Juicy Pork Chops with Potatoes
It is better to forget about minced meat from the store forever. All healthy juices disappeared from it during grinding. Homemade minced pork with potatoes is a great way to cook juicy pork cutlets. For reasons of economy, you can use pork of the second grade, it will turn out even tastier, since this meat has a more saturated taste. In order to preserve meat juices, they put bread crumb in cutlets, but not everyone likes it, because an alternative option - with raw potatoes, I think, will appeal to many. If instead of flour, roll cutlets in corn starch, you get a gluten-free dish.
- Time for preparing: 50 minutes
- Servings Per Container: 8
Ingredients for Juicy Pork Chops with Potatoes
- 800 g of pork;
- 170 g of lard;
- 150 g of onions;
- 150 g of raw potatoes;
- 5 g of curry powder;
- 35 ml of milk;
- 2-3 leaves of Beijing cabbage;
- wheat flour for breading;
- cooking oil for frying;
The method of preparation of juicy pork cutlets with potatoes
We cut the meat: cut into large cubes, carefully cut the connective tissue and unnecessary fat, remove cartilage and tendons. To make the meatballs juicy, you need fat: we cut the lard into small cubes, add to the meat. Usually take about 1/4 part of the fat from the amount of pork.
We chop onions coarsely. Many people think that raw onions, which have a sharp taste and smell, spoil the taste of minced meat, so they passer first. For my taste, raw onions are tastier.
We send finely chopped meat, lard and onions to a food processor, grind until a homogeneous mass is obtained.
You can also use a meat grinder with an average nozzle for cooking, you must pass the meat through it twice.
We clean the raw potatoes, rub them on a coarse grater and add to the ground meat.
At this stage, add seasonings: pour table salt and curry powder. To your taste, you can add some more spices - ground paprika, black pepper, crushed zira.
One of the tricks to make the patties juicier is to add cold water or milk to the minced meat, the liquid will evaporate during frying, and the meat juice will remain in place.
Pour cold, or better, ice milk into a bowl.
Then carefully, but not with particular zeal, knead the minced meat until it becomes uniform and smooth, pull the cling film on the bowl and put it in the refrigerator for 30 minutes.
We wet our hands in cold water, divide the minced meat into equal heaps, and sculpt the meatballs. No need to sculpt dense “snowballs”; cutlets must be airy, of regular oval shape.
Roll in wheat flour, fry until golden brown on both sides in a pan in refined vegetable oil for frying. We turn over carefully and only once so that they do not fall apart. We will finish the cutlets in the oven until ready.
To do this, put a few leaves of Beijing cabbage on a baking sheet (you can replace them with onion rings or white cabbage leaves), put the patties on the leaves.
We send it for 10 minutes to the oven preheated to 185 degrees.
Serve juicy pork cutlets with potatoes with heat, with heat. Salty tomatoes, cucumbers and a glass of cold vodka are well suited to this dish, of course, only to those for whom ... Bon appetit!