Pork Chops with Sweet and Sour Peppers | Gordon Ramsay
Gordon shows you Pork Chops with Sweet & Sour Peppers - and how to slice vegetables simply and easily. From Gordon Ramsay's Ultimate Cookery Course. Subscribe for more videos.
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Easy Oven Baked Pork Chops (Juicy and Tender)
Learn how to cook pork chops in the oven perfectly at all time with this easy oven baked pork chops recipe. I used bone-in pork chops to make this amazingly juicy and flavourful recipe but you can also use boneless cut if that is what you have. This recipe uses the most basic pantry ingredients, very affordable and ready in no time.
***Preheat the oven at 200C/400F ***
Ingredients
4 Bone-in Pork chops but you can also use boneless cut my pork chops are just about 1-inch thick
4 tablespoons extra virgin olive oil
½ tablespoon smoked paprika
1 tablespoon brown sugar
½ tablespoon fennel seeds
2 teaspoon garlic granules
2 teaspoon onion powder
½ teaspoon oregano
1 teaspoon parsley
Salt and black pepper about 1 teaspoon each or as to taste
Find the full written recipe on my blog:
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Cooking at night: sauerkraut with pork chops and potatoes ????
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How To Make Flavored Hungarian Pork - DIY Food & Drinks Tutorial - Guidecentral
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About this DIY project:
- Title: Make Flavored Hungarian Pork
- Maker: Ekaterina Romanova -
- View the full step-by-step tutorial on Guidecentral:
Supplies:
- 300g pork shoulder
- 550g potatoes
- 4 tsp paprika
- Onion 150g
- Sliced tomatoes 150g
- Flour 1 tsp
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Hungarian Pork Jelly (Kocsonya)
In this video I show you how to make „Kocsonya” (Hungarian Pork Jelly).
Maybe the ingredients of this dish don't look too appetizing, and eating a cold pork jelly sounds strange but it's fairly common in Eastern Europe. Even stranger some people love to eat this for breakfast! (personally I prefer an omelet :)) It's usually eaten around winter time because before there were fridges the jelly would only set in cold weather. It's not hard to make, but time-consuming: long cooking time, and overnight refrigerating.
Ingredients (for 8-10 small/medium bowls):
2,5 kg (5.5 lbs) collagenous, boney pork parts (trotters – cut in half, ears, tails, snout
1 kg (2.2 lbs) meaty parts such as pork shank
about 3 liters (0.8 gallons) cold water
3 medium carrots
2 parsley roots
1 onion
1 head of garlic
1 tbsp black peppercorns
1 tbsp salt (or more to taste)
For serving:
paprika
lemon
bread
1. Put the pork parts and meat into a very large pot. Pour enough water over to cover everything.
2. Cook it on very low heat, just simmer with gentle bubbling, not rolling boil!
3. Meanwhile, peal the carrots and parsley roots and cut them in half. Peel the onion and all the garlic cloves too. Leave the onion whole, but cut the garlic cloves in half (this way they can add more flavor to the soup)
4. Back to the nicely simmering soup. To get a clear broth, skim off most of the scum. (but never mind if some stays there, it's impossible to get it all)
5. Add 1 tbsp of salt (or more to taste), garlic cloves, onion, black peppercorns and the vinegar.
6. Stir a little, then continue to cook on very low heat, uncovered, for about 3 – 4 hours. (the slow cooking is important – it needs time to get the collagen released from the bones and pork parts)
7. When the meat is almost done and starts to separate from the bones, add the carrots and parsley roots.
8. Cook on low heat for another 1 – 1 ½ hours.
9. When the meat is soft and almost fall off the bones, take out the vegetables and carefully remove all of the meat too.
10. Using a fine sieve, strain the soup. You'll see there is lots of fat on the surface. Let the broth cool a little (but don't let it became jelly), so removing the fat will be easier.
11. While the broth is cooling, separate the meat from the bones and tear/cut it into bite-sized pieces. If you are not afraid of eating the other parts (trotters, tail etc..), just get rid of the bones and slice the skin/tendons/fatty parts too.
12. Slice the carrots (not too thinly)
13. Now, spoon off the fat from the surface of the lightly cooled broth.
14. Get ready 8-10 individual bowls (it's up to you what size you prefer)
15. First, place the chopped meat and fatty parts (if using) into the bowls, the arrange the carrot slices on top. Optional: you can also add halved hard-boiled eggs, and sliced dill pickles.
16. Carefully ladle the broth over – be sure that the liquid fully covers the meat!
17. Put the bowl into the fridge /or other cold place/ and let them cool overnight.
18. The following day those are ready to serve! Sprinkle some paprika over and squeeze a little bit of lemon juice on top.
19. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/
Best & Easy PORK SCHNITZEL in 10 Minutes. German PORK SCHNITZEL. Recipe by Always Yummy!
There are three reasons to cook a pork schnitzel – for the first, that’s fast, just 10 minutes needed, second, that’s tasty, crispy crust and tender meat inside, third – that’s easy and nourishing.
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✅ Ingredients:
• pork loin – 1,3 lb | 600 g
• all-purpose flour – 1 cup
• 2 eggs
• bread crumbs – 1 cup
• vegetable oil – 2 cup | 500 ml
• ground black pepper – ½ tsp
• salt – ½ tsp
???? Preparation:
1. Cut the pork loin into chops thick, remove bones and fat, cut each piece longitudinally leaving some part uncut and open the chops butterflied.
2. Salt and pepper on both sides, place into a food plastic bag and pound with a smooth side of meat tenderizer from center to sides until equable thickness.
3. Add the flour into a bowl, beat the eggs in a second bowl and add the bread crumbs into a third one.
4. Roll the prepared pork in the flour first, then eggs and finish with bread crumbs.
5. Heat the vegetable oil in a pan over high heat up to 390°F | 200°C. If no thermometer, check the readiness for frying with a pinch of bread crumbs throw in – there should be bubbling. Dip carefully the schnitzel into the oil for a minute pouring it with the hot vegetable oil with a long spoon.
6. Take the schnitzel out on a paper towel to absorb extra fat.
7. Serve the pork schnitzel hot with rice, mashed potato or salad.
???? Advices:
1. If you have white bread crumbs, add 1 tsp of ground sweet paprika to have your schnitzel golden.
2. Pound meat only with a smooth flat side of meat hammer.