Step 1: prepare the garlic.
Place the garlic cloves on a cutting board. Pressing the handle of a kitchen knife on the garlic ingredient, we clean it from the husk. Then, using the same sharp object, cut the garlic cloves lengthwise into several parts. We shift the garlic slices to a free plate.Step 2: prepare the meat mixture.
Pour salt and ground spices into a small bowl: black pepper, chili pepper and paprika. Using a teaspoon, mix all the ingredients well until a homogeneous mixture. Attention: you don’t need to add a lot of salt to the mixture, since during the roasting of meat, salt will help release a large amount of juice from it and the carbonade will turn out not as juicy as we would like. Step 3: prepare the meat.
Take the pork out of the fridge and let it thaw to room temperature on its own. Never defrost meat in microwave oven or in hot water. Rinse the meat well under running water and transfer it to a cutting board. We manually check the meat ingredient for the presence of films or small bones and, if necessary, remove them with a knife. It is desirable that the piece of pork has the shape of a rectangle. If our ingredient has a layer of fat on the outside, it does not need to be cut off, since this layer of fat will make the meat more juicy during baking. Then dry the pork well from the water with a paper towel and transfer the ingredient to a flat plate. Using a knife, we make deep cuts on the meat on all sides. 
Insert the garlic pieces into the holes. 
And then evenly rub our meat ingredient with a mixture of spices and salt. We shift the meat piece into a deep bowl, cover tightly with a lid on top and place in the refrigerator, preferably for a day, but you can reduce the marinating time of meat up to 5-7 hours.
Step 4: prepare the most delicate spicy carbonade.
We take the marinated pork out of the refrigerator and transfer it to the middle of the baking foil, then pour the juice formed during the pickling process there. If the pork piece has a fatty layer on the outside, then lay the meat on this side on the base of the foil. The size of the foil should be much larger than the meat, since we need to wrap the pork very tightly and tightly so that the juice does not leak out of the package onto the baking sheet during cooking. Gently lift the two opposite sides of the foil, connect them together and then twist tightly. Now pinch the side seams on each side. We check the tightness of the packaging. Even a small hole in the foil can ruin the whole thing. I recommend placing the meat on a shiny, mirror-like surface of the paper, as during the baking process, the dish will begin to heat up, and the heat from the mirror surface of the foil will begin to be reflected inward onto the surface of the baked ingredient. This way, the pork will not lose heat and will therefore bake better. 
We spread the package with pork on a baking sheet and turn on the oven. When the oven reaches the temperature 200°С, put in it a baking sheet with meat. We bake carbonade in this thermal mode for 1 hour. Then lower the temperature up to 180°С and bake our dish 40 minutes. If you want the top layer of pork to brown, then in the last 10 minutes cooking, using oven mitts, take the baking sheet out of the oven, carefully open the top of the package, slightly unfold the foil and put the baking sheet back into the oven in this form. 
After the time has elapsed, check the readiness of the dish. To do this, we pierce the meat with a knife blade. If it comes in easily, and clear juice flows out of the incision, then the meat is ready. If we see a pinkish or reddish liquid, wrap the meat again in foil and put it back in the oven until it is fully cooked. Attention: the foil must be unfolded so as not to tear it, because if it turns out that the meat is not yet ready, we will need to put it back in the oven. We take out the baking sheet with the finished dish from the oven and, without unfolding it, leave the carbonade in the package for another 15-20 minutes. During this time, the juice that formed during the roasting of the meat will be distributed throughout the piece of pork and soak it well. When the meat is infused and cools down a bit, unfold the foil. Step 5: serve the most delicate spicy chop.
We take the meat out of the package and transfer it to a cutting board. Using a knife, cut the carbonade into small pieces in width, approximately 5-7 millimeters thick, and put them on a wide dish. 
In the dish, to the most delicate spicy carbonade, you can also add fried potatoes, and pour the meat on top with the juice that formed during the roasting of the pork. Well match our meat dish will be with vegetables - tomatoes and cucumbers. By the way, baked meat is an excellent appetizer and strong alcoholic beverages. Enjoy your meal! - - The most delicate spicy carbonade can become not only a good decoration for your holiday table. Baked meat, cut into pieces, can serve you as delicious toppings for a breakfast sandwich.
- - For pickling meat, you can use other spices and seasonings that are designed specifically for meat dishes.
- - You can spread pork not only on a baking sheet, but also in a goose. Since the goose is made of cast iron metal, and due to this, the meat is well baked from all sides in this container, so it is not necessary to wrap it in foil. It is enough to tightly cover the container with a special tight lid.
- - If you do not like pork, then it can be replaced with turkey breast.
- Before wrapping the pork in foil, you can tie the meat tightly with kitchen string. This will keep it in shape while baking. Before serving, the thread must be cut and removed from the carbonade.
- - The time of roasting meat in foil depends in direct proportion to the thickness of the pork piece. The thicker our meat ingredient is, the longer the baking time of the dish.
- You can also bake meat in an air grill.
- 700 gr. pork chop;
- 5-6 garlic cloves;
- 1-2 tbsp olive oils;
- 0.5 p.p. salt;
- 1 tsp spice mixes for pork.
- Preparation time: 00:10
- Time for preparing: 01:00
- Servings: 10
- Complexity: light
Cooking
Pork chop in the oven in foil turns out to be very fragrant, juicy, tasty. This meat can be served both hot and cold. Roast pork can be used for a meat plate or for making sandwiches.
- The recipe for cooking carbonade in the oven in foil is very simple. First, take a piece of meat, rinse it, dry it thoroughly. With a sharp knife, we clean the surface of excess fat from the hymen.
It is still better to leave a little fat, as in this case the meat will turn out to be more tender and juicy.
- We heat a large dry frying pan over a fire. We spread the carbonade there, fry it on all sides until beautiful golden brown. This operation is called sealing. It allows most of the meat juices to remain inside the piece rather than run to the bottom of the mold.
- Preparing marinade for meat. Mix olive oil with salt and spices. With the resulting composition, carefully rub the cooled tenderloin on all sides. Put the meat on the foil.
In order for the heat to be distributed inside the meat and it to bake faster and more evenly, put the pork on the shiny side of the foil.
- We clean the garlic, cut it into thin slices. We cover the entire surface of the meat with them.
- Wrap the pork tightly in foil, put it on a refractory form. Preheat the oven to 200 degrees, bake the meat for about an hour. The readiness of the dish can be checked by making a deep incision. If clear juice stands out, then the carbonade in foil is ready. Turn off the heat, cool the carbonade without taking it out of the oven. Then the meat will turn out even more juicy and tasty.
Pork is a very tasty and tender meat. Pork is fatty, so it is best to bake it in the oven rather than fry it. To preserve the juiciness of the pulp, it is usually baked, wrapped in foil or placed in a culinary sleeve. In this article, we will look at recipes with photos of both cooking methods.
The recipe in the bag allows the pork chop to remain juicy and tasty, even if all the fat is cut off from the meat. Therefore, carbonade turns out to be dietary, but at the same time tasty, fragrant and no less juicy. 
Servings Per Container: 6.
Cooking time: 1 hour 10 minutes.
Calorie content: 229 kcal per 100 gr.
Ingredients:
- 1.5 kg carbrnade;
- 3 laurels;
- 100 ml of plain water;
- 7 peas of allspice;
- 0.5 tsp each curry, suneli hops, ground black pepper and salt.
Cooking method:
- The recipe in the package is distinguished by the speed, simplicity of the whole process: nothing gets dirty, does not splatter. After cooking the meat, the package is simply thrown away.
- First, prepare the pork, cut off absolutely all the fat from the spit. We wash, dry, rub a piece of pork with a mixture of spices. We leave the meat to soak in flavors for 5-10 minutes.
- Cut off the desired section culinary sleeve, fasten one edge with a clip. We place the carbonade inside, lay out the leaves of lavrushka with peas of allspice on top, and also pour some water. Now we tie the second side of the package. Place seam side up on a baking sheet to allow steam to escape through the perforated seam.
If the sleeve is one-piece, then in its upper part we make a couple of punctures with a toothpick so that the bag does not burst from the steam accumulated inside.
- We place the meat in a bag in the oven, heated to 200 degrees for an hour.
- Baked carbonade - recipe in a bag, take out of the oven, cool a little, serve, cut into thin slices.
Pork chop is also baked with various vegetables. The most common option is pork baked in the oven with potatoes. The dish is tender, tasty, very satisfying, so it is suitable for a festive lunch or an ordinary dinner. So, let's begin to take a closer look at the recipe for cooking juicy carbonade in the oven. 
Servings: 8.
Cooking time: 1 hour.
Calorie content: 266 kcal per 100 gr.
Ingredients:
- 1 kg of pork chop;
- 2 onions;
- 5-6 potato tubers;
- 150 gr. Dutch cheese;
- 50 gr. ketchup;
- 0.5 st. mayonnaise;
- 1.5 tsp table salt;
- A little ground pepper, oregano, dried herbs.
Cooking method:
- My pork, cut into centimeter-thick medallions. We beat off each part with a culinary mallet on both sides.
- Separately, mix mayonnaise, ketchup, spices with herbs. Mix everything thoroughly, place the pork in the resulting sauce, carefully coating each piece with it. We tighten the container with meat with cling film, put it to marinate in the refrigerator for 4 hours.
- In the meantime, carefully wash the potato tubers with a brush. Boil them until cooked in uniform. It is very important not to overcook the potatoes, because it will still bake.
- Lubricate the refractory form with sides with mayonnaise. Put the pieces of marinated pork on the bottom, freeing the meat from excess marinade.
- We clean the onions, rinse them, cut them into small cubes. Sprinkle the meat with chopped onion.
- We clean the boiled cooled potatoes, cut into circles, put them on top of the meat with onions. Sprinkle the top with coarsely grated hard cheese. Additionally, the surface of the dish can be greased with the remnants of the marinade.
- We bake the dish in the oven with potatoes at 200 degrees for about 40-50 minutes. Serve hot as a complete meal. Bon appetit everyone!
Video:
Recipe for pork chop in foil in the oven
Kitchen tools: saucepan, tablespoon, cutting board, paper towels, thread, foil, oven, scissors, wooden skewer.
Ingredients
When choosing meat, pay attention to its color and smell.. fresh product should not smell unpleasant and its color should be reddish without a blue or gray tint. Instead of a sirloin, you can also use entrecote, tenderloin, cutlet on the bone. It is better not to take meat from the cervical region, as it will give extra juice.
There is one secret that every meat-eater needs to know: pepper for this kind of dishes is better to grind on their own and immediately before adding to the product.
Step by step cooking
- First of all, you need to prepare the brine. It is prepared quite simply: for 1 liter of cold water we take 3 bay leaves, 5-6 peas of allspice black pepper and 1.52 tbsp. l. table salt.
- Bring to a boil, then cool the brine.
- We take the pork, wash it under running water, then lower it into the cooled brine. Marinate the meat in this way for 2 hours.
- When 2 hours have passed, remove the meat from the brine and blot with paper towels.
- We cut 2 cloves of garlic into thin slices along, after which we use a knife to make incisions in the carbonade and place 1-2 slices of garlic there.
- Sprinkle stuffed meat with ground pepper to taste and carefully coat with 1 tbsp. l. mustard. Add your favorite spices for meat, I usually use suneli hops.
- We take the threads and wrap the carbonade, as shown in the photo. It is worth resorting to such manipulation in order for the meat to retain its round shape.
- At the next stage, you will need 200 g of apples (about 2 medium fruits). We cut them into four parts, after which we cut each part into slices.
- We cut off the required amount of foil, put half the apples in the middle, and prepared meat on top of them.
- Then we put the apples on the meat again and cover with foil, sealing it tightly on all sides with the seams up so that the juice does not leak out.
- We heat the oven to 220 °, meanwhile we put 2-3 leaves of cabbage in a heat-resistant form - they will serve as additional protection against burning.
- And only after that we lay out the meat in foil and set to bake for 20 minutes at 220 °, then lower the temperature to 180 ° and bake for another 50 minutes.
- We check the readiness of the dish by piercing it with a wooden skewer - at finished meat juice should be clear. It is better to let the dish cool directly in the oven. Before eating, remove the thread, apples can also be removed if desired.
You can also cook very tasty in the oven. And for beef lovers similar recipe with .
Baked chop can be served directly in the unfolded foil, cut into pieces, or you can put it on a round kitchen board. In addition, you can decorate the dish with cherry tomatoes, sprigs of fresh herbs and any meat sauce, for example tkemali.
Video recipe for cooking pork chop in foil in the oven
After watching the video, you can easily cook this tasty dish, like baked pork chop, at home. I invite you to view.
The recipe for pork chop in the oven in the sleeve
Time for preparing: 90 min.
Servings: 2-4.
Calories: 100 g of product accounts for 190 kcal.
Kitchen tools: baking sleeve, cutting board, knife, cast iron pan or other heat-resistant dish, oven.
Ingredients
How to choose the right products
Always check the freshness of meat when you buy it from a store or market stall. Feel free to smell it and pay attention to its color in daylight. For this recipe, you can take pork tenderloin or neck.
Spices for pork can be very different: suneli hops, ground coriander, dry basil, cumin, anise, rosemary and others. Pay attention to the amount of salt in the seasonings so as not to oversalt the dish.
Step by step cooking
- Many would agree that pork goes great with garlic. We will also be guided by this during the preparation of carbonade. Take 4-5 medium cloves of garlic and cut each of them in half lengthwise. If you have large teeth, take 3-4 pieces. and cut into 4 pieces.
- Wash 800 g of pork under running water, put on a board, then in different parts meat with a knife we make deep punctures, into which we place 1 peas of allspice and 1-2 pieces of garlic. Do the number of punctures at your discretion, for this amount of pork I usually get 6-8.
- Put stuffed carbonade in a bowl and sprinkle with 3 tbsp. l. spices for pork Rub it well so that the meat is saturated with aroma and becomes fragrant.
- Pour the meat 4 tbsp. l. soy sauce and leave for a couple of hours so that it marinates well. In order for the pork to be fed evenly on all sides, we will turn it over every 20-30 minutes.
Please note that we do not add salt. Soy sauce quite salty product, and most spices for cooking pork also have salt in their composition.
- After the required time has elapsed, we are preparing to place the pork in the oven. To do this, measure the sleeve based on the fact that it will need to be tied on both sides. Also note that the seam on the sleeve must be placed at the top, otherwise the juice will flow out and the meat may be dry.
- We put the meat in the sleeve, which we firmly fix at both ends. Often, special clips are included with the sleeve, just for this purpose. You can also simply tie a tight knot on one and the other side of the sleeve. When the meat is firmly packed in the middle of the sleeve, place it in cast iron pan or other heat-resistant container. We bake for an hour at a temperature of 200 °.
- When will you deliver ready meal out of the oven and remove the sleeve, being careful not to get burned by the steam. You can check the readiness of the meat by piercing it with a knife approximately to the middle: if the juice flows, the carbonade is ready, if there is blood, you need to cook more.
If you love meat as much as I love it, then you are ready to eat it both for the first and for the second. There is a recipe especially for you on our website.
Video recipe for cooking pork chop in a sleeve in the oven
The above recipe with a photo is quite simple, but for clarity, I recommend watching a video on how to cook pork chop in the oven, especially since it won’t take you much time.
Pork chop in a pan
Time for preparing: 20-30 min.
Servings: 4-6.
Calories: 100 g of the product accounts for 269 kcal.
Kitchen tools: cutting board, knife, paper towel, bowl, non-stick skillet, silicone brush, spatula, toothpick or skewer.
Ingredients
You can find tips on how to choose meat and seasonings for cooking pork chop in the recipes described above.
Step by step cooking
- Wash the pork under running water and pat dry with paper towels, then cut into steaks. Cut across the grain to finished product was not tough. In order for the meat to be not only soft, but also juicy, the steaks should be at least 2.5 cm, and preferably 3 cm. We should get 4-6 pieces.
- We put the resulting steaks in a bowl, salt and season with black ground pepper and red ground paprika taste. Rub the spices well into the meat.
- We heat a frying pan with a non-stick coating and grease it with 1-2 tsp. vegetable oil. It is convenient for me to do this with a silicone brush, you can also use a paper towel.
- Put the meat steaks on a greased hot pan.
- Fry uncovered for 2-3 minutes on each side. After turning the meat over, you can slightly reduce the heat. Readiness is checked with a toothpick or skewer.
- We serve the finished dish to the table.
You may be interested in the recipe. And for those who prefer beef, it is provided.
How to decorate and serve a dish
Well, first of all, this dish really, really needs a sauce. Of course, it is preferable to make it yourself, but even ordinary store-bought ketchup will make the taste of pork more pleasant.
Steaks are good with many side dishes: cereal, potato or vegetable puree, spaghetti. In many European restaurants, for example, you can often see steaks paired with iceberg lettuce. When serving fried meat, do not forget to put a knife with cutlery.
Video recipe for cooking pork chop in a pan
If you still have questions after watching the step-by-step recipe with photos, watch the video, which dynamically shows how to cook pork chop in a pan.
There are many ways to cook pork. Sometimes you can achieve the perfect taste by acting on a hunch. I shared with you my most favorite and repeatedly tested recipes. If you also have such in your arsenal, we will be glad to read them in the comments.
Today I will tell you how to fry the right pork steak in a pan. It would seem that a completely uncomplicated dish, just a fried piece of meat, so what is its popularity? Steak is the food of real men. And let it be traditionally customary to cook it from beef, a piece pork meat is a special atmosphere, from the choice of meat to the knowledge of some subtleties when frying.
The pedigree of steaks begins in Ancient Rome. It was said that initially the meat was fried by the priests. And not for food, but to bring a sacrifice to the Gods on the altar. As happened more than once, chance determined the further fate of the gift to the Gods - the priest tasted the juice that stained his fingers.
A few centuries later, steak became a cult food in England. Americans, having tasted fried meat, decided that the dish was created especially for them. When Russia got acquainted with steaks, it is not known, but now its popularity is not inferior to the world one.
How to cook delicious pork steak in a pan
Delicious, juicy and soft pork steak doesn't work on its own. There are several cooking secrets tender meat, the failure to comply with which is a radical mistake. Therefore, we learn to choose pork, cut, salt and fry correctly.
Which meat is best
A proper steak is a good piece of meat. From the neck, carbonate, loin on the bone - an experienced chef will cook a pork steak from any part. Although, ideally, the tenderloin from under the ribs is better. This muscle almost does not move during the life of the animal, therefore, a priori, it is always tender and juicy.
Pay attention to the "marbling" of the piece. Choose pork with a small amount of fat - the amount should be optimal, not excessive.
secrets delicious steak:
- Slice the pork across the grain.
- Steak thickness. The height of the piece should be at least 2.5 cm, then it will evenly fry. This is a classic steak size. Love raw meat with blood - cut thicker. Up to 5 cm.
- Remove the pork from the refrigerator shortly before frying. Meat should not be cold. Otherwise, the steak will cool the pan and fast frying will not work.
- Be sure to blot the pieces with a napkin, removing excess moisture.
- Pork should not lose a drop of juice! Hence the next rule for preparing a juicy steak - seal the piece of meat. To do this, the oil in the pan is very hot before frying.
Frying utensils
The thick bottom of the pan, which holds the heat, is the key to preparing a tasty and juicy entrecote. A simple cast iron skillet will do. Recently, you can purchase a grill pan that does not allow the meat to burn.
How long to fry steaks
The frying time is affected by the age of the animal and the place from which the tenderloin was taken and the thickness of the steak. The main rule is the maximum temperature and minimum frying time.
- Spread the steak, fry in a hot pan for about a minute, turn over and fry the other side for the same amount. This will help keep the meat juicy.
- Then continue frying until desired doneness 1-5 minutes.
The readiness of the steak is checked by pressing. The well-known culinary specialist Ilya Lazerson advises checking the resistance of meat when pressed. He suggests an interesting association: press alternately with your finger on your cheek, then on your chin, and then on your forehead. In the first case, the meat will be soft and raw. Chin resistance - medium rare steak. Forehead - the meat is ready.
The last step is to let the steak "rest" so that the juices are distributed evenly inside the entrecote.
When to Salt Pork Steak
Salt helps the pork juice to flow out, so it is recommended to salt the piece already on the plate.
Attention! Many people confuse steaks with chops. It is not right. You can get acquainted with the recipes in another article - I share all the secrets.
If you want to learn how to cook delicious and juicy meat at home, just like in a restaurant, read the recipes and follow the instructions.
Classic pork steak recipe - step by step recipe
A simple pork treat recipe hastily. Entrecote turns out incredibly juicy and tasty.
Would need:
- Steaks.
- Oil for frying.
- Salt.
- Butter.
- Garlic - a couple of cloves optional
Step by step recipe preparing a delicious steak:
- Remove the meat (neck, carbonate, loin) from the refrigerator, wait until it warms up a little at room conditions.
- Slice the pork across the grain into 2.5 cm thick portions. Dry with a napkin.
- Heat the oil in a frying pan to 200 ° C and lay out the steaks.
- Fry quickly on both sides for a minute. Then flip over and continue to fry for an additional 3 minutes. Shortly before the end, throw chopped garlic into the oil.
- The last step is to transfer to a plate, sprinkle with pepper, salt, and put a piece of butter on the steaks.
Video recipe: how to fry a juicy steak
Easy T-bone steak recipe
You will need:
- Pork - 500-700 gr.
- Pepper, olive oil and salt.
How to fry:
Grate whole piece meat with olive oil.
- Slash from the side of the bone with a knife, but do not cut through.
- Fry in a very hot dry frying pan for a few minutes on each side. Do not add oil!
- Crush the pepper in a mortar, combine with salt.
- Transfer the pieces to a plate, sprinkle with the mixture and let rest for 5-7 minutes.
Pork steak with soy sauce marinade
Classically, the steak is flavored with pepper, but recently culinary specialists have come up with many recipes in which the pork for the steak is pre-marinated.
You will need:
- Steak - 4 pcs.
- Bulb.
- Olive oil, salt, pepper.
Ingredients for steak marinade:
- Red onion - 1 pc.
- Dark beer - a glass.
- Soy sauce - 2 large spoons.
- Molasses - 2 tbsp. spoons.
- Garlic, chopped - 1 tablespoon
- Rosemary - a spoon.
- Worcestershire sauce - ½ teaspoon
How to pickle:
- Combine in a bowl beer, red onion cut into half rings, molasses, soy and Worcestershire sauce, rosemary and garlic. Stir and place portions of pork. Usually I put everything in a resealable container, maybe in a bag.
- Marinate overnight (12-18 hours).
- Heat the oil, put the onion cut into rings, fry for a couple of minutes, salt and sprinkle with pepper.
- Remove the onion, add a little oil, and add the steaks. Fry quickly.
Great for barbecues and grills. This is universal marinade for pork steak. I introduced sauce recipes in another article - follow the link and you will get exactly to the address.
How to fry a delicious steak in a pan
You will need:
- Pork meat - 1 kg.
- Soy sauce - 100 ml.
- Mustard powder - half a teaspoon.
- Pepper ( different types- red and black), salt, oil.
Step by step cooking recipe:
- Pepper portioned pieces, coat with mustard. Slap the pieces with your palms so that the spices stick.
- Put in a bowl, pour over the sauce and refrigerate for several hours (preferably longer, at least 2 hours).
- Drain the sauce, pat dry and brush with oil.
- Roast until done.
Video recipe for a tender and amazingly tasty steak. May you always be delicious!
Today in the supermarket you can find any beautifully packaged meat delicacy. But if outwardly it looks appetizing, then its taste is far from expected. And about the alphabet harmful additives may not speak. So, purchased carbonate (pork) will never compare with homemade! Do you want to pamper your family and decorate festive table? Then go "hunting" for a good piece of pork. So, the meat is purchased, what to do next, how to cook pork carbonate at home? See recipes below.
The finest pork carbonate
A wonderful product for hearty, fragrant and tasty sandwiches for the morning
a cup of tea, coffee or a snack in nature.
And if you cut the pork carbonate into pieces and prepare a salad (everything in the refrigerator will do as the rest of the ingredients), then about a light and delicious dinner you don't have to worry. For the preparation of the mentioned product, only a piece of meat is required from the rest of the ingredients are always in the house. Let's start cooking:
1. Put the meat in a deep frying pan (ideally cast iron) with a fat layer up.
2. Mix in a teaspoon ground pepper, sugar, salt, rub into the top of the piece.
3. Pour the grated meat evenly with oil.
4. Turn on the fire to the maximum, put the pan, pour half a glass of tomato brine.
5. Close the lid, let it boil, continue heating for 10-15 minutes.
6. Turn over the pork carbonate, cover the pan again with a lid, cook for another 15 - 20 minutes over high heat.
7. Readiness to check with a toothpick: the juice flowing out should be transparent and only slightly pinkish. Otherwise, you can easily dry out.
Pork carbonate in the oven
This product is very fragrant, tasty, stuffed with garlic and without any harmful chemicals. Preparing is very simple: you won’t have time to get tired, but you will earn praise and gratitude from your family! So, take the foil, a suitable piece of pork, a small head of garlic and start cooking:
1. Wash and dry the prepared meat.
2. Make slits with a sharp knife, place a clove of garlic in each.
3. Grind black peppercorns, add salt and rub into a piece of pork.
4. Take a large piece of foil, carefully “pack” the meat without breaks, wrap the ends of the foil up.
5. Transfer the package to a baking sheet, bake at a temperature slightly less than 200 degrees over low heat. After about a couple of hours, the dish will be ready. Let the meat cool and then refrigerate overnight. Can be cooked in the morning delicious sandwiches. Garnish with fresh parsley sprigs and diced tomato. Bon appetit!
Pork chop with bacon and vegetables
This dish can be prepared not only in one piece, but also cut into medallions.
Stock up:
- a kilogram piece of carbonate,
- a couple of tomatoes
- a couple of eggplants
- 100 g smoked bacon
- a couple of glasses of red (dry) wine,
- bunch of basil
- oil for frying and a couple of tablespoons of butter for sauce.
Start cooking:
1. Cut the carbonate into medallions, wrap them in strips on both sides, pour in the wine, let it boil until the sauce thickens. Remove from stove butter(a couple of tablespoons), stir until homogeneous.
2. Cut vegetables into cubes, fry in a pan, add basil greens a couple of minutes before the end of cooking, stir, let it boil and turn it off.
Serve as a side dish with fried carbonate.