I offer a great recipe. chops from pork liver . If you cook the liver correctly, then the chops will turn out very soft and you will enjoy them. great taste. Chops can be served with mashed potatoes, salad from fresh vegetables or other garnish of your choice.

Ingredients

To prepare pork chops you will need:

pork liver - 0.5 kg;

salt, spices for meat, freshly ground black pepper - to taste;

milk - 0.5 liters;

flour - 3 tbsp. l.;

vegetable oil for frying.

Cooking steps

Wash the pork liver and cut into pieces, like meat chops.

Pour milk into a bowl and place the liver there, leave for 2 hours.

Then pour out the milk, and rinse the liver and dry it with paper towels. Salt the liver, sprinkle with spices and pepper.

Roll the liver in flour.

Fry pork liver chops in hot vegetable oil over medium heat until golden brown on both sides (2-3 minutes on each side).

Put the fried chops in a refractory saucepan and bring to readiness in the microwave at a power of 700 watts for 3 minutes or in a preheated oven at a temperature of 180 degrees for 10 minutes.

How to choose the right ingredients

• It is important to understand that beef liver is quite useful product, she is rich in vitamins A, B vitamins and important amino acids, which are used even in the prevention of anemia. But in order for a liver dish to bring only benefits, you need to carefully approach its choice.
• When buying a liver, it is better to take a chilled product, and not frozen. Firstly, this way you can definitely check whether it is fresh, and secondly, there are fewer nutrients in the frozen liver.

• External indicators of the liver when buying play an important role, it should be shiny and have a smooth surface. If it has a matte color, this means that it is already stale. You also need pay attention to color beef liver , it should be cherry-colored and evenly colored.
• You can also check the freshness of the liver by pressing on it with your finger, if there is no trace left, then the liver is fresh.

Beef liver chops in batter

Non-stick frying pan, kitchen spatula, knife, kitchen board, kitchen hammer, fork, deep bowl, spoon.

Ingredients

1. Let's start making the batter. Break the egg into a deep bowl and beat it with a fork.
   
   
2. Add water, salt, dill, garlic, pepper and soda slaked with vinegar. Beat well again with a fork.
   
   
3. Next, add bran, flour to the batter and mix everything until a homogeneous mass.
   
   
4. Then we take the beef liver and cut lengthwise into pieces of medium thickness. We spread it on a kitchen board, cover with cling film and beat off with a kitchen hammer. Food film is needed so that the interaction with the hammer does not give an extra taste of the liver.
   
   
5. Then we remove the cling film, salt, pepper to taste each piece.
   
   
6. We turn over and do the same thing, beat off, salt and pepper.
   
   



7. When the oil is hot, dip each piece of liver in batter and send to the pan.
   
   
8. We fry on big fire until cooked, which is about 3-4 minutes on each side.
   
   

Also, on the eve of the holidays, I advise you to try to cook juicy and incredibly tasty.

video recipe

Watch the video for the preparation of delicious and unrealistically healthy liver chops in batter.

Beef liver chops stewed with onions in milk

Time for preparing: 25-30 min.
Servings: 6.
Kitchen utensils and equipment: non-stick frying pan, frying pan with high sides, kitchen spatula, knife, kitchen board, kitchen hammer, fork, deep bowl, glass, spoon.

Ingredients

Cooking sequence

1. We cover the kitchen board with cling film and put pieces of beef liver on it, then we also cover it with cling film on top.
   
   
2. With a kitchen hammer we beat off our liver from both sides, but do not overdo it, because the liver is a delicate product.
   
   
3. Next, remove the cling film and put our broken pieces of the liver in a deep bowl and pour milk. Let it stand for 15-20 minutes.
   
   
4. In the meantime, peel and cut the onion in half rings.
   
   
5. Place a non-stick frying pan on the stove and add vegetable oil.
   
   
6. When the oil is hot, add all the onion, salt and fry until golden brown, stirring occasionally.
   
   
7. After cooking, transfer the onion to a bowl and set aside for a while.
8. We continue to deal directly with the chops, they are infused in milk, salt them on both sides, roll in flour and put in the same pan where the onion was fried. We don't change the oil. Fry 1-2 minutes on each side.
   
   
9. Next, take a deep frying pan and spread half the fried onion evenly along its bottom.
   
   



10. Pour in milk, close the lid and simmer over low heat for 10-15 minutes.
    
    
11. After the time has elapsed, the chops are ready. Can be served on the table.
    
    

video recipe

The video will help you cook beef liver chops stewed in milk.

What side dish and sauce is best

Liver, like liver chops, is a versatile product, they can be served as fresh salads as a side dish, and with cereals. Goes great with mashed potatoes and sour cream sauce.

It is important that you remove all the veins during cooking, otherwise they will come across during consumption and spoil the delicate and mild taste.

According to nutritionists, 100 g of liver accounts for daily rate vitamins A, B vitamins (B2, B12, PP), C, E, K and D. It is also rich in potassium, iron and phosphorus.

Liver Chops - Basic Cooking Principles

The principle of cooking chops differs from conventional cooking liver only time. The chops are thin, which means they fry much faster. This dish is made from beef, pork and even chicken liver.

The liver is washed, cleaned of everything superfluous, cut into layers and lightly beaten off, covered with food film. Then the chops are breaded in flour or dipped in batter and fried on both sides until golden brown. As already mentioned, they are fried very quickly, a couple of minutes on each side is enough.

Chops from the liver can be pre-marinated, and only then proceed to cooking.

This dish can be prepared with various sauces. In this case, ready-made chops are laid out in a deep frying pan or stewpan, poured with sauce and stewed for about 15 minutes. They are cooked with vegetables, cheese or mushrooms.

Recipe 1. Beef liver chops

Ingredients

A kilogram of beef liver;

Half a liter of milk;

Three bulbs;

A glass of flour;

Three carrots;

Half a liter of sour cream.

Cooking method

1. We wash the beef liver well under the tap, dry it slightly, remove the ducts and remove the film. Put in a deep bowl and pour milk. Leave in the refrigerator for three hours.

2. We take out the liver from milk, rinse, dip in napkins and cut into plates. We beat off each piece, covering it with food film, salt, pepper and bread in flour. Heat the oil in a frying pan, put the pieces of liver in it and fry for a minute on each side.

3. We clean the vegetables, wash them well and chop them. We chop the onion into half rings. Grate a carrot on a coarse grater. Fry the vegetables separately until golden brown.

4. In a cauldron, lay out the fried chops from the liver, layering them with fried onions and carrots. Pour everything with sour cream and send to the fire. As soon as signs of boiling appear, we twist the fire to a minimum and simmer for about 20 minutes. Serve with a potato or rice side dish and pickles.

Recipe 2. Liver chops in garlic-sour cream sauce

Ingredients

Half a kilogram of pork liver;

Ground black pepper;

75 g 20% ​​sour cream;

Two cloves of garlic;

A glass of purified water;

250 g flour;

50 ml sunflower oil;

Salt iodized.

Cooking method

1. Rinse the pork liver, pat it dry with a disposable towel, put it on a board and cut a piece diagonally into portioned slices. Transfer to a deep bowl. Put two slices on the board, at some distance from each other. Cover them cling film and slightly beat off the liver, then remove the film, turn the pieces over, cover with film again and beat on the other side.

2. Crack two eggs into a bowl, season with salt and pepper. Whisk the eggs and spices with a whisk until smooth. egg mixture. Immerse the liver chops in this mixture, mix lightly and leave for a quarter of an hour.

3. Pour flour into a flat plate. Dip each chop in flour. Heat the oil well in a frying pan. Fry the chops in hot oil for a minute on each side.

4. Peel the garlic, wash and chop finely with a knife. Put sour cream and mayonnaise in a deep bowl, pour in water, add chopped garlic and pour in water. Mix well.

5. Place the fried liver chops in a deep saucepan, pour garlic sour cream sauce and simmer over moderate heat for a quarter of an hour, covered with a lid. Serve the chops with a vegetable, rice or potato garnish and drizzle the sauce over the top.

Recipe 3. Pork liver chops with onions

Ingredients

400 g of pork liver;

Garlic - two cloves;

Three bulbs;

Salt and pepper;

Two eggs;

Cooking method

1. Clean the washed and slightly dried liver from all excess, and cut into small pieces. Put the pieces on the board and lightly beat off on both sides, covering with a film. Pepper each chop.

2. Peel the garlic, rinse and pass through the garlic press. Rub each chop with minced garlic. Transfer to a deep bowl and leave for half an hour.

3. Break eggs into a bowl and beat them with a whisk until foam appears on the surface.

4. Pour a little flour into a separate flat plate and mix it with salt.

5. Free the onion from the husk, and cut it into half rings.

6. Roll each chop in flour, then dip in beaten eggs and place in a preheated pan with oil. Fry on both sides until golden brown. Transfer the cooked chops to a separate plate. Add oil to a frying pan and put the chopped onion and fry until golden brown. Spread the liver chops on top of the onion, reduce the fire and simmer for about 10 minutes. Serve the liver with a side dish, putting the fried onion on top.

Recipe 4. Chicken liver chops with apples and cheese

Ingredients

kg of chicken liver;

Half a kilo of cheese;

150 g sour cream;

Three pinches of black ground pepper;

80 ml of refined vegetable oil;

Extra salt - three pinches;

Onions - 2 heads.

Cooking method

1. We clean the chicken liver from connective tissue and bile and rinse under the tap. Lightly dry with paper towels. We beat each liver very carefully, covering it with a film. Chicken liver very delicate, so you need to beat it off very carefully.

2. Wash the apple, wipe it with a napkin, peel off the peel and remove the seeds. Cut it into short, thin strips.

3. Grind the cheese on a grater. We chop the peeled onion in half rings and put it in a frying pan with heated oil and fry until golden brown.

4. Spread the liver chops on a greased deco, sprinkle with salt and pepper. We spread the fried onion on all the pieces of the liver. Put chopped apples on top and sprinkle with cheese chips.

5. In a glass, mix mayonnaise and sour cream with water. In total, you should get about half a liter of sauce. Pour the liver chops with this mixture so that it completely covers the liver. We send for half an hour in the oven and bake at 180 C.

Recipe 5. Liver chops with mushrooms

Ingredients

Half a kilogram of beef liver;

Salt extra;

700 g of champignons;

vegetable oil;

2 onions;

100 g Cheddar cheese;

Freshly ground black pepper.

Cooking method

1. Peel the onion and chop it into small cubes. Put the mushrooms in a colander, rinse under the tap and dry on a paper towel. Cut them into thin slices. Place mushrooms in hot vegetable oil and fry until all the moisture has evaporated, add the onion and continue to fry until golden brown. Transfer the fried mushrooms to a colander and let the excess fat drip off. Grind the cheese with a grater.

2. Peel the washed liver from the film and cut it into portions. Lightly beat each with a hammer on both sides, covering with a film. Season the chops with spices.

3. Fry the liver chops in the pan where the mushrooms were fried for three minutes on each side.

4. Put the finished liver chops on a baking sheet. Put mushroom fry on each, spread with mayonnaise and generously sprinkle with cheese chips.

5. Place the mushroom chops in the oven for seven minutes. Bake at 150 degrees.

Recipe 6. Liver Chops with Creamy Onion Sauce

Ingredients

30 g butter;

Half a kilogram of beef liver;

Two eggs;

Half a liter of milk;

125 g flour;

200 ml cream;

100 ml of drinking water;

Bulb;

50 ml of refined vegetable oil;

Salt, spices and ground pepper.

Cooking method

1. We wash the beef liver, dry it with paper towels, clean it from films and duct. Cut into portions. We spread each piece in a plastic bag and beat off on both sides. Place the liver chops in a deep bowl and pour milk over. We stand for half an hour.

2. Break eggs into a deep plate, salt and pepper, add flour, chopped herbs and pour in vegetable oil and water. Using a whisk, beat everything well until smooth.

3. We take out the chops from the milk and transfer them to the batter. Leave the liver in it for 20 minutes. Put in a well-heated pan with oil and fry until golden brown.

4. Finely chop the peeled onion and fry until golden brown in butter. Sprinkle with flour, mix vigorously and pour in the cream. Boil and keep on fire until the sauce thickens. Serve chops, pouring sauce, with any side dish.

Recipe 7. Liver chops in sour cream sauce

Ingredients

kg of beef liver;

Dried dill, cilantro and parsley;

4 cloves of garlic;

300 ml of drinking water;

5 g each of turmeric, oregano and paprika;

Salt extra;

150 g sour cream;

A pinch of ginger and ground basil.

Cooking method

1. Wash and dry the liver with paper towels. Cut into slices, 6 mm thick. Peel the garlic cloves and chop finely with a knife.

2. Put sour cream in a deep bowl, pour out water and add seasonings. Mix thoroughly until smooth.

3. Rub each slice of liver on both sides with salt, cover with a thick film and lightly beat off. We put in a small saucepan, pouring each layer with sour cream sauce and sprinkling with garlic. Leave in a cool place for an hour.

4. Heat up the pan with non-stick coating, pour in the oil and fry the liver chops for two minutes on each side.

5. Pour the sauce into a saucepan, put it on moderate heat and put the liver chops into it. From the moment of boiling, we twist the fire to a minimum and continue to simmer for a quarter of an hour. Shortly before the end of cooking, season with fresh or dried herbs.

Liver Chops - Tips and Tricks from the Chef

When beating the liver, be sure to cover it with a film, or place it in a bag so that the kitchen stays clean.

Beat the liver very carefully, especially for chicken offal.

Before frying, marinate the liver chops for several hours or soak in milk.

Serve liver chops with sauce based on sour cream, kefir or mayonnaise.

To make the chops juicy, bread them in flour before frying.

Liver chops according to this recipe are very tasty and tender. In addition, they are prepared very quickly, because the preparation itself is uncomplicated - beat off, soaked in milk, breaded in flour, and then heat treatment. And most importantly, do not overdry in the pan! You should also take into account a few more nuances, which I try to talk about below in the recipe, so that beef liver chops will please you with excellent taste.

Would need:

• 850 g beef liver

• 150 ml milk (just over half a glass)

• 120 g onion (1 head)

• 2 garlic cloves

• Salt to taste

• Black ground pepper to taste

• Flour for breading

• Vegetable oil for frying

Cooking:

1. There is a rough film on the beef liver. It must be removed. Pry off the film at the cut point and separate with your finger. There is a little secret how to quickly remove the film. The liver needs to be doused hot water(but not boiling water), then the film will turn white and then be easily removed. But it always separates well from me, so I skip this step. You should also remove the ducts and vessels, otherwise they will spoil the taste of the finished dish.

2. Cut the liver into 0.7 cm thick plastics. You will need a very sharp knife here. And here's another secret for you. To make it easier to cut the liver, freeze it a little. Beat the cut pieces with a kitchen hammer. This needs to be done on both sides, but don't overdo it at this stage of cooking or you'll just turn the liver into mush. To avoid splashing, cover it with a bag when beating.

3. Salt and pepper the broken pieces on both sides. Transfer the liver to a deep bowl.

4. Pour in milk and refrigerate for 1 hour.

5. Then roll each piece in flour.

6. Fry the liver breaded in flour in vegetable oil on both sides.

7. Cut the onion into half rings. Pour a little at the bottom of the cauldron vegetable oil and put all the onion in it.