Pork in mustard in a frying pan

Experienced cooks have long been using ready-made mustard, mustard powder or sauce from this product to marinate meat. And no wonder, pork in mustard has an extraordinary aroma, the meat turns out soft and juicy, and the taste of such a dish is indescribable.

Fried pork in mustard marinade

Fried pork in a mustard marinade is prepared very simply and quickly; you get juicy soft pieces of meat with a golden brown crust sprinkled with sesame seeds.
It is better to marinate the meat the day before the day you are going to fry it (of course, put it in the refrigerator overnight), or at least 2-3 hours before. The process of preparing pork and marinade takes only 10-15 minutes. And the next day you will also fry a whole pan of meat in a maximum of 15 minutes.

Pork (carb or tenderloin) – about 1 kilogram
Chicken eggs – 4 pieces
Mustard – 2 heaped tablespoons (this time we had “Russian”, but you can use any kind; depending on the type of mustard, the taste of the meat will have different shades)
Potato starch – 1 heaped tablespoon
Table salt – 2 teaspoons
Pepper mixture - 1 teaspoon (you can replace it with just ground black pepper, you can add your other favorite spices for meat)
Sesame seeds (you can do without them if desired) – 4-5 teaspoons
Vegetable oil – 3-4 tablespoons

Preparation:

Wash the pork with cold running water, dry it with a paper towel or napkins, cut into pieces, slices about 1 centimeter thick.

Prepare the marinade filling by mixing eggs, mustard, starch, salt, spices (we have a mixture of peppers).

Mix the marinade thoroughly (it’s quicker to do this with a mixer, but you can do it with a spoon) until smooth.

Place the pieces of pork in a suitable sized container with a lid (in a saucepan or glass container), pour in the marinade, and be sure to stir so that the marinade penetrates between all the pieces of meat. Cover the pan (container) with a lid and place in the refrigerator to marinate for at least 2-3 hours, or better yet until the next day. By the way, the next day you can fry not all the pork marinated in mustard sauce, but only part of it, and the other part the next day or even the next day. Pork in marinade keeps well in the refrigerator for 2-3 days.

When it’s time to fry the meat, pour a little vegetable oil into a very hot frying pan, pick up a piece of pork with a fork, dip it (if you want) on one side in sesame seeds and put it on the frying pan with the side that was dipped in sesame seeds (watch our video recipe! ). Thus, quickly fill the frying pan with pieces of meat and slightly reduce the heat (to a level still above average). Fry until golden brown for about 4-5 minutes.

If you used sesame seeds, then sprinkle sesame seeds on top of the meat slices right in the frying pan during the frying process. Now the pork will be covered in sesame seeds on both sides. We remind you that you don’t have to do this at all; it will also be delicious without sesame seeds.

Turn the pork slices over and fry on the other side for about the same time - 4-5 minutes.

Remove the meat from the pan onto a plate or platter. Fried pork is ready! You can immediately fry the next portion in the same way. You can serve it with any side dish; it goes well with stewed vegetables or vegetable salad.

Prize tip for those who read the recipe to the end: you can cook chicken fillet, turkey fillet, and beef in the same way, but remember that chicken takes about the same time to fry as pork, turkey takes a little longer, and beef even longer. It is, of course, difficult to indicate the time exactly down to the minute: everyone’s frying pans and stoves are different, we focus on the appearance of a golden brown crust and remember that in this way marinated meat is fried much faster than meat that you have simply cut and perhaps beaten.

You can also watch our video recipe:

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Homemade pork with champignons

Pork is a very tender meat that is easily digested without leaving behind an unpleasant heaviness in the stomach. Both adults and children love it, so why not please your loved ones with a tasty and satisfying dish. This recipe includes champignons, but they can be replaced with any other mushrooms: dried, canned or fresh. Ingredients:

a little over a kilogram of tender meat
250 grams of fresh champignons
20 grams grainy mustard
one large onion
olive oil - for frying
four tablespoons of sour cream (you can use store-bought cream)
half a glass of white wine (preferably dry)
250 milliliters meat broth

Cooking method:

To make the dish appetizing, remember a few simple rules. Firstly, when going to the store to buy meat, try to buy sirloin - the pork will be more tender and soft. Secondly, make the broth in advance, but it should not be too fatty. Also, add ingredients such as salt and spices to suit your taste. Well, everything else is simple - stick to the recipe, and the food will turn out excellent!

So, first, cut the pork into medium pieces or strips, then transfer it to a saucepan with heated oil and fry, stirring occasionally with a spoon. When the meat acquires a slightly golden hue, remove it from the stove and place it in the pan. It is recommended to simmer the dish in a container with a thick bottom, then the food will never burn.

Now start preparing the vegetables: cut the onions and champignons into thin cubes, then fry both products in olive oil until half cooked. As soon as they change color, turn off the burner and add the ingredients to the pork. In a separate bowl, combine broth, dry wine, mustard and sour cream. Add salt, some spices of your choice and mix the sauce thoroughly. Then pour it over the meat and vegetables and send it to simmer. The food should be cooked over low heat for no longer than an hour. Don't forget about it - periodically look into the pan so that the liquid does not evaporate. If necessary, you can add a little water.

If you decide to use dry mushrooms, they should be pre-processed, otherwise they will be too hard and can ruin the dish. Proceed as follows: pour hot water over the mushrooms and let them stand for about half an hour. Then dry and fry with onions in a saucepan. You can do it differently: boil dried champignons, chanterelles, honey mushrooms - in general, those products from which you prepare food - and only then simmer them with onions.

Unusual property of mustard

Pork in mustard is a delicious dish that many of us have heard of. Every cook knows that with the help of this seasoning you can soften any, even the toughest meat. This is due to the high content of essential oils in its composition.

Gourmets know that this spice can be used as a breading, resulting in a tender, aromatic and juicy piece of meat. And if you add a little more spices to the dish during cooking, it will be saturated with their aromas, and the pungent smell will completely disappear. These properties of the famous spice are successfully used by many cooks.

How to store sauce with mustard and sour cream

How to store?
The finished sauce does not last long, as it is a completely natural homemade product without preservatives or chemicals.

If we are talking about cold sauce, then its shelf life is approximately the same as that of the sour cream you bought, even a day less. The ideal option is to cook it for one or two servings and eat it right away. The fresher it is, the tastier it is.

As for the hot sauce that has undergone heat treatment, it is prepared exclusively for one time. It needs to be eaten hot, and if it cools down, it can no longer be reheated - the taste will be completely different. So cook with one meal in mind!

Recipes with mustard

Recipes for cooking meat with mustard are very popular, but pork using the seeds of this spice or ready-made seasoning deserves special attention. The peculiarity of pork is that it is very tender; aggressive processing methods can disrupt the structure of the fibers, which will make the finished product tough.

Therefore, cooking pork using hot spices is the very method that protects the pork from drying out and gives the meat a delicate aroma with a faint mustard taste.

There are many recipes for pork with mustard, as it is ideal for baking, easy to prepare and enjoys deserved popularity among chefs of various qualifications.

Classical

Pork in mustard can be prepared without any exotic ingredients. To prepare this aromatic dish you need to prepare:

pork – 200 g;
salt, pepper to taste;
vegetable oil for baking;
table mustard - 2-3 teaspoons.

Lean pork should be cut into pieces 1.0–1.5 cm thick, dried with a paper towel and beaten with a special hammer. Grease a frying pan with vegetable oil and place on the fire to heat up.

Meanwhile, coat the pieces of meat on all sides with table mustard. When the pan is hot enough, place the prepared pork on it and cover the pan with a lid for a couple of minutes. This is required so that the seasoning is better absorbed and transfers its flavor to the pork.

Pork marinated in mustard and baked with potatoes

Ingredients:

meat - 0.8 kg;
potatoes - 0.6 kg;
onion - 0.3 kg;
mayonnaise - 150 gr.;
cheese - 70 gr.;
mustard - 3 table. false;
spices to taste.

Preparation:

The meat is cut into plates. You should get about 7-8 pieces.
Combine mayonnaise, mustard, spices. Part of this marinade is brushed onto the pork.
Peeled potatoes are cut into slices and the remaining sauce is added to it.
Prepare a baking dish, spray the bottom with vegetable oil.
Lay out a layer of onion, cut into half rings. The second layer is pork, the third is potatoes.
The form is sent to the oven. Cooking time - 35 minutes, temperature - 180 degrees.
The dish is sprinkled with finely grated cheese and put in the oven for another 10-15 minutes.

Pork cut across the grain is juicier and softer.

Culinary secrets

In order to be guaranteed to get a delicious finished dish, you need to know about small tricks that you can use during preparation.

For example, if a piece of pork turns out to be quite lean, you can put thinly sliced pieces of lard on it. At high temperatures, the lard will begin to melt and make the meat softer and juicier.

Lean meat may stick to the foil, especially if the foil is thin. Therefore, before putting the pulp, you need to drop a teaspoon of vegetable oil onto the foil. You can add thinly sliced onions, carrots or a small amount of any vegetables you happen to have at home.

To bake pork well, you must follow several general rules:

Choose a pitted piece with a small layer of lard on the surface, this will give the meat juiciness.
Wash the pulp well and be sure to dry with paper towels or blot with a clean, dry cloth.
Cut the pulp into pieces if necessary.
Depending on the desired spiciness of the finished dish, choose the type of mustard you need for cooking.

Pork chops in mustard

Pork chops in mustard marinade - little hassle, but taste great.

Pork absorbs the aromas of marinades and spices well, so you can get a different taste of meat only by replacing some ingredients or the entire composition of the marinade. Remember the same kebab and pork in soy sauce .

The mustard marinade, for all its simplicity, not only adds flavor to pork, but also makes the meat softer.

For pork in mustard you will need:

Pork neck. It's about 800 gr.
Mustard. 2 heaping tablespoons.
Flour. 2-3 tablespoons.
Garlic. 1-2 cloves.
Salt. Taste.
Freshly ground black pepper. Taste.

Cooking pork chops in mustard.

Cut the meat into pieces 2-2½ cm thick.

We beat the meat. In this case, it is very convenient to do this with the handle of a knife.

Chop the garlic quite finely.

Place the chopped meat in a deep container and add a couple of tablespoons of mustard. It is best to use regular spicy Russian mustard. Also add chopped garlic and freshly ground black pepper.

Mix everything properly. so that the mustard and pepper and garlic evenly cover all pieces of meat.

Let the meat marinate for at least 1 hour.

After marinating, we start frying the meat.

Heat vegetable oil in a large heavy-bottomed frying pan.

Salt the meat on both sides to taste and roll in flour.

Roll thoroughly on both sides.

Place the pieces of meat on a hot frying pan so that the pieces do not touch each other.

Fry the pork over medium heat until fully cooked.

When fried, the pungency of the mustard will disappear almost completely, but the pork chops will be soft and flavorful.

Place fried pork chops in mustard on a platter and serve with fried onion rings and fresh vegetables and herbs.

You can also serve this pork with almost any side dish. Garlic mashed potatoes or baked potatoes and baked tomatoes , baked corn , eggplant and other vegetables work very well

Meat in honey and mustard sauce

This is another fairly simple recipe for a meat dish that can be prepared not only for lunch with the family, but also for a holiday feast. Thanks to the delicate honey-mustard sauce, pork has a slightly sweet taste and an attractive golden color. All guests will be happy! Ingredients:

paprika
two tablespoons (tablespoons) of soy sauce
Bay leaf
30 milliliters olive oil
pork - half a kilogram
50 milliliters table wine (we recommend using white)
same amount of water
four large spoons of honey
three garlic cloves
coriander and freshly ground pepper (black) - to taste
0.5 teaspoon mustard

Cooking method:

First, crush the garlic cloves using a press and rub the meat with them, then treat it with table salt. Place two bay leaves here and sprinkle everything with spices. Keep the pork covered for fifteen minutes. Meanwhile, start preparing the gravy: mix wine, warm water, soy sauce, paprika, a little coriander, mustard. Add aromatic honey melted in a steam bath here. Mix all the ingredients well and pour the resulting mixture over the pork, which, by the way, cut into large pieces in advance. The meat is marinated in the refrigerator for half an hour to 60 minutes. After that, take it out and fry it in olive oil until golden brown. When the pork is slightly browned, pour the honey mustard sauce over it and simmer for a short time.

Don't know what side dish to make? It is better to avoid traditional mashed potatoes, since the combination of such products not only harms the figure, but can also cause heaviness and discomfort in the stomach. Adherents of a healthy lifestyle recommend eating meat dishes with fresh vegetables or light salads, for example, Chinese cabbage, tomatoes, asparagus, carrots or green peas, sprinkled with lemon juice. As a last resort, you can boil brown or short-grain rice, pouring an appetizing sauce over it.

Cooking process

Some of the most delicious chops according to my husband are chops with mustard! I agree with him 100%, because I myself think this version of chops is a very worthy dish that will be an excellent alternative to the usual chops on the holiday table!

We will prepare the ingredients for cooking chops with mustard in a frying pan according to the list.

Any meat will work for these chops, but we prefer pork.

I also prefer to use dried ground or granulated garlic in the recipe, which will add flavor to the meat and will not burn when frying the chops in a pan.

These chops are pre-marinated in a mustard marinade, so we’ll now start preparing the marinade.

In a bowl, mix two types of mustard and unsweetened yogurt.

Add salt, ground black pepper and dried ground garlic to the mustard.

Cut the meat (tenderloin) into portions 2.5-3 cm wide. If you have meat on the bone, cut off the bone.

I have large chops, so I cut them into two pieces to make it easier to marinate and fry.

Beat each piece of meat with a kitchen hammer on both sides. I do this by placing the pieces of meat in a plastic bag.

Place the chopped pieces of meat in a bowl with the marinade.

Coat the meat well with marinade on all sides. Cover the bowl of meat with cling film and place it in the refrigerator to marinate for at least 60 minutes; I left mine to marinate overnight.

In a bowl, whisk 1 egg with 1 tbsp. water. Pour flour into another bowl.

Pork with spicy mustard

To begin, we recommend mastering the simplest recipe for meat in creamy mustard sauce. Serve it with fresh vegetables or prepare a light salad. Ingredients:

500 grams pork goulash
freshly ground black pepper - two pinches
sunflower oil - for frying
two tablespoons hot mustard
one pack of cream
salt - to taste

Cooking method:

Cut the meat into large pieces of the same size, lightly pepper and salt, then add mustard. Mix all ingredients thoroughly with your hands and place in the refrigerator to marinate (wait about three hours). After the specified time has passed, place the pork in a frying pan with sunflower oil, preheated well, and fry for about half an hour under a closed lid. To prevent the meat from burning, do not forget to stir it periodically. When it is almost ready, pour the heavy cream into a bowl and simmer over low heat.

How to properly cook meat in mustard

It has long been known that mustard, due to its special natural qualities, is an ideal tenderizer for any, even the toughest meat. Using it as a breading makes the finished product juicy and tender. In addition, in its presence, the meat is better saturated with spices and aromatic herbs. Moreover, there is no taste or smell left from the mustard itself. This amazing feature has been used by many cooks for a long time. Even now, meat in mustard is very popular. There are many very interesting recipes for its preparation. As an example, it is worth carefully considering some of them.

Pork chop in mustard

By its nature, pork is a fairly soft and tender meat. To make a good chop, you don’t need to marinate it further. After all, aggressive ingredients can lead to the fact that the original product, on the contrary, becomes tough or even disintegrates into fibers. Therefore, it is better to cook such meat in mustard. This allows you to preserve its natural tenderness and protect it from drying out. To cook delicious meat in mustard, you will need a minimum set of initial ingredients:

for 200 grams of pork, 10 milliliters of vegetable oil, 2-3 grams of salt and ground black pepper, as well as 3 teaspoons of regular table mustard.

Preparing this dish is not at all difficult:

First, washed and dried meat must be cut into pieces 1-1.5 centimeters thick. In this case, it is necessary to cut off all existing fat and excess films.
Gently beat each piece with a kitchen hammer to make it even thinner.
Coat the pieces with mustard on all sides.
Place the frying pan on the fire and heat the oil in it.
Place the meat in boiling fat and keep it covered for the first time (2 minutes). This will help the spices absorb better. Further processing must be carried out in an open container.
As soon as a golden brown crust appears on one side, the product should be turned over and immediately sprinkled with pepper and salt. If desired, you can also add any seasonings (coriander, cumin, tarragon and others).
On the second side, fry for no more than 3 minutes.

Meat prepared in this original way in mustard turns out very juicy, tender and incredibly tasty. Boiled rice is ideal as a side dish. Although there are other options.

Recipe for oven-baked pork in foil

A very simple recipe for roasting pork in mustard. Moreover, you don’t have to use grain mustard; you can give preference to powdered mustard, but already brewed, store-bought, not dry. You can coat pieces of pork with it like a sauce and leave for 1 hour to marinate. The baked meat turns out very juicy, with a golden brown crust and excellent taste.

Ingredients:

Pork (pulp) - 600 g
Grain mustard - 3 tbsp.
Salt - 0.5 tsp.
Ground black pepper - 3 pinches
Onion (optional) - 1 pc.
Vegetable oil - 1 tbsp.
Water - 100 ml.

Step-by-step recipe with photos

Choose pork that is not too fatty, with small layers of fat, so that the dish does not taste dry. I pour a little water into the pan to prevent anything from burning, but you can remove the water from the ingredients list - it doesn't matter. Do not add bay leaf - it burns during baking and becomes bitter. For spices, use those that suit your taste. I think that the classic set is enough: salt and pepper, because mustard plays the main role in the marinade.

Prepare the necessary ingredients for roasting pork in mustard in the oven and let's start cooking!

During the cooking process, I still wanted to add onions - they highlight the taste of the meat and give the dish more flavor. Clean the pork from veins and films, cut into medium cubes and place in a deep container. Peel the onion (if you will add it), rinse and cut it in any way, place it on the meat.

Add salt, ground black pepper, grain mustard (French, Dijon).

Grease the mold with vegetable oil, carefully mix all the ingredients together and place in the mold. Leave for 40-60 minutes to marinate.

Then preheat the oven to 200 degrees, pour water into the mold, cover with foil and place the pork in mustard in the oven for 40 minutes.

5-7 minutes before cooking, remove the foil and brown the dish. The pieces of pork will be covered with a golden brown crust on top, and the bottom will remain juicy.

Place the prepared dish on plates and serve with any side dish: vegetables, sour berries, mashed potatoes.

You can bake it with apples, cheese, mushrooms, pineapples. Each time there will be a new dish. You can bake not only in the oven in foil, but also in pots or a baking sleeve.

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Beef entrecote

You can cook beef meat in mustard very tasty. The recipe is quite interesting and does not require any special skills from the housewife. To work you will need the following products:

3 beef entrecote, 1 egg, half a glass of milk, vegetable oil, a little flour, table mustard, spices (pepper and salt), and breadcrumbs.

The cooking process consists of several stages:

First, you need to beat the meat well.
After this, each piece needs to be greased with mustard and rolled in flour.
Prepare a homogeneous mixture from milk and eggs and dip the prepared semi-finished product into it.
At the final stage, the meat should be thoroughly coated in breadcrumbs.
The pieces processed in this way can only be fried in a frying pan on both sides until a characteristic golden brown crust appears on the surface.

After this treatment, the beef turns out very tender and aromatic. And the thin crispy crust only pleasantly complements the overall picture.

In egg-tomato batter

The pulp is marinated in a tomato-egg mixture, causing the fibers to become saturated with spices. When cooked, the meat will turn out fluffy and juicy.

Ingredients:

500 g pork neck;
1 onion head;
2 eggs;
20 g sifted flour;
2 tbsp. l. tomato concentrate paste;
garlic clove;
1 tsp. fine salt;
a pinch of black pepper powder;
100 ml. oils for deep frying.

Preparation:

Divide high-quality pork neck into portion plates at least 1 cm thick. Beat off the plates.
Combine tomato paste with chopped onions, crushed garlic, eggs and salt. Add flour.
Immerse the pieces in the marinade and keep in the cold for 2 hours.
Fry in a very hot frying pan for 3-4 minutes on both sides.

Golden chops go well with pickles or cucumbers. We recommend not adding a heavy side dish to the pork, as the neck is very filling.

Meat from the oven

How else can you cook meat in mustard? The oven recipe is considered the simplest and very convenient. In this case, the meat itself does not even need to be cut into portions. It is completely cooked. For this method you will need a minimum of ingredients:

0.5 kilograms of pork, salt, 2 tablespoons of mustard and 5 cloves of garlic.

In this case, pork is prepared in stages:

First you need to marinate the meat. This will make it more aromatic and will help the product bake better. To do this, the garlic must be finely chopped or squeezed through a press, and then mixed with salt and mustard. Coat a piece of pork on all sides with the prepared mixture and leave it like that for 3 hours in the refrigerator.
After the time has passed, the meat must be wrapped tightly in foil, placed on a baking sheet and placed in the oven for 60 minutes. In this case, the temperature inside should be at least 180 degrees.
After this, the foil can be removed and the meat returned to the oven for 10 minutes, while increasing the heat.

The result is a single piece of tender, juicy pork with a crispy, flavorful crust. Before serving, it can be cut into thin, neat slices.

Pork with nutmeg and delicate gravy

Pork in honey mustard sauce can be prepared in completely different ways. After all, there are a huge variety of recipes, and in addition, in the course of their professional activities, great chefs come up with new combinations and absolutely incredible dishes every day. So there are no limits to the imagination of cooks, and thanks to them, every housewife is also capable of becoming a real craftswoman. In this matter, the main thing is to follow the recipe, improve your art and sometimes not be afraid to experiment. Ready to get started right now? Ingredients:

kilogram of meat
freshly ground pepper and spices - optional
15 grams Dijon mustard
ground nutmeg - to taste
30 grams of honey
table salt - to taste

For decoration:

two tomatoes
fresh parsley
sweet pepper - one piece

Cooking method:

We suggest starting with the sauce: combine mustard and chopped nutmeg in a deep bowl. If you come across thick honey, put it in a steam bath and melt it over low heat, then add it to the rest of the ingredients. Stir the resulting sauce well with a spoon, adding your favorite spices if desired.

Now take a piece of meat, rinse it well, wrap it in a kitchen towel, and dry it. Then cut into not very small bars, add a little salt, a little pepper and place in the honey-mustard marinade. Cover with a lid and place in the refrigerator for half an hour. Then fry in a hot frying pan with a little oil. To prevent the pork from burning, turn it periodically with a special spatula. Place the meat on a plate and garnish the dish with thinly sliced tomatoes, sweet peppers and finely chopped fresh parsley.

Meat up your sleeve

There is another original way to cook aromatic meat in mustard. The oven-in-the-sleeve recipe is truly a win-win. In this case, beef, pork or any poultry can be used as the starting product. It all depends on personal preference. For example, consider cooking pork chops. You will need a small set of basic components:

450 grams of meat, 70 grams of French mustard, as well as a little salt, turmeric and black pepper.

This dish is very simple to make:

First, each piece of pork should be thoroughly rubbed with a mixture of pepper, turmeric and salt.
After this, it should be coated with mustard.
Fold the prepared pieces into a sleeve and secure it on both sides. There should be a lot of free space inside so that the bag does not burst during heat treatment.
Place the sleeve on a baking sheet and place it in a hot oven. Gradually the temperature should be reduced to approximately 180 degrees. The total baking time is only 30 minutes.

Then you can get the aromatic pork. The sleeve must be cut and the meat allowed to stand for a while so that it can cool.

Roll with garlic and dill

As with many recipes, cooking the pork requires foil. The dish is suitable for any table, incl. and festive. To make this recipe you need the following ingredients:

tenderloin - 700-800 gr.;
dill (sprigs) and garlic (cloves) - 4 pcs.;
paprika - 1 table. false;
mustard 2 table. false;
spices.

Preparation:

Sliced garlic is mixed with finely chopped dill and paprika. If desired, you can add additional ingredients - prunes, mushrooms.
The pork is rubbed with spices and mustard. Distribute the filling, roll the meat and tie it with strong thread. Reapply a layer of mustard and wrap in foil.
The dish is cooked in the oven for 1 hour. Temperature - 180 degrees. When the baking process is complete, you can increase the temperature to 200 degrees.