Pork chops are a dish that every Pole knows very well. Sliced pork chop is broken with a pestle, breaded in flour, egg, roll and fried in well -heated fat. As a result, it lands on the plate crunchy from the outside, and still a soft chop. Achieving due delicacy of meat is a real challenge.
Good pork chop it is one that is soft, juicy and melting in the mouth. When biting, he should not put more resistance or behave like rubber. Making two key mistakes can make meat not perfect.
Pork chops will come out soft and juicy, If we break them accordingly. This activity is crucial to achieve the right consistency of the dish. Leaving pork slices too thick, they will need a longer frying time. Because of this, before the meat gets inside, its other parts will become hard.
Pork chops should be broken for a thickness of about 1.5 cm. The slices prepared in this way will fry evenly. For this they will be subjected to shorter thermal treatment, leaving the meat soft and moist inside.
We will also receive soft and juicy pork chops after pickling. A few or several hours before frying, broken cutlets should be placed in a mixture from the appropriate ingredients. The marinade will both give brittle and delicacy.
Dairy products are the best for soaking pork chops. Widely recommended and willingly used, among others Natural yogurt or buttermilk. In combination with your favorite spices they soften the meat very. The patches after frying are devoid of any hardness. At the same time, buttermilk and yogurt will give natural, characteristic acidity that does not bother, and even emphasizes the taste of pork.
The best marinade for pork chop will be a combination of milk and mustard. Milk, thanks to natural enzymes and milk acid, tears muscle fibers in the pork. Additionally softens even the hardest parts of the pork. This is not only a consistency, but also an aroma. The milk will add light sweetness, and mustard will break itadd spice and the character of the whole.
Pork chops should be before frying get for 8-12 hours. During this time, the active ingredients contained in milk will start to operate. The meat will also have time to soak up the aroma. After this time, we bread them as before and fry on well -heated fat.
Traditionally, pork chops were fried on lard and he is considered by many to be the best fat for frying chops. Depending on the chosen type of lard, it can slightly change the aroma of the dish. However, it has a positive effect on its taste.
People who do not like the taste or smell of lard can use instead rapeseed oil or clarified butter. These fats are quite neutral in taste and should fit even the most picky palates.
No matter what fat we choose, always It must be very well heated. Otherwise, the breader will soak with oil, it will be wet and tasteless.
Source: NowowoPuje.pl
