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Oriental salad with pork chop

Oriental salad with pork chop


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A quick and tasty recipe!

  • 8 slices of pork chop
  • salt
  • pepper
  • garlic powder
  • 6-7 potatoes
  • 1 sprig of green onion
  • 1 white onion
  • MAYONNAISE:
  • a boiled yolk
  • a raw yolk
  • 1 tablespoon mustard
  • 100-150 ml oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Oriental salad with pork chop:

Boil the potatoes and the egg, when they are cooked, peel them and cut them into rounds.

White and green onions are cut into fish. The egg white from the boiled egg is also cut. Mix all together and salt.

The pork chop is seasoned with salt, pepper, garlic clove and browned in a pan greased with oil.

MAYONNAISE:

The boiled yolk is ground with a fork. Add the mustard and raw egg yolk and mix. Add the oil little by little and mix.

Put mayonnaise over the potatoes and mix.

GOOD APPETITE!!

Tips sites

1

In the mayonnaise you can put lemon juice and a tablespoon of sour cream that makes it more creamy.


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!


Roast pork chop

After more than 5 (five) years of use, I suddenly remembered that, among other things, my oven is also equipped with roasters. I think it's only the second time I've used it. The first use, for a whole roasted chicken, was a total fiasco. I won't go into details now, but the chicken, insufficiently fastened, spun around his head (which he didn't have anyway) and scraped with burnt fat everything that could be scraped from inside the oven, and more than that. In the end, the chicken turned out to be edible, but the effort was disproportionate compared to the result. I remembered the days when, with 20 francs (the equivalent of about 3 Euros - but the French had not yet adopted the single currency), I bought from the flying market in Dunkirk a whole roasted chicken and about half a kilo of roasted potatoes at the base of the roaster. .

Once I learned the lesson, I chose a better piece of meat (pork chop), which I anchored properly.

If you want to replicate the experiment, get some in advance food rope and a meat thermometer. Both items can be found in the supermarkets with kitchen utensils in hypermarkets. I bought this bimetal thermometer from China for less than 10 Lei from Selgros. Find, at slightly higher prices (40 - 60 Lei) and tools with digital display, in case you want to amaze your table guests.

What do you need?

  • A whole piece of pork chop shaped (about 1.2 - 1.3 kg): without bone, without rind, without fat
  • 2 slices (

How do you proceed?

Wash the meat well, then wipe it with absorbent towels to remove excess water.

Then tie the piece of meat tightly, using food twine (you can find it in any hypermarket, in the area with & # 8220things & # 8221 for more or less professional kitchens).

With the tip of a sharp knife, make a few "pockets" in the chop, pockets in which you stuff the pieces of bacon well.

Rub the chop piece well with salt, pepper, ginger, garlic and paprika, then grease it with oil.

Fix it firmly in the toaster shaft and place it in the oven. Place a large tray under the roaster in which you pour a cup of water. All the fat from the meat will accumulate in the tray.

Turn on the rotisserie and the flame in the oven vault and wait. After about an hour, it is almost ready (the temperature in the center of the piece of meat has reached 63 ˚C). If you want it “medium”, you can take it out of the oven when the temperature reaches 65 ˚C. It is good to do this if the meat has previously gone to the vet and tested negative for trichinella.

If in doubt, leave it on (about 15-25 minutes, depending on the oven) until the thermometer shows you 72-75 ˚C, and the meat is "well done". In this way you avoid unpleasant surprises, which can be made by various parasites (larger or smaller) nestled in the piece of meat.
Now you can remove the meat from the skewer, remove the strings and wrap it tightly in aluminum foil.

Leave it like this, wrapped in foil, for 10-15 minutes, during which time the meat juices return to their natural place. Don't be afraid it's getting too cold - no way. In addition, it becomes much easier to cut.

What's going on next to him? Well, you can put some potatoes, prepared in various ways. I made, for example, new potatoes, baked in the oven with a little rosemary and some pork chops:

Or you can match the chops with a risotto:

Or even with some mushrooms in cream sauce:

For wines, don't be fussy: a glass of dry rosé or a semi-dry white blend (both well beaten) highlights it perfectly. But don't say no to Merlot or Pinot Noir.

It goes eaten the next day, either reheated or cold, in the form of a sandwich, just like this one.


3 delicious recipes with pork chop

1. In the oven

When choosing the pork chop for baking, we recommend that you opt for a multicolored (marbled) piece instead of one with a uniform color. Pieces of meat that contain more fat are excellent for cooking, because cooking takes longer. A piece of meat with a higher fat content will remain juicy until the end of cooking and will not dry out in excess.

Necessary ingredients

  • 1 whole pork chop
  • Vegetables by preference (optional)
  • 2 cloves of garlic
  • 2 tablespoons wine vinegar
  • 1 teaspoon smoked pepper
  • 1 teaspoon black pepper
  • Olive oil
  • Salt

Method of preparation

  • First, marinate the pork chop in a mixture of oil, garlic, vinegar, salt and spices. Then cover it with plastic wrap and set aside in the refrigerator for at least two hours.
  • Preheat the oven to 180 ° C.
  • Place the vegetables next to the pork chop as you like.
  • Bake for about 20 minutes. Then turn the meat over and let it cook for another 20 minutes.
  • at the end, turn off the oven and let the meat sit inside for 10 minutes.
  • Cut and serve the pork chop with the vegetables.

2. On the grill

Maybe you'd like to make a pork chop on the grill. After all, it is a quick, tasty and healthy option. However, the main risk is to get a much too dry and hard preparation.

To avoid excessive drying of pork, choose thicker chop pieces. We will give you detailed instructions on how to cook the pork chop so that the meat is juicy on the inside and browned on the outside.

Necessary ingredients

  • Pork chop cut into thick slices
  • Olive oil
  • Salt and pepper
  • Rosemary

Method of preparation

  • First, take the meat out of the fridge so that it is not cold when you cook it. Half an hour should be enough.
  • To cook the pork chop on the grill, brown the surface of both sides on a high flame with a little oil.
  • Then leave the heat on low and continue to cook for about 5 minutes. In this way, you will get a well-made meat on the outside and juicy on the inside.
  • Finally, add salt, pepper and any other spices of your choice.

3. In the crust

If you prefer fried meat, then you have to cut the pork chop into thick slices. This is a perfect option if you like fried, crispy meat. (Choose one of the other delicious pork chop recipes if you don't like fried meat.)

You can give an exotic flavor to these pork chop schnitzels by adding flavored herbs to the meat. Use them according to your tastes. You can also use other spices, such as smoked paprika, cayenne pepper, cumin, black pepper, etc.

Necessary ingredients

  • Pork chop cut into thick slices
  • 60 g cornstarch
  • 60 g pesmet
  • 2 lightly beaten and salted eggs
  • Oil
  • Salt
  • Aromatic plants to taste (oregano, basil, parsley, marjoram, thyme…)

Method of preparation

  • First, cover each piece of meat in a thin layer of starch.
  • Next, pass the pieces through a beaten and salted egg.
  • Then cover them in a layer of breadcrumbs previously mixed with herbs.
  • Heat a skillet over medium heat with enough oil for frying. When the oil has heated up, fry each piece of meat on both sides until golden. Then place the pieces on paper towels to absorb the excess oil.
  • At the end, serve the schnitzels with a salad or any other kind of garnish of your choice.

Do you like these delicious pork chop recipes? You can create your own versions, mixing and matching the ingredients to your liking.


Similar recipes:

Pork chop with potatoes

Pork chop with potato garnish and sauce, lined with breadcrumbs and sprinkled with grated cheese.

Stuffed pork chop like in Mures

Pork chop with ham and mashed potatoes.

Fried pork chop recipe, served with rice garnish and mashed potatoes and hard boiled egg slices and greens on top.


  • 5 thin slices of pork chop (about 400 g)
  • 2 very large eggs (or 3 medium ones)
  • 4 tablespoons flour
  • salt and pepper
  • paprika

First of all, we beat the washed and dried meat well with the hammer on both sides. Sprinkle salt and pepper on both sides.

In a large bowl with higher walls, beat the eggs with salt, pepper and paprika. Then incorporate the flour and mix the composition well.

Paprika is optional, I like it because it gives a good taste to the crust and a beautiful color.

We give each piece of chop through this composition and fry in an oil bath. Remove the snails on absorbent napkins. Serve hot with a large salad or favorite garnish.

Good job and good appetite!

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* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Following the steps of the recipe and respecting the combination of ingredients, tasty and very nutritious, we can ensure a snack, or even one of the main meals of the day.

How to prepare pork schnitzels.

Slice the meat coarser, about 1.5 cm and without beating with a hammer, season with salt and pepper. Leave to rest for 30-40 minutes to set.

Mix the eggs with a pinch of salt and a pinch of pepper, as in any schnitzel recipe. the meat for the schnitzels is passed through flour, then through eggs and finally through breadcrumbs. Preferably panko breadcrumbs because it is coarser.

Brown the pork schnitzels in hot oil, turning them from one side to the other. Keep covered until sandwiches are inserted.

How to prepare sweet and sour sauce for glazing schnitzels.

Put the bitter cherry jam in a bowl and heat. Dilute with water and add salt, pepper, a little sugar and a little vinegar. Let it boil for a few minutes, then pass it through a blender and a sieve to obtain a fine and creamy sauce.

How to prepare cabbage salad.

Finely chop the cabbage on the mandolin. Rub with a little salt, a little pepper and a little sugar, then mix with a tablespoon of Asian vinegar. It is left to rest until a liquid is formed. Then drain the cabbage and mix with mayonnaise to taste.

Sandwiches are formed from large slices of p & acircine with pork schnitzes glazed with sweet and sour sauce and cabbage salad with mayonnaise. Pack fresh foil and press well to compact the ingredients inside.

For more details from Chef Nicolai Tand on how to prepare the recipe Japanese sandwich with pork schnitzel and cabbage salad, access the video above.


Pork chop with salad

Blamed for its high fat content, pork should be eaten in moderation. But the chop does not contain fat, and if you also have a safe source of meat, from healthy and naturally raised animals, so much the better.

To prepare this recipe, you need the following ingredients:

• a piece of pork chop at room temperature, ideally from Mangaliță or Bazna breeds (their meat contains omega-3 fatty acids and antioxidants)

• 4 cherry tomatoes cut in half

• 1-2 sprigs of green onion cut about 1 cm long

• a tablespoon of cold-pressed rapeseed oil.

Put the oil and the chop in a hot non-stick pan, turn the heat to medium and fry for 3-4 minutes on each side, writes doxologia.ro.

Remove the meat from the pan and add the onion and tomatoes to the same pan. Pour the beaten egg on top and stir constantly until the egg is cooked, then remove the pan from the heat.

Cut the chop into strips and place on a plate. Place the omelette mixed with the sliced ​​salad on top.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


What ingredients do we use for the oriental spring salad recipe?

  • 1 kg of boiled potatoes
  • 6-10 eggs
  • salt
  • pepper
  • 30 ml oil
  • 30 ml vinegar
  • lettuce
  • a small onion
  • 1 bunch of radishes
  • a bunch of green onions
  • 4-5 cucumbers
  • You can also use: leurda, olives, smoked or marinated fish, etc.

Preparation for the oriental spring salad recipe

You can read the written recipe further or go directly to the video recipe. Click on the picture:

We prepare the vegetables

Boil the potatoes the day before, in water with a little salt, let them cool well, so we can cut them more easily.

We cut the potatoes into slices, not very thin, so that they do not crumble. We can leave the slices whole or we can cut them once in two.

Then slice the cucumbers and radishes. Cut the green onion into slices of about 1 centimeter.

We keep 2-3 lettuce leaves, which we will put on top at the end, as a decoration. Cut the rest of the salad.

We cut the dried onion into rounds, we keep a few rounds for decoration, we put the rest in the salad.

You can also add fresh dill, if you like, you can use about half a link.

We make the salad sauce: we put 30 ml of vinegar and 30 ml of oil, a teaspoon of grated salt and half a teaspoon of freshly ground pepper.

Mix everything very well, then pour this sauce over the bowl in which I put the salad. Stir again.

We decorate now using the salad pieces and egg pieces, I cut them in four. We also add radish slices and onion rings.

Gina's advice:

  • you can use boiled eggs left over from Easter
  • you can also add: leurda, mackerel & # 537, olives, bell peppers, tomatoes, hot peppers, parsley, 1-2 tablespoons of mayonnaise or yogurt & hellip
  • if you want to fast, do not use boiled eggs.

I recommend you try the classic oriental salad recipe, it's simple and at least as tasty as this one. Oriental salad of spring. & # 128578

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Oriental spring salad with boiled eggs and green onions


Oriental salad & # 8211 my mother's recipe

Oriental salad & # 8211 my mother's recipe. It is a potato salad with onions, olives and boiled eggs, very dear to Romanians. Dressing is very important because he is the one who seasons the whole dish.

Oriental salad it can be a kind of stand-alone or a garnish (along with steaks). I think every family has their own recipe for Oriental salad (as of beef salad). Some put pickles in it (cucumbers, donuts), others do not put boiled eggs. I make oriental salad more than Easter, along with Romanian honey steak and I don't put eggs in it anymore.

Here you will find a simplified recipe (without eggs and olives) & # 8211 potato salad with onion. A simple garnish or a very tasty kind of fasting.

This year my husband had a terrible appetite for oriental salad and he asked me to make him one & # 8222 with everything & # 8221.

I asked my mother how she makes it and she gave me this recipe: with eggs, olives and red onions. Her dressing was simple made of vinegar, salt, sugar, a little water and oil. Well, I've been doing it for a few years another dressing room which I like extremely much and which fits perfectly in this salad: a jar dressing. In the ingredients box you will find both options.

Besides the fact that I use mustard, a little honey and lemon juice (instead of vinegar) I used only olive oil. You can also use sunflower oil.

For years I have been buying and using olive oils (or those from oilseeds) from Costa d & # 8217Oro and I am very happy with them. Each has its own specific characteristics: some are for salads and cold dishes, others are suitable for cooking (steaks, dishes).

The quantities in the recipe are for 4 people and are indicative & # 8211 you can change the ratio between the ingredients depending on the taste (eg less onions, more olives or boiled eggs etc.


Pork chop with vegetables

Veronica22 sent a wonderful recipe to our Contest: Pork chop with vegetables. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

ingredients
Pork chop with bone and bacon
Spices for pork
Frozen vegetables (mixture)
1 tablespoon butter
Rice, chicken soup or vegetables
Method of preparation
Cut the cutlet into slices, wash and dry with a clean napkin. Season the meat and fry on the grill on both sides.
Saute the vegetables in melted butter until soft. Season with salt and pepper to taste.


Video: Mexicanske svinekoteletter på grillpande - Opskrift #182 (July 2022).


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