Pork chops are a dish that every Pole knows very well. Sliced pork chop meat is pounded with a pestle, breaded in flour, egg, breadcrumbs and fried in well-heated fat. As a result, it ends up on the plate the cutlet is crispy on the outside and still soft on the inside. However, achieving the proper tenderness of meat is quite a challenge.
Good pork chop it is one that is soft, juicy and melts in your mouth. When biting, it should not put up much resistance or behave like rubber. Making two key mistakes can mean that the meat still doesn’t turn out perfect.
The pork chops will be soft and juicy, if we break them down properly. This step is crucial to achieving the right consistency of the dish. If you leave the pork slices too thick, they will take longer to cook. As a result, before the meat is cooked inside, the remaining parts will become hard.
Pork chops should be butchered to a thickness of about 1.5 cm. Slices prepared this way will fry evenly. Additionally, they will be subjected to shorter heat treatment, leaving the meat soft and moist inside.
Soft and juicy pork chops can also be obtained after marinating. A few or a dozen or so hours before starting frying, it is worth placing the broken cutlets in a mixture of appropriate ingredients. The marinade will make it both tender and tender.
Dairy products are best for soaking pork chops. Widely recommended and willingly used are, among others: natural yogurt or buttermilk. Combined with your favorite spices they tenderize the meat remarkably. After frying, the sheets are devoid of any hardness. At the same time, buttermilk and yogurt will give a natural, characteristic sourness that does not interfere with, but even enhances the taste of the pork.
The best marinade for pork chops is a combination of milk and mustard. Milk, thanks to natural enzymes and lactic acid, tears the muscle fibers in the pork loin. Additionally softens even the hardest parts of the pork loin. It’s not only the consistency, but also the aroma. The milk will add a slight sweetness, and the mustard will break itit will add spice and character to the whole.
Before frying, pork chops should be soak for 8-12 hours. During this time, the active ingredients contained in the milk will begin to work. The meat will also have time to soak in the flavor. After this time, bread them as before and fry them in well-heated fat.
Traditionally, pork chops were fried lard and is considered by many to be the best fat for frying cutlets. Depending on the type of lard chosen, it may slightly change the aroma of the dish. However, it undoubtedly has a positive effect on its taste.
People who don’t like the taste or smell of lard can use it instead rapeseed oil or clarified butter. These fats are quite neutral in taste and should suit even the most demanding palates.
No matter what fat we choose, always it must be very well heated. Otherwise, the breading will start to soak up the oil and will be wet and tasteless.
Source: Terazgotuje.pl
