Why chops turn out dry and curl in the pan: don't make these mistakes
Chops are perfect with potatoes or buckwheat. They are hearty and quick to prepare. But not always, even with experienced housewives, the products are successful.
The FoodOboz editorial team will tell you what can ruin chops. Pay attention to some of the nuances.
Why chops turn out tasteless
Source: thecookingtale.com
Using stale meat
For juicy chops, choose perfectly fresh meat. Even if the product has been in the refrigerator overnight, it is no longer suitable for chops. The longer the meat lies, the more juice it loses. Also, pay attention to which part it is. For chops, tenderloin, fillet, ham, loin, or shoulder are most suitable.
How to properly pound meat
Very thin slices
Never slice the meat into chops too thinly. The meat will simply dry out during frying. Feel free to cut the meat into medium-thick slices and don't worry about them not cooking.
Low in fat
No need to cut off all the fat
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It is a big mistake to cut off all the fat particles from meat. For the products to be really juicy, the meat must have enough fat.
Too much pounding
Meat for chops should be pounded well, but it is important not to overdo it. If you do it too hard, you can damage the fibers, and the dish will not taste good.
When to add spices
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Adding salt at the beginning of cooking
While you can add a variety of spices to the pounded meat right away and marinate it for a while, you only need to add salt at the end of cooking. The reason is that it draws moisture and all the juices out of the pieces.
Tasty and juicy chops
Source: Depositphotos.com
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