The meat must first be “sealed”, and then the dish will be beyond all praise.
There is nothing complicated about cooking chops if you know a few culinary tricks.
First of all, it is worth considering the cooking features of different types of meat. The greatest attention should be paid to pork chops. All because of the presence of salmonella. Therefore, such chops should never be fried at the level of medium and medium rare.
To make the chops surprisingly juicy, you first need to “seal” them in a crust, fry them on high heat on both sides. Only after that should the meat be put on a low flame and brought to the desired condition.
For example, the steak is about 2 cm thick. In this case, the meat should be fried for 2-3 minutes on each side, and then reduce the heat. On a low flame, the steak is cooked for another 2-3 minutes on each side.
In this case, the meat will remain juicy. After frying, the steak should be left to "rest" for 2-3 minutes.
As for lamb and beef, the same steps are taken in these cases. However, steaks from these types of meat can be made semi-raw, since there is no risk of salmonellosis.
