Pork meat is a tasty and healthy product, suitable for creating a variety of dishes. It is baked in the oven with vegetables, fried in a saucepan, stewed with a slow cooker or used to prepare rosy and juicy kebabs. To learn how to fry pork in a pan, simple recipes will help, thanks to the advice of which, after a short time, you can get a wonderful treat for an ordinary dinner or a festive feast.

Pork fried in slices

Pork slices are best fried from fresh, recently bought meat with the addition of mushrooms, vegetables, prunes and aromatic spices. The dish turns out to be incredibly tender, has an exquisite taste and is sure to appeal to everyone present at the table.

Necessary components:

  • pork tenderloin - 0.5 kg;
  • oyster mushrooms - 0.3 kg;
  • oregano, paprika, salt, savory, pepper - 3 g each;
  • large onion - 1 head;
  • prunes - 8 pcs.;
  • carrots - 1 pc.

Cooking:

  1. Wash the meat, pat dry with a napkin and chop into small sticks.
  2. Peel the onion, rinse with water, chop in rings.
  3. Cut the top layer from carrots, then crumble with straws.
  4. Rinse oyster mushrooms well and cut into plates.
  5. Pour prune with boiling water, stand for a quarter of an hour, then remove and cut in half.
  6. Pour vegetable oil into a skillet, fill it with chopped pork, season with spices, salt and periodically stirring, fry until brown.
  7. After this, add mushrooms, cover with dried fruits and chopped vegetables.
  8. Simmer the dish in a sealed container, over low heat for ten minutes, then turn off the oven.

Ready meals should be served hot in combination with tomato sauce, mashed potatoes and fresh herbs.

Tasty and juicy steak.

Extremely fragrant and amazingly delicious pork steak - a great solution for a family dinner. To make the dish juicy, have an appetizing look, it is recommended to use the meat of a young animal and marinate it well before cooking.

Necessary components:

  • pork - 1 kg;
  • sea ​​salt, Provence herbs, white pepper - to taste;
  • lemon juice - 65 ml;
  • vegetable oil - for frying.

Cooking:

  1. Cut the meat into medium slices, 2.5 cm thick. Then wash the chopped pork and dry it with a towel.
  2. Beat each piece on both sides with an iron hammer.
  3. Process the meat with lemon juice, then pour pepper, herbs, salt and put in a cool place for two hours.
  4. Put the pickled steaks in a hot frying pan with vegetable oil and fry them on both sides until golden brown.

Distribute the fried meat on plates and suggest to try with boiled rice, garlic sauce or mustard.

How to fry meat schnitzel

Pork schnitzel prepared according to this recipe is soft inside and has a beautiful, crispy crust on the outside. Ready meat will have a rich aroma, if you first fill it with spices and coarse salt, and then beat off with a hammer.

Necessary components:

  • pork pulp - 0.65 kg;
  • crackers - for breading;
  • onion - 1 pc.;
  • garlic clove - 1 pc.;
  • flour - 53 g;
  • water - 45 ml;
  • black pepper, salt - as needed;
  • eggs - 2 pcs.;
  • dill, cilantro - 45 g.

Cooking:

  1. Wash the pork and cut into thick pieces.
  2. Sprinkle the meat with salt, pepper, then carefully beat off with a kitchen hammer.
  3. Peel the onion and garlic, chop into small pieces, put in a bowl and mix.
  4. Lubricate the meat slices with a mixture of garlic and onions, then leave for an hour to soak.
  5. Beat the eggs in a plate, add water to them, slightly add salt and beat with a whisk until light foam.
  6. Pour flour and breadcrumbs into separate bowls.
  7. Process the meat pieces in flour, then dip in the egg mixture, sprinkle with crackers and put on a hot frying pan.
  8. Fry products in vegetable oil until a brown crust appears.

Put cooked schnitzels on a serving dish, cover with chopped herbs and consume until they have cooled.

Step-by-step recipe for entrecote

It is tasty to fry pork in a pan according to the French recipe without prior marinating, as a result of which the meat retains its natural, fresh aroma. For preparation, it is recommended to choose the intercostal parts of the pork carcass, where each piece should be about 23 cm long and at least 1.5 cm wide.

Necessary components:

  • Entrecote - 0.65 kg;
  • olive oil - 35 ml;
  • pepper, sea salt - 4 g each

Cooking:

  1. Divide the meat into portions, then wash and blot with a clean cloth.
  2. Grease pork with olive oil, add salt and sprinkle with pepper.
  3. Put the entrecote on a heated frying pan and fry for seven minutes on all sides until golden brown.
  4. After that, reduce the heat and cook in a sealed container for another twelve minutes.

Entrecote should be served hot along with stewed vegetables, boiled potatoes or brown rice.

Pork chops in the pan

Pork chops are juicy, tender and nutritious, and they are also prepared very quickly and simply. To make the dish tasty and appetizing, it is better to use a meat neck or shoulder blade with small layers of fat.

Necessary components:

  • pork meat - 1.2 kg;
  • thyme, salt, paprika, rosemary, pepper - to your liking;
  • flour - 0.23 kg;
  • beer (live) - 200 ml.

Cooking:

  1. Wash and dry the meat with a paper towel.
  2. Cut the pork into rectangular pieces, about 1.7 cm thick.
  3. Discard the meat parts with an iron mallet from all sides, then sprinkle with seasonings, salt and put into a deep bowl.
  4. Pour the processed product with beer and put in a cool place for 6-8 hours.
  5. After this time, remove the pork, rinse with running water and wipe with napkins.
  6. Pour flour into a plate, then roll meat products in it.
  7. Heat a skillet with vegetable fat and fry pork chops in it for five minutes on each side.

Put the finished meat on a beautiful dish, put on the table and treat relatives and friends.

A simple option of barbecue

Great pork kebabs, deliciously fried in a pan, will be appreciated by all lovers of good cuisine. Before cooking, the meat should be pickled in the classical way - in vinegar, with the addition of salt, spices and onions.

 

Necessary components:

  • pork tenderloin - 3.2 kg;
  • onions (onions) - 2 heads;
  • water - 210 ml;
  • vinegar (table) - 100 ml;
  • sea ​​salt - to your liking;
  • pepper (peas) - 7 pcs.;
  • laurel leaves - 5 pcs.

Cooking:

  1. Rinse the pork, then dry and cut into large cubes.
  2. Peel, wash, chop the onion rings.
  3. Place the meat in an enameled pan, then add chopped onion, salt, peppercorns, bay leaves and mix thoroughly.
  4. Combine vinegar with water and pour the resulting solution with pork.
  5. Close the pan with a lid, set the load on top (so that the meat is completely in the marinade) and refrigerate for 2-4 hours.
  6. After that, string the pork slices on wooden skewers, put on a large frying pan greased with vegetable oil and, periodically turning over, fry over medium heat until golden brown.

If during cooking you pour the meat with the remains of the marinade, the home-made barbecue will acquire tremendous juiciness and will have an incomparable taste. Serve an amazing delicacy preferably with hot ketchup, ripe vegetables and lots of fresh herbs.

Bon Appetit!

 

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