Chops from pork in breadcrumbs with a soft creamy pear sauce
They are trained and love in every home. Meet juicy, soft with a delicious crust – chops!
- Pork neck – 500-600 g
- Onions – 1 pc
- Garlic – 2-3 cloves
- Ground black pepper
- Vegetable oil
For the sauce:
- Pear – 1 pc
- Leeks – 1 pc
- 33% cream – 1 cup
- Dry white wine – 50 ml
- Dried thyme – 0.5 tsp
Rinse the meat under running water, pat dry with a paper towel. Cut slices 1.5 cm thick. Repel cooking meat mallet until it is twice thinner. Marinate in grated onion and garlic for 10-15 minutes.
Tip: when cooking pork chops take brisket, so they will get tender and not too fatty. Meat to cut across the grain to chop prepared quickly and was tender and soft. Meat hammer slugger with a flat working surface.
Pat steak from marinade, season with salt. Obmoknite chops in the sifted flour, shake off excess, then into the egg. Broil for 2-3 minutes on each side. Put ready chops on a paper towel to remove excess fat. Serve hot with vegetables and sauce to the meat.
Tip: To breading is not eliminated from the meat, paneer meat first in flour, then in egg. Grill the chops on a hot skillet tolstodonnoy and not share them closely, otherwise they will not fry due to excessive release of moisture.
Creamy Pear Sauce. The white part of the leek cut into half rings, pear small cubes.
Tip: instead of leek can take sweet onion or shallot.
Fry the onion with thyme until soft, add the pears, white wine of exquisite taste sour. Alcohol evaporated for about 5 minutes. Pour in the cream and season with black pepper.