Polish Pork Chops Recipes

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KOTLET SCHABOWY (POLISH BREADED PORK CHOP)



Kotlet Schabowy (Polish Breaded Pork Chop) image

Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results.

Provided by olenka

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 20m

Yield 2

Number Of Ingredients 6

2 boneless pork chops
salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
1 egg
5 tablespoons bread crumbs
2 tablespoons vegetable oil, or as needed

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.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 15.2 g, Cholesterol 123.8 mg, Fat 21.8 g, Fiber 0.9 g, Protein 18.1 g, SaturatedFat 4.9 g, Sodium 257.4 mg, Sugar 1.2 g

PORK CHOPS (KOTLET SCHABOWY)



Pork Chops (Kotlet Schabowy) image

I was brought up in a Polish Home and breaded our chops with flour. You can use breadcrumbs in the second coating if prefered. Lovely topped with with sauteed mushrooms and onions! The rib chops are located next to the blade chops at the rib end of the loin. They contain some fat but are tender, juicy and very flavorful.

Provided by Rita1652

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium pork chops
salt
pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
2 ounces plain flour
1 egg, beaten
1 tablespoon oil
1 tablespoon butter

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.

Nutrition Facts : Calories 353.2, Fat 21.9, SaturatedFat 7.6, Cholesterol 135.6, Sodium 105.5, Carbohydrate 11.7, Fiber 0.4, Sugar 0.2, Protein 25.7

POLISH PORK CHOPS WITH SAUERKRAUT



Polish Pork Chops With Sauerkraut image

This is a fantastic way to prepare pork chops. I've been doing it for years. For the apples, I usually use Granny Smiths, but you can use any apple that you'd normally eat on its own. DON'T use a cooking apple. You need a sweeter apple to balance with the sauerkraut.

Provided by Cluich

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
6 pork loin chops
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
2 lbs sauerkraut
1 bay leaf
1 cup chicken broth
1 large sweet apple, peeled, cored, and diced
1 teaspoon cumin
salt and black pepper, to taste

Steps:

  • Melt the butter in a flameproof casserole dish, and fry the chops till browned on both sides. Remove from pan and set aside.
  • Add onion and garlic to the dish and fry till transparent.
  • Season with salt and pepper, add the sauerkraut and the bay leaf, and then arrange the pork chops on top.
  • Pour in the chicken broth. Bring to a boil, then lower the heat and allow to simmer for about 15 minutes.
  • Add apple and cumin. Stir well and simmer for another 15 minutes. Adjust seasoning and serve.

POLISH PORK CHOPS



Polish Pork Chops image

I am not sure how Polish this is, but this is how it was given to me. I would consider this comfort food. I serve it with Recipe #197960 and a spinach salad.

Provided by Sweetiebarbara

Categories     Pork

Time 1h

Yield 4 chops, 4 serving(s)

Number Of Ingredients 9

4 pork loin chops (1 1/2 inches thick)
1 teaspoon peanut oil
1 onion (chopped)
1 (10 ounce) can tomato soup (I use Campbell's)
1/2 cup sour cream
1 large dill pickle (chopped in small cubes)
1/2 cup sherry wine (extra dry)
1/2 teaspoon salt
1/4 teaspoon peppercorn (freshly ground)

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.

POLISH PORK CHOPS WITH SAUERKRAUT



Polish Pork chops with Sauerkraut image

Make and share this Polish Pork chops with Sauerkraut recipe from Food.com.

Provided by Diana Adcock

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons canola oil
6 pork loin chops
1 large onion, finely chopped
1 clove garlic, minced
salt and pepper
2 lbs sauerkraut
1 bay leaf
1/2 pint chicken stock
1 large Red Delicious apple
1 teaspoon cumin seed

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.

Nutrition Facts : Calories 392, Fat 27.7, SaturatedFat 8.2, Cholesterol 70, Sodium 1115.3, Carbohydrate 15.6, Fiber 5, Sugar 8.1, Protein 20.8

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