry the meat for a long time, otherwise it will turn into dry, as the juice will begin to evaporate.
If the chops are cooked with an egg, you should first pepper and salt them, and then beat them off so that the pepper and salt are absorbed by themselves. For tenderness and juiciness, vegetable and butter are mixed, and a tablespoon of dry white wine will give the masterpiece an exciting aroma and taste.