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Baked pork chop with vegetable sauce

Baked pork chop with vegetable sauce


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We clean the vegetables, wash them and cut them into pieces.

We massage the chop piece well with salt and paprika, then with the spices for the steaks.

In the tray in which we will prepare it we put the butter and the olive oil, then we put it on the right fire and when the butter has melted we put the piece of meat to brown on all sides (when you turn it use a pair of tongs or 2 wooden spoons), then turn off with a glass of wine (about 100 ml).

Let it evaporate a little then put in the pan, around the meat all the cut vegetables, the rest of the wine, salt, pepper and 2 glasses of water.

Cover the tray with aluminum foil and put it in the oven heated to 180 °.

After 30 minutes, turn the piece of meat, cover the tray again and put it in the oven for another 30 minutes, then put the aluminum down and leave it for another 30-45 minutes, during which time we will turn the meat.

Taste the sauce in the pan and season with salt and pepper.

Remove the meat from the pan and cut it into slices.

We take with a polish a part of the vegetables from the tray, the juice and we put them in the blender. If it is necessary after we have passed the vegetables, we add the juice from the tray over the sauce.

Serve the meat hot with the vegetable sauce.


Pork chop with fennel and baked vegetables

Because I really like cooking, I also like new experiences and whenever I cook something I try to make something different than before and that's how I created this recipe for Pork Chop with fennel and baked vegetables.

1 teaspoon fennel seeds

1 tablespoon butter + 1 tablespoon oil

I deboned the pork chop and marinated it in soy sauce, paprika, curry and left it to marinate for about 3 hours.

In the meantime, I prepared the vegetables, unwrapped cauliflower and broccoli in the right size bouquets, and cut the carrots into pieces of about 3-4 cm.

I placed the pork chop in a tray in the middle of the tray, and around it I placed the vegetables.

I sprinkled over the vegetables and a little salt, I cut the garlic into slices and put it in the pan, the butter and the oil, I crushed the fennel seeds in a mortar and I sprinkled them over the vegetables and meat and I put a sheet on top of the tray of baking paper soaked well in water and then squeezed.

With the help of baking paper, I sealed the tray well so that both the vegetables and the meat could penetrate well.

10-15 minutes before turning off the oven, I took the baking paper and grated some smoked cheese over the vegetables and put the tray in the oven so that the cheese would melt and make a good and beautiful crust over the meat and vegetables.


We clean the vegetables, wash them and cut them into pieces.

We massage the chop piece well with salt and paprika, then with the spices for the steaks.

In the tray in which we will prepare it we put the butter and the olive oil, then we put it on the right fire and when the butter has melted we put the piece of meat to brown on all sides (when you turn it use a pair of tongs or 2 wooden spoons), then turn off with a glass of wine (about 100 ml).

Let it evaporate a little then put in the pan, around the meat all the cut vegetables, the rest of the wine, salt, pepper and 2 glasses of water.

Cover the tray with aluminum foil and put in the oven heated to 180.

After 30 minutes, turn the piece of meat, cover the tray again and put it in the oven for another 30 minutes, then put the aluminum down and leave it for another 30-45 minutes, during which time we will turn the meat.

Taste the sauce in the pan and season with salt and pepper.

Remove the meat from the pan and cut it into slices.

We take with a polish a part of the vegetables from the tray, the juice and we put them in the blender.

If necessary, after passing the vegetables, add the juice from the pan over the sauce.


Whole pork chop the recipe tray of Romanian steak

Whole pork chop on the tray Romanian steak recipe with fine sauce and tasty garnishes. Boneless chop, marinated, tender and juicy, fried in the oven. A great sauce is formed in the tray! How to marinate pork? How long and at what temperature does a whole chop bake?

I did this whole pork chop on the tray with sauce and 3 garnishes on the first day of Christmas. It was crazy! The meat actually melted in your mouth. That's because I marinated it for 3 days! The pork chop is not one of my favorite meats precisely because it is weak and the chances are high that the steak will come out dry, sour. I always prefer a Baked pork neck (recipe here) or some healthy pieces of pork breast (recipe here).

However, in recent years I have learned to prepare the chop correctly and I have come to not run away from it. The essential is the marinating stage of the meat, either in plain brine (salt water), or dry (homemade spice mix & # 8211 dry rub) or wet (with mustard, honey, etc.). All these methods considerably improve the quality of the finished product, ie the steak.

I talked at length here about the advantages of marinating meat. I invite you to read those lines.


Baked pork with vegetable sauce

Title analysis: pork, vegetables, oven. Pork because it's the weekend and the family code says we have to eat well and something more special than during the week. Why? Because we have more time and because a family meal makes us feel wonderful. Vegetables, let's not feel guilty because here we are again enjoying this sinfully good meat and sauce so we can make a garnish and you know it's the mashed potatoes :)). Yes, what if my husband only eats mashed or fried potatoes? Luckily Adrian didn't follow him :).

So a recipe with many ingredients as you will see below (but all known and accessible) and which is made in 2.5 hours on low heat, to suffocate and then when you eat the meat melts in your mouth. The pictures are not as expressive as the food is good, but what to do when I cook for the family and not for the blog and when I take a photo in the background, two men shout, come on, mom with the food! :)). Come on, come with the recipe :)

  • 1.2kg pork neck
  • 3 red peppers
  • 2 large onions
  • 4 cloves of garlic
  • 1 teaspoon dried oregano
  • 2 tablespoons vinegar
  • 200ml tomato juice (broth)
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon hot pepper
  • 1 teaspoon cumin
  • salt, pepper, oil, water

1. Season the pork with plenty of salt and pepper and then fry it in a pan over high heat until nicely browned on all sides. We take it out and set it aside.

2. Cut the peppers into slices, as well as the onion, crush the garlic.

3. In the oil in which we fried the meat, add the peppers and onions, let it fry for about 7-8 minutes, add the garlic, oregano and leave for another 3 minutes.

Add the sweet paprika, the hot one, the cumin, the vinegar, pour the broth and mix.

4. Put the meat in a tall bowl to be put in the oven and over it all the composition in the pan pour about 200ml of water (until the meat is covered about 3/4) and put the pot (covered with a lid) in the oven at 170g C for 2.5 hours.

Then take the lid, let the meat brown for another 15 minutes. I fried the vegetables in a cauldron then I put the broth and the rest of the ingredients, the meat and I poured the water, so I used a single bowl.

Remove the meat from the bowl and mix the rest (vegetables + sauce) with the blender.

Serve the meat with sauce and garnish. The meat is very tender and complements very well with the sauce.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


OVEN PIG CHOP WITH RED BEET AND HREAN SAUCE

Today I want to prepare a steak in the oven as simple as possible and without too many spices. Not for nothing, but the pork chop I have looks so good that I hope to accentuate its taste with beetroot salad, horseradish sauce and sauteed vegetables next to it.

ingredients:

  • 800 gr. pork chop
  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • salt pepper
  • 1 carrot
  • 2 potatoes
  • ½ onion

To start, heat the oven to 180 ° and prepare the tray in which I pour 3-4 tablespoons of oil.

I light the big eye above the stove and give a rosy face to the generous chop pieces that I seasoned for the moment with just a little salt, the thyme and rosemary sprigs that flavor the oil in the pan in which the meat is fried quickly and with the crushed garlic on which I add 2-3 minutes before I put the tray aside.

After just a few minutes, I put 250 ml over the meat. vegetable soup, onion and carrot cut in half, sprinkle with a pinch of salt and pepper then cover the tray with aluminum foil and put it in the oven for 40-45 minutes.

It's time to prepare boiled beets over which I put a drop of vinegar and a little fresh horseradish.

For the sauce I need 3 teaspoons of sour cream which I mix with a teaspoon full of horseradish, a pinch of salt and a little sour beet juice.

15 minutes before the steak is ready, wash the 2 potatoes well and put them next to it to boil a little.

When they are ready, I put the foil aside, turn off the heat and quickly take out the vegetables that I sauté in a pan with a little olive oil and rosemary.

The end result was in line with my expectations. The cutlet remained soft and tender, and the sauce and beetroot combined with the carrot jam and the flavored potatoes completed this dish without any effort.


Recipe: pork chop with vegetable sauce and bacon, with fried scraps in oil (or chips)

Not knowing what else to do with the food (because we're a little tired of the classics), I said I'd try something new today.

  • pork chop (a few slices)
  • one tomato
  • a pepper
  • an onion
  • 2 cloves of garlic
  • a glass of white wine (about 100 ml)
  • about 4 slices of bacon
  • dried oregano
  • dried thyme
  • olive and sunflower oil
  • potatoes
  • salt
  • pepper

Before you start the chop, peel the potatoes and cut them into thin slices.

Cut the cutlet into slices and lightly fry it on both sides.

Separately, chop the onion and pepper and fry in olive oil. When they are almost ready, add the garlic and leave a little longer. Then add the wine and leave it on the fire for about 3 more minutes, then put the diced tomatoes.

Stir occasionally, then add oregano and thyme (about a teaspoon), salt and pepper.

After 3 minutes, place the slices of meat in a tray, over which you put the vegetable sauce and then the notched bacon. Put them in the oven for another 15 minutes and you're done.

In the meantime, you can also fry the potatoes in oil, but not all at once, but one hand at a time, so that they can be fried so that they remain crispy. Take them out one by one in a bowl in which you have placed some kitchen towels to absorb the oil.

After you put everything on the plate, you can sprinkle some paprika, just like that, for the look and color.

If you don't want to complicate yourself with the oven, there would also be the option: fry the chop only in the pan, 5 minutes on both sides, together with the bacon. Over the chop add the sauce and then the fried bacon.


  • 1.5 kg pork leg with bone and mice
  • 3-4 tablespoons oil (or lard)
  • 3-4 cloves of garlic
  • salt and pepper
  • 1 teaspoon grated paprika
  • green thyme (or thyme)
  • 200 ml white or rose wine
  • 3 medium potatoes
  • 2 carrots
  • 1 green bell pepper (much better red)
  • 1 red onion
  • 1 large tomato

Prepare a large tray and put the piece of meat in it. Salt, pepper, add the oil, sprinkle with paprika, thyme leaves and garlic passed through the press or put on a fine grater.

Cut the mouse from place to place.

Massage the meat well on both sides, add the wine, cover with a lid or aluminum foil and put the tray in the oven at 190 ° C.

It is important that the tray is well covered so that the liquid does not evaporate too quickly. But, you can fill it with warm water.

Check the steak and if, after an hour, an hour and a half (depending on how big the piece of meat is), the fork is slightly in it, it's time to put the vegetables.

Cut the potatoes into not too thick slices, the carrots into rounds, the larger sliced ​​onion, the tomato and the pepper into slices. If your tray is more roomy, you can put another potato two plus it, carrot or whatever you like best.

Salt and pepper the vegetables and, if the liquid in the pan has dropped too much, add a glass of water.

Cover again and place in the oven.

When the vegetables are almost cooked, uncover the tray, increase the oven temperature to 200-210 ° C and leave it for another 20 minutes or until it browns nicely.

Eat hot steak with vegetables. A glass of red wine works great. Good appetite!

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Video: Ψητό Rib eye με σάλτσα τσιμιτσούρι, από το Βαγγέλη Δρίσκα long


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