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Pork fillets in puff pastry

Pork fillets in puff pastry

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Initially I wanted to make Ionela's recipe, but in the end something else came out. :))

We mix the mustard with the garlic and the other spices, then with the oil forming a paste like a mayonnaise.

With this paste we grease the meat, which we wrap in foil and refrigerate for at least 1 hour.

Remove the meat from the foil and put it in a pan with a little hot oil and lightly fry it on all sides. Remove on an absorbent towel and leave to cool.

The puff pastry sheet, we spread it a little with the rolling pin, if necessary. With a sharp knife, we will cut on the side edges 1-1.5 cm wide strips.

We put the piece of meat in the middle of the sheet, between the 2 rows of strips. We start to "weave" the dough strips, bringing one strip over the piece of meat, overlapping them, so that they do not fall apart. At the end it will look like a braid in 3 :)

Grease with egg yolk, sprinkle with sesame seeds and put in the oven over low heat, until lightly browned on top and the meat is ready.

Serve hot with garnish duchess potatoes.

Ingredient pork chop the pan

  • 2 slices of pork chop with bone, about 300 grams / piece
  • juice from an orange / lemon / a glass of white wine / freshly squeezed sour apple juice etc. + water until the amount of liquid reaches 500 ml.
  • 40 grams of coarse salt
  • freshly ground pepper
  • 30 grams of butter
  • 2 cloves of garlic
  • thyme, rosemary (optional)

How do we choose the meat for the pork chop steak in the pan?

I'm not going to start listing things like "use fresh meat" & # 8211 are things that everyone knows. In addition to these implied, the following must also be taken into account:

1. Choose slices of chop with bone for this steak. The bone will not only taste the steak, but it is also a good conductor of heat, which will help to obtain evenly cooked pieces of steak.

In more detail, the chop is located between the ribs and the fork. If you can, ask the butcher (or cut yourself) for the meat so that the ribs remain attached to the main muscle, along with the meat in the rib area, which is fuller of fat, which will help with the texture. The fork bone is more suitable to remove, it does not help much to the final appearance of the steak. I prefer slices of pork chop with attached ribs, about 15-17 cm long.

2. Do not degrease the chop too much for this steak. It's good to be surrounded by a layer of fat of 0.5-1 cm , which will melt and in which we will cook the steak. We do not add oil!

3. Slices of pork chop with bone to have a thickness around 4 cm . If you have thinner chop slices, I recommend cooking them with sauce (see the recipe for escalope with mushrooms), to do a pork schnitzel and so on The way of cooking that I present to you below it does not match thin slices of boned chop.

Necessary utensils / materials

We'll need a few things to cook this pork chop steak with bone in the pan.

  • First of all, a good pan, preferably cast iron. I used a cast iron pan, but if you don't have one, you can use another pan with a very thick bottom, which retains heat well.
  • We will need a casserole large enough and deep enough to fit its meat and marinade. If we don't have such a thing, a new ziplock bag will replace it perfectly.
  • Indicated, but not absolutely necessary, is a thermometer with instant reading. It will help us determine exactly the optimal cooking time of the meat, but with more attention to detail, we can do without it. Anyway, such a thermometer costs a maximum of 50 lei and will be helpful for other dishes, so it's a good investment, I say.

Preparation of pork chop in the pan


Orange juice appears on the list of ingredients at some point, with suggestions for replacement with fresh apple juice, lemon juice or wine. The idea is that for this pan-fried pork chop steak we will need a sweet-sour marinade. I used the juice of a large orange, but you can also use other substances with the same properties. The marinade can be prepared even from water, about 40 ml. of apple cider vinegar and 1 tablespoon brown sugar. Eventually, it will act on the meat in exactly the same way as my marinade with orange juice. The liquid marinade, slightly sour-sweet and well salted, will make the meat tenderer and tastier, salting it deeply.

1. The slices of pork chop with bone are tamponed with absorbent kitchen towels and pricked in a few places with a fork, thus favoring the penetration of the marinade in depth.

2. Place the pork chop slices in a deep saucepan or solid ziplock bag. Mix orange / lemon juice etc. with water until it reaches 500 ml. of liquid. Add the coarse salt and mix well until dissolved.

Note: yes, there are more than two slices of pork chop in my casserole. Obviously, as you marinate two slices, you can marinate them up to 5-6, turning them from side to side a few times during marinating.

3. Pour the marinade over the meat and make sure it covers well. Cover the pan with the lid / foil or close the bag with a ziplock and & # 8230 in the fridge! For how long? For a minimum of 4 hours, ideal overnight. Marinating can take up to 48 hours. During the marinade, we intervene several times, turning the pork chop slices from one side to the other.

Cooking cutlets

Bringing to room temperature

1. Remove the slices of pork chop from the marinade and dab them well with paper towels. We can throw the marinade over it, it kind of fulfilled its purpose. Spread the meat on a mincer / tray, plate and leave the slices to rest, not overlapping, for at least 1 hour , to return to the kitchen temperature. Yes, the cooking process starts by not immediately cooking the chop slices and this step is not optional, but as essential as possible for the final result.

Frying pan

2. Heat the heavy pan over medium-high heat (position 11 on the induction hob). For starters, I place the slices of pork chop in the pan with the fat side down. They don't really want to sit in that position. I keep them with the kitchen tongs, I support them with each other and the fat starts to sizzle soon. In this phase, which lasts about 2-3 minutes, I try to melt as much of the fat layer as possible.

3. After I get a little fat in the pan, place the pork chop slices with one side down. Not for long, just 1 minute.

4. After a minute, turn the pork chop slices on the opposite side. As you can see, they already have reddish marks on the side that was in the pan. Let the chops cook for 1 minute on this side as well.

5. After both sides of the pork chop slices are sealed by browning, reduce medium heat (position 8 on the induction hob) . Cut the slices with the bone side down and keep them like this for 2-3 minutes.

6. After making sure that the bone has cooked, place the slices of meat back in their natural position. Every minute, we turn the pork chop slices on the opposite side. We repeat this 8-10 times. I mean, we'll cook them at medium heat another 8-10 minutes. I would say 8 minutes for a weight under 300 grams per slice, respectively 10 minutes for a weight around 340-350 grams / slice.

Note: for a grilled steak or beef steak, it is important not to turn the meat more than once from one side to the other. But this is a pork steak. We want the pork steak to be cooked evenly and deeply, so we turn it from side to side as many times as needed.

Passive cooking and rest of the meat after cooking

7. After cooking for 8-10 minutes or, more precisely, when the meat reaches the internal temperature of 58 ° C inside (measured in the thickest part, without touching the bone), turn off the heat and pull the pan aside. The heavy cast iron pan will keep the temperature high enough to cook our steaks to the end. Now add the butter, the garlic cloves pressed with the knife blade and a few sprigs of thyme or rosemary to the pan. Season the meat with freshly ground pepper, in abundance.

8. Gently tilt the pan and, with a large spoon, take the melted butter and pour it over the pork chop slices. We turn on the opposite side and repeat. Let the steak slices rest in the pan (not on the fire, I repeat!), For 7-8 minutes. During this time, sprinkle them a few more times with melted butter full of flavors. During the rest, the meat will continue to cook until it reaches the internal temperature of 63-70 ° C (as you prefer). At 63 ° C it will obviously be juicier and pinker than at 70 ° C and according to the new food safety standards, the internal temperature of 63 ° C (145 ° F) is considered safe for consumption.

Serve with a salad or your favorite garnish and enjoy a wonderful steak! If you follow the recipe, it will come out exactly the same next time. May it be useful to you!

Ingredients Baked boneless pork chop, recipe for a juicy red 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 the 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 piece of chop well on the whole surface with the prepared spices then put it in a casserole / plastic 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 removed from 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 piece of chop, 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 brown the meat quickly 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.

The rest of the meat 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, juicy and fragile pink interior, 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.

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Team Bucă offers you a very simple puff pastry recipe, which is prepared in just 10 minutes. The dough is very tasty and airy and can be used to prepare tarts, pizza, cakes and pies. The dough is very elastic and absolutely fantastic, it is easy to shape, delicious and incredibly good!


Method of preparation

1. Melt the butter and let it cool until warm.

2. Meanwhile, beat the egg with salt and sugar (you can omit the sugar), add a glass of hot water and mix well.

3. Add the melted butter to the resulting mass, mix and gradually add the flour.

4. Put flour so that you get an elastic dough, a little greasy and does not stick to your hands. It is a real pleasure to work with this dough.

5. The puff pastry is ready. If you have time, you can put it in the fridge for 30 minutes, after which you can create culinary masterpieces.

Note: the dough keeps very well in the freezer, and the products obtained are simply delicious.

For delicious recipes, choose with confidence the fresh and quality meat from Selgros Carmangeriile. In the dedicated district, present in each of the 19 Selgros stores in the country, you will find the freshest pork, beef, chicken and sheep, fresh, smoked or roasted dishes. Selgros butchers prepare a wide range of meat products every day, suitable for any menu, be it simple or sophisticated. Try the following recipe proposed by Chef Cezar Munteanu.

The dough is thawed in the refrigerator. Cut the mushrooms into cubes and sauté together with the shallots, cut brown, in a little olive oil. The pork tenderloin is cleaned of skins and fried in oil flavored with aromatic herbs, browning on all surfaces. Allow to drain for 5 minutes and cool. Place the sautéed mushroom mixture on the puff pastry and the browned muscle on top. Gather the edges of the dough tightly around the muscle, wrapping it. Press the edges well to stick. Cut off the excess dough as you wrap the muscle. From these remains a decorative pattern is made on the surface of the dough. Grease with beaten egg. It stings in several places to allow steam to escape. Bake for about 15-20 minutes at 195C. Serve with parsnip puree.

Selgros and Chef Cezar Munteanu wish you more cooking and good appetite!

The pork tenderloin in puff pastry is served hot with the parsnip puree.