Pork carbonate

Pork chop is the boneless part of the back of a pig. The meat in this zone is especially soft and juicy. It is often baked in large pieces or in the form of chops, including for the holiday table. Before baking, carbonade is usually marinated or rubbed with salt, spices, and herbs.

Pork chop in foil in the oven

To bake carbonade in a whole piece, choose fresh meat, and if you have frozen meat, defrost it on the bottom shelf of the refrigerator. In this recipe, we marinate the carbonade for a short time and bake it in foil. This dish is served hot or as cold cuts.

1. 
   Rinse whole piece of pork chop for roasting with cold water and wipe dry with a napkin.
2. 
   Then, using a sharp knife, remove excess fat from its surface, leaving only a thin layer so that the meat is well saturated with the aroma of spices.
3. 
   In a separate bowl, mix the garlic pepper with a teaspoon of salt.
4. 
   Sprinkle the carbonade on both sides with this mixture and rub the spices into the meat with your hand.
5. 
   Then wrap the meat tightly in a piece of food foil and place it in the refrigerator for 25 minutes to marinate.
6. 
   After this time, transfer the carbonade in foil to a baking dish and place in an oven preheated to 200 degrees. Bake the carbonade for 45 minutes.
7. 
   Then free the meat from the foil. Its appearance will still not be entirely appetizing.
8. 
   Mix spicy adjika with tomato paste in a cup and apply this mixture to the surface of the baked carbonate.
9. 
   Then place the carbonade in the oven at the same temperature and continue baking for 7-8 minutes on both sides until golden brown.
10. 
    Transfer the baked carbonade from the mold to a serving dish and you can serve. Bon appetit!

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How to cook pork chop in a frying pan?

Pork carbonate in a frying pan is prepared, as well as from pork tenderloin or neck, in the form of chops or steaks. To make the meat soft and juicy, fry it in batter and flour breading and add garlic sauce. You will get a delicious and satisfying dinner for the family.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Pork carbonate – 800 gr.
• Egg – 3 pcs.
• Flour – 130 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Seasonings - to taste.
• Mayonnaise – 140 gr.
• Garlic – 3 cloves.
• Greens – 1 bunch.
• Vegetable oil - for frying.

Cooking process:

Step 1. Rinse the pork chops with cold water and dry with a napkin. Immediately prepare the ingredients for the batter.

Step 2. For the garlic sauce, prepare mayonnaise, wash and chop a bunch of herbs and peel the garlic cloves.

Step 3.Break three chicken eggs into a separate bowl, add salt, flour, seasonings to your taste, and beat with a whisk. Cut the pork chops into slices and, covering them with film, beat them a little with a hammer. Then sprinkle the pieces of meat with salt and black pepper to your taste.

Step 4. Heat the vegetable oil well in a frying pan. Bread each piece of carbonade on both sides in flour and then dip it well in the batter.

Step 5. Fry the meat in hot oil until golden brown on both sides. Fry over medium heat.

Step 6. Add chopped garlic to the mayonnaise.

Step 7. Add chopped herbs to it and mix well with a spoon.

Step 8. Transfer the fried carbonated pieces to serving plates, pour over garlic sauce and serve with pickles. Bon appetit!

Juicy and soft pork chops with potatoes in the oven

Pork stew with potatoes in the oven is a simple, satisfying and tasty dish. It is baked for family dinners and for the holiday table. There are many baking options. In this recipe, we prepare carbonade on a baking sheet, cutting it into slices and adding pieces of potatoes in sour cream and mayonnaise sauce. You can add spices to the dish according to your taste.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Pork carbonate – 700 gr.
• Potatoes – 1 kg.
• Onion – 2 pcs.
• Hard cheese – 150 gr.
• Butter – 100 gr.
• Mayonnaise – 6 tbsp.
• Sour cream – 6 tbsp.
• Garlic – 2 cloves.
• Salt - to taste.
• Ground black pepper - to taste.
• Seasonings for pork - to taste.
• Broth – ½ tbsp.

Cooking process:

Step 1. Rinse the pork chops with cold water, wipe dry with a kitchen towel and cut into portions up to 1 cm thick.

Step 2.Beat each piece of carbonate through cling film with a hammer, rub with salt and black pepper and leave for 10–15 minutes.

Step 3: Peel and rinse the potatoes and onions. Chop the onion into thin half rings. Cut the potatoes into slices. Place in a separate bowl and add a little salt.

Step 4. In a cup, mix the amount of mayonnaise, sour cream and chopped garlic cloves indicated in the recipe.

Step 5. Place butter cut into small pieces into a baking dish.

Step 6. Then place the carb pieces on top of the butter.

Step 7. Cover the meat layer with onion slices. Pour any broth or clean water into the mold.

Step 8. Mix the chopped potatoes well with the prepared garlic sauce.

Step 9. Then place it in an even layer on top of the onion. Place the dish with carbonade and potatoes in the oven preheated to 180°C and bake the dish for 30 minutes.

Step 10. During this time, the potatoes will brown a little on top.

Step 11. Grind a piece of hard cheese on a medium grater. After half an hour, remove the pan from the oven and sprinkle the dish with grated cheese. Continue baking for another 30 minutes.

Step 12. Pork stew with potatoes and cheese crust is ready.

Step 13. Place the dish on serving plates so that each serving has a piece of carb topped with cheese-filled potatoes. Bon appetit!

How to bake pork tenderloin in a sleeve in the oven?

Carbonade is considered one of the valuable parts of the pork carcass and is distinguished by its delicate consistency, low amount of fat and pleasant taste of the pulp. In this recipe, we bake the carbonade as a whole piece in the oven and in a sleeve. We marinate the meat for a short time, and most of the time is spent on baking.As a result, you will get a treat with the perfect taste, as a main hot dish or for a snack or a chilled sandwich.

Cooking time: 2 hours 30 minutes.

Cooking time: 20 minutes.

Servings: 10.

Ingredients:

• Pork carbonate – 1.2 kg.
• Garlic – 5 cloves.
• Universal seasoning for meat – 1 tbsp.
• Olive oil – 3 tbsp.
• Salt – 1 tsp.

Cooking process:

Step 1. Rinse cooled or naturally defrosted pork chops with cold water, wipe dry with a kitchen towel and make several cross-shaped cuts on both sides.

Step 2. Grind the peeled garlic cloves in a garlic grinder and add olive oil to them.

Step 3. Then add salt and meat seasoning to the garlic and mix well with a spoon.

Step 4. Leave the seasoning mixture for 15 minutes to infuse.

Step 5. Then rub the carbonate well on all sides with this mixture. Stuff the meat with cloves of garlic and place it in a warm place to marinate for 30 minutes.

Step 6. After this time, heat a dry non-stick frying pan. Fry the carbonate on it over high heat for 2 minutes.

Step 7. Turn the meat over to the other side and fry until golden brown, which, when baked, will keep the carbonation juicy.

Step 8. Then transfer the fried carbonade into the sleeve, and secure its ends tightly with clips. Bake the meat in an oven preheated to 180°C for 1.5–2 hours. 20 minutes before the end of baking, cut the sleeve so that the carbonate browns.

Step 9. Transfer the finished meat from the sleeve to a serving dish and you can serve. Bon appetit!

Pork carbonate with cheese and tomatoes in the oven

The tender and tasty meat of pork chop is often baked as a whole piece in the oven, and when supplemented with tomatoes and cheese, the treat turns out juicy and soft. For a presentable presentation to the holiday table, in this recipe we bake carbonade in the form of an “accordion or book.” Before baking, marinate the carbonate in soy-mustard sauce and bake in foil.

Cooking time: 4 hours 30 minutes.

Cooking time: 30 minutes.

Servings: 12.

Ingredients:

• Pork carbonate – 2 kg.
• Tomatoes – 4 pcs.
• Hard cheese – 150 gr.
• Garlic – 8 cloves.
• French mustard – 3 tbsp.
• Soy sauce – 3 tbsp.
• Vegetable oil – 3 tbsp.
• Ground black pepper – 1 tsp.
• Seasoning for pork – 1 tsp.
• Salt - to taste.

Cooking process:

Step 1. First, prepare the marinade for the carbonate. In a separate bowl, mix three tablespoons of soy sauce, French grain mustard and vegetable oil. Add a little salt and any seasonings to the marinade to your taste.

Step 2. Rinse the pork chops with cold water, wipe dry with a towel and use a sharp knife to cut into slices 1–2 cm thick to form a book.

Step 3. Place the meat in a separate bowl and spread the marinade, filling the cuts with it.

Step 4. Next, turn the carbonade over to the other side and grease the back side with marinade.

Step 5. Then cover the dishes with a piece of cling film and place them in a cold place for at least 2 hours to marinate. After this time, prepare the remaining ingredients for the dish. Chop the peeled garlic cloves into thin slices.

Step 6. Cut the tomatoes into circles.

Step 7. Cut hard cheese into thin slices. The number and size of chopped tomatoes and cheese should correspond to the number of cuts in the meat at the rate of 2 slices per cut.

Step 8. Carefully place the chopped ingredients into the pickled carbonate. To ensure that the meat retains its shape when baking, it can be tied with twine or secured with wooden skewers.

Step 9. Then wrap the carbonade with cheese and tomatoes tightly in foil and pierce the top in several places.

Step 10. Bake the carbonade in an oven preheated to 180°C for 1.5 hours.

Step 11. After the baking time has expired, unwrap the foil and keep the carbonate in the oven for another 15-20 minutes so that it browns nicely.

Step 12. Transfer the finished carbonade baked with tomatoes and cheese to a serving dish and serve. Bon appetit!

Juicy pork chops

For juicy chops, pork chops are best suited, because its meat itself is juicy and tender, and cutting it into portions is quite convenient. Before frying, marinate the carbonade in a mixture of herbs with lemon juice and olive oil. We bread only in flour, which will form a crispy crust and retain the juice inside the chops. Fry in a regular frying pan.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Pork carbonate – 200 gr.
• Spicy herbs - to taste.
• Olive oil – 1 tbsp.
• Lemon juice – 1/2 tsp.
• Flour – 2 tbsp.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. For chops, take fresh carbonate or defrosted under natural conditions. Before frying, the meat must be kept for some time at home temperature and it is not advisable to wash it. Cut the carbonade into pieces up to 1 cm thick.

Step 2. Then we wrap each piece of carbonate in cling film so as not to disturb the structure of the meat fibers, and beat it a little with a hammer.

Step 3.In a cup, mix any herbs (to taste) with salt, lemon juice and olive oil. Lubricate the chops on both sides with this marinade, place them on a plate and leave for 30 minutes to marinate.

Step 4. After this time, use a napkin to remove excess moisture from the chops so that the breading layer does not turn out thick. Dip the pieces on both sides in flour.

Step 5. Heat vegetable oil in a frying pan with a thick bottom. Then transfer the chops to the frying pan and no more than 2 at a time so that the meat is well cooked.

Step 6. Fry the chops over medium heat for 5 minutes on each side. You can fry them twice for 2.5–3 minutes to create a crispy crust. Wrap the hot fried chops in foil for 10 minutes so that the meat juice is distributed throughout the entire piece of meat, and fry the second portion. Juicy pork chops are ready. Serve with side dish and vegetables. Bon appetit!

Tender and juicy pork steaks

Pork steak is the easiest and fastest way to prepare meat, both for everyday and holiday table. It has some nuances of the cooking process: the meat is defrosted in the refrigerator and kept for at least half an hour at room temperature, the thickness of the steaks should be 2.5–4 cm, the steaks are fried over high heat and incomplete frying is not allowed, the steaks are served on a warm plate.

Cooking time: 20 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Pork carbonate – 250 gr.
• Olive oil – 3 tsp.
• Lemon juice – 1 tsp.
• Garlic – 1 clove.
• Butter – 20 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.Brush the pork chop steak with olive oil and sprinkle with salt and black pepper to your taste. Then we turn it over on the other side and also grease it with oil, salt and pepper.

Step 2. Heat a frying pan well with a small amount of vegetable oil and place the prepared steak on it. Fry it over high heat for four minutes.

Step 3. Then turn the steak over to the other side. First rub the fried side with half a garlic clove and grease with a piece of butter. Then rub again with garlic.

Step 4. After four minutes, turn the steak over again and rub the other fried side with garlic and butter. After this, fry the steak on both sides for another 30–40 seconds.

Step 5. Transfer the fried pork chop steak to a warm plate, pour over lemon juice and serve. Bon appetit!

Delicious pork chops in soy sauce

An option for preparing pork carbonate in a whole piece is to bake it in the oven, after preliminary marinating in soy sauce. For baking, choose fresh carbonade, as frozen will turn out dry. Let's complement the taste of the carbonation with garlic and spices. Bake in foil. You need to marinate the carbonade in soy sauce for at least 12 hours, and preferably 1-2 days.

Cooking time: 3 hours.

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• Pork carbonate – 2 kg.
• Classic soy sauce – 50 ml.
• Garlic – 10 cloves.
• Adjika – 2 tsp.
• Mayonnaise – 1 tbsp.
• Ground pepper mixture - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the pork chops with cold water and pat dry with a kitchen towel.

Step 2. Peel the garlic cloves and cut them into pieces.Prepare a mixture of peppers, soy sauce and an ordinary syringe.

Step 3. Take the sauce into the syringe and soak the carbonate evenly on all sides, then remember to use your hand to ensure that the meat is evenly soaked in the sauce.

Step 4. Roll chopped garlic in a mixture of ground peppers.

Step 5. Using a sharp knife, prick the carbonade evenly and stuff it with garlic.

Step 6. Then mix mayonnaise with Georgian adjika in a separate bowl.

Step 7. Rub the carbonate with the resulting mixture on all sides.

Step 8. Fold a large piece of foil in two layers and place the prepared carbonate on it.

Step 9. Then wrap the meat tightly with foil. Place the carbonate in foil in a cool place for 12 hours, or preferably 1–2 days, for marinating. After this time, bake the carbonade in an oven preheated to 180°C for 2 hours. Then unroll the foil on top and continue baking for another 30 minutes until golden brown.

Step 10. Transfer the baked carbonade from the foil to a serving dish.

Step 11. Then cut it into portions and serve hot.

Step 12. Serve any vegetables as a side dish for the baked carbonade. Bon appetit!

Soft pork chops with mustard in the oven

For an excellent decoration for the holiday table, you are invited to bake pork chops with mustard in the oven. The grain mustard crust is crispy and makes the carbonated meat juicy and soft. Marinate the carbonade in a mixture of spices and garlic. Bake on a baking sheet in an open manner. Serve either hot or as a cold appetizer.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Pork carbonate – 1 kg.
• Spicy mustard – 1 tsp.
• French mustard – 2 tbsp.
• Garlic – 2 cloves.
• Salt – 0.5 tsp.
• Ground black pepper - to taste.
• Seasoning for meat – 1 tsp.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. First, prepare all the ingredients specified in the recipe.

Step 2. Rinse the pork chops with cold water and pat dry with a kitchen towel. In a cup, mix salt, ground black pepper, vegetable oil and minced garlic. Rub the carbonate well on all sides with this mixture.

Step 3. Then use your hand to rub the carbonade with hot mustard on all sides, leaving no free space.

Step 4. Cover the meat with a piece of cling film and place it in a cool place for 4 hours to marinate.

Step 5. After the marinating time has elapsed, apply a layer of French grain mustard to the carbonation.

Step 6. Cover a baking dish with baking paper and transfer the prepared carbonade into it.

Step 7. Bake the carbonade in the oven at 150°C for an hour or a little more. During baking, pour the juice over the carbonade several times to get a golden brown crust. Check the readiness of the meat by piercing it with a knife, and the juice should be clear.

Step 8. Transfer the baked carbonade from the mold to a plate or cutting board. Then use a knife to cut the carbonade into pieces 1 cm thick and serve hot.

Step 9. You can cut the chilled carbonade into thin slices and serve it as a cold appetizer. Bon appetit!

How to cook pork carbonate in a slow cooker?

You can bake pork chop not only in the oven, but also using a slow cooker, and the meat in it always turns out very juicy and aromatic. Before baking, marinate the carbonade in soy sauce with the addition of mustard, a mixture of peppers and bay leaves. Cooking using the “Baking” program.You can have the baked dish either as a hot dish or as a slice for sandwiches, because it keeps well in the refrigerator for several days.

Cooking time: 9 hours 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Pork carbonate – 1 kg.
• Soy sauce – 3 tbsp.
• Grain mustard – 3 tsp.
• Garlic – 1 head.
• Bay leaf – 12 pcs.
• Salt - to taste.
• Hot water – 2 tbsp.
• Ground pepper mixture – 0.5 tsp.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. First prepare the marinade for the carbonation. Pour 3 tablespoons of high-quality soy sauce into a separate bowl, add grain mustard and add a mixture of peppers.

Step 2. Mix these ingredients until smooth.

Step 3. Rinse the pork chops with cold water and wipe dry with a kitchen towel. Using a sharp knife, make several through punctures on a piece of carbonate. Then rub the meat on all sides with the prepared marinade.

Step 4. If you have a carbonade with a layer of lard, leave it, which will make the carbonade more juicy.

Step 5. Then cover the carbonade with bay leaves, just stick them on.

Step 6. Place the meat in a tight plastic bag, pour the rest of the marinade into it and tie the bag. Then put the bag of carbonate in the refrigerator for 7 hours, or more, to marinate. During this time, turn the bag over several times. Before baking, keep the pickled carbonate for 1 hour at room temperature.

Step 7. Then, after the marinating time has elapsed, remove the carbonade from the bag, remove the bay leaves and rub the meat with salt.

Step 8. Heat the vegetable oil well in a frying pan and fry the carbonade over high heat until golden brown on both sides.

Step 9. Peel the outer husk of the garlic head and do not separate it into cloves.

Step 10Transfer the fried carbonate from the frying pan to the multi-bowl along with the head of garlic.

Step 11: Next, pour 2 cups of hot water into the bowl. Close the multicooker lid and turn on the “Bake” program for 1 hour. During this time, turn the carbonate over 2-3 times and add water if there is not enough water.

Step 12. After the signal about the end of the program, keep the carbonate under the closed lid for 10-15 minutes. Then transfer it to a serving dish and you can serve it. Bon appetit!