Deliciously cooked chops are always popular among everyone gathered at the table.
Today we will share with you some tricks that will make this meat dish simply perfect.
1. Do not make meat slices too thin. The ideal thickness of a piece of meat is 1.5 cm.
2. There is no need to completely cut off the fat from the meat tenderloin, as the fat layer will make the dish softer, juicier and more tender.
3. It is not recommended to use frozen meat for making chops, as the best chops are made from chilled meat.
4. You should beat the meat carefully, that is, without fanaticism, before frying, so as not to “squeeze” all the juices out of it.
5. It is recommended to cook chops in a heavy frying pan with a thick bottom and walls.
6. The meat should be fried over medium heat to avoid drying it out.
7. Chops should be salted at the end of cooking, otherwise, if you salt them at the beginning, the meat may turn out tough and tasteless.
Earlier we talked about what happens if you soak potatoes in water before frying.
