I call these "Polish" because this is the way my mother and my grandmother made breaded pork chops. As you will see, they are breaded "backwards", that is, coating the chops with bread crumbs first, and then dipping in egg second. I'm not sure why, but this produces pork chops so tender that you can cut them with a fork.
This is a very forgiving recipe that is open to a lot of interpretation. I'm writing it the way I usually make it, but you can use whatever spices you like. Any pork chops work, whether they are very lean loin chops, pork sirloin chops, or the cheapest "family pack" assortment of various cuts. Of course, you might need a butter knife to cut the leanest cuts, however they will still be the most tender you have every had.
Trim the pork chops of all visible fat. Rend the fat in a non-stick frying pan over low heat while you prepare the chops.
Beat the eggs with about 1/8 cup of cold water in a shallow bowl or dish big enough to dip the chops. Set aside. Put bread crumbs on a plate or shallow dish. Wash off the chops and set them in a single layer on a plate or on waxed paper.
Mix the marjoram, thyme, salt, pepper and one envelope of G. Washington seasoning and sprinkle on both sides of the pork chops. Set aside.
Remove the browned bits of pork fat from the frying pan. Add the Crisco to rendered pork fat in the frying pan and raise the heat to medium. Press the damp, seasoned pork chops into the bread crumbs. Turn over and repeat until the chops are well-coated. Dip the coated chops into egg mixture on both sides and then brown on both sides in the non-stick frying pan. Repeat with each chop.
Remove the chops from the pan, pour off the fat and wipe out the pan with a paper towel. Put 1/2 the sauerkraut in the bottom of the frying pan. Set the chops on top, then cover with the remaining sauerkraut. Add 1/2 a sauerkraut can of water to the pan.
Cover the frying pan, and simmer about 45 minutes.
This recipe can be prepared a day in advance and just reheated the next day.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (710g)|
|Recipe Makes: 4|
|Calories from Fat: 518 (34%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 1196.9mg||368 %|
|Sodium 4221.6mg||146 %|
|Potassium 1596.7mg||42 %|
|Total Carbohydrate 147.9g||44 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 137g|
|Protein 102.7g||147 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1538
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What would you serve with this? Link in another recipe
SummerSunYes, maybe too much water. Also, when I dredge in bread crumbs, I REALLY press the bread crumbs in HARD. Once dipped in the egg, I put the chop in the frying pan immediately. Hope this helps!6y ago
AgatawitWhen I tried to dip the pork chops into the egg mixture the bread crumbs came off. I think I mightve mixed to much water in with the eggs though. Otherwise it was very delicious, tasted just how my (polish) parents used to make for me.6y ago
SummerSun[I posted this recipe.]6y ago