Mastering the perfect pork chop: Marinade tips revealed
Pork chops are a quick saviour when you're unsure what to make for dinner. When prepared well, they're suitable for any occasion. Since learning this method, I no longer worry about them turning out too tough.
Pork chops are one of the most recognizable and beloved dishes. However, despite being prepared often, mistakes sometimes happen. The most common one is that the meat ends up too tough.
Proper meat
The first rule for excellent pork chops is using the right meat, as it greatly influences the flavour. They'll be juicy if you purchase a centre cut of pork loin. It's also advisable not to store it in the refrigerator for too long; prepare the meat on the day of purchase. Pay attention to its colour; it should be light pink without dark spots. The meat doesn't need to be perfectly lean since fat makes the chops juicier and more flavourful. It's best to buy the pork loin in a whole piece and cut it into chops at home.
Try the marinade
The second important element is the marinade. Regarding pork chops, the marinade has both opponents and ardent supporters. Do you always tenderize the meat and immediately fry it? Try marinating it at least once, and you'll notice the difference. A marinade is worth considering if you're not preparing the chops on the day of meat purchase or if the meat is tough. Marinating softens the meat, especially if you use mayonnaise in the marinade.
Always on hand
Mayonnaise is one of the most universal and popular sauces worldwide, and in Polish cuisine, it is a staple for salads, sandwiches, or eggs. Because mayonnaise is rich in fat, it's excellent for marinades. Sometimes, it even appears in cake recipes. In any case, having it in the refrigerator is always handy because it can be used in many ways. You'll find it useful for the pork chop marinade, and it also works for chicken cutlets.
Pork chops in marinade
Ingredients:
- 6 pork chops,
- 1-2 eggs,
- 2 tablespoons of mayonnaise,
- 1 tablespoon of lemon juice,
- a few sprigs of parsley or rosemary,
- seasonings: salt and pepper to taste,
- 4-5 tablespoons of breadcrumbs,
- oil or lard for frying.
Instructions:
- Tenderize the pork chops with a meat mallet.
- Prepare the marinade by mixing the eggs, mayonnaise, and lemon juice. Season to taste.
- Submerge the chops in the marinade. Place parsley or rosemary on top.
- Cover and refrigerate them for several hours.
- After marinating, coat the chops in breadcrumbs.
- Fry them in hot fat.
