Fresh pork chops for future use - a recipe for how to prepare chops and preserve them for the winter.
Boneless pork chops are made from a part of the pork carcass called the tenderloin. This recipe will come in handy when you have a lot of such meat and it’s a pity to make a simple stew from it. This preparation will allow you to have quick and tasty ready-made chops on hand for any side dish.
How to cook chops for future use.
Cut the pork tenderloin across the grain into pieces up to two centimeters thick. Beat the cutlets with a kitchen hammer to a thickness of one centimeter and salt them. Mix premium wheat flour with ground cumin and roll the cutlets in this breading. Heat the pork fat in a frying pan and fry the cutlets until golden brown. Place the cutlets in liter jars, pour each layer with sauce: tomato or white sauce based on flour and bone broth. Seal the liter jars with lids and then place them for sterilization. If you sterilize the cutlets in a regular pan, then sterilization will take exactly 2 hours. If you have a special home sterilizer, then sterilization can be reduced to 1 hour.
Canned pork chops can be reheated in winter by removing them from the jars or removing the sealing lid and placing the jar in boiling water for 40 minutes. The second heating method is preferable - the cutlets will warm up along with the sauce and they will taste like freshly cooked ones.
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