Pork cutlet on the bone - step-by-step recipe with photos and videos

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Prepared by: Marina Zolotseva

12/12/2013 Cooking time: 40 min

If you have neither the time nor the desire to tinker with minced meat, then I suggest you prepare a pork cutlet on the bone. A minimum of effort and time, and the result is amazing taste.

Pork cutlets on the bone

In Switzerland, as in France, “Cutlet” (French cotelette, from cote - rib) is a piece of meat with a rib bone. In Russia, cutlets are the name for products made from minced meat, however, I would still risk calling this dish by its “native” name. Properly frying meat is also an art!

With the described cooking method, the meat turns out to be very tender, juicy, literally “melting in your mouth.” In addition, if you marinate the meat the night before, it will also cook very, very quickly and easily!

Ingredients:

• Pork (tenderloin, cutlet) – 2 pcs.
• Olive oil - 1-2 tbsp. l.
• Black pepper (ground) - to taste
• Sweet paprika - to taste
• Cayenne pepper - to taste
• Spices (“Herbs of Provence” or “CAFE DE PARIS”) - to taste
• Butter (5 g for each cutlet) - 10 g
• Lemon juice - 1/2 tsp.
• Salt (or soy sauce) - to taste

Cooking time: 15 minutes

Number of servings: 2

Recipe:

The meat needs to be fresh and not frozen, but cutlets like these...

With the addition of olive oil, a mixture of peppers, paprika, Provençal herbs or Parisian cafe spices (paprika, garlic, parsley, basil, tarragon, onion, marjoram)…

... marinate the cutlets (overnight).

We make several punctures with a knife along the bone. In a very hot frying pan, without adding oil, fry our cutlets: 2-3 minutes. on one side, 2-3 minutes on the other side. Let's turn it over 2 times.

The meat should be well browned on the outside and remain juicy, slightly pinkish on the inside.

Place the cutlets on plates and top with a piece of aromatic butter and serve immediately!

Fragrance oil

It’s better to cook in the evening, when we marinate the meat, then the next day it will take us no more than 10-15 minutes to prepare the dish.

There are many recipes for making aromatic butter and this is one of the simplest and fastest: mix softened butter in a salad bowl, add lemon juice, salt, pepper and dried chopped herbs (or fresh), mix well, wrap in cling film and put in the refrigerator until it hardens. .

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Step-by-step recipe for the best pork chop

1. Pork tenderloin with rib is often sold as a whole piece. Before cooking, such a piece must be cut into flat cutlets so that each piece of meat has a bone. If the bone is too large, it needs to be shortened and sharpened a little so that it sticks out to the side.

   Cut into flat cutlets so that each piece of meat has a bone

2. Next, you need to beat the cutlet. A special hammer, wooden or metal. When beating, the cutlet will increase slightly in area and become thinner. There is no need to beat it too thin; it is enough for the cutlet to be 15-20 mm thick.

   Next, you need to beat the cutlet. A special hammer, wooden or metal

3. Considering that the area of ​​the cutlet is larger than the palm of your hand, and when frying, the proteins of the meat coagulate, a cutlet of this size will shrink, or will look like a “turtle”, or like a walnut shell. By the way, the term escalope arose precisely from the meat rolled up during frying, the same “nut shell”. To prevent the meat from curling, it should be slightly cut along the edge. Using a regular knife, make several cuts from the edge to the middle, 2-3 cm.

   To prevent the meat from curling, it should be slightly cut along the edge.

4. It’s a natural cutlet, and that’s why it’s natural because it doesn’t need “special seasonings.” Salt and ground black pepper. Enough. It is better to use regular and fine salt, not iodized. The best way to use black pepper is to grind the peppercorns immediately before use. I remember from childhood: for this, peppercorns were crushed on the table with a bottle or spoon. I don’t know why they didn’t use the “mill”; they always had one on the farm, but they always pressed pepper.
5. So, salt and pepper. Heat vegetable oil in a frying pan.
6. Dip the cutlet into a beaten egg with a pinch of salt and ground black pepper. And immediately roll in breadcrumbs.

   Dip the cutlet into a beaten egg with a pinch of salt and ground black pepper.

7. It is very convenient, after dipping in the egg, place the cutlet on a plate and sprinkle with breadcrumbs on all sides. Then the breading will be dense, thick and without “defects”.

   Place the chop on a hot frying pan.

8. Place the chop on a hot frying pan and fry over high heat until golden brown, first on one side, then on the other.

   Fry over high heat until golden brown, first on one side, then on the other.

9. After this, reduce the heat and fry the chop until cooked. During the initial frying of the breading, a crust is formed, which prevents liquid from leaking out, and the chop becomes unusually juicy.

   Reduce heat and fry chop until cooked

10. Natural pork chop does not need a special side dish. Sliced ​​vegetables and greens work well. Perhaps boiled potatoes or mashed potatoes.

    Natural pork chop does not need a special side dish

11. Many people love naturally fried meat, if it is sprinkled with lemon juice. Here it’s not for everybody.

    Pork chop - natural cutlet with garnish

Pork chop - natural cutlet from the best meat

Sergey Dzhurenko Did you like the recipe?

Pork chop - natural cutlet 5 (100%) 72

Natural pork cutlet on the bone

What could be tastier than meat baked in the oven? The only thing that tastes better is the meat baked in it - a natural pork cutlet on the bone. Try this simple recipe for a very tasty juicy and at the same time very easy to prepare dish. This is a pork cutlet on the bone. And I like to add a head of garlic to the pork, cutting it in half. Serve with vegetables in the same dish - it's beautiful and so appetizing.

The main thing here is not to dry out the meat in the oven! Use pieces no thinner than 1 cm. Bake along with your favorite vegetables - tomatoes, onions, apples, quince.

How to prepare

Ingredients:

• pork cutlets on the bone - 4 pcs
• tomatoes - 4 pcs
• garlic - 1 head
• vegetable oil - 4 tbsp.

Marinade:

• cumin, black peppercorns and coriander - 1 tsp each. everyone
• vodka – 100 ml
• liquid honey - 1 tbsp.
• medium-ground sea salt - 2 tsp.

First of all, we choose fresh, high-quality meat - pork on the bone. Be sure to maintain the thickness of the cutlets. Do not cut cutlets less than 1.5 cm thick. It is better if the thickness is 2 cm. Under no circumstances should you beat them! Let's first prepare the spices for the marinade. A mortar or blender will do. Add all the spices and salt. We grind or grind them. Combine spices with honey and water. Rub the pork with the resulting marinade.

Then cover the container with meat with cling film. Marinate for 2-3 hours. It's better if it's a cool place. After this, fry the pieces of meat on both sides - 1 minute on each side. A dark-crusted pork cutlet should not be fried. All you need to do is brown it for no longer than 2 minutes! First of all, this is necessary so that the juice does not leak out of the meat. Heat the oven to 180*C.

Finally, transfer the pork cutlets to a baking dish. You can place your favorite vegetables nearby. I placed slices of tomatoes and heads of garlic cut in half. The oven is hot. Place the pan on its middle level. Bake for 8-10 minutes.

Remove the finished cutlets from the oven and decorate with sprigs of rosemary or other herbs. Let stand for 2-3 minutes, then serve the dish.

I also cooked the same pork cutlets with quince. It's also very tasty. You can experiment with any vegetables and fruits. Bon appetit!

Meat idea for family dinner

How to fry a pork cutlet on the bone? First, you need to choose a loin or other part of the fillet on the bone. Secondly, you should choose the right marinade and spices. Thirdly, we will bake the pork cutlet in the oven. It will turn out juicy, healthy and extremely tasty.

On a note! You can bake the pork cutlet until charcoal. If you don't like this kind of food, cook the meat on the bone in foil or in a roasting bag.

Ingredients:

• pork tenderloin on the bone – 2 kg;
• fresh rosemary sprigs;
• mayonnaise with an average percentage of fat content - 4 tablespoons. spoons;
• horseradish - 2 table. spoons;
• universal spices for meat.

Preparation:

1. It is advisable to choose chilled pork. If you have frozen meat, then first defrost it in the refrigerator.
2. Prepare the remaining ingredients according to the list.
3. We thoroughly wash the pork on the bone and soak up excess moisture with napkins.
4. In a deep bowl, combine mayonnaise with horseradish. Add all-purpose spices and mix well.
5. Place the bone-in pork tenderloin into a bowl with the marinade. Carefully dip each piece of meat in the sauce and leave to marinate for one hour.
6. Add chopped rosemary sprigs to the pork.
7. While the meat is marinating, prepare the pan.
8. Line a baking sheet with a sheet of aluminum foil.
9. Place the marinated pork on the bone evenly on a baking sheet.
10. Cover the top of the pan with another sheet of foil.
11. Heat the oven to a temperature of 190°. Place the pork cutlets in the oven for 40 minutes.
12. After the specified time has passed, remove the pan from the oven and carefully remove the top sheet of foil.
13. In order for the cutlets to acquire an amber color, return the baking sheet with meat to the oven for another half hour.
14. Cool the cutlets on the bones and serve them. You can add any side dish and sauce you like.

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:

1. Pour salt, pepper, spices into a plate, add adjika and oil. Then mix everything.
2. Rinse the meat for the cutlets and wipe with paper napkins. Wipe the meat almost dry so that it is subsequently thoroughly soaked in the adjika sauce.
3. Mayonnaise can also be used as a sauce.
4. The pork should be marinated for an hour.
5. In a heated frying pan, fry the juicy meat on both sides. This will take about two to three minutes (per side).
6. Then turn the heat to low and simmer the cutlets in a frying pan with a lid until cooked.
7. Readiness is checked only with a knife. You need to cut the meat and see if it is raw inside.
8. When the dish is ready, arrange it beautifully on plates. For an appetizing look, add green peas, dill, tomatoes, cucumbers, whatever you like.

Meat preparation

The selected loin is an oblong piece of meat on the bones of the spine and rib. Now it can be divided into portions by the vertebrae so that the thickness of each portion is two to three centimeters.

Wash them thoroughly and pat dry with a napkin. Using the sharp tip of a knife, make cuts no more than three millimeters deep across the entire surface of the meat - they will allow seasonings to penetrate deeper during marinating and heat during heat treatment. Also make a slight cut along the edge so that the cutlet does not lose its shape during cooking.

Cutlet on the bone in spices

The cutlet on the bone is baked with spices in the oven. Everything is simple and everything is natural. The meat is tender, it turns out very soft and flavorful in 20 minutes. There is no need to use oil; the meat is cooked in its own juices. The main thing is that the meat is fresh, not defrosted. Such a dish will be very juicy and tender, and thanks to the bone, the meat will acquire a different, pleasant, delicate taste.

Ingredients for “Cutlet on the bone in spices”:

• Pork (on the bone) – 1100 g
• Spices (for pork) - 4 tbsp. l.

Cooking time: 20 minutes

Number of servings: 4

Recipe for “Bone cutlet in spices”:

Divide the pork on the bone into portions, roll in spices, cover with cling film and leave in this form in a cool place for at least 40 minutes. I don’t salt the meat; ready-made spices (as a rule) contain salt. The cooking time is indicated without taking into account marinating the meat in spices, since this process can take place in different ways, from 40 minutes to 12 hours, depending on the availability of free time.

Preheat the oven to 200 degrees. Place the meat on a baking tray without adding oil.

Bake at 200 degrees for 20 minutes. Serve hot. Bon appetit!!!

Recipe with carrots

The recipe describes in detail how to prepare a festive version of pork cutlet on the bone.

Cooking time: 45 minutes

Number of servings: 4

Energy value

• calorie content – ​​356.3 kcal;
• fats – 31.5 g;
• proteins – 12.7 g;
• carbohydrates – 5.5 g.

Ingredients

• pork loin – 800 g;
• onions – 3 pcs.;
• curry – 1 tbsp;
• coriander – ½ tsp;
• lime – 1 pc.;
• ginger root – 3 cm;
• carrots – 1 pc.;
• garlic – 2 cloves;
• apple cider vinegar – 1 tbsp;
• sugar – 1 tbsp;
• red pepper – ¼ tsp;
• vegetable oil – 50 ml;
• salt - to taste.

Step-by-step preparation

1. Wash a piece of loin with bones, dry with a kitchen towel and cut into portions at least 3 cm thick.

2. Prepare the marinade.
3. Rinse the lime in hot water using a sponge to completely remove the wax. Remove the zest with the large side of a grater, and squeeze the juice out of the pulp, dividing the fruit in half.

4. Chop one onion into cubes, finely chop the peeled ginger root and garlic cloves. Mix everything with curry and citrus.
5. Pour the mixture over the meat and leave for half an hour.
6. Meanwhile, grate the carrots using a Korean snack maker.

7. Heat 2 tbsp in a frying pan. vegetable oil, in which sauté 2 chopped onions with garlic and red pepper for 2 minutes. Pour the boiling mixture over the root vegetable and mix thoroughly. Let it brew for 25 minutes.
8. Fry the pieces of meat in a hot frying pan with added oil for 3 minutes on all sides.
9. Prepare large squares of foil. In each, place a pork cutlet on the bone, then Korean-style carrots and wrap.
10. Bake at 190 degrees for 20 minutes.

Tip: You can unwind the foil an additional 10 minutes before the end of the heat treatment and sprinkle each product with grated cheese.

This meat can be served as a separate dish or additionally boiled new potatoes.

Cutlet on the bone in the oven

If you have a pork cutlet with a bone, then I offer you a wonderful recipe for preparing it. Try it and see for yourself that a cutlet on the bone in the oven is simple, but incredibly tasty.

Ingredients:

• Pork cutlet on the bone - 2 pieces
• Adjika – 1 teaspoon
• Vegetable oil - 3-4 tbsp. spoons
• Salt - 1 pinch
• Pepper - 1 pinch

Number of servings: 2

How to cook “Cutlet on the bone in the oven”

1. The recipe for making cutlets on the bone in the oven is very simple. First you need to make the marinade. To do this, mix adjika (or dry), coarse salt and black pepper in a bowl. 2. Add a little vegetable oil (it is better to add gradually so as not to overdo it). 3. Wash the pork cutlets and dry well (you can use a paper towel). 4. The cutlets need to be slightly kneaded with your hands (or use a hammer without applying force). Pour marinade over meat. 5. Thoroughly coat the cutlets with marinade on all sides and place in the refrigerator for at least 1 hour. 6. Heat the frying pan well and place the cutlets in it. Fry over high heat on both sides until golden brown. 7. Grease a heat-resistant baking dish with a small amount of vegetable oil. 8. Place cutlets in the form. 9. Cover the pan with foil and place in a well-heated oven for 35-40 minutes. 5 minutes before the end of cooking, the foil can be removed to brown the meat even more. 10. Cutlet on the bone in the oven at home is ready. You can serve it with your favorite side dish or fresh vegetables.

Nutritional and energy value:

Pork cutlet on the bone in lemon marinade

Chilled pork cutlets on the bones or corners are an excellent option for preparing a delicious lunch or dinner. The meat, which is on a small bone, has soft fibers, is quickly marinated and cooked. They can be baked in the oven or fried in a pan. For the marinade, you can use ketchup, soy sauce, kefir, mayonnaise, wine vinegar or wine.

A pork cutlet on the bone is especially tasty and juicy in a lemon marinade, which is prepared from lemon juice, butter, and the addition of sweet paprika. Rub the pork pieces with the lemon mixture, add onions and marinate for about 1 hour. Cooking pork in a frying pan.

Recipe:

Ingredients for two servings:

• Pork (cutlet on the bone), chilled – 2 pcs.;
• Onions (medium) – 2 pcs.;
• Lemon juice – 2 tbsp. l.;
• Vegetable oil – 5 tbsp. l.;
• Sweet paprika – 0.5 tsp;
• Ground black pepper;
• Salt.

Cooking time: 1 hour 35 minutes.

1. Wash the meat, soak it with a towel or paper napkins to remove excess moisture.

2. Sprinkle with salt and ground black pepper on all sides.

3. Squeeze lemon juice into a cup and add vegetable oil (1 tbsp).

4. Add sweet paprika, a little salt and black pepper. Paprika will add beautiful color and aroma to the meat. Stir the lemon marinade until the salt dissolves.

5. Pour the finished marinade onto the pork, rub it into the meat from all sides so that it is well soaked.

6. Peel the onion and cut into rings of medium thickness. Place half at the bottom of a small mold or container.

7. Place the pork in the marinade. Press well so that the juice begins to release from the onion. Pour the remaining marinade from the bottom of the bowl in which they were rubbed onto the pieces.

8. Distribute the remaining onions evenly over the meat, cover the bowl with cling film and cool for about 1 hour (it’s better to leave for 2 hours). Onion and lemon juice soften the meat fibers well and make it very tender.

9. Peel the marinated cutlets on the bone from the onion and place in a frying pan with the remaining oil (4 tbsp.). Place the frying pan on a preheated stove at maximum temperature, cover with a lid and, as soon as the oil boils, reduce the heat slightly. Fry for 10-13 minutes on one side.

10. As soon as the pieces are covered with a beautiful brown crust, turn them over to the other side and cook for another 10-12 minutes. The meat should not be overcooked, otherwise it will become tough and dry. Place the finished pieces of pork on a piece of foil, roll them up and leave them on the table while you prepare the onions. Place it with the remaining marinade in the oil after the meat and fry, stirring, at high temperature until it becomes soft.

11. Transfer the aromatic, juicy cutlets on the bone to plates, add fried onions and fresh chopped vegetables nearby and serve immediately. The dish can be served with your favorite side dish. Boiled or mashed potatoes, baked vegetables and boiled pasta are good options.

Tips and tricks:

• If we cook bone-in cutlets in the oven, then preheat it to 220 degrees. Cook the pork on a baking sheet for 30-35 minutes until a beautiful golden brown crust appears. Place the onion next to the meat and, as soon as it browns, remove it.
• To add herbal flavor to the pork, add dried thyme and rosemary to the marinade. Sprigs of fresh herbs can be added to the pan next to the pieces of meat and removed after 15 minutes.

About the marinade

You don't have to marinate. Just sprinkle the prepared meat with black pepper and move on to the next step, which tells you how to cook a bone-in pork cutlet in the oven. In this case, you will get the classic taste, but the baking process will take longer.

Pre-marinating the meat will allow you to get an original flavor and speed up the baking time. Leave the pork to soak in the sauce for at least an hour, but preferably 3-4 or even overnight. When choosing products for marinade, you can use your imagination. Here are some of the ideas:

Salt, pepper, a little ready-made adjika - a simple version of the marinade. It will add spiciness, enhance the aroma, the pork cutlet on the bone will become soft, melting in your mouth. Apple cider vinegar, soy sauce, onion, a few drops of ready-made Tabasco sauce (no salt needed). In this case, the meat will be very tender and will acquire a barbecue flavor. 1 onion, 1 apple, 3 cloves of garlic, a couple of sprigs of rosemary, ground black pepper, salt. The marinade will add piquancy and also make the meat very soft.

Cutlet on the bone with mayonnaise and garlic in the oven

This cutlet goes well with greens. If you don’t want to cook cereal as a side dish, make a simple vegetable salad.

You will need for two servings:

• pork cutlet on the bone – 2 pcs.;
• mayonnaise – 2 tbsp;
• garlic – 2 cloves;
• paprika, pepper, salt to taste.

Preparation:

1. Cover the cooked meat with a paper towel and press down to remove excess moisture.
2. Sprinkle both sides with pepper and salt and rub in gently. Lightly pound the meat; later it will absorb the marinade well.
3. Place mayonnaise in a cup and squeeze out the garlic. Sprinkle with paprika and pepper. Stir the marinade. You can add other herbs to taste.
4. Cover the chopped pork cutlets with the garlic mixture and leave to marinate for an hour.
5. Place foil on a baking sheet. Place the meat on the bottom and remove the top seasoning to prevent it from burning. Bake for 30 minutes at 220 degrees.
6. Place on a plate and add garnish to taste.

Calorie content of foods possible in the dish

• Tomatoes – 23 kcal/100g
• Boar ham – 113 kcal/100g
• Pork – lean roast – 184 kcal/100g
• Pork – chop on the bone – 537 kcal/100g
• Pork – shoulder – 593 kcal/100g
• Pork – schnitzel – 352 kcal/100g
• Fatty pork – 333 kcal/100g
• Pork meat – 357 kcal/100g
• Altai cheese – 355 kcal/100g
• Gruyère cheese – 396 kcal/100g
• Kaunas cheese – 355 kcal/100g
• Latvian cheese – 316 kcal/100g
• Lithuanian cheese – 250 kcal/100g
• Lake cheese – 350 kcal/100g
• Aiaideus cheese – 364 kcal/100g
• Cheese “Altai” 50% fat – 356 kcal/100g
• Appnzeller cheese 50% fat content – ​​400 kcal/100g
• Gouda cheese 45% fat content – ​​356 kcal/100g
• Dutch cheese – 352 kcal/100g
• Maison Blanc cheese (semi-hard) – 360 kcal/100g
• Kostroma cheese – 345 kcal/100g
• Lambert cheese – 377 kcal/100g
• Lo spamino cheese – 61 kcal/100g
• Poshekhonsky cheese – 350 kcal/100g
• “Russian” cheese – 366 kcal/100g
• “Soviet” cheese – 400 kcal/100g
• Steppe cheese – 362 kcal/100g
• Uglich cheese – 347 kcal/100g
• Cheese “chester” 50% fat content – ​​363 kcal/100g
• Swiss cheese – 335 kcal/100g
• Edamer cheese 40% fat content – ​​340 kcal/100g
• Emmental cheese 45% fat content – ​​420 kcal/100g
• Etorki cheese (sheep, hard) – 401 kcal/100g
• Cheese “Yaroslavsky” – 361 kcal/100g
• White cheese – 100 kcal/100g
• Yellow fat cheese – 260 kcal/100g
• Limburger cheese – 327 kcal/100g
• Cheese with mushrooms 50% fat content – ​​395 kcal/100g
• Ground black pepper – 255 kcal/100g
• Mayonnaise – 300 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Salad mayonnaise 50% fat content – ​​502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Table salt – 0 kcal/100g

Calorie content of foods: PorkTomatoes Hard cheese Table salt Ground black pepper

Quick dish option

In order for the meat to fry faster, you can deviate from the rules and pre-beat it. Marinating in advance, as mentioned above, is not necessary. So, if your guests show up unexpectedly, you can easily surprise them with a quick and tasty pork loin dish, although you deviate a little from the classic recipe.

In addition, you can speed up the cooking process by not baking. After frying, leave the cutlet in the pan, cover it with a lid and reduce the heat. The cutlets will be stewed until cooked, which is checked in the same way as when baking in the oven - by piercing and observing the color of the liquid.