The main secret to delicious pork chops is good meat. For cooking, you can use meat from the periosteum. Choose a piece of pale pink color without films or thick veins. A thin layer of fat on one side (5-7 mm) will only add juiciness to the dish.
The meat should be cut across the grain into pieces approximately 1.5 cm thick. You should not wash the meat, as after washing the chops may be too wet and a crust will not form on them. Be sure to pat the chops dry with a paper towel.
It is best to beat the meat with a wooden mallet, but you should not turn the chops into porridge. Before cooking, chops should be dipped in beaten egg whites and then rolled in breadcrumbs.
“The best way to make meat juicy is to salt it 40 minutes before cooking. Salting meat 5-10 minutes before frying is a bad idea, because then the salt will really only draw the juices to the surface. You can pepper it at any time,” the material says.
You need to fry the chops quickly. First, in a very hot frying pan, fry on each side for two minutes to form a golden crust, then reduce the heat to medium and fry for another four minutes on each side.
While cooking the chops, the meat does not need to be turned or covered frequently.
