Good day, dear Notebook readers! Surely those who constantly read my recipes have noticed that I have practically no pork recipes. I find it too heavy and dry, but sometimes I still cook with it. For dinner we will have a pork cutlet on a loin bone.
Pork cutlet on the bone
Did you know that “cutlet” originally meant meat on the bone, and this dish was popular in France?! It was later that they began to make minced meat from the meat and call the whole thing a cutlet.
Now we will have real natural cutlets, and to prepare them we will need a loin. A pork cutlet is very easy and quick to prepare if the fillet is thinly sliced.
pork cutlet chop step by step photo recipe
It is necessary to cut the loin into portions. It is advisable that their thickness does not exceed 2 centimeters. I took already chopped meat. There were three cutlets in the factory packaging, I steamed one for my daughter, and fried the other two in a frying pan.
Ingredients:
- pork loin with bone,
- salt,
- black pepper,
- red pepper,
- 3 cloves of garlic,
- olive oil,
- butter,
- Italian herbs.
Cooking process:
Before frying, the meat must first be lightly beaten.
Prepare a marinade for pork from salt, pepper, garlic, herbs and olive oil.
Then marinate all the fillet pieces in the mixture for half an hour.
Place the frying pan on high heat and heat it up. There is no need to add oil, as there is enough of it in the marinade. Now place our pork cutlets on the bones in a hot frying pan and fry over high heat until golden brown.
It took me about 4 minutes to fry, you shouldn’t fry the cutlets longer, otherwise they will turn out dry. Again, I draw your attention to the fact that my loin was cut quite thinly. Thicker pieces will take longer.
Before serving, you can place a piece of butter on each cutlet, then the taste will be even more tender and juicy. The dish can be served either on its own or with a side dish. I prefer the second option, I have mashed potatoes and crispy pickles from my mother-in-law as a side dish.
Bon appetit!
Ekaterina Apatonova told how to cook delicious and juicy pork chops on a loin bone, recipe and photo by the author.
Pork, despite all the slander, is a nourishing, easily digestible and tasty meat.
Most often, meat dishes are prepared for the holidays and it is not surprising, because they are high in calories and can serve as a festive table decoration. But in order to get beautiful, tasty, juicy meat, you first need to choose a good piece of pork, at the market or in the supermarket. This process must be approached thoroughly. Evaluate its external data and choose only a fresh product. But that’s not what we’re going to talk about now; next you’ll find out what you can cook from juicy, spicy pork with a bone.
How to deliciously cook juicy pork on the bone, baked in the oven: recipe
To prevent the pork from turning out too dry in the oven, foil and a sleeve are used for baking, and at the same time it is also marinated in various sauces. They try to cook pork in large pieces, especially if it is pork with bones.
Pork on the bone - in the oven
IMPORTANT: The cooking time of a meat product primarily depends on the size of one piece. There is no need to use pork from an old animal - the meat will be tough anyway.
Recipe for pork on the bone with vegetables, potatoes in the oven
Products:
- Meat with bone - 825 g
- Garlic – 25 g
- Seasonings, herbs - 3 g
- Salt, mayonnaise, pepper
- Mustard – 25 g
Preparation:
- Rinse the meat and dry with paper napkins. Using a sharp knife, divide it into pieces, make punctures and insert pieces of garlic there.
- Add some salt to the mustard. Add herbs, seasonings, pepper to it. Stir the mixture and rub the mixture over the pork. Place everything on foil and allow time to marinate.
- Wash the peeled potatoes and cut them into four pieces.
- Salt the vegetable, add mayonnaise and pepper. Mix everything thoroughly so that the mayonnaise coats all the potato pieces.
- Place the potatoes on a baking sheet in the middle, and the meat along the edges, pack the contents in foil.
- Place the food in the oven. Bake for about one hour and thirty minutes at 190 degrees.
- When the dish is ready, remove it from the foil. Then keep in the oven for a while at 225 degrees until an appetizing crust.
Meat on the bone with beer
Any meat, including shank, is ideal for this dish. You just have to control the baking time yourself.
Components:
- Pork with bone – 975 g
- Garlic, seasoning, pepper, salt
- Vegetable oil – 35 ml
- Onion - 1 pc.
- Beer – 95-115 ml
Preparation:
- Take a baking dish - preferably a larger one. Grease with vegetable oil.
- Cut the onion into rings and place on the very bottom of the pan.
- Stuff a piece of pork with garlic. Just don't overdo this process.
- Then rub the meat with spices. Move the fragrant piece onto the onion.
- Pour beer into the bottom, just do not wash the spices off the pork with the drink.
- Cover the contents of the pan with foil. Place in the oven. Approximate cooking time is seventy minutes, oven temperature is 180 degrees.
- When finished, remove the foil and send the pork to brown at 220 degrees.
Delicious natural pork cutlet on the bone: recipe in a frying pan
A natural cutlet is not made from ground meat at all, it is a portion of meat with a bone. In this case, a piece is cut out from the carcass. You need to know that not all parts are suitable for the dish. Typically, a meatball that is cut across the grain of the pork is fried. And before cooking it is beaten.
Recipe:
Ingredients:
- Pork meat on the bone - 2 pcs.
- Pepper - 2 g
- Salt - 2 g
- Oil – 75 ml
- Adjika – 18 ml
Preparation:
- Pour salt, pepper, spices into a plate, add adjika and oil. Then mix everything.
- Rinse the meat for the cutlets and wipe with paper napkins. Wipe the meat almost dry so that it is subsequently well soaked in the adjika sauce.
- Mayonnaise can also be used as a sauce.
- The pork should be marinated for an hour.
- In a heated frying pan, fry the juicy meat on both sides. This will take about two to three minutes (per side).
- Then turn the heat to low and simmer the cutlets in a frying pan with a lid until cooked.
- Readiness is checked only with a knife. You need to cut the meat and see if it is raw inside.
- When the dish is ready, arrange it beautifully on plates. For an appetizing look, add green peas, dill, tomatoes, cucumbers, whatever you like.
Recipe for Georgian pork shashlik on bones
To make the barbecue a success, pay attention to the correct selection of meat. The loin and neck are ideal parts of pork for barbecue, especially if they are on the bone. Next, all that’s left to do is marinate the pieces of meat and fry them.
Products:
- Meat - 675 g
- Egg - 1 pc.
- Onion - 1 pc.
- Flour - 75 g
- Garlic – 15 g
- Kefir – 475 g
- Salt, spices
Preparation:
- Cut fresh meat into pieces, add salt, spices and pepper.
- Add onion rings and chopped garlic to the total mass.
- Then pour in kefir. Compact the mixture, cover with something and transfer to the refrigerator for at least two hours.
- Then place the meat on the grill and fry on both sides over coals. Do not pour anything over the pieces of pork; it is better to remove the kebab from the heat periodically to prevent it from burning. This way your meat will be juicy and will not lose its taste.
- Serve the finished meat on a wide platter with vegetables, potatoes and herbs.
How to fry pork steak on the bone in a frying pan: recipe
Steak is a favorite dish of men, women, and children. However, not everyone can cook it correctly at home. Even if the meat is chosen perfectly, many people find it too tough. Let's learn the intricacies of the pork steak recipe.
Products:
- Loin – 775 g
- Oil – 65 ml
- Black pepper – 25 g
- Mustard seeds - 17 g
- Coarse salt - 19 g
- Spices
Preparation:
- Grind the grains, pepper and mix them with the spice.
- Carefully process the meat with this mixture, then coat it with oil and salt.
- Let it soak in the aromas for about fifteen minutes and develop its taste.
- Crack the pan on the stove, add just a little oil
- Fry the steak on both sides for three to four minutes each.
For a juicy steak it is important - at first meat fry at high temperature, but only after that his simmer over low heat. The meat should not be frozen. Pork at room temperature is ideal. The thickness of the steak can be from two to four centimeters.
If you have pork on the bone at home, then, as you can see, you can prepare a number of dishes from it that will delight you and your household with its juicy taste and aromatic aroma. Which dish to cook is up to you - it all depends on your taste preferences. You can make adjustments to any recipe. Delicious baked pork on the bone with mushrooms. To decorate the second course, you can add broccoli, citrus fruits, quince and other plant products.
Video: Pork on the bone - cooking recipes
Calories: Not specified
Cooking time: Not indicated
Pork cutlet on the bone in ginger marinade turns out delicious! The recipe itself is very simple, but the success of the finished dish directly depends on the quality of the meat. It is very important to choose a good cut of pork, preferably thicker, so that the meat is juicy, tender and at the same time browned to a reddish-brown crust. A pork cutlet is ideal - a cut of meat on a small rib bone. The meat doesn’t have to be lean, but it doesn’t have to be high in fat either. The most “correct” is considered to be a pork cutlet, in the upper part of which there are layers of fat. The thickness of the piece is from 2 to 4 cm; if the cutlet is thinner, it will dry out during frying; a thicker cut will not be evenly fried. Usually the weight of one cutlet is quite large, up to 400-500 grams, so a side dish for cutlets is rarely served; a portion is enough. But if you still decide to serve with a side dish, then boil the potatoes and fry them in oil until golden brown - you can’t think of a better side dish.
Pork cutlet on the bone - recipe with photo.
Ingredients:
- pork cutlet – 2 pieces (400 g each);
- ground black pepper – 1 tsp;
- salt - to taste;
- lemon juice – 1 tbsp. l;
- peeled ginger root – 2 cm (1-1.5 tsp grated);
- garlic – 3-4 small cloves;
- vegetable oil – 1 tbsp. l. for marinade + oil for frying.
How to cook with photos step by step
If you bought a whole piece of pork, cut it into portions so that each one has a small rib bone. Wash and dry the meat. 
Grind black peppercorns in a mortar. Salt the meat and sprinkle with ground pepper (this must be done on both sides). Adjust the amount of salt and pepper to your taste. For now, set the meat aside and let it soak in the salt and pepper flavor. 
Cut the skin off a small piece of ginger root and peel the garlic. Grate the ginger and garlic on a fine grater. 
Pour 1 tbsp into the ginger-garlic paste. l. vegetable oil (sunflower or olive). Mix everything - this will be a marinade for meat. 
Sprinkle the pork with lemon juice, lightly tap the meat with your palm or the flat side of a knife so that the juice is absorbed faster and the pepper sticks better. 
Coat both sides of the pork cutlet with ginger marinade and leave the meat to marinate for half an hour to an hour. 
It is better to fry pork cutlets on the bone in portions in a large amount of oil or in a large frying pan, but no more than two pieces at a time. You can put 3-4 small cutlets so that there is enough space between them. If the meat takes up the entire area of the frying pan, then it will not be fried, but stewed, and you will not get a golden brown crust. Over medium heat, fry the cutlet on one side until golden brown. Do not turn until the meat is browned. Then reduce the heat, cover the pan with a lid and continue frying over low heat for 5-6 minutes. Turn the meat over, increase the heat, and brown the other side. Cover the meat with a lid and cook over low heat until cooked. To prevent the grated ginger from burning, shake off any excess marinade before adding the meat to the pan. Check the meat for doneness with a fork - if clear juice comes out at the puncture site, the meat is ready. If the juice is reddish, fry until fully cooked. 
Serve the bone-in pork cutlet in the ginger marinade as soon as it's cooked - the meat is delicious piping hot while it's piping hot and juicy. Bon appetit! 
Author Elena Litvinenko (Sangina)
We also recommend that you prepare
To flavor the meat, you can use the herbs you like, such as rosemary, sage, thyme, bay leaf or others. The garlic needs to be peeled and lightly pressed on the cloves with the palm of your hand or the flat of a knife blade so that each clove cracks and softens, but does not fall apart.
Thinly sliced pieces are not suitable for pork cutlets. Thin slices are suitable for further breading, for example for preparing tonkatsu or pork. It is best to cut the carbonade according to the stones, and the thickness of the piece should be from 3 to 5 cm.
You can, however, use boneless carbonate, but the meat on the bone is more juicy and flavorful. After cooking, you can cut off the bones and then use them to make broth or demi-glace sauce.
Remove the meat from the refrigerator and let it warm up to room temperature for 20 minutes. Then cut the meat between the bones into pieces 3 to 5 cm thick. Dry the cut pieces with paper towels and generously salt them with coarse salt and pepper on both sides.
Leave the meat for 30-40 minutes. There is no need to use marinade - it will add excess moisture and the meat will not be fried, but stewed. If the pieces become damp, pat them dry again with paper towels.
Heat a large cast iron or heavy-bottomed skillet over medium-high heat. If there is a strip of fat on the pieces, then use tongs to take pieces of meat one by one and place the fat on the frying pan. Render the fat - you will need to fry the pork in it. if there is little fat, then you need to add vegetable oil.
Place the pork pieces in the pan. You don’t need to lay them out tightly, it’s better to have plenty of space between the pieces, so perhaps fry the pork cutlets on the bone, 2-3 pieces at a time.
Fry the meat over fairly high heat for about 1 minute. Then turn it over. Turn over again after 1 minute. In total you will need 10 minutes.
Fry the second side of the pork cutlet and flip again.
So, turning every minute, fry the pork chops until golden brown. Turning this often will prevent the pork chop from losing its shape and starting to curl. Therefore, the roasting will be uniform over the entire surface of the piece. Bring the carbonated pork cutlets until fully cooked.
If you have a meat thermometer, the temperature inside the thickest part of the cutlet near the bone should be 58°C. If you don’t have a thermometer, use a thin knife to pierce the meat near the bone. If the juice that flows out is clear and not red or pink, then the meat is ready.
Remove the pan from the heat and add the crushed garlic cloves, herbs and butter. Using a spoon, drizzle the melted garlic and herb infused butter over the pork cutlets. Continue pouring the oil until it stops boiling.
We are used to calling a dish made from minced meat a cutlet, but initially this term meant “meat on the bone.” The word “cutlet” itself is of French origin, and it literally means “rib, rib.” They began to prepare the familiar cutlets from minced meat only in the time of Peter the Great, and they were prepared only from meat. Well, now we know 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 pork cutlet on the bone. Pork loin is ideal for this purpose: there is a bone here, 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 lovers of meat dishes will be satisfied - you can fill yourself up with just one cutlet, without a side dish, without salads and without any additions.
Cut two rib steaks from the pork loin. It is better if the meat is not old, then less time will be required for cooking.
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 garlic cloves passed through a 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 this, remove part of the marinade so that it does not burn when frying.
Pour the remaining oil into the frying pan and heat it up. Place the cutlets and fry on each side over high heat for 2-3 minutes until a crust forms. Next, reduce the heat 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 needs to be increased so that the meat is completely cooked.
To serve, fry the onion.
Before serving, place a piece of butter on each cutlet.
You can serve pork cutlets on the bone either on their own or with a side dish or vegetable salad.
