Meat under a potato coat. Chops in potato skins Pork chops in potato chips
I looked and looked at the pork that I had recently bought at a profit. And I wondered - what new thing can I come up with from this piece of meat? Everything seems to have been tried. For something like this there are no conditions or products. Of course, chops are a safe bet. But it already happened! This means we need to do it the way it wasn’t.
To be honest, I didn’t have enough imagination. I borrowed the recipe. But, as usual, I did something in my own way. I admit, I prepared two servings. But I couldn’t resist. Ate both. I didn't even notice! What I will say right away is that it is advisable to serve it with vegetables, and more of them.
And further. The recipe is approximate. There you can safely take steps both back and forward. I would, for example, put more mustard, but I don’t have the right to substitute the liver. And so on. So let your imagination run wild and hang in there!
Cooking time: 10 minutes for preparation and the same for frying
Complexity: average, because there are downright acrobatic sketches during preparation!
Ingredients
1-2 potatoes
a little (to taste) Dijon mustard
half a cup of breading
favorite spices
a little salt
Progress
So, meat! These are the two pieces I got. I took one to work. I didn’t cut off any fat or anything. 
I realized that after beating the meat would become a huge bast shoe - it would definitely not fit into the frying pan. So I divided it in half. At the same time I rubbed them with spices (I bought them for kebabs). Lightly salted (tasty salt, with herbs). Let it marinate!
Now - the main thing. If this thing turns out nice, then the chop itself will be tasty. I broke the egg into a plate.
After cracking the egg, I opened the jar of Dijon mustard. I love these grains. By the way, when they are fried, they look funny. Placed it on the tip of a fork. And you decide for yourself!
Let's mix this whole story up nicely. And... and here, attention - if the liver can tolerate it, pour in everything that it can tolerate. Stir and dip the meat into this mixture. Yes, yes, he needs to lie there for a few minutes.
While the meat is soaking in all this beauty, let’s get down to what, in my opinion, is the main ingredient. Breading. No, I'm not talking about that cracker. From potatoes.
I accelerated and peeled 2 potatoes, but then I realized it was in vain. If I had done this and covered my chops with all this blanket, I would not have gotten the desired result. After all, frying over high heat would burn everything, and the meat would be inedible. Grate on a coarse grater.
Well, now it’s also not the same as with people. The meat needs to be cut off. Yes, right now. So that everything doesn’t fly around and the chops come out even, put them in a double plastic bag. We spare no effort - we fight back, but without fanaticism!
Now let’s add what’s left from the meat dressing to the potatoes. I have some left. If you don’t have it, then do the same again - egg, mustard, spices. Combine with potatoes. Let's get this kind of breading. Carefully cover the chops on both sides.
And now it’s the turn of the real breading. This is where the acrobatic sketches begin. You need to roll it so that the potatoes don’t fall off. I did it.
Well, now the main thing is proper frying. That's why I said that potatoes should be eaten in moderation. Pour oil into a frying pan. Let's warm everything up. And fry over high heat, turning only once. Keep your husbands, and yourself, for that matter. Because it won’t seem like much at first bite!
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All my men at home really like pork chops under a potato coat, baked in the oven. The chops turn out very tasty and satisfying, but what is especially convenient is that they can be served as an independent dish. The only thing you need to remember is a couple of things when preparing these chops:
1. The thicker the layer of potatoes, the longer the chops will take to cook.
2. If you are not sure of its quality, then it is better to pre-boil the tubers for about five minutes.
In any case, such a lunch or dinner will certainly delight the whole family with its taste, so cook with pleasure.
Prepare ingredients for cooking pork chops under a fur coat in the oven according to the list. Peel the potatoes, wash them together with the onion, tomato and pork under running water, dry with paper towels.
Place the pork on a cutting board, cover it with cling film, and pound it thinly with a special kitchen hammer. Place the chopped meat in a baking dish, add salt and pepper to taste.
Grate the potatoes on a coarse or fine grater, add a little salt and pepper, season with a tablespoon of your favorite mayonnaise, and stir.
Place a thin layer of grated potatoes on the meat, sprinkle it with finely chopped green onions.
Sprinkle the chops with a generous layer of grated hard cheese.
Cover the dish with food foil, place the pork chops under the fur coat in the oven, preheated to 180 degrees, for 40 minutes.
Then remove the foil, turn on the convection or grill and lightly brown the cheese on the chops.
Can be served as a separate dish with fresh bread.
Have a nice one.
Ingredients:
- pork (pulp) – 700 grams.
- potatoes - 10 pieces.
- onions – 2 pieces.
- egg – 2 pieces.
- garlic – 4 cloves.
- flour – 8 tbsp. spoons
- hard cheese – 100 grams.
- sour cream – 100 grams.
- salt - to taste.
- spices - to taste.
- vegetable oil – in fact.
- Number of servings: 9.
How to cook chops in potato skins:
Cut the meat into equal pieces, approximately the size of your palm.
Lightly beat it on both sides with a hammer, sprinkle each chop with salt and spices and put it aside for now.
Grate the potatoes using a grater with large holes and place them in a deep bowl. Add grated onions and garlic to the potatoes.
Beat the eggs into the vegetables and add salt to taste and flour.
I add flour in parts, stirring the mixture with a spoon each time.
Now we begin to form the “Bear Paws” themselves. You can do this directly on your palm, but I find it more convenient to use a flat plate. And your hands are clean and you can do several chops at once. Place a mass of grated potatoes on a plate, slightly larger than a chop; the layer should not be too thick.
Place a piece of chopped meat on top.
Place the potatoes on the meat again, then go around the edges with your hands or a spoon, carefully covering the meat. It turns out to be a kind of large and original image.
I make three “Bear Paws” at once (you can do more if the volume of the pan allows).
Heat the frying pan, bring the plate, tilt it and gently help the chop with your hands to lie in the heated oil. Next, we quickly go around the edges with a spoon to give the chop an even and appetizing shape. Since I only had room for three pieces in my frying pan, I fried them in three batches. Fry over medium heat on both sides until golden brown. Don’t keep it for too long; the chops will finish cooking in the oven.
Cover a baking tray or baking dish with foil and do not grease it with oil. Place the browned chops on top.
Grease each one with sour cream and sprinkle with grated cheese.
Bake at 180*C for no more than 30-40 minutes.
The dish turns out to be quite interesting in taste, aromatic and tasty! The meat inside is very tender and juicy!
This recipe for breaded potato chops will certainly diversify your menu, bon appetit!!!
Best regards, Oksana Chaban.
