Pork Chops (Kotlet Schabowy)

5.0(25)

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.

by Rita1652·published 2005-09-20

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Pork

Servings

4 serving(s)

Total time

20 min

prep 10 min

Calories / serving

353 kcal

Ingredients (9)

serves

4 medium pork chopspork-chops
saltsalt
pepperpepper
1/4 teaspoon garlic powdergarlic-powder
1/4 teaspoon dried marjorammarjoram
2 ounces plain flourflour
1 egg, beatenegg
1 tablespoon oiloil
1 tablespoon butterbutter

Instructions (4 steps)

01Pound 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.
02Heat 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.
03Being sure not to over crowd the pan.
04Lower heat and cook for another few minutes until golden.

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Rich recipe — supports nutrition-aware planning.