The traditional recipe for the chips is quite simple and almost every housewife can cook this dish. But in addition to the usual recipe, there are other, more interesting and original preparation methods that we would like to describe in this article. You will learn from what unusual products you can make chop, what interesting spices can be seasoned, and also consider alternative methods for preparing a classic meat dish.

Stuffed pork chops in a slow cooker, fried in a crispy test

Due to the fact that the pork is wrapped in a thin layer of dough in front of the hot, all the juices are preserved in it, and the meat remains gentle and not overdried. An interesting filling made of mushrooms and useful spinach is the highlight of the dish. Stuffed pork chopped, fried in a slow cooker - a worthy dish for the festive menu. Of the ingredients for its preparation, you will need this:

• pork pulp - 0.5 kg;
• water - 300 ml;
• sunflower oil for dough - 2 tbsp.;
• sunflower oil for frying - 100 ml;
• flour - 300 g;
• mushrooms - 100 g;
• cheese - 100 g;
• spinach - 100 g;
• chicken egg - 1 pc.;
• mustard - 1 tsp;
• lemon juice - 1 tbsp.;
• sour cream - 1 tbsp.;
• pepper, salt.

We start cooking juicy and delicate pork chops in a slow cooker:

1. First, cook the dough. To do this, boil the indicated amount of water in the kettle, sift the flour in a dry deep bowl. We make a hole in the flour and pour boiling water there. With the help of a fork, knead the dough, and when it cools down a little, we continue to interfere with your hands. For a while, put the dough aside and fill the filling.
2. I wash champignons or any other mushrooms that you will choose to your liking. We cut them very finely, put them in a bowl, pour with lemon juice, add a little salt and pepper, mix and wait 5 minutes so that the juice is released.
3. Pour a little vegetable oil into the slow cooker, put the "frying" mode. We lay out the mushrooms and fry them until the released liquid evaporates. Pour 1 tbsp. Flour and mix. Turn off the slow cooker for a while, transfer the mushrooms into a deep bowl.
4. We rinse the spinach very thoroughly under the tap, fingering the leaves. Then chop it small enough and connect it to the mushrooms. Three on the grater and also add to the filling. We drive a raw egg into the same bowl, put sour cream, mustard and mix the ingredients well. If necessary, suck and add spices.
5. My pork and dry it with napkins or a paper towel. Cut the meat with layers across the fibers, the thickness of the formation should be about 1 cm.
6. With the help of a hammer we beat the fillet, sprinkle each chopping salt and pepper.
7. We divide the cooled dough into 8 servings and roll out each piece into a thin pancake. On top of this pancake we put a pork layer, then lay out the filling with an even layer and cover all this with another portion of the dough. Cut all the excess with a knife and press the edges a little.
8. We prepare the cup of the multicooker: I wash it and wipe it dry. Pour vegetable oil to the bottom of the form, turn on the “Frying” program, wait for the device to warm up to the desired temperature.
9. Fry the chopping in a slow cooker on each side for 5-7 minutes, so that the dough becomes golden and crispy.

Pork chops in a slow cooker are ready. They can be laid out on a large beautiful dish and treated seven or guests.

Chop from hearts in a slow cooker

Everyone knows that turkey hearts, namely, they will be used in this dish, not as delicate and soft as, for example, chicken hearts. But their fairly large size allows you to prepare excellent chop. In such a dish, turkey hearts will not seem to you gesture, and the taste of the chop will turn out to be non -standard. In addition, you need a minimum of products for the preparation of such chops in a slow cooker:

• turkey hearts - 400 g;
• eggs - 2 pcs.;
• milk - 50 ml;
• sour cream - 3 tbsp.;
• flour - 100 g;
• sunflower oil for frying;
• salt and black pepper.

Armed with everything necessary, you can proceed to the process of cooking chops in a slow cooker:

1. Put turkey hearts in a colander, washed under the tap and leave for 5-10 minutes while the water drains.
2. Then we cut each heart along the halves, not cutting a little to the end, so that when opening they are a whole layer.
3. We put the hearts on a cutting board, cover with cling film and beat off a kitchen hammer.
4. We rub the resulting chopped salt and pepper. If you wish, you can take some other seasonings to your taste. Then we lubricate the hearts with sour cream and leave to be saturated with spices for a while.
5. In the vacant time you can cook the batter. We break the eggs into a bowl, beat with a whisk, salt, pepper, add milk and beat again until smooth. Portionably introduce the flour, kneading the ineffective dough. The amount of flour can be regulated at your discretion.
6. We put the “Frying” mode on the multicier panel, pour sunflower oil into the bowl, wait for it to warm up.
7. Thunder hearts we downs in the batter so that it envelops them from all sides. Then we shift the chopping into the slow cooker and fry to a crisp on both sides. This process will take about 7-10 minutes.
8. After that, you can shift the beaten from the slow cooker to a paper towel so that it absorbs excess oil, and then serve to the table.

When preparing a bat, you can fantasize a little, for example, adding green onions, dill, crushed nuts, etc.

Chop in honey marinade in a slow cooker

Here is a very interesting French recipe that suggests a way to prepare ordinary pork is interesting and original. The "chip" dishes is his delicious marinade made of honey, mustard and spices. In such a sauce, the meat is infused for several hours, impregnated with the aromas of Provencal herbs and becoming unusually soft. For pork chips in a slow cooker, you will need:

• pork clipping - 0.5 kg;
• hard cheese - 150 g;
• sour cream-100-150 g;
• honey - 2 tbsp.;
• provencal herbs - 1 tbsp.;
• lemon - 0.5 pcs.;
• mustard powder - 1 tbsp.;
• salt;
• sunflower oil for frying.

We proceed to the preparation of the chops in a slow cooker, performing the following actions:

1. First, wash the pork cutting well and get dried wipes well. Then we divide it into slices with a thickness of 1-1.5 cm. You need to cut the meat exclusively across the fibers, otherwise it will not be possible to chew it.
2. We beat the pork layers with a kitchen hammer and put it to the side, proceeding to the preparation of the marinade.
3. In a suitable bowl, squeeze half the lemon, add honey to the juice, mustard powder, salt and dry prvan herbs. Mix all this into a homogeneous mass and lubricate it chopped.
4. We cover a plate with chops with cling film and put in the cold for several hours. You can marinate the meat in the evening to cook fresh chops in a slow cooker the next day.
5. When the pork is saturated with the sauce, we take it out of the refrigerator and proceed to further cooking. Pour oil into the multicier shape and heat it to the desired temperature in the "Frying" mode.
6. We put a few pieces in a slow cooker in a slow cooker and fry them on each side for about 5-7 minutes.
7. Three grater hard cheese. When all the chopped in the slow cooker are fried, put them in shape, sprinkle them with cheese and cook in the “baking” mode for another 20 minutes. Since all the meat will not fit in the bowl at the same time, you will have to bake the chopping in the slow cooker.

Swiss chop cutlets in a slow cooker

Despite the fact that this dish is called cutlets, it is made not from minced meat, but from whole pieces of meat. The technology for the preparation of Swiss chops by and large does not differ from similar recipes, but such a dish has its own highlight - a marinade of mustard and cognac. Before starting cooking, pay attention to the list of the necessary ingredients, there are not so many of them:

• pork pulp - 0.5 kg;
• flour - 4 tbsp.;
• cognac - 30 ml;
• mustard - 30 g;
• salt;
• vegetable oil for frying.

The chopped according to the Swiss recipe is prepared as follows:

1. Rinse the pork clipping and dry it a little with napkins. Put on a cutting board and cut into slices 2 cm thick.
2. On the same cutting board we beat the slices of a kitchen hammer, rub them with salt.
3. Put the mustard in a small bowl and connect with cognac. Mix the ingredients, suck a little and lubricate the piece of meat with the resulting mass. We cover a plate with chopped food film and hide in the refrigerator for 1-2 hours.
4. Pour a sufficient amount of oil into a multicier saucepan and turn on the device. We put the “Frying” option on the panel, we are waiting for the oil to heat up to the temperature indicated in the mode.
5. We sift the flour in a plate, we take one chopping one, roll them in flour and dip in boiling oil.
6. We fry the chop in the slow cooker first on the one hand for 5-7 minutes, then turn over the back of the way and fry the same amount of time.

We shift hot chops on a dish and serve to the table. Pork goes well with any side dish, and especially with vegetables.

Chop from mushrooms in a slow cooker

When looking at the large wide hats of the oyster mushrooms, in shape and size resembling meat slices, some cook came up with the idea to make chopping from them. And I must say that this idea was successful, because the oyster mushrooms contain a large amount of moisture, which makes the dish extremely juicy. The main condition for the preparation of such chosers in a slow cooker is to make a delicious crispy batter. Of the ingredients you will need the following products:

• oyster mushrooms-200-300 g;
• eggs - 2 pcs.;
• flour - 6 tbsp.;
• milk - 150 ml;
• salt pepper.

We proceed to the roasting of mushroom chops in a slow cooker:

1. Fold the oyster mushrooms in a colander and rinse thoroughly under the tap. We leave the mushrooms for 10 minutes - during this time the water is draining.
2. Cut the legs on the mushrooms, and put the hats on a cutting board. We cover with a cut of the food film or a cellophane bag, and then slightly beat off the kitchen hammer. Since the texture of the mushrooms is much more tender and softer than that of meat, they should not be strongly beaten off.
3. Sprinkle the oyster mushrooms with salt and pepper, and then proceed to cooking the bat.
4. Beat the eggs in a deep bowl with a corolla. Pour milk into the batter, salt and pepper. Portage pour the flour and knead quite thick, but fluid dough. The amount of flour can be adjusted to achieve the desired consistency.
5. Pour vegetable oil into the multicooker bowl, select the “Frying” option on the panel. When the oil is heated to the specified temperature, you can begin to fry mushrooms in a slow cooker. We take one at a time, dip in batter and spread in boiling oil.
6. We fry the chop in a slow cooker for 5 minutes on each side, after which we transfer them to a plate. In the same way we prepare the rest of the mushrooms.

Rapans in a slow cooker

We will fantasize on the sea theme and prepare in a multicooker chop from rape. Please note that for this dish you need very few ingredients:

• rapans - 1 kg;
• lemon - 1 pc.;
• salt;
• breadcrumbs - 100 g;
• sunflower oil for frying.

The preparation of the chop from rape in a slow cooker is performed as follows:

1. If the rapans were purchased in the shells, they must first be extracted from there. To do this, we put the shell in a deep bowl, boil water in the kettle and pour the product with boiling water. We leave for a while until the sinks open. Another method involves freezing and reverse defrosting of rapans, but with this approach, the product will slightly lose in its taste.
2. When the sinks open, we take out rape from them and dump with boiling water. Then we spread them on a cutting board, cover them with a film and slightly beat them with a hammer.
3. Panish crackers are poured into a deep plate. We wash and cut the lemon in half.
4. We spray rapanov with lemon juice, add a little and roll it in panic.
5. In the slow cooker, heat the vegetable oil using the "Frying" option. Fry in a multicooker chop from rapans until cooked.

This dish is considered independent, so there is no need to prepare a side dish for it. You can make a fresh salad of vegetables and herbs as a addition.

Chop in a slow cooker: a delicate chicken under a coat of kiwi carrots

From the name of the dish, it is already clear that these chips will turn out quite unusual. Kiwi with carrots will give them a piquant taste, interesting aroma, thin sweetness, as well as bright colors, because the appearance also plays a role when serving a dish on the table. We describe the list of the necessary ingredients:

• chicken fillet - 6 halves;
• cheese - 150 g;
• carrot - 3 pcs. large size;
• kiwi - 4 pcs.;
• ground nuts - 1/3 glasses;
• mayonnaise - 3 tbsp.;
• salt, black pepper;
• sunflower oil - 2 tbsp.

Having prepared the necessary products, we will create the creation of this unusual culinary work:

1. Rinse the meat, wipe it with paper towels, put it on the board. It is not necessary to cut the fillet into parts, each piece will be a separate chop. We cover the meat with plastic wrap and beat off with a kitchen hammer.
2. We rub the chopping and pepper, leave for several minutes and engage in the preparation of other products.
3. We clean the carrots and rub it on a fine grater. On a coarse grater, chop the cheese. We connect the cheese with carrots, crushed nuts and mayonnaise, mix.
4. We clean the kiwi from the skin and chop with circles.
5. Lubricate the shape of the device with vegetable oil, spread the chopped into a slow cooker. On each slice of meat, we put a circle of kiwi and cover the chicken with carrot-raw mass.
6. We heat the device in the "baking" mode and bake the chop in the slow cooker for 40 minutes.

Chop in a slow cooker. Video