Polish Breaded Pork Chops
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 breadcrumbs 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 ever had.
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 breadcrumbs 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 ever had.
- Carbohydrate 147.911496640625 g
- Cholesterol 1196.91 mg
- Fat 57.60970484375 g
- Fiber 10.8955103559494 g
- Protein 102.749610234375 g
- Saturated Fat 17.43838753125 g
- Serving Size 1 1 Serving (710g)
- Sodium 4221.61921875 mg
- Sugar 137.015986284676 g
- Trans Fat 8.26271896875001 g
- Calories 1538 calories
Step-by-step
- 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.
Is the crumb coating actually going to stay attached when the meat hits the pan? Reversing the standard breading order by applying dry crumbs before the liquid egg changes how the crust adheres to the surface of the protein. When moisture from the meat meets the fine particles of bread crumbs first, it creates a paste-like anchor that holds surprisingly well under high heat, provided the frying pan is maintained at a steady medium setting to prevent burning before the interior finishes cooking.
- Render the trimmed pork fat over low heat until it completely liquefies, which typically takes between eight and ten minutes, before discarding the crispy browned remnants.
- Crush dried marjoram and thyme thoroughly between your fingers or grind them in a mortar to release volatile oils that would otherwise remain trapped in whole dried leaves.
- Add exactly half a can of water when layering the sauerkraut over the browned chops to generate enough steam for the 45-minute simmer without drowning the pan contents.
- Scale quantities proportionally if doubling the yield, but maintain a wide skillet diameter so the chops steam evenly rather than crowding into overlapping layers.
Proper moisture regulation during the final simmer transforms tough cuts into tender meat. Prepared portions can safely sit covered in the refrigerator for up to 24 hours before reheating.
