Polish Pork Chops
Bring the comforting flavors of Eastern Europe to your table with these irresistible Polish Pork Chops. Perfectly seasoned and coated in a crispy breadcrumb crust, these golden-brown pork chops are pan-fried in a flavorful blend of butter and vegetable oil, creating a beautifully tender and juicy center. With a quick preparation time of just 15 minutes, this recipe is ideal for weeknight dinners but elegant enough for special occasions. Pair these savory pork chops with hearty mashed potatoes, tangy sauerkraut, or crunchy pickled cucumbers for a classic Polish-inspired feast. Whether you're exploring Polish cuisine for the first time or revisiting a family favorite, this recipe is sure to become a staple.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon onion powder
- 2 large eggs
- 1 cup breadcrumbs
- 4 tablespoons vegetable oil
- 2 tablespoons unsalted butter
Instructions
Place the pork chops on a clean surface and pat them dry with paper towels. This helps with browning during cooking.
Set up a breading station with three shallow dishes. In the first dish, mix the flour, salt, black pepper, paprika, and onion powder. In the second dish, beat the eggs lightly with a fork. In the third dish, spread out the breadcrumbs.
Dredge each pork chop in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour, then dip the pork chop into the beaten eggs. Finally, press the pork chop into the breadcrumbs to coat evenly. Repeat with all pork chops.
Heat a large skillet over medium heat. Add the vegetable oil and butter, allowing the butter to melt and foam while combining with the oil.
Once the oil and butter are hot, add the pork chops to the skillet in a single layer. You may need to cook them in batches to avoid overcrowding the pan.
Cook the pork chops for 4–5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C) when measured with a meat thermometer.
Transfer the cooked pork chops to a plate lined with paper towels to drain any excess oil. Repeat with remaining pork chops.
Serve immediately with mashed potatoes, sauerkraut, or a side of pickled cucumbers for an authentic Polish meal.
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 4673 mg | 203% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.1 g | ||
| Protein | 226.4 g | 453% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 223 mg | 17% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2780 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
