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Pork chop the tray


  • 6-8 pork chops
  • 4-6 cloves of garlic (3 for marinade, 3 when we put in the oven)
  • 2 suitable onions
  • 1-2 carrots
  • 100-150 g of kaizer
  • 300 ml of red wine
  • salt pepper,
  • rosemary,
  • oil,
  • tomato paste

Make a marinade in which you put:

  • finely chopped onion,
  • 3 cloves of garlic,
  • salt pepper,
  • 1 glass of wine,
  • oil,
  • rosemary.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork cutlet on the tray:

After the meat has been in this marinade for 30 minutes, remove it and put it in a tray in which you put onions, carrots and kaizer slices, put oil, add paprika over the meat, add another 50 ml of red wine. , add 2-3 cloves of garlic and tomato paste, fill with water and put rosemary, bake for 35-40 minutes. Check the meat when it is well penetrated and very tender, remove it and leave it for a while.

Separately in another larger tray or pan put olive oil and add only the piece of meat about 10-15 minutes turning it on all sides when it turns golden to brown, try if the meat is done, and will test with a fork to see if the meat is tender and well penetrated and will need to have an appetizing brown crust.

Arrange the plate with lettuce, put the chops and decorate with tomato slices.

Good appetite


Ingredients

1. Wash the boneless pork chop well and then dry it. Grease it with plenty of olive oil, then rub it with all the spices, salt and pepper to taste.
2. Fry the meat for a few minutes on high heat, in 1-2 tablespoons of oil, to prevent it from drying out in the oven later.
3. Wrap the chop piece in a large aluminum foil, pouring over it and the juice obtained in the pan.
4. Tighten the sausage at the ends, to make sure that the steam will not come out, then put the piece of meat in the oven for about an hour, at 180 degrees.
5. Once the pork chop has penetrated, remove the foil and heat it a little faster, then put the chop back in the oven until it browns, periodically sprinkling it with the juice it has left.
6. Allow the pork chop to cool completely then refrigerate it like a regular sausage. Serve the sausage healthy for a maximum of 3-4 days after cooking.


Peel a squash, grate it and slice the garlic and add it to the pan in which you melted the butter. Season with salt and pepper and pour the beer to prepare the sauce. Let 10 lies on the fire.

Prepare the tray for the steak and add the other sliced ​​onions to it. Season the meat with salt, pepper and oil. Put it in the pan, over the onion scales and grease it with honey on top. Leave in the oven for 60 minutes. After an hour, take out of the oven and add the beer sauce. Put it on the fire again until it starts to brown and catch a brown bran.


Put the chops to boil for a few minutes until they change color.


Put a little oil in a small saucepan and cook the garlic, which has been cut into thin slices.


After it has browned a little, add about 1 / 2l of tomato juice, add peppercorns, salt, dried parsley and season to taste and then remove from the heat.


After the chops have cooled, cut them into cubes and add them to the sauce. It is left approx. 10-15 min.


In the pan add the diced potatoes, onion carrots and sliced ​​peppers, over which add the sauce and meat.


Cut the cheese into cubes and add to the pan and sprinkle with a little wine and a little oil.


Garnish with green parsley and mushrooms and put in the oven for about 1 hour on medium heat.
Good appetite!


Ingredients

1. Wash the boneless pork chop well and then dry it. Grease it with plenty of olive oil, then rub it with all the spices, salt and pepper to taste.
2. Fry the meat for a few minutes on high heat, in 1-2 tablespoons of oil, to prevent it from drying out in the oven later.
3. Wrap the chop piece in a large aluminum foil, pouring over it and the juice obtained in the pan.
4. Tighten the sausage well at the ends, to make sure that the steam will not come out, then put the piece of meat in the oven for about an hour, at 180 degrees.
5. Once the pork chop has penetrated, remove the foil and heat it a little faster, then put the chop back in the oven until it browns, periodically sprinkling it with the juice it has left.
6. Allow the pork chop to cool completely then refrigerate it like a regular sausage. Serve the sausage healthy for a maximum of 3-4 days after cooking.


Baked pork chop with rosemary and red wine

As I said, we are not too carnivorous, we prefer greens. But from time to time we remember that Romanian saying that & # 8220 the best vegetable is pork & # 8221 and we start with a baked chop or a grilled neck. With the neck, things are simple and every Romanian knows how to sprinkle it with salt and pepper and throw it on the hot grill. Even with the chop, things are not complicated, but just a little more and more delicate. The chop is not simply thrown into the oven, but first you have to cooperate a little. tasty remained inside and we have a golden crust on the outside, we leave it in the oven at medium temperature to penetrate well until it becomes fragile.

I can't give exact amounts to this recipe. I would only recommend that you buy chops according to the number of people you have at the table (plus 1-2 spare), to choose it with a little fat and possibly with a little bone. I know the trend is to buy boneless chops, this time mine was like that, but know that bone gives them a better taste. So if it's the chosen one, take them fat and with bone. The chop is a little darker than the nape of the neck, so it should be seasoned better. Do not overdo it, but do not skimp on the flavors, only salt and pepper are not enough in the case of the chop, they need a stronger flavor, such as rosemary, bay or sage.


Grill recipes

Pork chop with herbs

Pork steak with gulia salad

Grilled pork chop with salad

Luxury hot dog with grilled sausages

Grilled pork chop

Pork fillets with broccoli

Pork muscles with green thyme and lemon


Whole pork chop the recipe tray of Romanian steak

Whole pork chop on the tray Romanian steak recipe with fine sauce and tasty garnishes. Boneless chop, marinated, tender and juicy, fried in the oven. A great sauce is formed in the tray! How to marinate pork? How long and at what temperature does a whole chop bake?

I did this whole pork chop on the tray with sauce and 3 garnishes on the first day of Christmas. It was crazy! The meat actually melted in your mouth. That's because I marinated it for 3 days! Pork chop is not one of my favorite meats precisely because it is weak and the chances are high that the steak will come out dry, sour. I always prefer a Baked pork neck (recipe here) or some healthy pieces of pork breast (recipe here).

However, in recent years I have learned to prepare the chop correctly and I have come to not run away from it. The essential is the marinating stage of the meat, either in plain brine (salt water), or dry (homemade spice mix & # 8211 dry rub) or wet (with mustard, honey, etc.). All these methods considerably improve the quality of the finished product, ie the steak.

I talked at length here about the advantages of marinating meat. I invite you to read those lines.


Pork chop the tray

After the meat has been in this marinade for 30 minutes, remove it and put it in a tray in which you put onions, carrots and kaizer slices, add oil, add paprika over the meat, add another 50 ml of red wine. , add 2-3 cloves of garlic and tomato paste, fill with water and put rosemary, bake for 35-40 minutes. Check the meat when it is well penetrated and very tender, remove it and leave it for a while.

Separately in another larger tray or pan put olive oil and add only the piece of meat about 10-15 minutes turning it on all sides when it turns golden to brown, try if the meat is done, and will test with a fork to see if the meat is tender and well penetrated and will need to have an appetizing brown crust.

Arrange the plate with lettuce, put the chops and decorate with tomato slices.

Other recipes from the category Meat

Roasted chicken

Wash the chicken, season it and wrap it in aluminum foil previously greased with butter. Peeled potatoes are cut into large pieces and placed in a tray around the chicken, along with the peeled onion. Add a cup of water, a little oil


Put the chops to boil for a few minutes until they change color.


Put a little oil in a small saucepan and cook the garlic, which has been cut into thin slices.


After it has browned a little, add about 1/2 l of tomato juice, add peppercorns, salt, dried parsley and season to taste and then remove from the heat.


After the chops have cooled, cut them into cubes and add them to the sauce. It is left approx. 10-15 min.


In the pan add the diced potatoes, onion carrots and sliced ​​peppers, over which add the sauce and meat.


Cut the cheese into cubes and add to the pan and sprinkle with a little wine and a little oil.


Garnish with green parsley and mushrooms and put in the oven for about 1 hour on medium heat.
Good appetite!


Video: To This Day Project - Shane Koyczan (October 2021).