How to make pork chop in the oven?

Tasty food - an incomparable pleasure! Each person will have his favorite dish: some will prefer seafood overseas delicacy, others will choose a pan of fragrant potatoes with mushrooms, others are ready to give everything for a sweet dessert. Different people - different tastes. But almost no one will ever give up on a juicy piece of pork carbonate!

Carbonade is called a piece of pork, cut from the dorsal or lumbar part of the carcass and baked whole. France is considered the birthplace of the dish - one of the oldest trendsetters in the field of cooking. In the old days, the pork fillet was made to be baked on coals (hence the name carbo means “coal”).

Today this meat delicacy is popular all over the world. It decorates holiday parties with success and in a cut form is perfect for a morning sandwich. It is served in the best restaurants, which is why, probably, the erroneous opinion was affirmed that it is almost impossible to cook flavored carbonade at home.

Pork sirloin chunks are very soft and juicy in nature. With the right choice of meat, any housewife will cope with the task and will be able to pamper his family and friends with the most tender chop baked in the oven. Family and guests will give the delicacy the highest rating and will certainly ask for supplements.

A simple preparatory process will be possible even for novice cooks. Another huge advantage can be considered simple ingredients.

Proper meat is already a good half of success. In order not to be trapped when buying, you should take into account a few simple tips.

• The entire surface of the piece of pork should be uniform pale pink. Spots and smudges of foreign color speak about unfair storage.
• Sour notes in the smell, too, should be alerted. Ideal if the fragrance is light and unobtrusive.
• Moderate fat affects the juiciness of the finished dish. It is desirable that the amount of fat does not exceed 10% of the total mass of the fillet piece.
• The final stage of selection is a rapid test for the quality of the meat structure. When lightly pressing a finger on the flesh, no recesses should be formed.

Ingredients:

• 2 kg of pork loin;
• 7 tablespoons of olive oil;
• 50 g of mustard;
• 1.5 tablespoons of salt;
• lemon juice;
• a couple of pinches of ground bay leaf;
• pepper and spices to taste.

The traditional recipe is a basic version of cooking carbonate in the oven.

1. Prepare the meat by thoroughly washing and drying it with disposable napkins.
2. While the filet dries, you can do marinade. Combine butter, lemon juice and salt in one cup. In the other - mustard and the remaining bulk ingredients. After mix everything in the same container.
3. For better impregnation in cooked meat, make a few shallow cuts. Intensely grate the marinade flesh and leave alone for 3 hours.
4. Tie this piece as tightly as possible with a string and place on a greased baking sheet.
5. Bake in a preheated oven for one hour at 190 ° C.
6. Before serving, carefully cut the rope. Dish decorate with greens.

Pork, baked in foil, does not overdry, while maintaining the tenderness of the structure.

Ingredients:

• 1.5 kg of tenderloin;
• 3 tablespoons of olive oil;
• garlic head;
• a teaspoon of chili;
• salt and seasoning to taste.

The cooking process will take 3 hours.

1. Rinse and dry the meat.Remove films and excess fat.
2. Peel the garlic, cut each slice longitudinally in half.
3. Mix butter, salt, pepper and spices and rub the meat with the resulting mixture.
4. Tightly stuff the tenderloin with garlic cloves and let the meat rest for a couple of hours.
5. Wrap a marinated piece with a double layer of foil (shiny side inward) and put it in a baking dish.
6. Cook for 50 minutes at 200 ° C.
7. After removing from the oven, allow the meat to cool directly in the foil.
8. Cool the carbonade gently unroll, shift to a festive dish and serve.

Culinary sleeve - magic wand for housewives. It eliminates the tedious washing of the pan in the final cooking process. In addition, the meat for this method can be taken with virtually no fatty layers, it will taste juicy and, in addition to everything, dietary!

Ingredients:

• 2 kg pork fatless pork;
• salt to taste;
• ground pepper of different types;
• several pieces of bay leaf;
• pinch of hops-suneli;
• 2-3 pinches of curry.

The cooking process will take no more than an hour.

1. Wash and dry the meat, blotting it from all sides with napkins.
2. Combine salt, pepper and both seasonings.
3. Grate the prepared pork with the mixture.
4. Lay meat and bay leaves in the sleeve and tie the edges on both sides. Top for hot steam to pierce or notch the surface of the sleeve in several places.
5. Bake for an hour at 200 ° C. (it is better if the baking dish has thick edges).
6. An hour later, remove the meat from the oven, carefully break the package, cut into slices and serve the dish to the table.

Ingredients:

• pork fillet not more than 1 kg;
• garlic head;
• 2 tablespoons of salt;
• 2/3 cup olive oil.

Cooking

1. Prepare the pork by rinsing, drying on a paper towel for half an hour and removing the films.
2. Heat the pan over medium heat and fry the meat on both sides until oil is golden brown.
3. Cool the pork in the dish.
4. While the meat comes to life after pre-frying, crush the garlic and mix the garlic mass with olive oil and salt.
5. Grate the cooled meat with the mixture.
6. Wrap the soaked fillet in foil and send it on a baking sheet in an oven heated to 200 ° C for one hour.
7. Free the cooked meat from the packaging, chop and, laying on lettuce leaves, serve.

Ingredients:

• pork loin - 1.5 kg;
• Half a kilo of peritoneum with pork skin;
• medium bunch of fresh parsley;
• basil leaves;
• 5 cloves of garlic;
• salt;
• a mixture of ground peppers;
• crushed fenugreek.

Cooking

1. Prepare the meat, but do not remove the fat layer. It will not let the pulp dry.
2. Remove the skin from the peritoneum and cut it into long "ribbons" (the number of strips should be enough for a complete wrap of the pork pulp).
3. Grate the meat with salt and spices.
4. Finely chop the garlic and herbs and put the mixture under each turn of the peritoneum.
5. Tightly wrap the fillet with pork strips and for greater strength wrap the roll with a cooking string.
6. Soak the prepared meat in the cold in a baking dish for at least 4 hours.
7. Bake in the oven for 2 hours at 180 ° C.
8. Allow the cooked dish to cool slightly and serve it to the table.

Ingredients:

• kilogram of pork;
• a third cup of mayonnaise;
• mustard;
• some soy sauce;
• salt and pepper to taste;
• all sorts of spices (coriander, thyme, rosemary).

Cooking

1. Wash the pork and let it dry.
2. Mix all other ingredients until smooth.
3. Grate the meat with the mixture and leave to marinate overnight in a deep bowl.
4. Wrap a piece of pickled pork tightly in foil.
5. Bake in the oven for about 50 minutes at a temperature of 190 ° C. (if the meat was initially more than a kilogram, then you need to increase the cooking time).
6. Ten minutes before readiness, carefully remove the foil and allow the meat to redden.
7. Turning off the oven, then let the meat in the oven ajar for at least half an hour.
8. Cut the finished product into slices of medium size and serve for dinner.

Ingredients:

• kilogram of pork fillet;
• a teaspoon of salt without a hill;
• 4 cloves of garlic;
• One teaspoon of each variety of spices (curry, hops-suneli, turmeric, pepper, coriander, Provencal herbs).

Cooking

1. Rinse and dry the fillets without trimming the fat layer.
2. Peel the garlic and divide each clove into several longitudinal parts.
3. Make small cuts in the meat and put garlic cloves in them.
4. Stir all the spices with salt.
5. Grate spicy mixture prepared pork piece. The mixture should thickly cover the entire meat surface - this is a very important condition.
6. As tightly as possible wrap the pork in foil and put it on a baking sheet.
7. Bake from 40 minutes to one hour at a temperature of 170 ° C.
8. After an hour to form a crispy spicy crust, open the foil and hold the meat in the oven for about 10 minutes.
9. Serving the dish to the table is recommended after it is completely cooled.

Ingredients:

• kilogram of pork;
• 2 tablespoons of salt;
• a tablespoon of peppercorns;
• dry chopped garlic;
• paprika;
• hops-suneli;
• Bay leaf;
• up to a dozen juniper berries.

Cooking

1. Prepare the meat in the standard way by cutting off the excess fat layer.
2. Crush in a mortar of a pea of ​​pepper and a juniper.
3. Add the remaining dry ingredients to the dressing (a teaspoon of each type of spice).
4. Put the pork on the foil and carefully sprinkle it with spices. Put a piece of bay leaves and wrap all the contents tightly.
5. Leave the meat to rest until the evening.
6. Bake in the oven all night (about 10-11 hours) at 70 ° C.
7. After that, let the product cool in the oven for one and a half hours.

Enjoy your meal!

How to cook pork chop in honey-grapefruit sauce, you will learn in the next video.