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All about pork chop recipes-nutrition facts

Delicious diet pork chop in pieces:

in the oven, slow cooker, in a pan
Perhaps, meat can be called one of the most important food products for humans. It was it that was the first food that our ancestors learned to get and cook. In cooking, it is difficult to imagine foods as rich in protein as meat.
There is hardly anyone who believes in the low calorie content of pork, since this type of meat has always been considered one of the fatty ones. But this statement is only partial truth: pork chop without fat and lard is leaner than young lamb, and not much higher in calories than chicken breast. Why so? In any pork carcass there are different types of meat – more fatty and more lean.

And, accordingly, you can cook different dishes from these parts – barbecue, jellied meat, soups, stews, chops. We have already considered what the pork parts are called. So, the tenderloin and loin are referred to less fatty and low-calorie parts – they can be stewed, baked, boiled, steamed, barbecued on coals and a fire.

Back Ham

In second place in terms of low calorie content is the back ham, followed by the carbonate – in it the layer of fat can already reach half a centimeter. Well, the most high-calorie parts in pork carcasses are brisket, shank and pork chop – one of the richest sources of proteins and amino acids. And, as you know, protein food is one of the important components in any dietary menu. Well, when doing fitness (and any other sports), meat is an irreplaceable component. Indeed, only by consuming a sufficient amount of protein, you can keep the body in good physical shape, and the muscles – in good shape.

https://porkchop.caloriesworld.com/perrys-pork-chop/

Pork Chop Nutrition-The Health Benefits

 

When buying pig meat, you must already decide in advance what you will make of it. How to cook delicious pork in pieces – read in this article. So, for the preparation of lean pork chop meat, you should choose a tenderloin – the most dietary part of the carcass. But in the absence of this valuable part on the shelves, a ham or rump will do.
This dish is distinguished by its originality, because meat baked with some kind of seafood is not often seen on the menu. Pork with squid in the oven is a real gourmet treat.

Foods for 6 servings:

pork tenderloin weighing 500-600 g
6 squid carcasses
bulb
100 g cheese
garlic clove
two tablespoons of sour cream
two tablespoons of adjika hot seasoning for meat
to taste salt to taste
some water for extinguishing
Cooking time: 40 minutes

https://www.recablog.com/how-many-push-ups-will-burn-100-calories/

Pork recipe with squid

Rinse the pork, cut into cubes and put in a preheated pan with a little water. Peel the onion, cut into half rings and add to the pork. Chop the garlic finely and put it in the pan, stir. Let’s stew everything together with spices and adjika.

Pour boiling water over the squid and peel, boil in salted water for 3 minutes, cut into rings.

Fried Pork Chop Calories-Nutrition Facts

Preheat the oven to 180 ° С, grease the refractory form with oil and cover with foil. Mix the stewed meat with onions with squid and sour cream, put in a prepared form.

Sprinkle everything with grated cheese on a medium grater, cover with foil and put in the oven for 15 minutes.

The secret of the cheese crust is that, melting in the oven, the cheese does not allow moisture to come out of the meat, so the pork turns out to be tender and not dry.

With proper nutrition, make sure that the meat is always well boiled or baked – raw pork can lead to diseases with parasites that live in raw meat: Toxoplasma, pork tapeworm and Trichinella.

 

Braised with prunes

Who said that diet pork can only be cooked by roasting or steaming? In a frying pan (or in a saucepan), quite healthy and tasty meat is obtained, the main thing is to properly marinate it, choosing the right spices and seasonings. Cook pork with prunes – and you will see for yourself.

Required products:
pork tenderloin – 1-1.2 kg;
pitted prunes – 100-110 g;
a pair of onion heads;
chopped nutmeg – 1/4 teaspoon;
a couple of teaspoons of cumin;
1 teaspoon curry powder
a mixture of any dried herbs (rosemary, basil, thyme) – a couple of teaspoons;
corn oil – 90 ml;
apple juice – how much you need (about 100-150 ml);
take salt and ground black pepper to taste (preferably freshly ground).
To cook delicious pork, you need to properly prepare, trim and marinate it. Therefore, cooking should begin in the evening, so that the meat is thoroughly saturated with spices and herbs overnight.

We rinse the meat thoroughly in running water, cut off all the veins and fat. Cut the pork into pieces about 5-7 cm in size. Put it in a saucepan or bowl, in which we will marinate and add all the spices. Mix very thoroughly, cover with a lid and send to the refrigerator for at least 8 hours.

Before stewing, we take the prepared meat out of the refrigerator so that it becomes room temperature.

Cut the onion into half rings

We shift the onion and meat into a thick-walled frying pan, pour oil and apple juice here and put on fire. Bring the whole mixture to a boil over high heat, then reduce the heat and simmer for about half an hour. During this time, if necessary, you need to top up the apple juice and mix the contents so that the pork does not fry.

While the lean pork is stewing in a pan, prepare the prunes – rinse and soak in hot water. Then put it in a frying pan – about 10-15 minutes until the meat is ready. The total cooking time for pork slices in a pan is 40-45 minutes.

Tip: To prevent the meat from getting dry or roasted, watch the liquid level in the pot or pan, adding as needed.

Boiled potatoes or rice can be served as a side dish for such meat, and any other cereal goes well with such a dish.

Oven baked pork with potatoes

Another of my favorites is oven baked pork with potatoes. The meat is baked in foil, which makes it soft and aromatic. And by opening the foil 10 minutes before the end of cooking, you can get an appetizing crust.

For this dish we need products:

1.5 kg of pork (tenderloin or ham);
5-6 large potato tubers;
3-4 garlic cloves;
salt and pepper to taste;
olive oil;
some honey and mustard for the sauce.

 

Preparation

This dish is slightly different from the others, since we will not cut the meat into small cubes, but portions. The size of the piece depends on your desire (and the size of the stomach) – each about 200-250 g.

Just like in other recipes for lumpy meat, it must be prepared – rinsed and cut off all fatty inclusions. This is the only way to get lean meat, which can be called dietary.

So, we have prepared the meat, now we will deal with the marinade. Mix olive oil with salt and pepper, add mustard and honey. Here – a couple of garlic cloves passed through a press (we leave one clove for baking). We coat all the pieces of meat with this marinade and send it to the refrigerator for 8 hours.

 

Before cooking, be sure to leave the meat at room temperature for half an hour. In the meantime, prepare the potatoes – peel and cut into slices.

Before baking, I always salt the potatoes – put them in a spacious bowl, sprinkle with salt and stir.

We tear off the piece of foil we need – such that all the potatoes fit on it and you can cover it from above. We form “sides” on the sides and lay out the potato wedges and meat on top. Sprinkle with pieces of garlic, cover with foil and send to an oven preheated to 200 degrees for 1.5 hours.
Then remove the top layer of foil and leave the dish to brown for another 10 minutes. After the end of cooking, it is not worth taking out a baking sheet with potatoes and meat for another half hour – let it come.

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