Every Polish household makes this classic polish dinner consisting of meat and potatoes at least once a week. Usually made on Sunday’s, families enjoy a delish plate of pan fried pork chop, also known as a schabowy, some mashed potatoes and a creamy cucumber salad. It is my childhood favorite that my family continues to enjoy generation over generation. Let me show you how to make this delicious and simple recipe.
How to make the perfect polish pork chop.
Boneless tenderize pork chops are required for this recipe. Not all grocery stores have them available. If that is the case, ask the store butcher to tenderize boneless pork chops for you.
Next, pound them down to a 1/4 inch thickens. Season with simple salt and ground pepper on both sides and it’s time for the batter. Traditionally, this includes flour, eggs and plain breadcrumbs. However, for this recipe I did use Mr. Makeithappen seasoned flour which just gave the dish an extra layer of flavor.
To start, dredge the pounded and seasoned pork chops in flour, next dip it in the eggs and finally coat it in the breadcrumbs.
In a large skillet pan, preheat the olive oil. It is important that the oil gets nice and hot as it will evenly fry the batter instead of being soaked into it. Because of the thinness of the pork chop, total cook time is about 5 minutes, flipping it half way through to get an even cook. Once done, set aside on a wire rack to rest.
How to make a Polish creamy cucumber salad.
Also known as a mizeria, this creamy cucumber salad is a staple on Polish dinner tables. It’s fresh and crunchy with hints of sweetness.
First, peal the cucumber and slice it into thin medallions. Season with salt and let it rest, releasing liquid stored in the vegetable.
While the cucumber slices are dehydrating, it’s time to make the creamy sauce. In a mixing bowl add sour cream, white vinegar, freshly squeezed lemon juice, sugar and chopped dill. Whisk the ingredients together.
Remove any released water from the cucumbers, gently pat them dry and toss them into the creamy sauce. Make sure to evenly coat throughout. Adjust acid or sugar levels to your liking.
Sprinkle more chopped dill over the classic Polish dinner and enjoy!
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Classic Polish Dinner
Pork Chop Ingredients
- 4 Boneless and tenderized pork chops
- 2 tbsp Salt
- 2 tbsp Ground black pepper
- 1/2 cup Flour
- 3 Whisked eggs
- 1 cup Breadcrumbs
Creamy Cucumber Salad Ingredients
- 1 Cucumber
- 1/2 cup Sour cream
- 1 tbsp White vinegar
- 1 Lemon
- 1 tsp Sugar
Pan Fried Pork Chop Instructions
- Pound the tenderized pork chops 1/4 inch filets. Season both sides salt and ground pepper.
- Dredge the pounded and seasoned pork chops inflour, next dip it in the eggs and finally coat it in the breadcrumbs.
- In a large skillet pan, preheat the olive oil.
- Slowly, place the pork chops in the pan for a total cook time of 6 minutes. Flip them halfway through to get an even cook. Once done, set aside on a wire rack to rest.
Creamy Cucumber Salad Instructions
- Peal the cucumber and slice it into thinmedallions. Season with salt and let it rest, releasing liquid stored inthe vegetable.
- In a mixing bowl add sour cream, white vinegar, freshly squeezed lemon juice, sugar and chopped dill. Whisk the ingredients together.
- Remove any released water from the cucumbers, gently pat them dry and toss them into the creamy sauce. Make sure to evenly coat throughout. Adjust acid or sugar levels to your liking.
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