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Pork chops with cheese
Pork chops with cheese – a traditional option for a quick meat dish for many hostesses.
For the chops, choose pork with a small amount of fat layers from the neck or tenderloin. Cut into pieces approximately 6x6 or 8x8 centimeters, not thin – 2-3 cm.
To keep the meat juicy and tender, it is advisable to marinate it with your favorite spices and herbs for about one hour or more. The longer the meat marinates, the softer and tastier it will be when cooked. If there is no time for soaking the meat, you can thoroughly rub the pieces with a mixture of salt, spices, and a drop of vegetable oil.
Should you salt the meat during marination or do it already with the finished dish? There are many opinions, so rely on your taste, just use salt in moderate amounts.
Pork chops fry quickly on a hot cooking surface. If you neglect this rule and increase the cooking time, the meat will turn out dry.
Any breading is used to retain the juice inside the finished dish. In a triple breading with cheese, the dish will surprise you with its juiciness, tenderness, and a crispy cheese crust.
Ingredients
Show ingredients
- pork tenderloin (neck, tenderloin) – 300 g;
- any hard cheese – 120 g;
- raw egg – 1 pc.;
- salt and spices – a pinch each;
- wheat flour – 2 tablespoons;
- sunflower oil (neutral) for frying – 75 ml.
For the marinade:
- small onion – 1 pc.;
- table mustard – 0.5 teaspoon;
- vegetable oil – 1 tablespoon;
- fresh herbs (dill, parsley, garlic) – a couple of sprigs;
- salt and sugar – a pinch each;
- spice mix for pork or to your taste – 0.5-1 teaspoon.
Preparation
- For the marinade, blend the chopped onion and herbs with an immersion blender until a paste, add sugar, salt to taste, sprinkle with spices, and mix well. Dip the meat in the marinade, pat it dry and leave it for 1-12 hours in a cool place. Before breading, pound the pieces on a cutting board to a thickness of 1 cm, shaping them round or oval. To avoid making a mess in the kitchen, cover the meat with a plastic bag before pounding.
- For the cheese layer of the breading, grate any hard cheese of your choice on a medium grater.
- Beat the raw egg with a pinch of salt and spices until smooth. If the egg mixture is too thick, add 1-2 tablespoons of water.
- For the first layer of breading, pour flour into a clean plate. Coat the prepared meat pieces in flour to ensure no gaps remain, then dip in the beaten egg, letting excess liquid drip off. Place the meat on a layer of grated cheese, sprinkle with cheese shavings on top, and gently press down the breading.
- Preheat the pan with oil well. Fry the pork chops over slightly higher than medium heat. Cook the meat for about 2.5-3 minutes on each side. When cut, the finished chops should not have a red tint, and the meat juice should be clear.
- When serving, do not overload the finished dish with extra side dishes. Use a selection of fresh vegetable cuts and light salads.
Enjoy your meal!
