Pork Chops (Kotlet Schabowy)

Rita~'s Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 4 medium pork chops
• salt
• pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon dried marjoram
• 2 ounces plain flour
• 1 egg , beaten
• 1 tablespoon oil
• 1 tablespoon butter

Directions:

1. 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.
2. 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.
3. Being sure not to over crowd the pan.
4. Lower heat and cook for another few minutes until golden.

Reviews

[pilecki6]

From one Polish-American to another...Dzienkuje for the best version of Polish pork chops! There are other recipes out there that say to use breadcrumbs, but I'd advise against it...

[lizarde]

Fine meal, tasty, but definitely not the world's best

[ElaineAnn]

My little Polish girl has done it again. I'd love to give 10 stars, as these were the best chops I have ever made. I made them exactly as posted and cooked them in my electric fry pan. Lots of room and very easy to control the temp. Marjoram was my mom's "secret" ingredient in her fresh Polish sausage recipe, so I love it in everything. Hugs to you. Made and enjoyed for PAC Spring '09.