Friday, 28 September 2012

Pork Chops

Pork chop in bread crumbs is one of the staples in Polish food. Looking similar to the Wiennerschnitzel, it is prepared from pork, either with or without the bone. The dish dates back to the 19th century and at some point it has become a symbolic Polish Sunday lunch, served with fried sauerkraut and mashed potatoes, sometimes fried as well. Rather on the heavy side, luckily the tastes, or more importantly the culinary trends, have changed and these days it tends to be served with cooked vegetables or salads.
As far as the preparation is concerned, it is one of my favourites - easy and quick to prepare, plus nothing much can go wrong with it.

You need:

Sliced pork chops
an egg
1 cup flour
1 cup bread crumbs
salt and pepper
garlic powder
a pinch of dried basil and oregano (these are not in the traditional recipe, but they add a nice touch)
2 tbsp oil
2 heaped tbsp butter

Beat the chops with a mallet until they're quite thin (about 0.5 cm) season, and sprinkle powder garlic, basil and oregano ion both sides. Crack an egg onto a large plate and whip it with a fork. Pour flour and bread crumbs onto another two plates. Toss each chop in flour, then egg and finally bread crumbs. Heat the oil and butter on the frying pan, fry the chops on each side until golden brown. I usually serve them with boiled potatoes, carrots or cauliflower.


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