Which part of the pork meat is better for pan frying pork chops?

Remove the fascia on the surface of the pork chops, then cut the pork chops into thick slices, then loosen them, marinate them with salt, chicken powder and pepper to taste, and finally pat the flour to fry and mature, and finally match them with your favorite sauce. Generally, the best part to cook pork chops is the inner or outer loin.

It's better to have that part of the pork leg on it.

Pork tenderloin, that is, pork in the hollow part where the ribs meet the backbone. The lean meat in this part is the most tender, the toughness of the bend is not very strong, it is easy to chew, and it is the most suitable for frying pork chops.

Pork chops refer to the tenderloin part of the pig, which is the strip-shaped tender meat on the inside of the pig's vertebrae. The tenderloin part is divided into large tenderloin and small tenderloin. The loin is the lean part of the pork that is connected to the pork ribs, and is covered with tendons on the outside. The tenderloin that is usually eaten is the boneless part of the large ribs.

The small loin is a muscle on the inside of the pig's backbone, and although the meat is relatively small, it is very tender. Pork tenderloin is best for pork chops, so it is also the best-seller.

Precautions

When processing the tenderloin, it is necessary to cut off the tendons and membranes on the top of the meat, otherwise it will affect the taste. Do not use hot water when washing pork, as pork contains a substance called myolytic protein. When the water temperature is 15 degrees Celsius, it will dissolve, which not only loses nutrients, but also affects the taste.

Pork chops are best cooked because raw pork sometimes contains parasites that need to be cooked at high temperatures to kill them. Fried pork chops are made with tenderloin, which refers to the strips of tender meat on the inside of the vertebrae of pigs, cows, sheep and other vertebrates. The pork ribs that are usually eaten are deboned and are made of tenderloin, which is suitable for stir-frying.

The small loin is a muscle on the inside of the vertebrae, which is relatively small and tender, and is suitable for making soup.

Tonkatsu is made with pork tenderloin. Tonkatsu is a very distinctive Shanghainese snack, which mainly selects the most crispy part of the pork body - the large tenderloin on the side of the pork ribs. When making tonkatsu, the tenderloin is thinly sliced and then split in half from the middle, but it is not cut.

The so-called pork cutlet does not refer to fried pork ribs, but a whole flat piece of pork. The pork here has no bones and doesn't have much fat, so it tastes good when used to make tonkatsu. Pork chops are thinly sliced, marinated with salt, monosodium glutamate, etc., coated in egg wash and breadcrumbs, and fried in oil.

Generally speaking, pork cutlets are rich in calcium, which can maintain the health of bones, and also has the effect of nourishing yin and moisturizing dryness, nourishing essence and replenishing blood. However, tonkatsu is made by frying and is relatively high in calories. Therefore, foods such as tonkatsu are easy to catch fire, and at the same time, it is easy to gain weight when eaten in excess.

Therefore, it is recommended that people with obesity and high blood lipids should not eat more. Or, when eating tonkatsu, you can pair it with vegetables that are more heat-clearing and greasy, such as onions, celery, etc.

Tonkatsu is made with pork tenderloin.

Tonkatsu is the most tender part of the pig, which is the large tenderloin next to the ribs. And when making tonkatsu, you need to cut the tenderloin into thin slices so that the fried pork cutlet is crispy and tender.

Pork is a good mineral of a variety of minerals, sodium, potassium, phosphorus, sulfur, chlorine and other elements are more abundant, iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) are easily lost with juice during the freeze-thaw process of meat; Minerals such as iron, copper, and zinc are present in combination with proteins and are not easily lost during processing.