We used to call a minced meat dish a cutlet, but originally this term meant "meat on the bone." The very word "cutlet" is of French origin, and it literally means "rib, rib". It was only in the time of Peter the Great that meat cutlets, which are familiar to us, began to be prepared only from meat. Well, now there are recipes for vegetable, fish, mushroom cutlets, as well as combinations of any of the above products with various additions.

Today I will try to go back to the original and figure out how to cook a bone-in pork cutlet. Pork loin is ideal for this purpose: here the bone is present, and the meat can be cut into beautiful even portioned pieces. Depending on the size of the loin, each pork cutlet on the bone can weigh from 150 to 400 g, so meat lovers will be satisfied - you can eat just one cutlet, without garnish, without salads and without any additions.

Cut two rib-length steaks from the pork loin. It is better if the meat is not old, then it will take less time to cook.

Lightly beat the pieces of meat, pepper and salt.

Prepare the marinade for the cutlet by combining seasonings, vegetable oil (2 tablespoons) and mustard. Add the garlic cloves passed through the press.

Lubricate our natural meat cutlets on both sides with marinade.

Leave the pork cutlets on the bone in the marinade for at least half an hour (or longer). After that, remove part of the marinade so that it does not burn when frying.

Pour the remaining oil into a frying pan and heat up. Lay out the cutlets and fry on each side over high heat for 2-3 minutes, until a crust forms. Next, reduce the fire and fry under the lid for another 7-10 minutes on each side. If the cutlets are thicker or the meat is old, then the cooking time must be increased so that the meat is completely cooked.

To serve, fry the onion.

Before serving, put a piece of butter on each cutlet.

Pork cutlets on the bone can be served either on their own or with a side dish or vegetable salad.

Pork cutlet on the bone is a tasty, hearty dish that is very easy to cook at home. Due to the fact that we marinate and then fry the meat, it turns out to be very juicy inside. Prepare a dish according to this recipe and please your men with such a delicious, mouth-watering piece of meat.

For cooking you will need:

pork cutlet on the bone (pork loin on the bone) - 4 pcs.;

vegetable oil - 4-5 tbsp. l. + oil for frying

ground black pepper - 0.5 tsp;

ground sweet paprika - 1 tsp;

black peppercorns - 2-3 pcs.;

salt - 1 tsp;

garlic - 2 cloves;

rosemary - a branch.

Mix salt, ground black pepper and paprika in one bowl, add vegetable oil to the resulting marinade.

Rinse the bone-in pork cutlets under running water and pat dry with paper towels. Rub the marinade all over the meat. Leave for 1 hour to marinate and soak well with spices and vegetable oil.

Pour a couple of tablespoons of vegetable oil into a preheated pan and put the halves of garlic, a sprig of rosemary and a couple of black peppercorns. Remove everything after 1.5 minutes.

Fry over high heat on one side for about 2-3 minutes), turn over to the second side and also fry for a couple of minutes. The meat should not be cooked, only a golden crust should form on it, thanks to which in the future all the juice will remain inside the cutlet.

Put the fried cutlets on the bones in a heat-resistant form, add the juice that stood out during their frying.

Cover the form with foil and send to the oven preheated to 200 degrees for 25-30 minutes. After the specified time, take out the pork cutlets on the bone and pierce in the thickest place near the bone) with a knife, if light juice stands out - the meat is ready, if scarlet - you need to send it to the oven for another 5-10 minutes.

Put the finished pork cutlet on the bone on a plate and serve with any side dish. As a sauce, adjika or ketchup, cooked, of course, at home, is perfect.

Bon appetit!

If you bought a large piece of carbonade, you need to cut it into small pieces. The thickness of the cutlet should be no more than 4 cm, leave a small bone on each meat piece, it will be tastier with it.

When finished with cutting, sprinkle the pieces with your favorite seasonings, Italian spices, Provencal herbs, coriander, paprika, rosemary, paprika go well with pork. Even regular black pepper (especially freshly ground) will add flavor to the meat, so you can just sprinkle some pepper over it.

Next, the meat must be thoroughly beaten off so that it becomes soft. This must be done carefully, so in no case do not overdo it. It is best to use a tendizer, but if you do not have one, use a regular chop mallet, but work only with its smooth side. Tender pork is easily damaged, the fibers will immediately tear, and with further frying, the meat will lose its juiciness and become dry in taste.

Make small criss-cross cuts on the pork chops. Also cut the edges every 1.5-2 cm. The cuts will help the cutlets keep their appetizing shape when frying, as the meat will “shrink” from the rendered fat.

Pork cutlets are cooked in 2 stages: first in a skillet on the stove, and then in the oven. Therefore, take a thick-walled frying pan, splash more oil into it and put it on the stove to warm up. Turn on the oven, set the temperature to 180-200 degrees.

Now salt the pork cutlet a little, but only on one side. Put the pork in the pan with the salted side and start frying for 4-5 minutes until the piece is golden. Then salt the second side and turn over.

Immediately move the pork piece to the edge of the pan. When the first side is fried, turn the pork over and place in the center in hot oil, it quickly forms a golden crust.

Thus, continue to fry all pork cutlets on the bones. If you have a lot of them, then the oil will burn out quickly, pour it a little into the pan. Put the fried pork in a saucepan with a lid, the meat should remain hot.

Put paper on a baking sheet, but you can also use foil, and put the fried pork cutlets on top. After frying, there is oil with melted fat left in the pan, take a silicone brush and coat each cutlet with oil. Place the baking sheet in the preheated oven for about 20-30 minutes.

Cooking time depends on the thickness of the pieces. In order not to make a mistake here, make an incision on the meat closer to the bone or pierce it. By the juice that stands out, you can understand from readiness: juice with blood means that the pork is raw, and just clear juice indicates the readiness of the dish.

When the cutlets are ready, take them out of the oven, put them on a dish or on plates and serve quickly while they are hot. Serve mustard with horseradish, and as a side dish you can bake potatoes or boil rice with vegetables. Households will appreciate your culinary skills on merit. Bon appetit!

We used to call cutlets what we cook from minced meat, but the name itself comes from the French word cote, which means rib. So the “correct” cutlet is a piece of meat with a rib bone. Frying it is a whole art, which, however, is not difficult to master, it is enough to follow our advice.

Pork cutlets on the bone - recipe

Ingredients:

• pork (tenderloin on the bone) - 2 pcs.;
• olive oil - 1 tbsp. the spoon;
• paprika - 1/2 teaspoon;
• a mixture of peppers - 1/2 teaspoon;
• Provence herbs (dry) - 1 teaspoon;
• butter - 10 g;
• lemon juice - 1/2 teaspoon;
• cayenne pepper - 1 pinch;
• dill - 1 bunch;
• salt - to taste.

Cooking

The most important thing in this recipe is choosing the right meat. It must be very fresh, not frozen. For marinade, mix paprika, peppers and Provence herbs with olive oil. You can add salt to taste. Rub the patties with this mixture, wrap in cling film and leave overnight in the refrigerator.

Fragrant oil is also better to cook in the evening. To do this, mix softened butter with lemon juice, salt, cayenne pepper and chopped dill. Wrap in cling film and let chill in the refrigerator.

In the morning we take out cutlets, make several punctures with a knife at the bone. Fry in a very hot frying pan without oil for 3 minutes, 2 times on each side. So the meat is well browned, but remains juicy, pinkish inside.

Put the finished cutlets on plates, and on top - a piece of fragrant oil. Serve immediately with a large amount of vegetable salad. Such meat, combined with potatoes or pasta, is still heavy.

How to cook a cutlet on the bone in the oven?

Add a little oil to the baking dish and quickly fry our cutlets over high heat on both sides, until golden brown. After we send for 20 minutes in the oven, heated to 200 degrees.

How to cook a cutlet on the bone on the grill?

Grease the grill grate with oil and fry the cutlets for 6-7 minutes on each side. You need to choose the right temperature. If the heat is too high, the patties will burn but remain raw inside. And on a small fire they will cook for too long, and the meat will become tough and dry.

And lastly, it doesn’t matter how you cooked the cutlets. Then cover them with foil and let them rest for 5 minutes.

06.04.2018

Pork cutlet on the bone in the oven is a whole piece of meat, baked to an amber crust with fragrant spices, in a marinade, with vegetables. In general, there are many recipes for making pork cutlets, and each of you will be able to choose the appropriate option - both to your taste and to your pocket.

How to fry a pork cutlet on the bone? First, you need to choose a loin or other part of the fillet on the bone. Secondly, you should choose the right marinade and spices. Thirdly, we will bake a pork cutlet in the oven. It will turn out juicy, healthy and extremely tasty.

On a note! You can bake a pork cutlet to a charcoal crust. If you do not like such food, cook the meat on the bone in foil or in a roasting sleeve.

Ingredients:

• pork tenderloin on the bone - 2 kg;
• fresh rosemary sprigs;
• mayonnaise with an average percentage of fat content - 4 table. spoons;
• horseradish - 2 table. spoons;
• universal spices for meat.

Cooking:

1. It is desirable to choose pork chilled. If you have frozen meat, then it must first be thawed in the refrigerator.


2. We thoroughly wash the pork on the bone and soak the excess moisture with napkins.
3. In a deep bowl, combine mayonnaise with horseradish. Add all purpose spices and mix well.
4. We shift the pork tenderloin on the bone into a bowl with marinade. Thoroughly dip each piece of meat in the sauce and leave to marinate for one hour.
   
5. Add chopped rosemary sprigs to the pork.
6. While the meat is marinating, prepare the form.


7. Spread the marinated pork on the bone evenly on a baking sheet.


8. We heat the oven to a temperature of 190 °. We put pork cutlets in the oven for 40 minutes.
9. After the specified time, we take out the form from the oven, carefully remove the top sheet of foil.
   
10. In order for the cutlets to acquire an amber color, we return the baking sheet with meat to the oven for another half an hour.
    
11. Cool the cutlets on the bones and serve them to the table. You can add any garnish and sauce of your choice.

A new take on meatballs

We are used to cooking cutlets from minced meat or minced meat. Of course, many are surprised by the question of how to fry a pork cutlet on the bone. It is also customary to call a cutlet whole pieces of meat tenderloin on the costal bone. We offer you a recipe for a delicious meat dish.

Advice! It is advisable to fry the meat in a grill pan for literally 20 seconds before baking in the oven. This procedure will help preserve the juiciness of the meat.

Ingredients:

• pork tenderloin on the bone - 4 pieces;
• coarse salt - 2 tsp. spoons;
• coriander - 1 tsp. the spoon;
• dried cumin - 1 tsp. the spoon;
• cherry tomatoes - 2 sprigs;
• refined olive oil - 4 table. spoons;
• garlic cloves - 1 head;
• black peppercorns - 1 tsp. the spoon;
• liquid honey - 1 table. the spoon;
• vodka - 0.1 l.

Cooking:

And here is another interesting option for cooking pork cutlets on the bone. Let's try to bake them with onion sauce. No one can resist this delicious treat.

Ingredients:

• pork on the bone - 2 pieces;
• onion - 1 piece;
• wheat flour of the highest grade - 1 table. the spoon;
• cream with a fat content of 10% - 0.1 l;
• chicken broth - 0.3 l;
• softened butter - 30-40 g;
• star anise, salt, a mixture of ground peppers;
• garlic cloves - 3-4 pieces.

Cooking:

Advice! If you want to bake a pork cutlet to a charcoal crust, cook it on a wire rack in the oven. Under the bottom, be sure to put a drip tray for dripping fat.