Pork on the bone in the oven is a worthy decoration for any table. Fried meat on the bone

Lately, I've started cooking instead of chops. It turns out much juicier, more tender, the taste of the meat itself is preserved, and it is not overwhelmed by the breading. In addition, fried meat on the bone is much more satisfying than chops, and at the same time it is not so high in calories. And of course it tastes better!

You can prepare any sauce for it - tomato, garlic, serve with mustard or horseradish seasoning. Any side dish is also suitable - potatoes, fresh vegetables, or canned salads, pickled tomatoes and cucumbers. Choose a bouquet of spices to your taste, but it is advisable to add ground black pepper.

Ingredients:

1. 500-600 grams of meat with bone

2. Two small heads of garlic for sauce

3. Ground black and red pepper

4. Ground thyme

5. Half a teaspoon each of oregano and basil

6. Sunflower oil for sauce and for frying meat

7. A bunch of fresh herbs (optional)

Rub the meat on all sides with spices and salt. Place the pieces one on top of the other, leave to marinate for 15-20 minutes. If you don’t have time, you can fry it right away, but then take more spices.

While the meat is marinating, prepare a sauce based on crushed garlic. Pass a few cloves of garlic through a press (so that there is about a heaping teaspoon of crushed garlic).

Pour cold garlic into boiled water approximately 2-3 tablespoons. Pour in a little vegetable oil, preferably unrefined, to make the sauce more flavorful. Stir everything, add a little salt and cover. The sauce for the meat is ready.

Heat a large amount of odorless vegetable oil in a thick-bottomed frying pan. Place the meat and fry on one side over high heat until golden brown.

Turn over and fry the other side until golden brown. Now turn the heat to low and cook the meat until cooked. Turn it over from time to time to ensure even cooking. It is very important not to fry the meat or overcook it, otherwise it will turn out dry and tough. The total frying time on each side should not exceed 5-6 minutes.

Pork meat on the bone, baked in the oven, attracts gourmets with its incredible aroma, juiciness and amazing taste. Experienced chefs will teach you how to choose and prepare ingredients correctly, share recipes, reveal some secrets of cooking, give useful tips and recommendations.

Selection and preparation of ingredients

Any pieces of pork on the bone are suitable for baking in the oven. Many people prefer to use ribs, shanks, and loins. Both small and huge pieces are baked perfectly. Baking pieces of impressive size will take correspondingly more time.

The pork pieces should be thoroughly rinsed with cool water. It is better to remove any remaining moisture paper napkin or a towel. To marinate the pulp well, you need to make small slits across the fibers. Some housewives subsequently fill these cuts with pieces of lard.

Seasoning is most often chosen according to taste. Mustard flakes, any kind of pepper, paprika, rosemary, sage, parsley, and parsnips go well with pork. Can be used universal spicy mixtures. Onions and garlic add special piquancy to the dish.

Soy, mustard and mayonnaise sauce is great for bone-in pork roasted in the oven.

Vegetables complement baked dishes perfectly pork steak. Plants can be cut as desired. Onions are usually cut into rings, half rings or quarters. Bell peppers, potatoes, carrots, zucchini, eggplants are chopped into cubes or strips. Some cooks add to the dish green pea. Mix the vegetables in a separate bowl, pour them with ketchup, tomato paste, vegetable oil or marinade.

Cooking recipes

There are many recipes for baking the product using a wide variety of marinades.

The recipe for cooking tender and juicy pork on the bone in the oven is designed for 2 servings:

steak divided into 2 parts must be marinated;
make a marinade from soy sauce (50 g) and one lemon;
pour marinade over onion sliced into rings, sprinkle with salt and seasonings, leave for half an hour;
cover the meat with marinade, let it brew for 40 minutes;
preheat the oven to 200 degrees, bake the pork;
reduce the temperature to 170 degrees;
bake for half an hour;
pour on top soy sauce.

Fans of spicy dishes need to prepare a marinade by adding a full teaspoon of chopped hot pepper or chili. A spicy marinade is made from vegetable oil (1 tbsp), half a lemon and three types pepper: allspice, black and hot chopped pepper. Rock salt is added to the resulting sauce.

The meat, poured with a spicy marinade, is carefully kneaded with your hands, covered with cling film, and left for an hour. To prepare pork with a spicy marinade, the use of parchment or foil is not required. The prepared pieces are laid out on a hot baking sheet and placed in an oven with a temperature setting of 220 degrees. After 7-10 minutes, turn the pork over to the other side. Bake again for 8 minutes.

The product can be prepared in spicy marinade. Pour allspice and ground black pepper into refined vegetable oil (1 tablespoon) and mix thoroughly with a fork. Rub the resulting sauce into the pork flesh with your hands. Then you should put on top of each piece of meat two cloves, peppercorns and Bay leaf.

The pork is left under cling film for an hour. Before placing the dish in the oven, remove the bay leaf, peppercorns and cloves from the pulp. After ten minutes of baking, turn the meat over and sprinkle with salt. Bake again for 8-10 minutes. The other baked part is salted. Turn off the temperature mode. The dish is left in hot oven for a few minutes.

Hearty and tender meat on the bone is obtained by using a marinade from fresh kefir. The prepared pieces should be generously poured with kefir of any fat content. Then you have to wait an hour and a half until milk product will saturate the entire piece. To speed up the process of absorbing kefir, cuts are made in the pulp, which are filled with a milk drink.

After thoroughly kneading with your hands, place 2 bay leaves on the steak and wrap the product in cling film. Bake for 7-8 minutes each side. While turning, sprinkle the baked side with rock salt and ground pepper.

It’s not difficult to cook a pork chop on the bone in the oven:

pork pieces, previously seasoned with spices, are beaten on both sides;
rub with salt, garlic, butter, mayonnaise sauce;
leave for 20 minutes;
put in the oven, heated to 250 degrees, for 35 minutes.

Chops in a batter of breadcrumbs, beaten eggs and flour are first fried in a frying pan until golden brown. Then they are placed on parchment in a mold and placed in the oven. Bake the product for 20 minutes at a temperature of 190 degrees.

The batter can be made from prunes. First, the dried fruits are washed well, poured with boiling water, and left for 30 minutes. Then you should turn the prunes into puree using a meat grinder or mixer. The chops are rolled in mustard sauce and prune pulp, place on a greased baking sheet and cover with foil on top.

Bake the product for half an hour at a temperature of 200 degrees. The foil is removed 5 minutes before cooking. Some cooks cover the meat with grated cheese. The dish in a prune coat is appetizing, juicy and tasty.

T-bone chops with potatoes and mushrooms look presentable. They can decorate any festive table. First you need to boil the potatoes in their jackets, cool and peel. Then mushrooms and onions are fried in sour cream, salt and pepper. Then beat the pork three times on both sides. The blows are not applied very hard with a hammer.

Sprinkle the pork pieces on each side with seasonings and salt. Grease a metal sheet with vegetable oil and place the cooked pork on the bone. Then the pulp is coated with mayonnaise, mustard, and garlic gruel. Place sliced potatoes on top and sprinkle with spices. The chops are carefully covered with cooled mushrooms, onions and sour cream.

Covered with foil is attractive and aromatic dish put in a preheated oven. Bake for half an hour at a temperature of 190 degrees. 5 minutes before cooking, sprinkle the baked meat with grated cheese and leave in the oven until golden brown.

Pork on the bone can be baked in a whole piece, the weight of which can reach 2 kg. The meat will bake perfectly in a sleeve or foil. A large piece will take a long time to bake. In the carefully washed pulp, you need to make slits, which should preferably be filled with garlic cloves. The marinated and seasoned meat is placed on a two-layer foil placed on a metal sheet.

Potato halves, previously salted, peppered and greased with mayonnaise, are laid out around the pork. The dish wrapped in foil is baked for one and a half hours. The oven temperature should be 190 degrees.

Many housewives prefer to bake rack of pork ribs in pots:

first you need to cut into strips 4 bell peppers and 10 medium carrots;
add 3 heads of chopped onion to the chopped vegetables;
then chop 3 firm tomatoes and put them in the salad;
add a tablespoon of crushed walnut and chopped greens;
pour a tablespoon of vegetable oil into the finished dish and mix thoroughly;
wash the ribs (600-800 g), place them in pots, cutting off excess meat that does not fit into the vessel;
salt the pork, fill all the voids in the pots with cooked vegetables;
You should not add water or sauce, as the assorted vegetables will release the necessary liquid when simmering;
Covered pots are placed in the oven and baked for 80 minutes at 180 degrees;
after turning off the temperature mode, the dish should remain there for another 15 minutes;
You can place a garlic clove under the lid of each pot.

I have a recipe instant cooking pork on the bone:

carefully washed and dried with paper towels, the pieces of meat must be thoroughly kneaded with your hands;
then grease the baking sheet with vegetable oil, heat the oven to 220 degrees;
the meat is laid out on a heated metal sheet;
return the pan to the oven;
increase the power of the internal burner;
after 6-8 minutes, the pork pieces are turned over on the other side;
the fried surface is salted and peppered;
After about 7 minutes, turn the pork over again;
sprinkle the remaining baked part with salt and pepper;
turn off the temperature mode, leaving the dish in the oven for a few more minutes;
If blood appears during the cut, the piece is returned to finish baking in the oven.

If cooked incorrectly, the result is a bland and dry dish.

Culinary experts share some secrets:

pre-soaking in soy sauce and lemon marinade will give pork meat softness, tenderness and juiciness;
Before sending the pork to the oven, you can pour it with soy sauce mixed with spices, keep it in the refrigerator for 7-8 hours, or room temperature 3-4 hours;
pork will not burn if it is wrapped in foil;
onions well marinated in vinegar laid out on a metal sheet will help prevent the pork from burning;
The readiness of the dish is determined with a fork, knife or toothpick: baked meat will release juice when pierced, unbaked meat will release blood;
Unbrown meat should be brushed with soy sauce mixed with honey and placed in the oven for another 10 minutes.

To learn how to cook meat on the bone, fried and baked, see the video below.

Pork is the most versatile and popular meat in Russia. And the most popular. We asked about how to cook pork and what is the best cooking method. Yuri Kudryavtsev, chef of Goodman restaurants. He considers the perfect dish fried pork chops. And best of all, on the bone.

Frying is the most win-win way to cook pork. There is no need to rush, no need to twitch. You just need to fry the meat and finish it in the oven. There is no need to turn the gas on to maximum, throw the meat into the frying pan and leave, so that when you return, you will eat the sole and complain: what a bad pork I bought. And it’s not bad pork, it just needs to be cooked properly.

What kind of meat to take

It’s good to fry the neck, it’s covered in streaks of fat, it will turn out soft and tender, this is what many people really value in pork. You can make medallions from carbonate, the dorsal part, cut from the rib bones. But the best chops are made from loin on the rib bone. These chops are thickly sliced, the width of the bone. And during the frying process, this bone gives the meat an extraordinary aroma, and the fact that the piece is thick enough guarantees that the chops will turn out juicy.

Often they also fry tenderloin, but this is not for everyone, it is a bit dry.

To beat back?

It depends on your taste. Do you want juicy meat? Then you don't need to fight back. If you like it thinner and softer, cut the chops more thinly and beat them.

How to fry?

The correct way to prepare chops is to fry them on each side until golden brown. And bring to readiness in the oven at 195 degrees. There is more heat in the oven, and the meat along the bone will also cook well there. If the piece is not too fatty, you can cover it with foil on top so as not to lose its juiciness.

The frying pan will dry out the chop, and there is still a danger that it will not cook through the bone. Therefore, a puncture or cut is always made near the bone. But it’s juicier in the oven.

How far to fry?

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

Oil

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

Salo

The fat that is located on the loin is easily meltable lard. There is no need to cut it and fry it. With any heating, such fat quickly melts and burns quickly. No, they used to eat it, my grandmother told me that they cut off the fat from pork, drowned it, then dipped bread in such fat. But now it’s somehow difficult for me to imagine that someone would do that. Nobody.

Although the lard on meat is not nearly as harmful as they say. Cunning

Breading

Understand that all breading is a way to retain the juices inside the meat. If you're going to bread it, it's better to do it with more than just flour. And make something like a schnitzel: roll the meat in flour, dip in the egg lezon, then in breadcrumbs. Fry in oil and serve with a slice of lemon, or sprinkle with lemon juice (it removes the unpleasant smell fried butter). 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 breaded meat retains its juices better. You can then reheat it and it will be edible.

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

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

How to cook dry meat

The loin and neck are suitable for frying. All other parts need to 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, but it is still a little dry, the fibers are fat-free, a leg is a leg. That's why I simmer it in kvass with a drop of honey. Then it turns out soft. Before baking, the ribs need to be boiled and then stewed in sauce. In general, it is better to stew all dry, fat-free meat in sauce.

Pork is considered a fairly fatty meat, unlike leaner beef or chicken. However, a properly prepared dish from it can become tender, aromatic and melting in your mouth. For example, pork on the bone is perfect for a festive dinner, the recipe for which is quite simple.

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

At this time, the marinade is being prepared. For this, a head of garlic is passed through a press and poured a small amount vegetable oil, add spices to taste (both special for pork and a mixture of favorite seasonings, at the discretion of the cook). Fresh apples washed, cut into 4 parts, the middle is removed. The resulting pieces are cut into thin slices and sent to the garlic with oil. After the meat has stood for 2 hours, add the apple-garlic mixture to it, mix thoroughly again and leave for another half hour. Pork is baked on the bone, the recipe for which is given above, on coals or in the oven. In the first case, the marinated meat is threaded onto skewers and baked, turning over periodically. If the dish is prepared at home, then it is laid out on a prepared baking sheet and placed 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, cooked on the bone recipe can be simpler. The meat, divided into portions, is salted, peppered and fried on one side until golden brown. Place the pieces on a greased baking sheet, uncooked side down. The top of the dish is smeared with mayonnaise, sprinkled with grated cheese, and placed in a well-heated oven. Cooking time will depend on the features of the oven, but most often it is about 40 minutes.

Very tasty and easy to serve on the bone in foil. Initially, the marinade is prepared. Soy sauce, chopped onion rings, lemon juice, spices and fresh tomatoes, cut into small cubes. The resulting mixture is poured into the pork and left to marinate for some time at room temperature. You can leave it overnight, in which case the finished result will be softer and more aromatic. Meat (it is better to take whole piece about a kilogram) is taken out of the mixture, wrapped in foil, placed in a mold and placed in an oven preheated to medium temperature. For garnish you can use fresh chopped vegetables or boiled potatoes.

Delicious and hearty dish may become with mushrooms. To do this, pieces of meat (slightly smaller than chops) are lightly cut and rubbed with a mixture of salt and pepper. After this, 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 some time. Pieces of meat are laid out on a baking sheet (they should have golden crust on both sides), mushrooms and onions are placed on them, and grated cheese is sprinkled on top. Everything is baked in the oven for about half an hour.

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

First you need to choose a good piece of meat. You can take entrecote, steak or loin. For baking in the oven, it is perfect on the bone. You can bake it in one piece or, if necessary, cut it into pieces of your preferred thickness.

To make the meat aromatic and juicy, you need to marinate it first. Various ingredients are used for the marinade: chopped onions, chopped garlic, lemon, honey, mustard, various spices, aromatic herbs and other. Seasonings are often chosen “by eye”. And their choice depends more on the taste preferences of the hostess and the wishes of family members.

Advice. Soy sauce mixed with lemon juice or honey. Pork kept in this mixture before baking turns out juicy, aromatic, with a nice golden crust.

Pork in soy-lemon marinade, baked in the oven

When baking meat in the oven, housewives often encounter the fact that it comes out a little harsh. To make the pork tender and juicy, you can soak it in a soy-lemon marinade. To prepare a fragrant and delicious dish you will need following products: 2 pieces of pork on the bone, 50 g soy sauce, lemon, 2 onions, spices, salt.

Preparation:

Wash the meat, if necessary, divide it into parts so that each has a bone.
Mix lemon juice with soy sauce in a container, add salt and spices. Peel the onion, cut into rings, pour in the resulting mixture, then leave for about half an hour.
Mix the onion and marinade with the meat and let sit for about 40 minutes.
Preheat the oven to 200 degrees, then reduce to 170. Place the marinated pork in a mold and place in the oven for half an hour.
When the pork is ready, remove it from the oven. If desired, sprinkle the finished meat with soy sauce before serving. Pork on the bone is often served as a separate dish without a side dish. But you can prepare potatoes, vegetables or other side dishes for it.

Attention! The baking time for pork in the oven depends on the thickness of the prepared pieces. Thin ones cook faster, while thicker ones take a little longer. To determine if the meat is ready, you need to pierce a piece with a knife. If the juice released is light and transparent, this indicates its readiness. You shouldn’t overcook the meat, otherwise it will become dry.

Pork on the bone with garnish in foil

Pork turns out to be very tasty, juicy and soft if you bake it in the oven with a side dish in foil. To prepare a dish for two servings you will need 2 T-bone steaks, 2 potatoes, one onion and one carrot each, 2 tablespoons of tomato paste or ketchup, 2 tablespoons of vegetable oil, pepper, and salt to taste.

To prepare tender-tasting pork in foil you need:

First prepare the meat - rinse it thoroughly, place it in a bowl, add salt and pepper. Then set aside for 10-15 minutes. During this time, the pork will be saturated with the aroma of spices;
Peel, wash, potatoes, carrots and cut into pieces. Peel the onion, rinse with water, cut into thin rings. Place the chopped vegetables in a deep container, add tomato paste or ketchup, salt and pepper, then mix well;

Place a sheet of food foil on the table of the required size. Fold it in 2-3 layers to make a square approximately 30 by 30 cm. Grease the inside of the foil with vegetable oil, then place half of the vegetables in the middle in a layer. Place the meat on the bone on top of them and wrap with foil, tightly connecting the ends. Prepare the second portion of pork in the same way;
Place the meat and vegetables wrapped in foil on a baking sheet so that the seam is at the top, place in an oven preheated to 200-220 degrees for 40 minutes. When they're done, remove the pan from oven, carefully open the foil and check if the meat is ready. If the juice released from the cut in the flesh of the meat is not light, but reddish, keep it in the oven for about 10 minutes until ready;
When the meat is ready, remove it from the oven and let it cool slightly. Before serving, you can divide the portions into plates. But this dish is also served directly in foil, carefully unfolding it along the edges of the plate.

Fragrant and juicy pork on the bone will appeal to all household members and guests. This dish is easy to prepare. The main thing is to choose the right meat and pre-prepare it before baking. And, of course, you shouldn’t overexpose it in the oven so as not to dry it out.