Prep 10 mins
Cook 10 mins
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.
- 4 medium pork chops
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon dried marjoram
- 2 ounces plain flour
- 1 egg, beaten
- 1 tablespoon oil
- 1 tablespoon butter
- 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.
Very good. Liked the seasonings. After last coating place chops on plastic wrap covered platter, chill for 30 min. uncovered, then fry on med-hi the coating won't slip off. (Learned this from my German mother in law.)
Perfect! My pork chops turned out dark, b/c I did not use the right cut of pork-they were too thick and had a bone. So I cut the bone out and then pounded them, but should have used a thinner cut to begin with. They were still lip smacking good! I served ours with your Recipe#48588. Thanks for sharing another great recipe. Made for ZWT4 for the Flying Dutchess' team.
Yum, these were great! I knew I was serving perogies, and I wanted to have pork with them, so I searched for "Polish Pork Chops" and this recipe came up. It's very simple, and the flavors are subtle, but really enhance the pork. I used boneless center cut pork chops. They were kinda thick (1/2"), so I pounded them down to about 1/4". I had six chops, so instead of measuring out the salt, pepper, garlic powder, and marjoram, I just sprinkled the chops on both sides with them. I needed 2 eggs for the 6 chops. I found that the chops plumped up again once they started cooking, so it took a bit longer to make sure they were not going to be raw in the middle. If I did it again, I'd probably pound them thinner. All in all, a very tasty and easy week night supper.