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.
Category: Main Dish
Cuisine: Polish
1 cup Bread crumbs
2 large Eggs
1/2 teaspoon Dried Marjoram crushed
1/2 teaspoon Dried thyme crushed
2 envelopes G. Washington Seasoning
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Butter-flavored Crisco
1 large can Sauerkraut
Yes, 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!
SummerSunWhen 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.
Agatawit[I posted this recipe.]
SummerSun
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