We cook juicy pork chops in the oven.

Meat does not tolerate fuss. In order to cook really delicious chops in the oven, you need to adhere to strict rules. A great influence on the final result of the dish is the quality of the meat purchased. If it was repeatedly frozen and thawed, then it is not suitable for cooking chops. Ideally, it should be paired.

When choosing meat, you are guided by its color. Pork should not be dark, but light pink. Beef should not be burgundy, but light red. Chicken (breast) - pale pink color without yellowish inclusions. A piece of meat - without films and veins.

The next important point is cutting meat for chops. Cut it must necessarily across the fibers, not along. If you do not pay attention to this rule, the pork chops in the oven will turn out to be tough, and beef can not be chewed at all. For a chicken, this does not matter much: the breasts are not so large in size, the option of cutting them into serving chops is just one. The cutting thickness should not be more than 1 cm for beef, not more than 2 cm for pork and chicken. The smaller thickness will cause the chops to get too dry. A big one will lead to an increase in the period of readiness. Beat meat better in a plastic bag: so there will be less opportunity 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 chopped pieces and wipe them well with a towel, as water will reduce the temperature in the skillet while frying meat. And to preserve its juiciness it is important that before the oven the chops were roasted 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 roasting and crusting, as the salt contributes to the secretion of the juice.

If the meat is sprinkled with breadcrumbs before frying, the crust is formed more quickly and the chops will be more juicy. In order to prepare juicy beef chops in the oven, you can pre-coat portioned pieces in mustard and soak them for an hour. Mustard softens the fibers and helps preserve the juice inside the chunk during the frying process.

Correctly fry meat

After the meat is properly cut and dried, it is necessary to warm up the frying pan with vegetable oil and place the chops. Fry them on a strong fire for 2-3 minutes on each side until the formation of a crust, then put it on a baking sheet and put in a preheated oven. From above on pieces of meat you can lay out any vegetables, to taste. Pork chops in the oven will turn piquant, if you sprinkle abundantly onions in front of the oven. You can put pre-fried mushrooms, Bulgarian pepper, tomato slices. For fans of crusts on top will be to taste a combination of mayonnaise and grated cheese.

The cooking time is individual and depends on the size and quality of the meat. Pork chops in the oven from paired meat are cooked for 20-25 minutes, of beef meat will be ready in 30-40 minutes, and chicken chops in the oven are cooked literally for 10 minutes, as the chicken's meat is rather soft and after preliminary roasting in a frying pan Already almost ready to eat. In this regard, it is better not to cover pieces of chicken chops from above with products that will not be ready in 10 minutes or pre-cook them. Onion or tomatoes need to be saved, but mayonnaise and grated cheese will have time to cover your chicken chops with a ruddy crust for 10 minutes.

Pork chops in the oven are traditionally served on a table with potatoes, baked or roasted slices. Meat is also well combined 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 before serving should be sprinkled with finely chopped greens. Bon Appetit!