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Pork chop with prunes

Pork chop with prunes


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The piece of chop is washed and left to dry.

Salt the meat and with a knife make a lengthwise cut that widens and fills with dried fruit.

Peel the vegetables and cut them into 4 cm pieces.

Put the finely chopped garlic in a bowl and mix with salt, pepper, mustard, brown sugar and olive oil.

Put the chopped vegetables in a tray. Add the chicken juice. Add salt.

Place the chop on top and pour the mixed spices over it.

Cover the tray with aluminum foil and place in the preheated oven at 220 degrees for one hour.

After an hour, remove the foil and let the steak brown for another 15 minutes.

Remove the tray from the oven and let the meat rest for 15-20 minutes, covered again.

Serve the chop stuffed with dried fruit, sliced ​​and accompanied by vegetables from the pan.


Pork chop with ripe apples

A dish very easy to prepare, tasty and aromatic.

Ingredients and quantities:

pork chops in whole piece
smoked ribs
2 apples for each chop
salt
oil
pepper
a little red wine
a little honey
freshly ground nutmeg
a few sprigs of rosemary

Method of preparation:

1. Peel the cutlets, add salt and pepper to taste. Over the meat, sprinkle with ground nutmeg.

2. Wrap the chops in the ribs, which you sliced ​​very thin. Fix the rib with rosemary sprigs (or toothpicks). It is important to "dress" the chops well in the ribs.

3. Put the meat in the oven, in a large tray, in which you put the oil and wine.

4. When the sauce in the pan has dropped by half, add the apples (with the core removed and filled with a little honey and a few pieces of ribs cut into sticks and well browned before in the pan, on the stove). The steak stays in the oven until the apples are cooked.

5. Serve a chop with two ripe apples and sauce from the pan.

Eve's Tip:
Along with apples (or instead of apples), you can add quince in the tray - prepared in the same way. You can also add prunes and apricots. The aroma is fantastic!


Baked pork chop with prune sauce and raisins

  • Baked pork chop with prunes and raisins sauce (Maria Matyiku / Epoch Times) Baked pork chops with prunes and raisins sauce
  • (Maria Matyiku / Epoch Times)
  • Meat sprinkled on all sides with salt, pepper, thyme and chopped marjoram (Maria Matyiku / Epoch Times) Meat sprinkled on all sides with salt, pepper, thyme and chopped marjoram
  • Fry the meat with the fat side up, and let it cook for a few minutes until it has a thin crust (Maria Matyiku / Epoch Times) Fry the meat with the fat side up, and leave for a few minutes, enough to make a thin crust
  • After the crust has formed on the last part, balsamic vinegar is added to the pan (Maria Matyiku / Epoch Times) After the crust has formed on the last part, balsamic vinegar is added to the pan
  • When the steak is ready take it out of the oven (Maria Matyiku / Epoch Times) When the steak is ready take it out of the oven
  • The remaining zest in the tray is placed in a bowl and then the fat that rises on top is decanted (Maria Matyiku / Epoch Times) The remaining zest in the tray is placed in a bowl and then the fat that rises on top is decanted
  • Chopped plums and raisins are added to the remaining juice (Maria Matyiku / Epoch Times) Chopped plums and raisins are added to the remaining juice.
  • Boil over low heat until the sauce begins to thicken (Maria Matyiku / Epoch Times) Boil over low heat until the sauce begins to thicken
  • The sauce is served hot with the sliced ​​steak (Maria Matyiku / Epoch Times) The sauce is served hot with the sliced ​​steak

An oven-cooked pork chop is especially delicious when the meat remains tender and juicy. To preserve its juice, before being placed in the oven, the meat is fried in a little oil to form a thin crust. Along with a sweet and sour sauce made with prunes and raisins, baked cutlet is a fine and elegant dish that can be served on festive or more special occasions.

Ingredient:

A one-kg piece of pork chop,
Salt, pepper to taste,
1 teaspoon dried thyme,
1 teaspoon dried marjoram,
2 tablespoons oil,
5-6 tablespoons of balsamic vinegar

For the sauce
250 g prunes,
150 g golden raisins soaked in 100 ml of water,
250 ml of zest left over from the steak after the fat has been filtered (or a mixture of 150 ml of balsamic vinegar and 100 ml of water in the absence of zest)
The juice of half a lemon,
Salt, pepper to taste,
chopped hot peppers (optional)

Preparation:

The oven is heated to 175 degrees.

Before cooking, bring the meat to room temperature. The meat is sprinkled on all sides with salt, pepper, thyme and chopped marjoram.

In a pan of the right size, put two tablespoons of oil over medium-high heat, and when the oil has heated, fry the meat with the fat side up. Leave for a few minutes to make a thin crust. Turn on all sides so that a crust forms around it.

After the crust has formed on the last part, balsamic vinegar is added to the pan. Then rotate the meat a few times until the crust turns brown from the vinegar.

Transfer the steak to a tray, add a little water and cover the rest of the vinegar in the pan with aluminum foil and place in the oven on the middle shelf.

After half an hour, remove the aluminum foil and turn the meat with the fat side up. Keep in the oven until the meat penetrates (about 50-60 minutes / kg of meat).

When the steak is ready, take it out of the oven, transfer it to a wooden bottom and cover it again with aluminum foil and leave it for about 15-20 minutes, after which it can be sliced.

The remaining zest is placed in a tray and then the fat that rises on top is decanted. It can be used as an addition to mashed potatoes or sauteed vegetables.

In the remaining juice add the finely chopped plums and raisins. Simmer over low heat until the sauce begins to thicken. If you want a thicker sauce you can add a teaspoon of starch dissolved in cold water. The sauce is seasoned with salt and pepper, and at the end add the juice of half a lemon. For a spicy sauce, add a little chopped hot pepper.

The sauce is served hot, along with sliced ​​steak. We wish you good luck!


Pork steak with dried fruit

Pork steak with dried fruit from: pork chop, prunes, dried apricots, onions, walnuts, butter, cinnamon, salt, pepper, wine.

Ingredient:

  • 1.5 kg pork chop
  • 20 prunes
  • 14-16 dried apricots
  • 2 onions
  • 200 g walnut kernels
  • 2 tablespoons butter
  • 1 tablespoon cinnamon powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 glass of white wine

Preparation method:

Prepare the ingredients: wash the dried fruit, dry them in a clean towel, cut them into small pieces and leave them in a deep plate.

Wash the meat with lukewarm water, wipe with paper towels, place the meat on a wooden bottom and season with salt, ground pepper and cinnamon. Let it rest.

Peel the onion and cut it into small pieces, season with 1 tablespoon full of butter. Put the onion in the roasting pan. Place the meat over the hardened onions, sprinkle with dried fruit and finely chopped walnuts on top.

Grease the meat with the rest of the butter and cut the remaining butter into small pieces and place it over the fruit and nuts.

Put the tray in the hot oven for 1 hour, turn the meat, add the wine, continue frying on the right heat.

The steak is ready in 1 1/2 hours. Remove the steak from the plate, portion. Drain the sauce in which the steak was made in a bowl, serve next to the steak. Switch to serving dishes with mashed potatoes, steak and sauce.


Pork chop stuffed with prunes

800 gr pork chop, 200 gr prunes, 200 ml red wine, 1 teaspoon cinnamon, 6 cloves, 1 medium red onion, 7 cloves garlic, 0.5 teaspoon rosemary (dried), pepper to taste (ground), salt to taste, 100 ml of sunflower oil


Method of preparation

Bone the chop, clear it, then drill it in the middle with a long-bladed knife and salt it.

Boil the wine together with the cloves and cinnamon, and soak the prunes in it for 1 hour. We clean the onion and the garlic, we cut the onion in four. Strain the plums, then fill the meat with them. We catch the end of the meat with a toothpick and tie it like a ham, with string.

Heat the oil in a pan and fry the meat on all sides. Then take it out in a heat-resistant dish, sprinkle it with the fat from the pan, place the onion and garlic next to it, pepper and season with rosemary.

Pour a little water and cover it with aluminum foil. Leave it in the preheated oven at 180 degrees, approx. 1 hour. If it has intertwined, remove the foil and leave it in its own juice, with which we sprinkle it, about 20-25 minutes until it browns.


Steak with plums and apples

& Icirc & # 539i must:
1 kg pork chop
1 tablespoon & # 539 & # 259 dried thyme
150 g slices of kaizer
100 g prunes
2 apples
2 red onions
salt
pepper
400 ml of semi-dry white wine
Preg & # 259te & # 537ti a & # 537a:
Wash the meat, dry it and cut it so that a sheet that you wet with a hammer turns into a sheet. Sprinkle with salt, pepper and spices for the pork and store for 30 minutes in the refrigerator.
Place the meat on foil greased with a little oil so that it can run more easily. Cover the meat with kaizer slices, put the plums in place and roll tightly, helping to cover the foil. Tie the roll with a string, sprinkle with salt, pepper and thyme and place in a heat-resistant pan in the oven. Cut the apples into 8 pieces and place the seed boxes. Peel an onion, grate it and cut it into strips.
Bake for 70 minutes, at 180 ° C, taking care to sprinkle it periodically with the sauce from the tray.

Preparation 40 minutes baking 70 minutes
Re & # 539et & # 259 & # 8239de Daliana Trifa, Oradea, jud. Bihor


1.5 kg of pork muscle
300g prunes
5 tablespoons olive oil
salt pepper
basil, rosemary, coriander
2 glasses of white wine, 5 cloves of garlic
2-3 tablespoons plum or apricot jam

Peel a squash, grate it and squeeze the juice. Remove the plum seeds and stuff them into the pork muscle, plum by plum, pressing hard to make sure you cover the gaps. Season the muscle with spices: salt, pepper, basil, rosemary, coriander. Mix the oil and wine in a bowl with the plum jam and pour over the muscles. Place in the oven at 220 degrees Celsius for 30 minutes and then for an hour at 200 degrees Celsius, pouring the wine sauce over the meat every 20 minutes. Serve sliced. Good appetite!


Method of preparation

I highly recommend you for a family dinner when we have dear friends as guests.

The chop will come out juicy and slightly fruity.
I served it with white rice and salad, and for dessert I prepared Banana Split.


1) Carefully cut the meat in half, forming a wide and thick chop.

I used half of the pineapple (1kg), from which I carefully removed the core so that it would remain intact from the pineapple peel for fill it with rice garnish.

I put the pieces of half the amount of pineapple in the middle of the chop, and I interspersed it with plums.
A few plums are kept for decoration

2) Close the chop carefully and arrange the rest of the pineapple, tie it to the kitchen and season to taste. Put the olive oil.
Sprinkle with lemon juice, fresh tomilho and cover with sliced ​​bacon and preserved prunes.
Cut the garlic in half, crush it and place it over the chop and in the pan.

Cut onions into thick quarters.
Pour the wine, cover with aluminum foil and bake at 200 ° C for about 45 minutes, sprinkling occasionally with your own sauce.

Unfortunately, I only managed to take a picture with the final image.
Good appetite!


Pork tenderloin stuffed with prunes

You've probably heard that a piece of matured meat is much tenderer. Let's see what happens during maturation. Unripe meat contains more water. This water will stretch the muscle fibers, which will cause the loss of internal moisture when we cook the piece of meat. The result is drier and firmer meat. By maturation, the meat dries and loses moisture, and the longer the maturation time, the younger the meat.

The changes specific to maturation are of a biochemical nature and occur under the action of the meat's own enzymes. These mainly cause changes in the structure of the proteins, which are present in a simpler form in matured meat, giving it superior taste properties.

I share with you a secret through which you can get optimal results in your kitchen. So, you have to wrap the fresh meat in a clean towel and leave it in the fridge for two days. It is recommended to change the towel after 24 hours. You will be surprised by the results!

In order to convince you of the mysticisms that happen with the meat while it is in the fridge, today I propose for you a pork tenderloin stuffed with prunes, red vermouth sauce and carrot slices with tumor.

Ingredients

For four servings you need:
& # 8211 1 kg pork tenderloin
& # 8211 80 grams of prunes

For the sauce:
& # 8211 400 ml red vermouth
& # 8211 30 grams butter
& # 8211 salt, pepper

For the carrot slices:
& # 8211 500 grams carrots
& # 8211 50 grams butter
& # 8211 salt, pepper, a drop of lemon and turmeric

Step 1

After removing the muscle from the refrigerator, it is very important not to throw it directly into the pan. If you let it reach room temperature, somewhere around 20-25 degrees, the cooking time will be shorter. Thus the meat will lose less moisture and will be juicier, cooking evenly:

I cleaned the muscle of all membranes and thin slices of fat, and then I sectioned it longitudinally, from end to top, leaving about 4 cm from the top. I turned it with the section towards the plate and flattened it and then seasoned it with salt and pepper:

Step 2

I placed pieces of prunes and turned the end towards the top, just like the ram's horns:

In the meantime, I put some longer toothpicks in the water for 10 minutes, but skewers can be used just as well, then I used them to fix the ends of the muscle:

Step 3

In a frying pan, I heated the butter with the oil. I browned the muscle on both sides. I took it out on a tray and put it in the oven set at 160 degrees for 20 minutes. After 20 minutes, I turned off the oven and left the muscle inside for another 10 minutes, so that the temperature from the oven temperature to the kitchen temperature would not be too sudden. In technical terms it is called moderation:

Step 4

In the pan in which the muscle was browned, I added the cherry vermouth in three slices and left it on low heat until it reached the consistency of a dense sauce. I took the pan off the heat and added the butter cubes, stirring vigorously:

Step 5

I cut the muscle rolls, removing the toothpicks:

Step 6

This time I decided to break the patterns of associating meat with potatoes, and for that I chose a light garnish full of vitamins. I cleaned the carrots, and with the help of the vegetable peeler, I cut the carrots into strips:

I heated the butter in a pan and added the carrots along with salt, pepper, a few drops of lemon and a pinch of turmeric, also known as turmeric or in popular terms Indian saffron. This spice increases the liver's ability to eliminate toxins and is good to use during this period when the culinary excesses were in power. We carefully placed all the actors on the plate, seasoned them with good mood and enjoyed a memorable experience with the whole family:


Video: Χοιρινές μπριζόλες στο τηγάνι με μέλι και μουστάρδα. Ηλίας Μαμαλάκης.


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