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 Chops in Garlic and Dill Marinade Recipe
One of the main points when frying chops is the marinade in which the meat will be aged. I suggest another option for a spicy marinade, garlic and dill. In the autumn, when fresh herbs from the garden, and garlic-as a prevention against seasonal colds, will be very useful. Recommend.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Moldavian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Chops:
Marinade:
Additionally:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Moldavian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Chops:
Marinade:
Additionally:
Instructions
  1. Cut the pork neck into 4 layers, 1-1.5 cm.. Wash the greens, dry them, and peel the garlic and onion.
    Cut the pork neck into 4 layers, 1-1.5 cm.. Wash the greens, dry them, and peel the garlic and onion.
  2. To ensure that the edges do not rise when frying meat, make four incisions along the perimeter.
    To ensure that the edges do not rise when frying meat, make four incisions along the perimeter.
  3. Beat the meat to the desired thickness, it is more convenient to do it in a package. In a blender, break up the onion, garlic and dill until smooth, pour in the milk.
    Beat the meat to the desired thickness, it is more convenient to do it in a package. In a blender, break up the onion, garlic and dill until smooth, pour in the milk.
  4. Take a container according to the size of the chipped piece, pour in a little marinade, put the meat, salt, pepper, and pour the marinade.
    Take a container according to the size of the chipped piece, pour in a little marinade, put the meat, salt, pepper, and pour the marinade.
  5. So do with all the meat, cover, leave for 30-180 minutes, during this time, turn the meat a couple of times.
    So do with all the meat, cover, leave for 30-180 minutes, during this time, turn the meat a couple of times.
  6. Wash the potatoes, cut into slices, pour boiling water, and cook for 5 minutes. Then flip on a sieve.
    Wash the potatoes, cut into slices, pour boiling water, and cook for 5 minutes. Then flip on a sieve.
  7. In three plates, pour the flour, break and mix the eggs, breadcrumbs + semolina.
    In three plates, pour the flour, break and mix the eggs, breadcrumbs + semolina.
  8. Heat the oil in a frying pan. Remove excess marinade from meat and sprinkle with flour.
    Heat the oil in a frying pan. Remove excess marinade from meat and sprinkle with flour.
  9. Dip in the egg, pan in the dry-semolina mixture.
    Dip in the egg, pan in the dry-semolina mixture.
  10. Fry over medium heat for 2-3 minutes on each side.
    Fry over medium heat for 2-3 minutes on each side.
  11. In this way, fry all the chops, keep covered with foil until serving.
    In this way, fry all the chops, keep covered with foil until serving.
  12. While the chops are being fried, fry the garlic plates in a frying pan, then the slices of boiled potatoes.
    While the chops are being fried, fry the garlic plates in a frying pan, then the slices of boiled potatoes.
  13. Serve, with pickled vegetables, favorite salad, etc.. Bon appetit.
    Serve, with pickled vegetables, favorite salad, etc.. Bon appetit.
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