What dish can surprise guests that would be appetizing, tasty and become a worthy decoration of the table? Of course, this is pork bone in the oven. This culinary masterpiece can be prepared for the most grandiose holiday. Especially such a dish will appeal to men, who, as you know, are great connoisseurs of meat. Pork on the bone in the oven is cooked in different ways, but the result, in any case, exceeds all expectations.

Marinate meat

First you need to choose a decent piece of meat. It can be loin or entrecotes. We take a piece weighing about one kilogram, rinse it thoroughly. Then the meat must be marinated. There is room for creativity here. We take any marinade, but as an alternative, you can use the following recipe: you need to mix soy sauce, honey and chopped garlic. Add the ingredients to taste. Honey will add aroma and slightly sweet taste to the meat, and garlic will add piquancy.

Juicy pork on the bone

Water the meat with the resulting mixture, leave it to marinate for two days in the refrigerator. From time to time it is necessary to turn it over and coat it with marinade. Then we preheat the oven in which the pork will cook. We spread it on a baking sheet and set to bake. Pour vegetable oil at the bottom of the baking sheet. In the process of baking - and this is 4-5 hours - you should sometimes water the meat with the resulting juice. Pork on the bone in the oven turns out juicy, aromatic and very beautiful. Before serving, cut it into portions.

Cooking chops

This type of meat makes great chops. Pork ribs in the oven are made from entrecotes. Divide them into parts so that each has a bone with fillet. Gently beat the meat with a hammer through the cling film. Then it should be pickled. To do this, salt and pepper the slices, rub with chopped garlic, sprinkle with lemon and shift with chopped onions. We take an onion, cut it into half rings, and three carrots on a coarse grater. Fry vegetables in a pan with oil. When the meat is marinated (2-4 hours), fry the pieces on each side in a pan. It is necessary to get a golden brown crust. We spread the pork on ribs on a baking sheet, which we grease with fat. Now on each piece we put fried vegetables and a tomato cut into slices. Grease the pork on top with mayonnaise or sour cream, sprinkle with grated cheese. We send the dish to the oven. If there is room on the baking sheet, you can add any vegetables. For example, potatoes, cauliflower, or zucchini. But they must be greased with sour cream or mayonnaise and salt. The pork on the bone in the oven will be ready in about 50 minutes.

Pork with vegetables

You can complicate the recipe a little. To do this, put potatoes cut into circles on the bottom of a baking sheet or baking dish, to which you need to add salt, any spices and pepper. Then put the prepared and pre-marinated meat on top. The next layer is the onion, cut into rings. We fill everything with mayonnaise mixed with grated cheese. We put in the oven for an hour. Pork on the bone in the oven under a fur coat of mayonnaise and cheese turns out juicy and tasty.

Pork is considered a fairly fatty meat, as opposed to leaner beef or chicken. However, a properly prepared dish can become tender, fragrant and melt in your mouth. For example, pork on bone is perfect for a festive dinner, the recipe for which is quite simple.

The principle of preparation of such a dish is quite simple and similar. In this case, the meat can be fried on coals, and in the oven, and in a pan. Onions are cut into rings. The thinner the rings are, the better. A piece of pork on the bone is cut into small portions. Sometimes the meat is sold already cut into small pieces. After that, the pork on the bone is combined with onions, salted, peppery, mixed well, and left to marinate for a couple of hours.

At this time, the marinade is being prepared. For him, a head of garlic is passed through a press, poured with a small amount of vegetable oil, spices are added to taste (both special for pork and a mixture of favorite seasonings are taken at the discretion of the cook). Fresh apples are washed, cut into 4 pieces, the middle removed. The resulting pieces are cut into thin slices and sent to the garlic with oil. After the meat has stood for 2 hours, the apple-garlic mixture is placed in it, mixed thoroughly again and left for another half hour. Pork on the bone, the recipe for which is given above, is baked on charcoal or in the oven. In the first case, pickled meat is strung on skewers and baked, periodically turning over. If the dish is prepared at home, then it is laid out on a prepared baking sheet and put in the oven for an hour. The finished meat will have a pleasant golden hue, and when pierced, a clear liquid will flow out of it.

An appetizing, bone-in recipe can be simpler. The meat divided into portions is salted, peppered and fried on one side until golden brown. Put the pieces on a greased baking sheet with the uncooked side down. The dish is greased with mayonnaise on top, sprinkled with grated cheese, and placed in a well-heated oven. Cooking time will depend on the characteristics of the oven, but most often it will be about 40 minutes.

Delicious and easy to roll in foil. Initially, the marinade is prepared. Put here soy sauce, onions cut into rings, lemon juice, spices and fresh tomatoes cut into small cubes. The resulting mixture is poured into the pork and left to marinate for a while at room temperature. You can leave it overnight, in which case the finished result will be softer and more aromatic. The meat (it is better to take a whole piece of about a kilogram) is taken out of the mixture, wrapped in foil, put in a mold and placed in an oven preheated to medium temperature. You can use fresh chopped vegetables or boiled potatoes as a side dish.

A tasty and satisfying dish can be with mushrooms. To do this, pieces of meat (slightly smaller than chops) are slightly cut, rubbed with a mixture of salt and pepper. After that, in a well-heated frying pan, the pork is fried on both sides for about 5 minutes. Mushrooms and onions are cut and fried for a while. Pieces of meat are laid out on a baking sheet (they should have a golden crust on both sides), mushrooms and onions are placed on them, and covered with grated cheese on top. Everything is baked in the oven for about half an hour.

It should be noted that baked pork on the bone, the recipe for which you can choose any, will have an appetizing aroma and have a delicate taste. This dish can be prepared both for a holiday and for a family dinner, while everyone who has tried it will be happy.

Pork is the most versatile and popular meat in Russia. And the most demanded. About how to cook pork and which cooking method is the best, we asked Yuri Kudryavtseva, chef at Goodman restaurants... He considers fried chops to be the ideal pork dish. And best of all on the bone.

Frying is the safest way to cook pork. No need to rush, no need to twitch. You just need to fry the meat and bring it to readiness in the oven. You don't need to turn on the gas to the maximum, throw the meat into the pan and leave, so that when you come back, eat the sole and complain: what bad pork I bought. And this is not bad pork, it just needs to be cooked properly.

What meat to take

It is good to fry the neck, it is covered in fatty streaks, it will turn out soft and tender, this is what many people value very much in pork. You can make medallions from carbonate, the back, cut from the rib bones. But the best chops are loin chops with rib bone. These chops are thickly sliced \u200b\u200bto the width of the bone. And in the process of frying, this bone gives the meat an extraordinary flavor, and the fact that the piece is thick enough ensures that the chops are juicy.

The tenderloin is often fried, but here it is not for everybody, it is dry.

Fight back?

It depends on your taste. Would you like juicy meat? Then there is no need to beat. If you like thinner and softer, cut the chops thinner and beat.

How to fry?

Chops are prepared correctly as follows: fry on each side until golden brown. And they are brought to readiness in the oven at 195 degrees. In the oven, the girth of the heat is greater, and along the bone, the meat will also cook well there. If the piece is not too greasy, then you can cover it with foil on top so as not to lose its juiciness.

The chop will dry out in the frying pan, and there is still a danger that the bone will not fry it. Therefore, a puncture or cut is always made near the bone. But more juicy - in the oven.

How much to fry?

Pork requires only complete roasting. No blood. But you need to keep the juiciness. Therefore, you need to bake the chops in the oven for 5-8 minutes.

Butter

It is better to save on oil when frying meat. Because fried butter is the worst thing in chops. It's a good idea to keep a grooved steak pan at home and roast meat in it. It is best to rub the pork with oil so that it is absorbed into the meat and the chop is a little oily. And you just need to wipe the pan with oil. If you pour it, you get a puddle that starts to burn and release carcinogens. This will happen already at 230 degrees. Yes, and you need to fry in refined vegetable oil.

Fat

The fat that is located on the loin is a low-melting fat. You don't need to cut it off and fry it on it. With any heating, such fat quickly melts and burns quickly. No, they ate it before, my grandmother told me that they cut off the fat from pork, drowned it, then dipped bread into such fat. But now it is somehow difficult for me to imagine that someone would do that. No one.

Although the lard, which is on the meat, is not nearly as harmful as they say about it. Cunning

Breading

Understand that all breading is a way to keep the juice inside the meat. If you are already breading, then it is better to do it not just with flour. And to make something like a schnitzel: roll the meat in flour, dip in an egg, then in breadcrumbs. Fry in oil and serve with a lemon wedge, or sprinkle with lemon juice (it removes the unpleasant smell of fried oil). But it will be a completely different taste and a different dish.

You just need to eat the chop right away. It cannot be left, it will release juices, and when heated, it will be dry, like cotton wool. And in breading, meat retains juice better. It can then be reheated and it will be edible.

It is better to fry good meat without any breading and without any tricks. If the meat is not very successful, we begin to bread it, marinate, and so on. Cunning

And finally, if you need lunch for three days, then bake the meat here. For example, take a carbonate, bake, and then cut pieces from it and reheat. It's just that the finer the meat is cut, the more juice it loses, and it is easier to preserve juiciness in a large piece.

How to cook dry meat

Loin and neck are suitable for frying. All other parts must be prepared differently. They won't be as juicy and soft. And they will take longer to cook than chops. The leg needs to be stewed before baking, and still it is a little dry, the fibers are fat-free, the leg is the leg. Therefore, I simmer her in kvass with a drop of honey. Then it turns out to be soft. Boil the ribs before baking, and then stew in the sauce. In general, all dry lean meat is best stewed in a sauce.

Calorie content: Not specified
Time for preparing: Not indicated

This option differs from classic steaks both in its simplicity of preparation and in the non-standard choice of meat. Instead of a thick piece of beef or veal, it is proposed to take pork on the bone, fry over high heat and bring to readiness in the oven. Due to the fatty layers that are in pork, the steak will not dry out, the meat will turn out to be tender and juicy. But the main thing that captivates in this recipe is its simplicity. We don’t need a special frying pan, we don’t have to look for meat suitable for steaks and delve into the intricacies of preparing the “right” steak. Pork steak on a bone in a pan according to our recipe with a photo is fried in the same way as a regular chop, with the only difference that after quick frying it must be put in the oven for 8-10 minutes to bring it to full readiness. At the same time, you can cook a light vegetable side dish. But, of course, if you are preparing this dish for a men's company or as hot for a festive table, then it is best to serve potatoes as a side dish: baked, fried or mashed potatoes. And don't forget about salads - a juicy salad of fresh or pickled vegetables will come in handy with fried meat.

Ingredients:
- pork steak on the bone - 1 pc (weight 300-350 gr);
- ginger, cinnamon, ground chili pepper - 2-3 pinches each;
- ground coriander, freshly ground black pepper - 0.5 tsp;
- salt - to taste;
- freshly squeezed lemon juice - 1 tbsp. the spoon;
- any vegetable oil - 1 tbsp. a spoon for marinade + for frying;
- soy sauce - 1 tbsp. the spoon;
- tomatoes - 3-4 pcs (optional).

Recipe with photo step by step:

As a rule, steaks are sold pre-cut in portions. If you bought a large piece, then cut the meat so that each piece has a bone in the middle, do not expose it. Season with salt, season with ground black pepper, coriander, a pinch of chili (you can do it without it, if you don't like hot seasonings for meat).




Combine ground ginger, cinnamon and sweet paprika. Instead of ground ginger, you can take fresh, peel a small piece and grate it on a fine grater. Only add grated ginger to the finished marinade, and not mix with spices.




Squeeze the juice out of the lemon and, together with refined vegetable oil, pour into a bowl with ground spices.

Add soy sauce. Mix all the components of the marinade, whisk lightly so that the mixture is homogeneous, does not stratify.

Pour the marinade on all sides of the meat steak and leave to marinate under the plastic wrap. It is advisable to stand for at least an hour at room temperature.




Use a deep, heavy-bottomed skillet for frying. Pour in oil, heat it. Place the pork steak and fry on one side and the other over high heat for two to three minutes. You do not need to fry the steak until it is dark brown and cook until tender. At this stage, it is important to quickly "seal" the meat so that a crispy crust forms on the piece, and juice does not leak out during further cooking.




Transfer the sautéed steak to a baking dish. Spread the halves of small tomatoes or cherry tomatoes around. Sprinkle the tomato halves with salt and pepper, you can prick the cherry with a toothpick so that it does not burst when baked. Place the meat in a hot oven at 180 degrees for ten minutes.




Put pork steak on the bone cooked in a pan on a plate, serve with baked tomatoes and herbs. Or prepare a side dish, do