Pork is a fairly fatty meat, so even after baking it remains juicy and tender. Many holiday dishes, including French meat, are often prepared from it. A good idea would be to prepare a meat snack with the addition of sour cream. This lactic acid product will make the food softer and more tender, giving it creamy notes. Pork in sour cream sauce in the oven is prepared both in portions and in smaller pieces. There are food options for both everyday and holiday tables.
Cooking features
- Any meat turns out more tender and juicy if it is cooked fresh, not frozen. This also applies to pork. However, you can also make a delicious dish from a frozen product. To do this, it needs to be given the opportunity to thaw in natural conditions, without a sharp temperature change. Trying to speed up the process of defrosting meat using a microwave or hot water will cause it to lose a lot of moisture and become dry and tasteless. Also, to preserve the good organoleptic qualities of pork, it should not be frozen and thawed repeatedly. In addition, repeated defrosting can make meat unsafe for health.
- Before baking pork in sour cream, wash it, dry it with a kitchen towel and remove films, remove stringy areas and excess fat. What pieces to cut the meat into, whether it needs to be marinated or beaten, depends on the specific recipe. To obtain the expected result, you must adhere to the recommendations contained in it.
- Fatty sour cream is rarely used for baking pork. The best choice would be a fermented milk product containing 10 to 15% fat. However, the freshness and quality of sour cream matter. It is advisable to use a product that does not contain milk fat substitutes.
- The baking time for pork in sour cream sauce depends on the size of the pieces of meat and the temperature in the oven. Usually this dish is prepared at a temperature of 180-200 degrees, and then it takes 25-35 minutes to bake. However, sometimes the cooking time is increased. This is due to the fact that it may contain products that require longer baking.
Description of preparation:
This dish belongs to the category of simple, but at the same time refined and unusual.
Agree: meat baked with onions in sour cream sauce is very simple, but for some reason we didn’t think of cooking it like this before. And in vain, because it turns out very tasty! And also useful. Yes, yes, meat is cooked with sour cream without a gram of butter. If you are watching your figure and eating right, then choose lean pork and low-fat sour cream, a minimum of salt - and a delicious dietary dish is ready. Well, here I offer a recipe for how to cook meat in the oven with sour cream, which is not at all dietary, because I need to feed both my hungry husband and the guests who came in “for the aroma.” Try my recipe too! Purpose: For lunch / Healthy lunch Main ingredient: Meat / Pork Dish: Hot dishes
Pork baked in sour cream and garlic sauce
Compound:
- pork – 0.5 kg;
- onions – 150 g;
- garlic – 3-4 cloves;
- sour cream – 0.2 l;
- wheat flour – 30 g;
- butter – 30 g;
- salt, pepper mixture - to taste.
Cooking method:
- Wash the pork and pat dry with a paper towel. Clean the meat from films. Remove excess fat.
- Cut the pork across the grain into slices about 1 cm thick. Then cut the resulting layers of meat again across the grain.
- Place the resulting pork sticks in a tight bag, add flour, salt and pepper.
- Seal the bag and shake until each piece of meat is coated in flour.
- Transfer the pork to a baking dish.
- Peel the onion, cut into thin half rings, and pour them onto the pork.
- Mix sour cream with salt, pepper and garlic passed through a press.
- Cover the meat and onions with sour cream and garlic sauce. Place slices of butter on top.
- Cover the pan with a lid or cover with foil.
- Preheat the oven to 180 degrees. Place the form with pork in it. Bake the dish for 35 minutes.
If you want the food to brown, 10 minutes before it is ready, remove the lid or foil from the pan.
Appetizer of pork marinated in sour cream and baked in the oven
The sirloin for this original appetizer, similar to boiled pork, is best taken from the hip cut. Take any honey you find in your bins. If it has thickened, there is no need to heat it - other components will provide the desired consistency.
Ingredients
- Pork (pulp) – 800 g
- Sour cream – 2 tbsp.
- Classic mustard – 1 tbsp.
- Honey – 1 tsp.
- Fresh garlic – 4-5 large cloves
- Black pepper powder – ¼ tsp.
- Salt - a little less than 1 tsp.
How to deliciously marinate and bake a pork cut in sour cream
- Salt and pepper a piece of fillet, make holes in it, put thin slices of garlic in them, as when preparing classic boiled pork.
- After mixing mustard paste with honey and sour cream, spread the marinade over the meat, wrap it in film and refrigerate overnight. If you are short on time, you can marinate it in room conditions for 1 hour.
- Before placing the prepared piece of pork in the oven, wrap it tightly in several pieces of foil and place it in the pan. You need to pour 2 cm of water at the bottom so that the foil does not burn due to the high temperature.
- At the middle level of the oven at 200 degrees, the cooking time is about 2 hours. We determine the degree of readiness with a fork: if the meat is tough, bake for another half hour.
Serve this homemade appetizer chilled, cutting it into thin slices. In general, all the proposed recipes for cooking pork with sour cream in the oven are worth trying them out and choosing the most successful one of all. And let your home guests become tasters - they will determine exactly which method of cooking meat is the most successful. Delicious experiments to you!..
Pork baked in sour cream sauce with onions and carrots
Compound:
- pork – 0.5 kg;
- onions – 0.3 kg;
- carrots – 0.2 kg;
- sour cream – 0.35 kg;
- paprika – 5 g;
- granulated garlic – 5 g;
- Provençal herbs – 5 g;
- salt, pepper mixture - to taste.
Cooking method:
- Wash the pork. Dry the meat with a napkin, remove all excess, including films and large fatty layers.
- Cut the pork into 1.5-2 cm cubes.
- Peel the carrots, cut them into quartered circles no thicker than half a centimeter or into small cubes.
- Peel the onions and cut the onions into medium-sized cubes.
- Place vegetables and meat in a bowl and mix.
- Place sour cream in a separate bowl, add salt and seasonings, stir.
- Transfer half of the sauce to the meat and vegetables, stir the ingredients.
- Transfer the meat and vegetables to a heat-resistant form or arrange into portioned molds.
- Cover the food with the remaining sour cream sauce.
- Place the mold (or ramekins) in the oven, preheated to 180 degrees, and bake the food for 40 minutes.
Pork stewed in sour cream in a frying pan
Pork stewed in sour cream is the most basic thing a housewife can cook.
You will need:
- half a kilo of pork tenderloin;
- bulb;
- carrot;
- oil for frying;
- four tablespoons of sour cream
How to cook:
- Divide the prepared meat into pieces. It is better if they are about a centimeter wide.
- Fry each piece on all sides.
- Chop the onion, grate the carrots and add to the meat.
- Season with spices, salt, pour sour cream. Cover the pan with a lid and keep it on low heat until the end of cooking.
Please note that pork is stewed in a frying pan for about half an hour. If you overdo it, the meat may become tough.
If necessary, add water to the pan. The dish can be served with any side dish.
Cooking in a slow cooker with mushrooms
Mushrooms give the dish a unique aroma, so pork in sour cream sauce with mushrooms turns out to be finger-licking good.
Ingredients:
- pork – 800 g;
- onion – 1 pc.;
- chanterelle mushrooms – 200 g;
- carrot – 1 pc.;
- garlic – 1 pc.;
- lemon juice – 2 tsp;
- sour cream – 300 ml;
- vegetable oil;
- spices.
Preparation:
- Rinse the meat, remove the veins.
- Rinse the mushrooms and peel the onions, cut into slices.
- Grate the carrots on a coarse grater.
- Chop the garlic.
- Combine sour cream, garlic and lemon juice, mix thoroughly.
- Simmer onions and carrots in a frying pan.
- Cut the pork into pieces and fry until golden brown.
- Carefully place all the ingredients into the multicooker bowl, add a little water and set the “Stew” mode. Wait 40 minutes.
Cooking in the slow cooker with mushrooms is complete.
Meat in French as in the joke
Remember the old Soviet joke? Armenian radio asks: “Is it true that Academician Ambartsumyan won a car in the lottery?” - “True, but not Ambartsumyan, but Avakyan. And not an academician, but a hairdresser. And not a car, but ten thousand. And not in the lottery, but in preference. And he didn’t win, he lost.”
About the same thing happened with the French meat recipe, which can sometimes be seen on holiday tables in a new interpretation.
Because the original uses not a chop, but a loin, not mayonnaise, but sour cream. And the recipe is called not “French”, but “Alsatian”. It is with these amendments that we will prepare our dish today!
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Meat with mushrooms in sour cream, baked in pots
You can also cook delicious and aromatic meat with mushrooms in sour cream in pots. This cooking method will help serve the dish in an original way.
Ingredients:
- chicken fillet (can be replaced with turkey);
- sour cream - one glass;
- champignons – 350 g;
- bulb;
- carrot;
- salt, vegetable oil, pepper mixture.
Cooking process:
1. Peel and wash onions and carrots. Cut the onion into large half rings, grate the carrots;
2. Wash the mushrooms, dry and cut into slices;
3. Wash the chicken fillet, dry it , cut into small pieces, pepper and salt, leave for five minutes;
4. Lightly sauté onions and mushrooms in vegetable oil;
5. Pour a tablespoon of oil into each pot, place chopped chicken fillet in it, onion and carrots on top, then mushrooms and sour cream.
Place the pots in a preheated oven for 50-60 minutes and bake at 180 degrees.
Meat in sour cream - food preparation
Before stewing or frying, a whole piece of meat is cut into slices of the required thickness. Sometimes, when using the flesh of an adult animal, the meat is pounded with a kitchen mallet to soften the muscle fibers and reduce cooking time. Then, to preserve the meat juice and give the pieces a more attractive appearance, they are fried over high heat until a crispy crust forms. Next, the meat is mixed with chopped vegetables, usually onions, carrots, tomatoes, poured with sour cream and simmered until tender.
Useful tips
When creating meat masterpieces, it is worth remembering:
- It is better to take sour cream with 30% fat content;
- Even tough meat can be made juicy if you marinate it first;
- In order for the sour cream sauce to evenly cover the pork, it should first be breaded in flour;
- If you need juicy meat, then it is better to fry it in an open frying pan without a lid;
- For convenience, you need to cut slightly frozen meat and always against the grain.
As a result, any housewife will get a delicious dish that will look great at a simple family dinner or reception. The main thing is to cook with love!
Calorie content of foods possible in the dish
- Sour cream – 210 kcal/100g
- Sour cream 10% fat content – 115 kcal/100g
- Sour cream 20% fat content – 210 kcal/100g
- Sour cream 25% fat content – 284 kcal/100g
- Sour cream 30% fat content – 340 kcal/100g
- Boar ham – 113 kcal/100g
- Pork – 259 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
- Lemon – 16 kcal/100g
- Lemon zest – 47 kcal/100g
- Honey – 400 kcal/100g
- Fresh basil – 27 kcal/100g
- Dried basil – 251 kcal/100g
- Ground black pepper – 255 kcal/100g
- Parsley – 45 kcal/100g
- Khmeli-suneli – 417 kcal/100g
- Salt – 0 kcal/100g
- Paprika – 289 kcal/100g
- Garlic powder – 331 kcal/100g
Calorie content of foods: Pork, Sour cream, Honey, Lemons, Khmeli-suneli, Basil, Paprika, Salt, Ground black pepper, Parsley, Garlic powder
