Meat does not endure fuss. In order to cook really tasty chops in the oven, you must adhere to strict rules. A great influence on the final result of the dish is exerted by the quality of the acquired meat. If it was repeatedly frozen and thawed, then it is not suitable for cooking chops. Ideally, it should be paired.
When choosing meat, focus on its color. Pork should not be dark, but light pink. Beef should not be burgundy, but light red. Chicken (breasts) - pale pink without yellowish inclusions. A piece of meat - without films and veins.
The next important point is the cutting of meat for chops. It is necessary to cut it necessarily across the fibers, and not along. If you do not pay attention to this rule, then the pork chops in the oven will turn out to be tough, and it will be impossible to chew beef at all. For chicken, this does not matter much: breasts are not so large in size, there is only one option for slicing them into portioned chops. Slicing thickness should be no more than 1 cm for beef, no more than 2 cm for pork and chicken. Smaller thicknesses will cause the chops to be too dry. A large one will lead to an increase in the availability period. It’s better to beat meat in a plastic bag: this will make it less possible to stain the surrounding dishes and furniture.
In order to cook juicy pork chops in the oven, it is important that the meat is dry. Wash the sliced pieces and wipe them well with a towel, as water will reduce the temperature in the pan during the process of frying the meat. And to preserve its juiciness, it is important that before the oven the chops are fried on both sides and covered with a crust, then all the juices will remain inside. For the same reason, it is necessary to salt the meat only after frying and forming a crust, since salt contributes to the release of juice.
If you sprinkle meat with breadcrumbs before frying, the crust will form faster and the chops will be more juicy. In order to cook juicy beef chops in the oven, you can pre-coat portioned pieces in mustard and let them stand for an hour. Mustard softens the fibers and helps preserve the juice inside the piece during the frying process.
We fry meat properly
After the meat is properly cut and dried, you need to warm the pan with vegetable oil well and place the chops there. They need to be fried over high heat for 2-3 minutes on each side until a golden crust is formed, then put on a baking sheet and put in a preheated oven until cooked. On top of the pieces of meat, you can spread any vegetables to taste. Pork chops in the oven will turn out to be savory if sprinkled with onions abundantly in front of the oven. You can put pre-fried mushrooms, bell pepper, sliced tomato. For lovers of crust, a combination of mayonnaise and grated cheese will be to your taste.
The cooking time is individual and depends on the size and quality of the meat. Pork chops in the oven from fresh meat are cooked within 20-25 minutes, beef meat will be cooked in 30-40 minutes, and chicken chops in the oven are cooked within 10 minutes, since the chicken meat is quite soft and after preliminary frying in a pan almost ready for use. In this regard, it is better not to cover the pieces of chicken chops on top with those products that will not be ready in 10 minutes or pre-cook them. Onions or tomatoes need to be spassed, but mayonnaise and grated cheese will have time to cover your chicken chops with a golden crust in 10 minutes.
Oven chops in the oven are traditionally served on the table with potatoes, baked or fried slices. The meat also goes well with other vegetables, green beans and tomatoes, broccoli and peas, as well as buckwheat or pearl barley. It all depends on your taste. And, of course, pork chops in the oven must be sprinkled with finely chopped greens before serving. Enjoy your meal!