Pork cutlet on the bone: recipe and tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pork cutlet on the bone - a simple, satisfying, beautiful, nutritious dish for any occasion. No one will refuse a piece of well-cooked fragrant loin. Well, except that a devoted vegetarian, secretly swallowing saliva, will enjoy the aroma and appearance of the cutlet, without having tried it. If you are not one of them, then choose this dish both at any of your lunches or dinners, and at the festive table.

Pork cutlet on the bone

The recipe for making a classic pork cutlet includes simple preparation of meat and its thermal processing in the form of frying in a pan or frying, and after baking in the oven. Everything is really simple. No need to spend a lot of money and time looking for complex, rare ingredients. Meat and some spices is all you need.

Which piece of pork to choose

To make the dish soft and juicy, it is better to take a youngpork. For cooking, the loin is best suited. A piece of uniformly pink meat from the dorsal part with the spine, without foreign smell, without veins and films, is a real delicacy. It is desirable that some amount of fat be present. Very little - just to avoid dryness.

Meat preparation

The selected loin is an oblong piece of meat on the bones of the spine and ribs. Now it can be divided into portions by the vertebrae so that the thickness of each portion is two to three centimeters.

Wash them well and pat them dry with a tissue. On the entire surface of the meat, make cuts with a sharp tip of a knife no more than three millimeters deep - they will allow you to quickly penetrate deep into the seasonings during pickling and heat during heat treatment. Also lightly cut along the edge so that the cutlet does not lose shape during cooking.

About marinade

You can not marinate. Just sprinkle the prepared meat with black pepper and proceed to the next step, which tells how to cook a pork cutlet on the bone in the oven. In this case, you will get the classic taste, but the baking process will take longer.

Pre-marinating the meat will allow you to get the original flavor and speed up the baking time. Leave the pork to soak in the sauce for at least an hour, but 3-4 or even overnight is better. When choosing products for the marinade, you can show imagination. Here are some of the ideas:

• S alt, pepper, a little ready-made adjika - a simple marinade option. He will givespiciness, enhance flavor, pork cutlet on the bone will become soft, melting in your mouth.
• Apple cider vinegar, soy sauce, onion, a few drops of prepared Tabasco sauce (no s alt needed). In this case, the meat will turn out to be the most tender and acquire the aroma of a barbecue.
• 1 onion, 1 apple, 3 cloves of garlic, a couple of sprigs of rosemary, ground black pepper, s alt. The marinade will spice it up and also make the meat very tender.

How to cook bone-in pork cutlet

Preparation process completed. Let's move on to the main part.

1. Heat a frying pan with vegetable oil over high heat. Make sure it is as hot as possible before you start frying the food.
2. Be sure to blot the meat with a napkin. Otherwise, it will stew in the marinade instead of being fried.
3. If the pork cutlet on the bone is cooked without marinating, then now is the time to sprinkle s alt on one side - the one that will be fried first. The fact is that if you add s alt before, the meat will release juice and, again, will not be fried as it should.
4. Place a piece of meat in a pan and hold for 2-3 minutes until a delicious crust appears. Flip, s alt the second side if necessary, and fry it just as quickly.
5. Each bone-in pork cutlet should be cooked individually and immediately transferred to a plate.
6. The next step is baking in the oven to finishdish until done. Place the fried pieces of meat on the bone on a baking sheet and place in an oven preheated to a temperature of 200 degrees. Baking time - about 30 minutes. Control readiness by piercing with the sharp tip of a knife, fork or toothpick the thick edge of the patty, preferably closer to the bone. As soon as you see that the meat juice has become colorless and transparent, the dish is ready.
7. Take it out of the oven, cover and let it rest for about 10 minutes. Now the pork cutlet on the bone, the recipe in the oven of which we considered, is finally ready. Can be served.

Quick meal option

In order for the meat to fry faster, you can deviate from the rules and pre-beat it. Pre-pickling, as mentioned above, is not necessary. So, if your guests show up suddenly, you may well surprise them with a quick and tasty pork loin dish, albeit a little deviate from the classic recipe.

In addition, you can speed up the cooking process by not baking. After frying, leave the cutlet in the pan, cover it with a lid and reduce the heat. The cutlets will be stewed until done, which is checked in the same way as when baking in the oven - by piercing and observing the color of the liquid.

More tips

• Many housewives prefer to bake a dish in a sleeve or in foil. Why not? It is believed that this way you can get more juicy meat.
• By adding additional products to the recipe for pork cutlet on the bone, you will get a completely new dish based on this one. For example, on fried meat before sending it to the oven, you can put a slice of tomato, a few onion rings, a spoonful of mayonnaise, grated cheese. The result is a very original version of a pork cutlet with filler. How about using fried mushrooms? Or fried onions? Mayonnaise be replaced with sour cream?
• Supplement the cutlet with various sauces: mushroom, cheese, tomato and even sweet and sour. Or maybe come up with something more original? For example, cranberry, bechamel, carbonara … In general, fantasize! It will definitely taste delicious!