A pork chop in a golden crumb coating with potatoes is a dish families have made for decades. It seems there is nothing to learn, but the classic recipe has a step that starts long before the pan.

The recipe was shared by the Polish food publication Kwestia Smaku.

Before frying, the meat is soaked in salted milk — for at least two hours, or even overnight. So it pays to plan the chops ahead.

What you need

  • boneless pork loin — 600 g;
  • salt and pepper;
  • milk — for soaking;
  • for coating — 2 tbsp flour, 2 eggs, 5 tbsp breadcrumbs;
  • for frying — 6 tbsp lard or clarified butter.

How to make it

1. Pound the meat. With a sharp knife, trim the white membrane and sinew from the outer edge of the meat. Cut it into 4 slices, lay them on a board and pound them into thin fillets — they can come out large, half a plate in size. A mallet with a textured metal face is best for this.

2. Soak. Cover the fillets with milk seasoned with salt and pepper (you can add a few onion rings) and leave for 2 hours or longer — even overnight.

3. Coat. Take the fillets out of the milk and pat them dry with paper towels. Season lightly with salt — the milk was already salted — and pepper. Dredge in flour, then in beaten egg and finally in breadcrumbs.

4. Fry. Heat the fat in a frying pan to a depth of about ½ cm. Fry the chops two at a time over higher heat for 2 minutes on each side, then lower the heat and fry for about 3 more minutes on each side. Wipe the pan with paper towel and repeat with the next batch in fresh fat.

Pork chops frying two at a timePhoto: Aw58 / Wikimedia Commons, CC BY-SA 4.0
Pork chops frying two at a time

5. Or finish in the oven. Instead of finishing them in the pan, you can finish the chops in the oven — 15 minutes at 150 °C.

6. Serve. Drain the chops on paper towel and serve with potatoes and cabbage — braised or as a sauerkraut salad — or with a cucumber and sour cream salad.

If you buy the meat at a butcher’s counter, you can ask for the loin to be sliced and tenderised by machine.

As a reminder, last time in Tasty Bucha we made plum dumplings.

Nota bene

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