Pork chop with bacon
- large onion – 1 pc.
- pork fillet – 800 g
- bacon – 100 g
- vegetable oil – 2 tbsp.
- flour – 2 tbsp.
- dried marjoram – 0.5 tsp.
- salt – to taste
- Butter
- Peel and dice the onion and cut the bacon into pieces. Heat the butter in a frying pan and fry the onion for 5 minutes. Add the bacon and cook, stirring, for another 4 minutes. Sprinkle with marjoram.
- Wash the pork fillet and cut into 4 portions. Make a pocket in each piece. Lightly beat the meat, season with salt and pepper. Fill the pockets with onion and bacon, and secure with toothpicks.
- Dredge the chops in flour. Fry in hot vegetable oil for 5 minutes on each side.
Pork chops with bacon are made from good cuts of meat (loin, neck, or tenderloin), sliced across the grain and pan-fried. But first, they need to be thoroughly pounded and marinated, using a mallet gently to avoid creating holes. This will ensure the meat is especially juicy when cooked. A special thank you goes to the bacon, which imparts a delicious smoky flavor to the pork chops. Want to learn how to make this dish for your family? Check out our recipe!
Chicken cutlets with peach sauce are a dish that proves that fruit pairs well not only with duck but also with chicken, and very well indeed. The peach sauce here is truly unique: first, the fruit halves are brushed with a spicy oil with mint, basil, and garlic seasoning and quickly baked until caramelized. Then, they are finely diced, mixed with equally diced roasted bell peppers, and lightly simmered with the remaining marinade and raspberry vinegar. The result is a unique sweet and sour sauce with a subtle smoky note. The cutlets themselves are chicken medallions, each of which is folded to conceal half a cherry tomato. The recipe requires some skill, but the result is worth it. These peach-accented cutlets are a perfect summer dish, no less.
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