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Marinated pork chop with mustard and mushrooms

Marinated pork chop with mustard and mushrooms


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Prepare the marinade by mixing all the ingredients well. Put the whole chop piece in the mixture and grease it on all sides. Cover the bowl with cling film and refrigerate for at least 24 hours. (you can leave it for even two days).

Prepare a heat-resistant dish, suitable in size. Remove the chop and grease it well with mustard. Place it in the bowl, pour the marinade, sprinkle with paprika (salt and pepper only if you think it is needed) and cover the bowl with aluminum foil. Put it in the preheated oven at 200 degrees initially, leave for 15 minutes, then reduce to 165-170 degrees. Leave the dish in the oven covered for an hour then remove it, put the mushrooms and put it back in the oven for a maximum of another hour, sprinkling the chop from time to time with the juice from the bowl and half the time you learn it on the other side.

Serve hot with mashed potatoes and salad, or cold, sliced, in a sandwich with some vegetables. Good appetite!


Marinated pork chop

Marinated pork chop from: pork chop, wine, garlic, mustard, thyme, paprika, hot paprika, oil, salt.

Ingredient:

  • 1 pork chop (700-800 g)
  • 50 ml white wine
  • 2 cloves of garlic
  • 1 tablespoon mustard
  • 1 teaspoon thyme
  • 1 teaspoon of paprika
  • 1/2 teaspoon hot paprika
  • 2 tablespoons oil
  • salt

Method of preparation:

In a bowl, mix the wine with the oil and mustard. Add the crushed garlic, thyme, a pinch of salt and paprika. Put the piece of meat in the marinade, cover it with foil and leave it to cool for 3-4 hours.

Place the meat in a heat-resistant dish, along with the marinade. Sprinkle with a tablespoon of oil and cover with aluminum foil.

Bake for 15 minutes, remove the foil and leave for another 30-35 minutes. Serve with assorted vegetables drawn in butter or with salad.


Pan-fried pork chop with mustard sauce

A delicious recipe for pork chop in a pan with mustard sauce from: pork chop, butter, sour cream, beef stock, mustard, salt and pepper.

Ingredient:

  • pork chop will make the bones 800 g
  • butter 50 g
  • liquid cream 60 ml
  • beef stock 130 ml
  • mustard 30 g
  • salt and pepper to taste

Method of preparation:

Heat the pan with butter, season the chops with salt and pepper and color in the hot pan. Separately mix the mustard with the beef stock
and add the resulting composition over the meat.

The sauce and the meat are boiled for 2 minutes, after which we take out the meat separately on a hot plate, and in the resulting jiu, the cream is homogenized.

The resulting sauce is kept on the fire for another 5 minutes, it is served on pieces of meat.


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  • 700 ml of black beer
  • 4 pork chops
  • 30 ml olive oil
  • 1 chopped onion
  • 200 ml chicken soup
  • 10 grams of honey
  • 20 ml balsamic vinegar
  • 5 grams of thyme
  • 10 grams of Dijon mustard
  • 20 grams of starch
  • 10 grams of sugar
  • salt
  • pepper.

In a bowl, mix 2 cups of beer with 2 cups of beer, salt and pepper. Place the pork chops in this sauce. The chops should be covered with liquid. If necessary, add more beer. Refrigerate the meat for a few hours.

In a saucepan, heat the oil. Add onion and cook for 2 minutes. Add the rest of the beer, chicken soup, honey, balsamic vinegar, thyme and mustard. Season with salt and pepper. Leave it on the fire until it boils. Then give less focus. Leave the composition on the fire for another 10 minutes.

Then add the starch and let it cook for another 2-3 minutes, until the sauce starts to thicken. Get off the fire.

Remove the chops from the sauce and wipe them with kitchen towels. Then grease them with pepper.

Heat a little oil in a pan. Add the chops and let them simmer for 5 minutes on each side.


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PORK CUTLET WITH MUSTARD SAUCE

For a quick dinner this is the right choice. It is easy, quick to prepare and the end result is very tasty. We can serve the chop with a garnish of rice, pasta or potatoes.

INGREDIENT:

3-4 pork chops
2 tablespoons flour
salt
pepper
dried thyme
20 g butter for frying
3 tablespoons olive oil

For mustard sauce:
1 medium onion
50 ml white wine
120 ml sour cream
1 tablespoon Djon mustard
1 teaspoon mustard with berries
salt
pepper

The meat is slightly beaten, as for the slices we season it with salt, pepper and a little thyme. Roll it in flour and then shake it, so that there is not too much flour stuck to the meat. Fry the meat on both sides, in the pan in which we heated the oil and melted butter well. When it is fried, take it out of the pan on a plate.

In the pan in which we fried the pork chop, heat the finely chopped onion until it becomes glassy and soft, then turn off everything with wine.

Let it cook for 1 minute, then add sour cream, salt and pepper. After 1 minute add the mustard.

Pour 150 ml of water, put the steak in the sauce, then let it boil together for about 4 minutes on each side. If the sauce is too thick, add a few tablespoons of water.
Remove from the heat and serve with a garnish.


Method of preparation

Marinated pork chop with mustard and parsley

In a deep bowl put the mustard, 2 teaspoons of water and finely chopped parsley, mix

Marinated pork chop

By marinating, the chop acquires tenderness, a special taste and aroma. Put two cups of red wine


Baked pork chop with wine. Tender and tasty steak recipe

I think you are already used to publishing new recipes every time after March 1, prepared for the festive meal I make to celebrate the day of my little boy, born on this beautiful holiday.

If last year his day fell on fasting and I had to design a fasting menu, this year it was easier because I was able to prepare dishes with meat, dairy, eggs.

The culmination is that, this time celebrating, like any child influenced by what he sees in another, he wanted me to order a cake from the confectionery. So I didn't make the sweets at home. We used to decide together how to make the cake and he always told me how to look and what kind of cream or fruit. But this year he wanted to try something else.

In other words, from the new recipes from March, the one with the traditional birthday cake will be missing, but I will publish today's steak recipe, baked pork chop with wine and another appetizer recipe. The rest of the prepared recipes are already on the site.

We went for the classic menu option, with traditional dishes for a festive meal, like eggs stuffed with homemade pate (see recipe here) or beef salad (see recipe here), caviar, homemade chicken liver pate (see recipe here ), chicken breast meatballs (see recipe here) and trays with dry appetizers.

The basic way was this whole, boneless pork chop in the oven which I served with a horseradish beet salad, as a side dish (see recipe here).

I chose the option of whole boned chop in the oven because this kind of meat is not so fatty and, cooked correctly, in the oven, it saves you too much from sitting in the kitchen. Plus it's done relatively quickly.

What does a properly cooked pork chop mean?

Well, you have to take into account the internal temperature that the meat reaches. If you leave the chop in the oven too long, being a less fatty meat, it can dry out too much and can be dull and stifling. So it is best to do some calculations and have a meat thermometer on hand.

Now this kind of thermometer it is affordable and available at reasonable prices, so you have no reason not to buy one yourself. I assure you that it will make your work in the kitchen much easier and it will be very helpful, just like the oven thermometer.

To make this pork chop in the oven with wine, I was guided by Laura Laurențiu's recipe, which explains, on her website, how to cook this kind of meat. Laura is a professional chef and I knew that if I listened to her advice, I would be safe when it comes to getting a baked pork chop with wine.

At what temperature and for how long do we keep it in the oven.

To get a perfectly cooked meat, neither too raw nor too dry, indoor temperature of meat must not exceed 71 degrees. It can be even a little lower, a 65 degrees if we take into account the fact that, after being removed from the oven, the meat continues the cooking process, the temperature rising by a few degrees.

If you do not have a thermometer you can take into account the cooking time. Culinary theory says that for each piece of whole meat, 450 grams, you have to calculate 20 minutes for standing in the preheated oven at 180 degrees. As I weighed 1.5 kilograms, I should have removed the meat after about 65 minutes, that is, an hour and a quarter.

Said and done! I prepared everything, put it in the oven, set the time and prepared the thermometer to have it on hand, after which I did my job preparing appetizers for guests.

Unfortunately, I couldn't take a picture of the whole piece so I could show it to you, but I managed to take pictures with part of the steak cut into slices and you can see how good it looks inside. I can also tell you that she passed the taste test, being praised by the guests. But let's see in detail how to cook a Baked pork chop with wine and garlic.


Baked pork chop with honey and mustard



INGREDIENT:

-A CHOPPET WITH BONE OF ABOUT 1.5 KG
-2 HONEY SPOONS
-O LINGURA MUSTAR
-A SPOON OF OLIVE OIL
-A SWEET OX DOUBLE
-O LINGURITA PIPER
-A SPOON OF SALT

METHOD OF PREPARATION:

1. Salt and pepper the chop, put it in a non-stick pan and brown it on all sides to seal it and keep the juices in it.

2. Meanwhile, prepare the mixture with which we will grease the chop by mixing honey, oil, mustard and spices in a bowl.

3. Put the chop in a pan greased with oil and grease with the honey mixture, then pour a glass of water into the pan and put in the oven for about 1:30 h while we grease it with the mixture of honey, we turn it over and fill it with water.



Serve with a vegetable salad.



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