Main Course Recipes
Pork Chop Steak Vepřová Kotleta
4 servings
Welcome to my kitchen! I am excited to share how to make my delicious Pork Chop Steak Vepřová Kotleta right at home. By using a quick pan sear and finishing in the oven, you can easily prepare pork chops that have an incredibly juicy taste. With simple ingredients like Extra Virgin Olive Oil, fresh lemon juice, grated garlic, and rich unsalted butter, this recipe keeps the meat moist and tender. Serve it alongside some creamy mashed potatoes, and be sure to use your food thermometer to get the perfect safe temperature for an amazing, satisfying everyday dish! Read More
Main Course Recipes
Gluten-freeLow-carb
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to My Kitchen for Pork Chop Steak Vepřová Kotleta
Hello everyone! I am so thrilled to walk you through preparing one of my absolute favorite everyday dishes, Pork Chop Steak Vepřová Kotleta. I love cooking pork chops because they are so versatile and satisfying, but the secret to that amazing juicy taste lies entirely in the preparation. In this recipe, I will show you my technique of doing a brief pan sear on the stove before finishing in the oven for an even cook. This two-step cooking process ensures that every single bite of the meat moist and tender. We will be massaging the pork with zesty lemon juice, a drizzle of Extra Virgin Olive Oil, and freshly grated garlic before cooking it in a hot pan and topping it with slices of unsalted butter. I always rely on a food thermometer to make sure the meat reaches the perfect safe temperature without drying out. I love to serve this dinner masterpiece with creamy mashed potatoes or a fresh side salad. Let’s get cooking!
Meat Preparation and Marinating for Pork Chop Steak Vepřová Kotleta
The foundation of a great Pork Chop Steak Vepřová Kotleta begins with how you prep the pork chops. I always make sure the meat is properly rinsed under cold water and any unwanted parts are removed. A crucial step here is to not pound the meat; it must be prepared whole. After placing it on a plate, I apply the flavors: I squeeze fresh lemon, pour a drizzle of Extra Virgin Olive Oil, and grate garlic directly onto the steaks, spreading it evenly with my fingers or a silicone brush. I also generously apply salt and pepper, especially being very generous with the salt, as it helps develop the right flavor. Letting it marinate covered with plastic wrap at room temperature for about 30 minutes is essential for that juicy taste and ensures the meat moist and tender. If you want a modification that is not in the recipe, you could sprinkle a little smoked paprika during this step, but please remember that this is a modification that is not part of the recipe.
Mastering the Pan Sear for Your Pork Chop Steak Vepřová Kotleta
Achieving a beautiful crust on your Pork Chop Steak Vepřová Kotleta requires a proper pan sear. I always preheat my large ovenproof sauté pan or fry pan on high heat with about two tablespoons of frying oil. Once the oil is hot, I briefly sear the pork chops to reach a nice crust, which usually takes about one to two minutes on each side. If your chops have a fat layer on the edge, I make sure to sear that part as well. This high heat locks in the flavors created by the Extra Virgin Olive Oil and garlic marinade. Right after the pan sear is complete, I add two slices of unsalted butter onto each steak and pour the remaining liquid from the marinade right over the top. This combination of intense heat and rich butter is the secret to an incredible juicy taste before moving on to finishing in the oven.
The Technique of Finishing in the Oven
While the stove gives us color, finishing in the oven is what cooks the Pork Chop Steak Vepřová Kotleta perfectly through without drying it out. I set my oven to preheat at 350°F beforehand. After the pan sear and adding the unsalted butter, I move the entire ovenproof pan into the preheated oven. It takes about six to nine minutes until the meat is fully cooked. Right in the middle of this baking time, I make sure to turn the meat and pour the delicious juices from the pan over the top of the pork chops. This basting process is absolutely vital for keeping the meat moist and tender. It bathes the meat in the rich flavors of the butter and Extra Virgin Olive Oil, guaranteeing a final dish that pairs wonderfully with creamy mashed potatoes.
The Importance of Resting the Meat Moist and Tender
One of the most overlooked steps when cooking Pork Chop Steak Vepřová Kotleta is the resting phase. As soon as I pull the pan out after finishing in the oven, I immediately let the meat rest on a cutting board for about two minutes before serving. During this short time, the meat will slightly decrease in temperature and nicely lock most of the juices inside. This specific step is a critical part of the process of making the meat moist and tender and delivering that signature juicy taste. Skipping this step means all those wonderful juices from the unsalted butter and Extra Virgin Olive Oil will run out onto your plate instead of staying inside the meat. Once rested, you can optionally slice each steak based on your personal preferences before plating it next to some creamy mashed potatoes.
Using a Food Thermometer for Safe and Perfect Pork Chops
To ensure my Pork Chop Steak Vepřová Kotleta is both safe to eat and perfectly cooked, I always rely on a food thermometer. After finishing in the oven, I check the internal temperature of the pork chops with a probe. The USDA minimum safe serving temperature for pork is 145°F, which gives you a nice medium cook that most chefs prefer. You can optionally slightly extend the cooking time if you wish to reach medium well (145-155°F) or well done (155°F and more), but keeping it around 145°F is best for a juicy taste. By using the food thermometer, you take all the guesswork out of the cooking process, ensuring the pan sear and oven time result in a safe meal. Then, I simply plate it, sprinkle with salt and pepper, optionally add four teaspoons of herb butter, pour the pan juices over, and serve with creamy mashed potatoes.
Popular questions
How do you keep the Pork Chop Steak Vepřová Kotleta from drying out?
To keep your Pork Chop Steak Vepřová Kotleta from drying out, I use a combination of techniques that guarantee a juicy taste. First, I never pound the pork chops; they are prepared whole. Then, I marinate them with Extra Virgin Olive Oil, garlic, and lemon juice for 30 minutes at room temperature. The actual cooking process is key: I do a quick pan sear on high heat to develop a crust, add unsalted butter, and then move onto finishing in the oven. Basting the chops halfway through the oven time is crucial. Finally, I always use a food thermometer to ensure I do not overcook them past the ideal 145°F, and I let the meat rest on a cutting board for two minutes to lock the juices inside, keeping the meat moist and tender. Serve it with creamy mashed potatoes for a perfect, moist meal!
Pork Chop Steak Vepřová Kotleta
Ingredients:
Click any ingredient to learn moreMain Ingredients:
4 PCS of pork chops (boneless) - skinless and boneless (about 1 ½ - 2 LB)
Drizzle of Extra Virgin Olive Oil (adjust if needed)
4 cloves of garlic - peeled and grated (or pressed) (adjust if needed)
Pinch of salt
Pinch of pepper - ideally freshly ground
2 TBSP of frying oil (any kind) (adjust if needed)
½ stick of unsalted butter - sliced to about 8 slices (2 OZ)
Final touch:
salt - ideally freshly ground
pepper - ideally freshly ground
Optionally: 4 TSP of herb butter (store-bought or recipe here, will be placed on the steaks right before serving to provide an even more buttery flavor as well as a nice visual effect)
Tools:
Click any tool to learn more1x Chef’s knife
1x Plate
1x Lemon Squeezer (optional)
1x Plastic Wrap
1x Tongs
1x Cooking Spoon (or regular spoon)
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 325
Protein 28.1 g
Fat 23.1 g
Saturated fat 9.4 g
Carbohydrate 2.1 g
Sugars 0.0 g
Fiber 0.1 g
Sodium 87 mg
Cholesterol 106 mg
Gluten-freeLow-carb
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Meat Preparation:
Let’s start preparing Pork Chop Steak Vepřová Kotleta!
1.1.
Make sure that the meat is properly rinsed under cold water and that the unwanted parts are removed.
1.2.
Do not pound the meat – it will be prepared whole; just place it on a plate.
1.3.
Pour and sprinkle these ingredients on both sides of each steak (each steak side should have about 1/8 of the ingredients shown; adjust if needed):
1.3.1.
Squeeze lemon.
1.3.2.
Pour Extra Virgin Olive Oil.
1.3.3.
Grate garlic directly on the steak and spread it with your fingers or a silicone brush.
1.3.4.
Generously salt and pepper (especially be very generous with salt – it will help develop the right flavor).
1.4.
Cover with a plastic wrap and marinate at room temperature for about 30 minutes (or overnight in the refrigerator with the last 30 – 60 minutes at room temperature).
2.Pan Sear With Finishing In The Oven:
2.1.
Set oven to preheat at 350°F.
2.2.
Preheat a fry pan on high heat with 2 TBSP of frying oil.
2.3.
Briefly sear to reach a nice sear (about 1 – 2 minutes on each side + fat layer on pork chops if this applies).
2.4.
Add 2 slices of butter on each steak and pour the liquid from the marinade over.
2.5.
Finish by placing into a preheated oven until the meat is fully cooked (about 6 – 9 minutes). *
2.6.
In the middle of finishing in the oven, turn the meat and pour the juices from the pan over.
3.Resting and Serving of Pork Chop Steak Vepřová Kotleta:
3.1.
Let the meat rest on a cutting board for about 2 minutes before serving.
Note:
During this time, the meat will slightly decrease in temperature and nicely lock most of the juices inside – this is part of the process of making the meat moist and tender.
3.2.
Optionally, slice each steak for serving (based on your personal preferences).
3.3.
Place on a plate and sprinkle with salt and pepper and optionally place herb butter on each steak. Then pour a pan juices over.
3.4.
Serve with creamy mashed potatoes, or a small salad.
Kitchen Guide
Pork and Veal (steaks, chops, roast)
The USDA minimum safe internal temperature is 145°F.
Popular serving temperatures:
- 120 – 130°F – Rare
- 130 – 135°F – Medium Rare
- 135 – 145°F – Medium (most popular, especially by chefs)
- 145 – 155°F – Medium Well
- 155°F and more – Well Done
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