The Juiciest Pork Chops
- Jan 6, 2025
- 2 min read
To prevent pork chops from becoming dry, employ this technique used by professional chefs, which consistently yields excellent results. The key lies in the marinade, where the meat should be submerged and left to marinate, ideally overnight. This ensures the meat remains succulent. Additionally, when selecting pork chops, opt for those with marbling, as the fat will render during cooking, keeping the meat tender and moist. Adhere to the recipe for best results.
Ingredients: simple, total time: 35 min, 4 serving
1 kg larger chops/ cut into 1 cm, about 6-7 pieces
7 cloves of garlic/ minced
1 Tbsp rosemary/ chopped
150-200 ml of water
7 tsp of mustard
salt and pepper to taste
thyme to taste
4 Tbsp of Olive oil
1 tsp of dry spice Vegeta
1 Tbsp of flour
Preparation:
Prepare all ingredients as outlined above.
Combine chopped garlic, rosemary, mustard, spices, water, and olive oil in a deep bowl to create the marinade.
Submerge the chops in the marinade, seal the container, and refrigerate overnight to allow the meat to thoroughly absorb the flavors. Turn the chops after 3 hours.
Prior to frying, remove the meat and place it on paper towels to eliminate excess moisture.
Using the tip of a knife, make incisions in the thickest parts of the meat to facilitate even cooking, and drizzle a small amount of marinade over each piece, approximately two tablespoons per chop.
Heat oil in a deep frying pan over moderate heat, ensuring it is not excessively hot, and arrange the chops in the pan.
Cover and cook over medium heat, turning occasionally.
Remove the meat to a cutting board, add chopped garlic to the oil, incorporate some marinade remnants, then return the meat to the pan and cook until golden brown.
To ensure the meat is fully cooked, use the tip of a sharp knife to cut into the thickest part of the chop; the meat should be cooked through.
Set the meat aside on kitchen paper, then add the remaining marinade, dry spice (Vegeta), and a tablespoon of flour to the cooking fat to create a flavorful sauce, which can be drizzled over the chops when serving.
If the rosemary flavor is too strong, it can be removed from the marinade using a strainer.
Serve the pork chops with French fries, mashed potatoes, boiled rice, or any preferred stew.
Buon appetito!
NOTE:
Store the rest of the pork chips in the refrigerator for up to 2 days.
Reheat in a pan, add a little liquid if necessary.
#theJuiciestporkchops #soft #maindish #lunch #dinner #holidays #recipe #food #quick #simple #easy #sauce #marinade #meat #delicious #blog #coffeetimewithlenaallin1 #coffeetimelena
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Comments