Cook pork ribs in the oven. Pork chop on the bone

Chop cutlet on the bone. What is easier? He took a piece of meat, beat it off and fried it. But, like almost any simple dish, chop, especially on the bones, especially pork, requires, albeit small, but knowledge of the cooking process and certain experience.

And yet, in any case, cooking a pork chop is very easy. The main thing is that the meat is cooked completely, and at the same time remains juicy and soft, with a fried appetizing crust.

For a pork chop on the bone, you will need a minimum of products.

• Pork chop on the bone.
• Freshly ground black pepper
• Vegetable oil for frying

Cooking pork chop.

First of all, we cut the carbonade between the bones into pieces 2-4 cm thick. That is, each piece of meat should have its own bone.

Carbonade, in itself, is quite dry meat, especially since it is pork - that is, you need to fry a piece completely. After all, we don’t cook with blood.

Accordingly, we meet with the main problem - how to fry initially dry meat, preserving its juiciness as much as possible, and not getting something vaguely resembling a sole as a result.

Dry each piece of meat with a paper towel, sprinkle with freshly ground black pepper and begin to beat.

I use a tenderizer. And with round needles. These needles are not sharp enough to break the meat fibers, they only push them apart, thereby ensuring the softness of the meat and minimal loss of its juices.

At the same time, the tenderizer allows you to save as much as possible appearance piece of meat after cooking.

If there is no tenderizer, this is also not a problem - you can also use a meat hammer, the only thing is that it should be flat - without any teeth, notches, etc.

With a hammer we beat off the meat carefully, trying to beat off, and not grind the piece.

Why do we beat meat already sprinkled with pepper? Everything is simple. Like a hammer, that a tenderizer, when beating, will introduce part of the ground pepper into the piece of meat itself, only the tenderizer will help the pepper penetrate deeper.

Then, with a very sharp knife, on both sides of a piece of meat, we make notches crosswise. They should not be deep - 2-3 mm. Notches will allow the oil to penetrate a little deeper into the piece of meat when frying.

We also cut the edges of the piece around the entire perimeter a little - by 2-3 mm every one and a half to two centimeters. This will help the piece of meat retain its shape while frying. - the film that has been preserved around the perimeter of the piece will not be pulled together by a single loop and thereby squeeze the juice out of the meat and force the piece to bend in the pan.

Put a frying pan on a high heat and pour vegetable oil into it. At the same time, we put the oven on heating - it needs to be heated to 200 ° C. The pan should be with a thick bottom, and very preferably, with thick walls. In this case, when laying out the meat, the pan, and the oil, respectively, will not cool instantly, but remain hot. That is, the meat will immediately begin to fry in oil, and not wait until the temperature rises again to the desired level, and the meat during this time will actively give up its juice and stew in it, and will not be sealed immediately, retaining all its juice inside.

Checking the temperature of the oil in a pan is very easy.

1. A dangerous way - you can drop a small drop of water into the heated oil. If the drop bounces with a characteristic click, then you can put the meat in the pan.
2. Safe way. Throw in oil or a wooden toothpick, or a match with a broken head of sulfur. If small bubbles appear actively and in large numbers around the entire toothpick (match), the oil is warm enough.

Salt the meat on one side - the one that will be laid out first in the pan. And put the piece of meat with the salted side into the hot oil. You don’t need to lay out all the pieces at once, because no matter how heavy the pan is - a large number of meat will inevitably greatly cool both it and the butter. It is most convenient and fastest to put one piece of meat in a pan, move it to one of the walls and fry a little - 3-5 minutes on one side.

Then salt the second side of the piece and turn it over onto the second half of the pan, which by this time will again be quite well heated. And fry the piece again until a golden crust appears.

Lay out the fried piece of meat and keep warm.

Fry all other pieces in the same way.

If we cooked, especially with blood, then this could be the end of cooking. But, since we are talking about pork, it must be cooked completely, in no case leaving unroasted places and blood. No one wants to discover in their body the presence of any additional life that is not related to the normal functioning of the whole organism as a whole.

Therefore, we cover the baking sheet with baking paper, which in this case is much better suited than foil. We spread all the fried chops on paper, grease with oil from the pan on top.

We put the baking sheet in the oven, which by this time has probably already warmed up to 200 ° C. We leave the meat in the oven for about 10-15 minutes - it all depends on the thickness of the piece, on the particular oven and the degree of its heating.

We bring the meat into the oven until cooked. It is easy to check - pierce a piece of meat in its thickest part, especially near the bone, with a thin knife or toothpick. If the protruding juice is pink, then the meat is still raw. If it is transparent, then the meat is ready.

We get pork chops on the bone from the oven, cover the baking sheet with another piece of baking paper or foil - there is no difference here. Let the chops stand for 10 minutes - so that the chops “calm down”, the juice inside them stops bubbling and is evenly distributed throughout the piece.

• Pork chops on the bone - 2 pieces
• Olive oil - 1-2 tbsp.
• Soy sauce - 1-2 tablespoons
• Honey optional - 1 tbsp.
• Rosemary, oregano, thyme (dry) - 0.5 tsp
• Fresh ground pepper taste
• Garlic - 1-2 cloves
• Lemon

A great dish for a hearty dinner - cook no more than half an hour, but the taste and look of this dish will satisfy any fan good piece meat. Pork is tender and juicy meat, so cook tasty dish from it is much easier than from beef. Such chops are also suitable for a gala dinner - even a large amount will be easy to cook!

Pork chop on the bone. Recipe.

1. For cooking pork chops on the bone, meat should be taken only fresh, not frozen. Chops from the loin on the bone will look very nice. Cut the meat across the fibers with a thickness of about 1 cm. Hit with a hammer, covering cling film to keep the piece intact. It is also recommended to make small cuts - so the piece of meat will not shrink during cooking.

2. Sprinkle the prepared chops with olive oil, a set of herbs that you like (you can use fresh or dry herbs), rub well into the meat on both sides, rub the meat deliciously with chopped garlic, pepper with freshly ground pepper. Leave for 5-10 minutes to marinate (you can also longer if there is time).

3. You can fry the chop in a grill pan, in a regular pan, in the oven. The way the meat is fried first in a pan and then brought to readiness in the oven is just wonderful. Marinated meat must be laid out on a hot frying pan, with a small amount of vegetable oil- so it is sealed and remains juicy. Fry the chops for 5-7 minutes on each side, until golden brown.

4. Put the fried chops in a baking dish or on a baking sheet lightly oiled. pour over soy sauce, which is pre-mixed with liquid honey. You can use sweet soy sauce with various additives. Bake in the oven at 180-200°C for another 10-15 minutes.

5. Put the finished meat on a plate - it needs to “rest” for a few minutes. Collect the resulting juice after frying meat and baking, add a few drops lemon juice. Put a piece of meat on a serving plate, cut into pieces (optional), pour over the juice. All! You can submit!

Fast, tasty, beautiful! A minimum of hassle - the result is excellent! Marinade can be prepared very different, using those spices and seasonings that you and your loved ones like - they go well with pork meat, in addition to the herbs indicated in the recipe, juniper berries, honey, prunes, fruits, nuts, various sweet and sour sauces, mustard, herbs, white wine. Soy sauce is optional in this recipe - it can be easily replaced with salt. Sprigs of fresh rosemary and thyme will give a special aroma, and lightly roasted lemon - a special charm! Experiment! I recommend!

Home Tasty wishes you bon appetit!

Chop on the bone is an amazing dish, not only incredibly tasty, but also appetizing! Having prepared it, you will feel like in an expensive restaurant where you are served best dish from the chef.

• Pork loin 600 grams
• Salt, pepper to taste
• Oil for frying 1 tbsp. a spoon

Prepare everything necessary ingredients. There is nothing special to cook here. All you need is quality meat, salt and pepper. For the first time, I suggest not adding any spices and spices, feel the natural taste of perfectly cooked meat, and then experiment.

Cut the loin into chunks between the bones. As you can see, the slices are quite thick, which is even good, so the meat will turn out juicier.

Season the meat with salt and pepper to taste and let sit for a couple of minutes.

During this time, heat the pan well with a little oil. Put meat on it. It is very important to spread the meat exactly on hot pan, then a crust is immediately formed, which will not allow the meat to lose juice.

Fry the pork on both sides until golden brown (about 2-3 minutes on each side).

Put the meat on a baking sheet and send to hot oven for 10 minutes. The meat is well baked inside and at the same time remains very juicy.

Pork chop on the bone is ready! Serve with your favorite side dish and enjoy!

Juicy and fragrant entrecote is never stale on a plate; it is believed that such meat can be adequately cooked only in a restaurant. But this is not true, we will share the secrets of how to cook pork chops on the bone in the oven so that they are in no way inferior to masterpieces haute cuisine. You can treat your relatives with such a dish, cook it for a big banquet, cooking will not be difficult, and the meat will turn out magical.

Pork is very easy to cook, because the meat itself is filled with incredible taste, which can only be slightly supplemented. Admirers meat dishes consider chops on the bone the most delicious treat, because the bone in the cooking process gives the meat a special flavor.

Everyone loves fried pork, only in the oven you can also cook healthy food, because in a baked form, the meat will retain all its qualities and will not absorb a lot of oil.

Chop on the bone in the oven with herbs

The aroma of baked meat can be perfectly diluted with herbs, which will emphasize the taste of juicy chops on the bone.

In the market you can find homemade pork: you can buy a whole loin or already cut into pieces. In the store, in the freezing department, you can buy entrecote and also cook them deliciously, the choice is yours, the main thing is that the meat is of high quality.

Ingredients

• Pork - 600 gr.
• Salt, pepper - to taste.
• Rosemary - 2 sprigs.
• Dried basil - 0.5 tsp
• Dried garlic - 0.5 tsp
• Vegetable oil - 1 tsp

How to cook pork chops on the bone

The main thing in cooking pork is good roasting. Make sure that there are no traces of blood in the meat at all.

1. Cut the meat into chops or take ready-made ones, wash well and dry with paper towels. We beat off on both sides, rub with salt and pepper and leave in the refrigerator for one hour so that the meat slightly releases the juice.

2. Pour oil into a heated frying pan, if you have a special frying pan with a corrugated bottom, it is better to use it. When the oil is hot, add the chops and fry on each side for 3 minutes.

3. 3 minutes before the end of frying, add rosemary sprigs, let them fry along with the chops.

4. We cover the baking sheet with foil and lay out the meat, sprinkle with dried herbs, turn over and also add herbs, rosemary is no longer needed, we used it when frying. If the chops are not too greasy, it is better to cover them with foil on top.

5. We heat the oven to 200 ° C and bake the chops on the bone for no more than 8 minutes.

Serve the meat directly from the oven, it will be fragrant and juicy, it is undesirable to reheat it in the future, but you don’t have to, because the chops will disappear from the plates before you blink an eye.

Recipe for chops on the bone in prunes

When you want to cook chops in advance, then we advise you to cook them using breading (in this case, the meat will not lose its juiciness). Such chops can be reheated several times, no one will even think that you cooked them yesterday.

Ingredients

- Pork loin -1 kg.
- Prunes - 150 gr.
— Olive oil- 0.5 cups.
- Apple cider vinegar - 2 tbsp.
- A mixture of peppers, salt - to taste.

1. Cut the loin between the bones into slices, from a kilogram you will definitely get 8 pieces, or even more. Wash the meat pieces under running water and dry with paper napkins or towels. Lightly beat the meat with a kitchen mallet.

2. Pass the prunes through a meat grinder or chop in a blender (if the prunes are dry, soak them in water beforehand).

3. Olive oil, Apple vinegar and prunes combine in one bowl and mix well.

4. Rub the pork with a mixture of salt and pepper, and leave for 10 minutes.

5. After that, thoroughly coat the chops with prunes marinade and refrigerate for 3 hours.

6. After marinating, put the meat on a baking sheet, sent with foil and place in an oven preheated to 195 ° C for 1.5 hours. We check the readiness of the chops with a knife or a toothpick, the chops can be removed if clear juice flows from a puncture in a piece.

Serve baked chops, you can both hot and cold, suitable for garnish fresh vegetables or fried mushroom.

Pork chop on the bone quick recipe

After a hard day at work, your family is waiting for a hearty dinner, on the way home, go to the store and buy entrecote. This cooking option will help you cook in minutes. delicious dinner and relax with your family.

Ingredients

- Pork on the bone - 800 gr.
- Salt - to taste.
- Ground black pepper - 0.5 tsp
- Corn flour - for breading.
- Olive oil - for frying.

For more beautiful view you can bread chops in cornmeal, this is only for your taste, frying the meat simply, you can still have a good dinner.

1. If necessary, divide the pork, wash it in cold water, dry and beat with a hammer.

2. On both sides, rub the chops well with salt and pepper, breading if desired.

3. At the same time turn on the oven at 195 ° C and put the pan on the fire. Pour oil to heat up.

4. Put the pork chops on a preheated pan and fry on both sides for 3 minutes. Remove and immediately place on a baking sheet. Bake in the oven for 5 minutes.

The chops are ready to eat, they can be served with a garnish with fresh or canned vegetables, depending on the season.

Better serve chops with spicy sauce, and while they are cooking in the oven, you can start cooking it.

Cheese sauce for bone-in chops

- Garlic - 1 clove.
- Any soft cheese- 100 gr.
- Sour cream - 50 ml.
— homemade mayonnaise- 50 gr.
- Natural yogurt - 150 gr.
- Ground black pepper - to taste.
- Sugar - 1 tsp
- Salt - to taste.
- Fresh herbs - 2 tbsp.

1. In a bowl, crush the cheese with a fork, grate the garlic and chop the greens with a knife (preferably finely).

Similar recipes:

Pork ribs in the oven are very easy to cook. A simple recipe does not imply lengthy preparation and the whole trick is to marinate the meat in advance. Despite the elementary cooking technology, the dish turns out “to the feast and to the world” and worthy of taking a place on any festive table. And small variations of the main recipe will help the housewives to experiment and change the dish endlessly.

The first thing that is important for housewives to learn is to choose the right meat ingredients. The best part is the brisket, it is moderately fatty and will always remain juicy. More tender meat in a young pig: an adult animal takes longer to cook, and ready-made ribs are chewed with difficulty. It is easy to distinguish such a cut by the fat of a yellowish hue. In general, there are no special tricks, and the right ingredients are always easy to find in the refrigerator.

You will need:

• Ribs - 1 kg.
• Salt, pepper to taste.
• Garlic (optional).
• Sunflower oil.

We wash the ribs with running water, remove excess fat, small parts of the bones. Dry with a paper towel. Can be cut into large pieces, or leave the log house entirely. The optimal serving size is 2 pieces of meat on the bone. Squeeze garlic into sunflower oil, add salt there. Rub the ribs with the mixture and leave to soak for 15-20 minutes. Ideally, you should marinate all night or at least 3 hours: such a dish is more difficult to dry out, it remains juicy. At this time, preheat the oven to 180 degrees.

We put the ribs in the oven and bake for 40 minutes, pouring from time to time the meat juice that stands out. The ribs will smell very appetizing, but they are considered ready only when the meat juice is completely transparent, and a golden crust has formed on top. The dish should be served with boiled potatoes(you can cook pork ribs in the oven immediately with potatoes), and even better combined complicated side dish- potatoes and braised cabbage. But the ribs are also suitable as an independent hot snack, for example, as an addition to foamy drinks. And baked ribs are ideally combined with sauces: from classic tomato sauce to satsebeli sauce from natural yogurt, mint, garlic and fresh cucumber.

Cunning! Is it possible to take a frozen product? The ideal product is chilled. But in emergency cases, it is realistic to use meat from the freezer only to let it thaw naturally, without resorting to the help of a microwave. Then the ribs will be juicy, especially if they are pre-marinated.

How to cook baked in foil in the oven

Cooking in foil is a real pleasure for many housewives. It is very simple, and moreover, it is very convenient because you do not have to wash the baking dish from fat after a meal. Pork ribs in the oven in foil is an elementary dish even for those who are not familiar with cooking. In addition, you can serve the ribs without removing them from the foil - such a serving is spectacular and suitable for solemn feasts.

The cooking instruction as a whole does not differ from the basic recipe: the pieces of meat are washed in the same way, smeared with spices, and then each one is “wrapped” in a layer of foil. Meat pieces are baked for 50 minutes at a temperature of 200 degrees and served with a side dish or sauce.

Secret! To form beautiful crust you can remove the top layer of foil 10 minutes before cooking and let the ribs fry. The “grill” function, which almost all ovens have today, is even better suited for these purposes.

Pork ribs in honey mustard sauce

Honey and mustard is a classic and perhaps the most flavorful sauce for roasting ribs. National cuisines The Czech Republic, individual regions of Germany, are simply unthinkable without this marinade for meat: chicken wings, knuckle, ribs are baked in it.

You will need:

• 1 kg. pork ribs.
• 2 tbsp. spoons of mustard.
• 3 art. spoons of honey.
• Salt, pepper to taste.

Honey slightly melt in a water bath, mix with mustard. Rub the meat pieces with the sauce, let the marinade soak the meat well. Best time for marinating - several hours, so the sauce soaks the meat fibers completely, makes the meat more tender and much softer. Then we do everything as in the main recipe - put the ribs in a mold and fry for 40 minutes.

An important nuance! Just a small game in proportions, an increase in the proportion of honey or mustard, significantly changes the taste of baked ribs. Want more sweetness? Get more honey. Do you want pinstripes? Don't feel sorry for the mustard. And one more secret: all over the world, Dijon mustard is used for marinade: the Russian national product is vigorous, while Dijon mustard is soft and fragrant.

With soy sauce in the oven

Today, Pan-Asian cuisine is in great fashion, and soy sauce is the very ingredient that gives the dish authenticity, and so reminiscent of the cuisine of China and Japan. Soy sauce is a great accompaniment to pork, so feel free to try the recipe, even if you are not a fan of Asia.

Ribs baked with sauce are prepared easily and simply: the main thing here is to marinate the meat longer and then it will literally slide off the bones after baking. Such a dish would be properly served with boiled crumbly rice, and separately offer several types of sauce.

What else to diversify the marinade:

• Garlic.
• Grated ginger.
• Lemon juice.
• Honey.

There are many variations of cooking pork with soy sauce, and each component brings its own flavor, changing the taste of the finished dish.

Pork ribs - barbecue in the oven

Barbecue is usually done in nature. But what to do on winter evenings when there is no opportunity to fry on open fire? You can bake barbecue ribs right in the oven and few of the guests will distinguish them from the original from the fire. Basic Recipe remains the same, but with marinades you can experiment from the heart.

What marinades will help to add flavor to barbecue?

• Ready marinade with prunes - it will shade the ribs, fill it with a light smoked aroma.
• Vinegar.
• "Liquid smoke".

It is important here to achieve a crust by frying pieces of meat on the “grill” mode. Serve ribs with boiled potatoes or french fries.

Cooking method in the sleeve

The baking sleeve, like foil, saves a lot of time for housewives to clean up after cooking. The meat in the sleeve is cooked in own juice, which makes it tender, juicy, and the fibers literally slide off the bones.

How to cook these ribs? We marinate the pieces of meat, dry them, grease them with any marinade and spices, place them in a baking bag or a sleeve. We put the ribs in a preheated oven and simmer for 40-50 minutes at 180 degrees. Some housewives complain that the meat turns out as if boiled. The fix is ​​simple: just cut the bag 15 minutes before cooking and let the dish fry on top.

Pork ribs in the oven can be cooked immediately with potatoes - it absorbs meat juice and becomes very tasty, turning into a hearty, solid side dish for men.

Gourmet Secrets. You can supplement the food, make it richer, if you put large pieces of any vegetables in the bag: eggplant, pepper, zucchini, carrots. Get a kind vegetable stew, which distinguishes a strong aroma, bright rich taste.

Marinades for pork ribs

Fans of meat dishes are well aware of how an ordinary marinade can change the taste of a dish beyond recognition, shifting the emphasis from spice to sweetness, from bitterness to spiciness.

The best marinades for pork ribs (in addition to the above) are:

• Orange juice.
• Kefir.
• Yogurt.
• Natural yogurt and matsoni.
• Spicy tomato sauce and Provence herbs.
• Tkemali (cherry plum sauce).

There are also fans of unexpected marinade mixtures like apricot sauce or pineapple-based sauce. Anyway, baked pork ribs- far from a trivial dish and, with some effort, imagination, can bring real pleasure to gourmets every day.