This meal is from Zagreb suburb Samobor. Long time ago, Samobor was part of Napoleon’s “Iliric County” (Zagreb was in Habsburg monarchy) and after that Samobor is well known for its mustard and sausages (French recipes). This recipe is not from Napoleon time. As usual, everyone in Croatia thinks they know the best way of cooking Samobor pork chops, and this is how I make it.
First rind potato and cut in 1/8 parts. Put them in large pot (the best is clay pot for baking bread) cover with some lard and salt, and bake it for 30 minutes in the oven.
During this season pork chops and cover with flour. Remove surplus flour and fry each pork chop in frying pan on lard. Take them out and remove to warm place. Mince garlic and add it into frying pan on dripping fat. Fry garlic just 10 seconds and add just little flour and some stock. Sauté it 1 minute and add some more beef stock. Put back pork chops, mix it with sauce and add beef stock if necessary. Sauté meat until potato is ready (soft). Put meat into potato pot and cover with sauce, sprinkle with parsley and put it in oven for just 5 minutes to bake on strong top heat. When serve, it is nice to bring the whole pot to the table, your guests will be satisfied with the view.
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|Serving Size: 1 Serving (1293g)|
|Recipe Makes: 4|
|Calories from Fat: 352 (30%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 262.3mg||81 %|
|Sodium 1076.6mg||37 %|
|Potassium 4202.2mg||111 %|
|Total Carbohydrate 105g||31 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 91.4g|
|Protein 98.6g||141 %|
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Calories per serving: 1170
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