Polish 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.

MOIST BAKED PORK CHOPS

Steps:

• Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.
• Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
• Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
• Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.

PORK CHOPS 'N' PIEROGI

Steps:

• Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. , In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

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.

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.

COOK-AHEAD PORK CHOPS

Steps:

• Place pork chops in an ungreased 9-in. square baking pan. Pour chicken broth over chops. Cover and bake at 350° for 45-55 minutes or until a thermometer reaches 160°. Cool. , Wrap in heavy-duty foil or place in freezer bags; freeze for up to 4 months.