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Pork steak on a bed of onions and carrots with natural potatoes

Pork steak on a bed of onions and carrots with natural potatoes

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She's getting ready steak: the meat is cut into thick slices of about 1-1.5 cm, seasoned with salt and pepper. place the onion, put the carrots on top of the onion, add salt and a little pepper, then place the meat over which we sprinkle a little more seasoning with the provence greens. Sprinkle with a little oil and put 100 ml of water and put in the preheated oven. . Leave until the meat is well done.

Meanwhile, make the potatoes naturally as follows: peel the potatoes, cut them into cubes and boil them in salted water. When they are cooked, drain them. Put oil in a saucepan, add the potatoes and mix, add more salt and pepper to taste and finely chopped parsley leaves. Stir to incorporate everything. When ready and steak is served.

The water for the marinade (1.5 liters) is boiled with salt. Remove from the heat, add the onion, celery, diced carrots and parsley, crushed garlic, bay leaf, pepper and cover the pot with the lid. Allow to cool and add the wine and vinegar.

Place the meat in a large bowl and pour over it the completely cooled marinade and all the vegetables. Cover the bowl (wrap) and refrigerate for 48 hours.

After the two days have passed, the meat is removed from the marinade and drained well. Heat the olive oil in a large skillet (pan) and fry the meat quickly, on all sides, until lightly browned.

Add a little hot water and cover so that the meat is stewed. The suffocation continues for two or three hours, constantly adding a little hot water, until the fork easily enters the meat (the piece I cooked, 1.5 kg, was ready in two hours).

When the meat is sufficiently cooked, add the marinated vegetables, well drained of liquid. Fill with hot water, cover and leave on the fire until the vegetables are well cooked. It is the moment when the meat is removed, cut into slices and kept warm, covered.

Pass the vegetables and dilute the puree obtained with hot water, add the tomato paste, a pepper and rosemary powder (according to taste) and 2-3 cloves of crushed garlic (salt is no longer added, both the meat and the vegetables are salted from the marinade!).

Bring to the boil and add the slices of meat to the sauce, continuing to cook for another 10 minutes, after which the steak with the sauce is ready.
It can be served with natural potatoes and lettuce

Necessary ingredients for boyar potatoes:

  • 3-4 large red potatoes, the same size
  • 300 mushrooms
  • 2 carrots
  • 2 tomatoes
  • 1 red bell pepper
  • 1 onion
  • 4 cloves of garlic
  • 1 link dill
  • 1 bunch parsley
  • olive oil, white balsamic vinegar or apple cider vinegar
  • salt pepper

We wash the potatoes and boil them, without peeling them, in a bowl in which we add a teaspoon of salt and half a teaspoon of sugar. The quantities are adapted according to how many portions are desired. I boiled 3 red potatoes. I chose the red potatoes because, when cooked, they are easier to cut into slices, without breaking. I also boiled the two carrots in the same bowl with the potatoes. After the potatoes have boiled, take them out in a strainer and pass them under a stream of cold water, in order to gain firmness and cut better. Carefully peel them and cut them into slices of about half a cm, without completely cutting the slice and only three quarters of the potato. The bottom, on which the potato stands, is not penetrated with the knife, in order to keep in the final preparation, as much as possible to form the potato.

Cut the mushrooms into slices and lightly brown them in a hot pan. When the mushrooms have taken on color, add 2 sliced ​​garlic cloves. Stir and remove the pan from the heat. We cut the boiled carrots into rounds and place them over the hardened mushrooms. Sprinkle with a little green parsley and mix lightly. From this mushroom and carrot preparation we form a bed on a wider plate or plate. On this bed we will place the boyar potatoes.

Finely chop the tomatoes, bell peppers and onions and place in a bowl. Add two sliced ​​garlic cloves. We prepare a dressing of four tablespoons of olive oil, two tablespoons of vinegar, freshly ground pepper, salt and chopped dill in abundance. Put two tablespoons of the dressing over the chopped vegetables and mix. We thus form a kind of smaller salad. With the help of a teaspoon, being careful not to crush them, we spread the potatoes, inserting a teaspoon of small salad between the slices. When we do this operation, the potatoes, incompletely cut into slices, should already be placed on the bed of mushrooms and carrots. After we have breaded all the potatoes, we put the rest of the dressing, with the help of a teaspoon, over the potatoes. The slightly sour dressing will balance very well with the sweet carrots and hardened mushrooms. I hope you try and like this kind of boyar potatoes. They are more like a rich and hearty salad and are less related to the traditional recipe of boyar potatoes.

Pork chops with onions, potatoes and baked greens

STEP 1. In a small bowl, mix the olive oil with the salt, pepper and chopped greens. Grease the meat with the mixture obtained, on both sides, evenly. Wash the potatoes, peel them and cut them in half lengthwise. Peel an onion and cut it in half lengthwise.

STEP 2. Preheat the oven to 6 / 200oC. Place the potatoes and onions in a greased pan greased with oil and sprinkle with the remaining oil. Bake for 25 minutes, then place in the pan and greased meat, mix the vegetables to brown evenly, and bake again for 15 minutes. If you want to get crispy vegetables, leave the tray on the grill for three to four minutes.

Useful advice
While the vegetables are browning, the chops are fried greased with oil marinade and spices. Make sure that when you put the meat in the oven, it is at room temperature, not cold, from the refrigerator.
If you use new potatoes, you can leave them in their skins, but you have to boil them in salted water for five to eight minutes before putting them in the oven.

1. Cut the onion and pepper into slices, grate the celery and the carrot and grind the garlic.
2. Mix all this with wine, water and vinegar. Season with salt, pepper and thyme to taste. Put the piece of meat in this juice.
3. Cover the bowl and leave it to cool for at least 24 hours (ideally 3 days).
4. After the meat has been kept in the bait, put it in a tray with oil and bread with bacon. The juice in which it was placed is also placed in the tray.
5. Add the parsley and put it in the oven, taking care to pour the sauce all over the preparation. Leave on medium heat until the meat is browned (about an hour)

Hunting is and will always be a difficult meat to prepare, but with the right tips and recipes, anyone can cook it. wild boar steak as a chef!

Ingredients Baked boneless pork chop, recipe for a red and juicy steak

  • 1 piece of boneless pork chop 1.5 kg, partially defatted (it is good to have a millimeter layer of fat that will contribute to both tenderness and taste, in addition, we will not add other fats)
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon pepper
  • 1 tablespoon rosemary or chopped thyme (or neither if you don't like these flavors)
  • optional: 1/2 teaspoon crushed fennel seeds or ground cumin (if you prefer, you can add other spices)
  • 1 onion
  • 1 whole head + 3 cloves of garlic
  • 2-3 sprigs of thyme, fresh rosemary, bay leaves
  • optional, for sauce: 150 ml. concentrated chicken soup, 2 tablespoons balsamic vinegar, 30 grams of butter

Preparation of boned pork chop in the oven, recipe for a red and juicy steak

Seasoning and dry marinating

1. Salt, pepper, chopped herbs (if using), 3 chopped garlic cloves and other spices (I used crushed fennel seeds, I think they fit perfectly with pork) are blended or chopped in a mortar until a semi-dry mixture is obtained. The chop should be cleaned with a sharp knife from the silver skins on the surface, but it is good to keep a millimeter layer of grease. Rub the chop piece well on the whole surface with the prepared spices, then put it in a plastic casserole / bag, close it well and keep it in the fridge for 6-12 hours. Obviously, you can do this in the evening and leave the piece of meat overnight or you can season the meat during the day and leave it until evening. I left it in the morning until about 7 pm, about 8 hours in total.

Meat tempering & # 8211 why is it so important?

2. Before we get to work, the meat must be brought back to room temperature. This means that it will be taken out of the fridge at least 1 hour before we actually start cooking it. If the cooking process starts while the meat is still very cold, all the important indications of the recipe, regarding the cooking time, will no longer be valid. There is an expression in international terminology, tempering meat, which defines this essential process for achieving good and consistent results. During this time, until the meat "acclimatizes", turn on the oven and set at 180 ° C, preferably with ventilation. If you do not have an oven with the ventilation function, set it to 190 ° C.

Browning the meat in a hot pan

3. Heat a large saucepan or pan over high heat. Place the chop piece, previously wiped on the surface with absorbent kitchen towels, with the fat side down. In a short time, the fat will melt, allowing us to quickly brown the meat on all sides. This will take about 10 minutes in total.


4. If the same pan / pan in which I browned the meat goes in the oven, it's perfect. If not, we will move the meat to another bowl. I used a large cast iron pan, which I also have a lid on. I cooked the chop from start to finish in it. I added to the pan the onion, cleaned and cut into quarters, as well as the garlic head cut in 2, in width, aromatic herbs and about 50 ml. of hot water. I covered the vessel with the lid. It can be well covered with aluminum foil, in case you do not have a baking dish with a lid. I put the chop in the preheated oven at 180 ° C, ventilated, respectively 190 ° C without ventilation.

Internal temperature for a boneless pork chop in the oven

5. Now we come to what is really important for the success of our steak. The internal temperature of a pork chop cooked according to food safety rules is 71 degrees Celsius. If you want my opinion, with an absolutely subjective title, I find it even more delicious if we take the chop out of the oven when this internal temperature is around 65 degrees. For those who do not know the source of the meat used / those who want a 100% safe product / those who prefer well-cooked meat, 71 degrees Celsius is just right. Also, this internal temperature is the maximum limit. That is if we want to get a juicy steak and not a piece of yak hard to swallow.

How to calculate the cooking time for a piece of baked pork chop

How to do it, because we don't all have an instant reading thermometer or a temperature probe oven to help us figure out when it was enough? Well, we need to calculate the cooking time of 20 minutes / 450 grams of meat each. My piece of boneless pork chop weighed 1.5 kilograms. I calculated and it turned out that I should keep it in the preheated oven at 180 ° C for 1 hour and 10 minutes. After an hour, I removed the lid from the bowl so that the meat would brown on the surface. After the indicated time, I took the pan out of the oven. I inserted the thermometer into the meat so that the tip of the probe reaches exactly its center and & # 8230 As you can see, exactly 71 degrees Celsius, the target temperature.

Note: an instant reading thermometer is very useful for other recipes, it is a tool worth buying and it is not expensive at all, there are thermometers at 50-60 lei.

Meat rest after cooking

5. Let the meat rest for 15 minutes before cutting it. During this time, the fibers of the meat will be impregnated with juices and will become soft and delicate.

Optional & # 8211 steak sauce

6. If you want to prepare a sauce for this steak, it's easy to do it during the rest of the meat. Squeeze the baked garlic effectively, it will come out like a cream from the alveoli. Keep this garlic cream aside. Remove the herbs from the pan / tray in which the meat was cooked. Gently dab the dish with kitchen paper, which will absorb the fat. Heat the pot over medium heat and add the balsamic vinegar. Scrape well on the bottom of the bowl to remove any traces of red protein. Immediately add the concentrated chicken soup and baked garlic cream. Boil for 2-3 minutes, then pass the sauce through a sieve, collecting it in a clean saucepan. Bring to a boil in two or three stages and turn off the heat. Add the cold butter cut into pieces and mix slowly until the butter melts and the sauce thickens. Season with salt and pepper to taste and serve hot with the steak.

After 15 minutes of rest, the pork chop steak will reveal a pale pink, juicy and tender inside, as seen in the first image of the article. Serve hot or cold steak, because it is a wonderful alternative to sausages, sandwiches or cold dishes. Warm, it goes well with all kinds of side dishes, I really like it with the potato salad with radishes or sauerkraut.

Glazed carrots & # 8211 simple and elegant garnish recipe

Glazed carrots & # 8211 simple and elegant garnish recipe. Stir in carrots to serve steaks. How to make a garnish of glazed carrots like in a restaurant?

Undoubtedly, I have a weakness for these glazed carrots. I'm probably the only one, or one of the very few garnishes that can make me completely give up compote or a garnish of caramelized fruit next to the steak. Because I told you, in our country, through Banat, traditionally, the steak is eaten, of course, with various garnishes and compote, served in small and elegant compotes. Just like pickles are consumed in other parts of the country. And this is a good thing, because the culinary diversity is wonderful, it gives birth to curiosity, it gives birth to the appetite to discover new dishes & # 8230 of course, especially if this specific would be respected.

Finally, going back to the garnish of glazed carrots that I propose to you today, it brings next to my steaks exactly that drop of sweetness that I feel is missing, to really make it stand out. These carrots are also sweet, but they also have a touch of acidity, they are salty and peppery enough, they have nothing to do with a baby butterfly. And most of all, it looks gorgeous, shiny and appetizing.


The recipe is extremely simple and its success depends on one thing: cooking carrots. They must be cooked to the point where they become tender, but still retain their texture. In no case do we want crushed carrots, which crumble, but we do not want to grit our teeth. I invite you to discover the recipe below.

Necessary ingredients for pork pulp with peasant potatoes:

  • 1, 5 kg pork leg & # 8211 for more mouths to be fed
  • 1 kg of potatoes
  • 2 onions
  • 1 tbsp
  • 1 link parsley
  • spices for pulp & salt, paprika, pepper, thyme, marjoram, parsley, onion, garlic, oil, red wine, herbs of Provence

For starters we need to get the pulp & # 8230

When the pig is asleep, we lightly pull the blanket and & # 8230 & # 8230 We give him salt and we take his pulp.

Preparation for Pork chop with onion and smoked, baked, old recipe

You can read the written recipe or if you want, go directly to the video recipe, below. You will see live exactly what I do and what my steak looks like & # 128578

The meat is good not to be completely defatted, to have some fat. It will melt and break the cutlet nicely. You know that in general the chop, if not cooked well, is dry and bland, just like chicken breast. That's because it has no fat and is a very fine meat & # 128578

Pork chop with onion and smoked, baked, old recipe

Peel the onion and carrot and cut them into slices, then place them in the pan. The chop is cut into 1.5-2 cm thick slices. They do not have to be very thin slices to be juicy. If you have a piece of chop, cut it into 5 slices. A 200 g piece of meat is enough for one serving.

And if anyone else wants it, it can be served later & # 128578

Season the meat with salt, pepper and thyme, on both sides and place in the pan, over the carrots and onions. Now add the sliced ​​garlic and 1 cup of water. Cover with a lid or aluminum foil and put in the oven at a temperature of 200-220 degrees for 1 hour.

After 1 hour, remove the foil and check if it is fragile and well penetrated. It should already be soft. Now you can add 30 ml of dry white wine or leave it simple.

Put it in the oven for another 20 minutes, to brown it nicely.

Presentation and serving for Pork cutlet with onion and smoked, baked, old recipe

Serve with a lot of appetite, along with a mashed potato or pea, or natural potatoes, or pan-fried vegetables, asparagus, whatever you want. Mine prefer a mashed potato with vegetables next to it, as I said above.

Don't forget to add the secret ingredient in abundance: sprinkle with a drop of love and 2-3 smiles.

I invite you to see the video recipe of Pork chop with onion and smoked, baked, old recipe

Ingredients for the recipe for baked pork neck with vegetables

  • 2 kg of pork neck
  • garlic
  • 30 ml of white wine
  • 1-2 tablespoons oil
  • pepper
  • homemade vegetables (dried vegetables)
  • salt
  • thyme
  • Bay leaves


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