Polish Pork Chops Recipes

TRADITIONAL POLISH PORK CUTLETS SCHABOWY RECIPE

Steps:

• Wash the pork chops, trim them of fat, and slice into 1/2″ thick cutlets (you will get about 5-6 from 1.5 lbs of pork chops).
• Pound the cutlets with a meat mallet until they are about 1/8″ thick. If you want to prevent splattering, put the cutlets in the plastic bag before pounding.
• Peel and slice an onion.
• Put the cutlets, onion, and the milk into the bowl, cover with foil or plate and leave in the fridge for at least 2 hours (ideally overnight).
• Dry the cutlets using paper towels. Throw away the onion and the milk, you won't need them anymore.
• Rub the cutlets with a bit of salt and pepper, each side. Alternatively, season the eggs with salt and pepper.
• Prepare 3 bowls (or the deep plates): beat and whisk the eggs (using the fork) in the first one. Place the flour in the second. The third bowl is for the breadcrumbs.
• Coat each cutlet in the flour. Next, dip it in the egg mixture. Finally, coat it in the breadcrumbs.
• Fry on the hot oil or lard, 3-4 minutes each side.
• If you cook more cutlets, be sure to use new fat every time (clean the pan after each frying).
• After frying, place the cutlets briefly on a plate lined with paper towels to drain off excess fat.

POLISH PORK CHOPS

Steps:

• Trim some of the fat from chops and use along with the peanut oil for browning.
• Sear chops on high heat in heavy skillet for 1 minute each side.
• Set aside chops and keep warm.
• Lower heat to medium and add onion.
• Saute until translucent.
• Return chops to pan and reheat with sauce to warm through.
• Add remaining ingredients, stir until hot.
• Serve.

PORK CHOPS (KOTLET SCHABOWY)

Steps:

• Pound out the pork chops until fairly thin. Season with salt, pepper, garlic powder and marjoram. Set aside. On separate plates, pour flour & egg . Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. then back into flour, ensuring even coating.
• Heat oil and butter in a large frying pan. When very hot, add the pork and cook over high heat for 3-5 minutes on each side.
• Being sure not to over crowd the pan.
• Lower heat and cook for another few minutes until golden.

POLISH PORK CHOPS WITH SAUERKRAUT

Steps:

• In a large heavy skillet heat oil to medium high and brown the chops on both sides.
• Remove from pan.
• To the pan add the onions and garlic.
• Reduce heat to medium and cook onions until translucent.
• Season with salt and pepper.
• Add the bay leaf and the drained sauerkraut.
• Arrange chops on top.
• Pour the stock over top, bring to a slow boil and cook for 15 minutes.
• Peel, core and dice the apple.
• Add to the pan with the cumin seeds and stir well, simmering for another 15 minutes.
• Test for doneness.
• Remove bay leaf and serve.