Polish Papas Pork Chops Recipes

KOTLET SCHABOWY (POLISH BREADED PORK CHOP)

Steps:

• Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
• Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
• Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
• Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

POLISH PAPA'S PORK CHOPS

Steps:

• Heat oven to 375°F.
• Spray a 9x13 baking dish with cooking spray.
• Mix the drained sauerkraut, applesauce or apples, and chopped onion in the baking dish. Spread out evenly.
• Shake the pork chops in the Shake and Bake until evenly coated. Place chops on top of the sauerkraut, but don't overlap.
• Sprinkle any coating mix remaining in the bag over the top of the pork and sauerkraut.
• Place, uncovered, in the preheated oven and bake for 45-60 minutes, or until the pork is done and the coating crispy.

PAP'S PORK AND SAUERKRAUT

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
• Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.

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.

PANKO PORK CHOPS

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).