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- season the meat slices well with salt, pepper, crushed garlic and paprika paste, preferably with spicy sauce. Pour the white wine and let it cool, covered for at least 2 hours. I kept them last night.
- Heat the margarine in the pan and put the chop slices to fry over medium heat, turning them on both sides. When they are ready, we take them out in a bowl and in the sauce left from the meat in the pan, we add the marinade in which the slices of meat were. Then add the contents of the knorr seasoning box, stirring constantly with a whisk. Then pass the resulting sauce through a strainer and put it back in the pan to boil, stirring constantly. Then add the mustard, beer (about 300 ml) and finally sour cream. Add the slices of meat and leave for about 2 minutes. Add freshly ground pepper at the end.
- I served it with white rice.
Pork steak in beer crust
Wash and clean the onion and other vegetables for the soup, then chop into large pieces. The piece of meat is washed, dried with a napkin, then the mouse is grown in the form of diamonds. Rub the meat with salt and pepper, then fry on both sides in a pan with hot oil.
In a pan, arrange the onions and vegetables for the soup. Pour 150 ml of beer and hot meat soup and, along with the meat, put in the preheated oven at 200 & degC, for 30 minutes.
Subsequently, reduce the temperature to 180 degrees C and bake the steak for another 70-80 minutes, taking into account its size. From time to time, depending on how the sauce decreases, beer and soup are added, and occasionally sprinkle over the sauce and over the steak.
Mix the mustard with 3 tablespoons of beer, salt and pepper and grease the steak crust 15 minutes before removing from the oven. When ready, remove from the oven and keep warm.
The remaining sauce from the steak is passed through a sieve and put in a pan, passing some of the vegetables. Boil the sauce, season and thicken with a little flour. It is served with slices of steak and, to highlight its tender taste, with buns and freshton sauerkraut.
PORK SOUVLAKI & # 8211 Greek skewers with pork
Souvlaki of pork is a Greek skewer recipe very popular with those who spend their holidays in Greece. The most common sovlaki recipes do not contain vegetables between pieces of meat, but served with tzatziki or salads this aspect does not bother at all.
Greek pork skewers with tasty and flavorful pork can be prepared by anyone at home. Don't forget to put some french fries next to the sauce and the Greek sticks, if you want to have the impression that you are eating at the Greek tavern in the port. If you can also buy a Greek beer, you can turn a dinner into an authentic Greek evening.
It is a traditional Greek recipe. It can also be made with chicken, lamb or beef. Juice from freshly squeezed lemon to oregano is very important.
Greek recipe for pork skewers & # 8211 pork souvlaki & # 8211 is perfect for grilled pork so that it is juicy, flavorful and tender at the same time. The pork is marinated for starters. The Mediterranean aromas in which Greek olive oil is strained are wonderful. In Greece you will be able to order souvlaki and it can be served as a "portion" or "souvlaki dish".
The best meat for pork souvlaki seems to be the mulch, but you can slip between the cubes of lean meat and fatty meat (pork breast) which can help you not to dry the meat, especially if it is to be cooked at a wood / charcoal grill.
If you arrive in Greece for the first time and meet gyros in the menu, you may have a little confusion between the two types of food. Well, gyros will look like a shaorma, meat and potatoes, vegetables and sauce are dressed in Greek pitta, but you will also find it on a plate like souvlaki.
The difference between them is the way of cooking: souvlaki has small pieces of grilled meat on the skewer, while gyros is meat cut from a large piece of overlapping meat, cooked vertically as in shaormeri. Gyros is the Greek shaorma.
And I like them all: souvlaki, gyros or shaorma.
If you want to prepare at home and Greek pitta then click here to read the recipe. Recipe tzatziki sauce you find it in this link. You can find all the recipes prepared by me inspired by the holidays in Greece in this post.
I said above that you have to marinate the meat. If you use wooden skewers, you can put them in water at least a few hours before.
Making souvlaki on the block is not very difficult nowadays. There are electric grills or grill pans.
Here is the list of ingredients and how to prepare it pork souvlaki:
(for 6 pcs.)
1 pork tenderloin about 400 g
a little pork fat & # 8211 optional
For the marinade:
1 teaspoon dried oregano
1/4 teaspoon dried mint
1 teaspoon chopped parsley (can also be basil)
1/4 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
juice from 1 large lemon
1/4 teaspoon smoked paprika
To be served:
Greek pita & # 8211 can be replaced with glue
I prepared the ingredients for marinating in a bowl (except for the smoked paprika) and I mixed to homogenize the composition. I cut the pork tenderloin into 1 * 2 cm cubes, put it in the marinade bowl and covered all the pieces of meat as well as possible. If you want to add fatty meat between the pieces of muscle, they will keep the meat more moist and tender, so I recommend using at least 2-3 pieces on a skewer stick.
I put the meat in a bag, sealed it and left it in the fridge for at least 3 hours (but it would be best to keep it for 12 hours), then I mounted the pieces of meat on the skewer sticks that were in the water. 90 minutes before starting this operation. Before starting to prepare the souvlaki on the grill, I sprinkled very little smoked paprika.
I put the skewers on the grill (but you can also use the grill tray or the grill in the oven / electric grill) and I left them for about 3-4 minutes on each side, to brown lightly. Be careful not to overcook. Do not dry the meat!
Because it was raining outside and I couldn't have prepared the grill, I used a grill pan sprinkled with very little oil and browned them over medium heat.
I prepared tzatiki 1 hour before to make pork souvlaki. I mixed 200 g of Greek yogurt with 2 tablespoons of olive oil, 1 teaspoon of vinegar, 2 cloves of crushed garlic, salt, a few chopped mint leaves and 1 medium grated cucumber and drained well of juice.
I ate pork souvlaki with Greek pita and tzatziki. I didn't put the potatoes in the picture, but they couldn't miss this feast.
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.
- 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.
Pork ribs with mustard sauce and honey. The tastiest way to prepare pork ribs
Pork ribs with mustard sauce and honey - surprise your guests with delicious food!
For this delicious recipe you need the following ingredients:
• 1.5 - 2 kg of pork ribs
• 3 tablespoons of honey
• 4 - 5 cloves of garlic
• 2 tablespoons olive oil
• 250 ml of dry white wine
• Salt / pepper / thyme
• 2-3 tablespoons of Dijon mustard
The pork is not sliced but left whole, but it is grown next to the bone, washed and seasoned with salt / pepper, sprinkled with thyme and olive oil. From place to place it is breaded with garlic and left to cool for 2-3 hours.
After this time, place in the pan and add the wine. Put another tablespoon of oil and put in the oven heated to 150 degrees for 1 hour and a half.
Prepare the sauce - mix the honey with the mustard and grease the pork ribs with it. Put it in the oven for another 1 hour, until it catches a crispy and reddish crust.
It can be served with salad or potato garnish!
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
Pork and pear cutlet with spicy mustard greens
372 Cals 39 Protein 12.5 Carbohydrates 17.5 Fats
The juicy pork chops are covered with pears in an orange sage sauce and served with spicy mustard for a healthy dinner.
- 1/4 teaspoon kosher salt, plus others to taste
- black pepper to taste
- 4 center cut pork chop, boneless, excess fat, 6 ounces, about 3/4-inch thick each
- 1 pound mustard greens, or spinach, beetroot, etc
- 1 tablespoon olive oil, split
- 2 large cloves of garlic, chopped
- 1/2 teaspoon crushed red pepper
- 1 1/2 medium pears D & # 8217Anjou farms, cut into 16 feathers
- 1/4 cup fresh orange juice
- 4 medium fresh sage leaves, thinly sliced
Season the pork chops with salt and black pepper to taste. Put aside.
Cut the stems from the green and discard. Fill a large bowl with water and completely dip the leaves and shake gently. Pick up the greens from the water and put them in a strainer.
Drain the water from the bowl and repeat to make sure all the sand is washed off the greens. Do not shake off excess water.
Cut the greens crosswise into wide ribbons (about 2 1/2 inches).
Heat the olive oil in a large skillet over medium heat, add the garlic and cook, stirring for 1 minute.
Add the green and crushed red peppers and continue to cook, stirring occasionally, until they wither and evaporate the excess moisture and the greens are tender, 8 to 10 minutes.
Transfer to a serving dish and keep warm.
Heat the remaining 2 teaspoons of olive oil in a large non-stick pan over medium-high heat.
Add the pork chop and cook until the bottom is golden brown, about 3 minutes.
Turn the chops over and reduce the heat to medium and continue cooking until ready (145 ° F), about another 6 minutes.
Transfer to a plate and keep warm.
Reduce the heat of the pan to medium-low and add the pears in a single layer.
Cook until golden, turning once, about 2 minutes on each side. add orange juice, 3 tablespoons water and sage.
Stir to loosen any browned pieces on the bottom of the pan. Add the pork chops and juices accumulated from the plate back to the pan and cook for 1 minute before removing from the heat.
Serve pork chop covered with pears and pan juices and along with greens.
Serving: 1 pork chop and 1/3 cup green, Calories: 372 kcal, Carbohydrates: 12.5 g, Protein: 39 g, Fat: 17.5 g, Saturated fat: 5 g, Cholesterol: 105 mg, Sodium: 171 mg, Fiber : 4 g, Sugar: 9 g
Blue smart dots: 7
Smart green dots: 7
Purple smart dots: 7
Keywords: Boneless pork, pork and pears
mail March 11, 2021 of Gina
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Baked pork chop
Baked pork chop from: pork chop, garlic, olive oil, red wine, paprika, pepper, coriander, cumin seeds, thyme, mustard seeds, salt and potatoes.
- 1 piece of chop (with whole bone) of about 2 kg
- 4 cloves of garlic
- 3 tablespoons olive oil
- 1 glass of red wine
- 1 teaspoon grated paprika
- 1 teaspoon black peppercorns
- 1 teaspoon green peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon dried thyme
- 1 teaspoon mustard seeds
- 600 g potatoes for garnish
Method of preparation:
Peel the garlic, crush it and mix it with a tablespoon of olive oil. After mixing, add the paprika, salt and mix well.
Separately, mix the rest of the spices and place them on an aluminum foil. Grease the chop piece with the garlic sauce, then roll it in the spices placed on the aluminum foil.
Wrap the piece of meat thus prepared in a food foil and leave it in the fridge for 2-3 hours to flavor. Remove the food foil and place the piece of meat in a heat-resistant tray, sprinkle with two tablespoons of olive oil and a glass of red wine, cover with aluminum foil and place in the hot oven for about an hour.
After 30 minutes, remove the aluminum foil, add the diced potatoes to the tray and season with salt and pepper to taste. Put the tray back in the oven until the steak and potatoes are nicely browned. Place the steak and potatoes on a hot plate and serve.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
- 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
In a bowl, mix 2 cups for 2 years with 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 leave them on the fire for 5 minutes on each side.
Pork neck marinated in beer and grilled or pan fried
Pork neck marinated in beer and grilled or pan fried. How to make a marinated neck with grilled beer? How to marinate and tenderize meat? How much meat is left to marinate? Marinated meat recipe in Guinness black beer or blonde beer. Grilled pork steak recipe marinated with beer. Roasted or juicy roasts or grills.
The meats I like grilled the most are the fattest: pork neck or breast, fat matured and marbled beef or chicken legs and wings with skin and bone. Where there is fat, there is also caramelization and red crust, which protects the natural juiciness of the meat. So with pork neck marinated in beer.
By marinating the meats become more tender and flavorful because they borrow the smells and tastes of the marinade. Pork neck marinated in black Guinness beer also takes on a certain sweetness and a caramel taste specific to this beer. You can marinate pork in blond beer or unfiltered beer and you will get different results, very good ones too. Pork neck marinated in beer looks good, doesn't it?
We talked at length about the advantages of meat marinades here and here. The marinated meat becomes more tender and is impregnated with the surrounding flavors. Marinades can be dried (dry rub - ie dry spices), semi-moist spices (eg oil spices, yogurt or mustard) or wet (many juice sticks that are either simple brine, or mixtures of wine, vinegar, water, vegetables and spices).
Depending on the type of meat and the dimensions of the piece, the marinating time also varies. For example, a whole turkey (4-6 kg) is marinated in about 3 days, a deer leg is kept in a bait for a week, a whole pork chop marinate 2-3 days, some slices of pork chop marinate in 2-3 hours.
Here you see how I marinated pork neck slices with a very fragrant red marinade.
In the case of the pork neck we are talking about today, we chose a simple marinade composed only of Guinness black beer (it can also be Silva, Ursus or other brands). I did not intervene with absolutely any spice in the marinade, but I seasoned the meat before frying with pepper and after frying with salt and mujdei. It turned out very tasty and tender!
From sliced pork neck you can make a delicious steak with vegetables and sausages (baked) & # 8211 see here.
I give you the quantities for 4 servings of pork neck marinated in dark beer and you can multiply them according to your needs.
- 4 thick slices of pork neck (cut to 3-3.5 cm thick)
- 300 ml dark beer (Guinness, Silva, Ursus, etc.) or bonda beer - optional
- a little oil for greasing the meat
- freshly ground black pepper
- Optional: dried herbs - thyme, basil, oregano, rosemary