Making pork chops before frying is a necessity if we want the chops to come out juicy and soft. We do not have to make fancy marinades at all – just prepare one based on natural yogurt, which softens meat fibers. In addition, thanks to this product, spices soak deep into the meat – it will be aromatic like never before.
After frying, hard and rubber can come out due to too thin meat. However, this can be prevented by preparing a marinade from natural yogurt.
This product contains milk acids, which gently break down meat fibers, which makes pork chops more juicy and fragile.
Some make marinades with lemon juice, but after frying, you can feel a sour note in the meat. Natural yogurt does not mask, but conquers the taste of pork chops and makes them more aromatic. So let’s mix it with spices, i.e. pepper, garlic, pepper, marjoram.
Ingredients:
- 200 g of thick yogurt;
- 2 cloves of garlic;
- 1 teaspoon of marjoram;
- 1/2 teaspoon of sweet pepper;
- 1/2 teaspoon of pepper.
Preparation:
To make a yogurt marinade, just mix natural yogurt with all spices. Then we coat gently broken meat in it – it must be stuck on each side.
If the marinade came out too rare, we add some yogurt to it. In the event that it is too thick, then we dilute it with a little milk or kefir.
Place the prepared pork chop in a bowl, which we cover with foil and put in the fridge for at least 3-4 hours. They will come out even better if we marinate them all night.
The meat removed from the fridge must be dried with a paper towel so that it is not too wet. Then We coat pork chops in breadcrumbs, although they will be more crunchy if we use panko breadcrumbs or cornflakes.
Fry the chops in lard or clarified butter, which give taste and conduct heat well. We use a lot of fat so that the meat can be evenly browned.
We carry out heat treatment at medium burner power, ensuring that the coating takes on golden color, and the interior baked well.
