How not to fry chops: the most common mistakes
High-quality and delicious chops are juicy, tender, and golden. But often this effect cannot be achieved.
All this is due to typical mistakes that housewives often make. FoodOboz will tell you about them.
Juicy meat for chops
Source: Pixabay
Meat for the dish
Loin, ham, fillet, or tenderloin are best for chops. The meat should be fresh and of high quality. It is especially important to use fresh meat to make it juicy.
Incorrect cutting
There is no need to cut the fat off the meat
Do not slice or pound the meat too thin for the dish. The chops will be dry and therefore tasteless.
Trimming fat
Spices for the dish
It is wrong to cut off all the fat from the meat because it also makes the meat juicier.
Add salt immediately
While you can sprinkle pepper and other spices on the meat right away, salt should be added at the very end of cooking, while it is still in the pan. This way, you can retain the maximum amount of juice.
Slices should not be too thin
Frying chops on a pan that is too thin
It is very important that the frying pan has a thick bottom and, if possible, a non-stick coating. This will ensure that the meat cooks evenly and does not stick.
Frying on too high or low a heat
Delicious ready-made chops
Source: obozrevatel.com
Medium heat is the best for chops. And after frying, you can put the meat in the oven – it will be much tastier.
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