Starka’s breaded pork chops with fried cabbage
- October 2017
- Serves 4
- Hands-on time 40 min
There’s something ever so comforting about frying meat in breadcrumbs until golden and crisp. The richness of the meat in this Polish dish is balanced perfectly by the sharpness of the sauerkraut.
- 25.8g (9.1g saturated)
- 47.8g (6.1g sugars)
- 4 x 160g British outdoor-reared pork chops, deboned
- 4 tbsp wholegrain mustard
- 100g plain flour
- 2 medium free-range eggs, lightly beaten
- 125g panko breadcrumbs
- Butter or lard for frying
For the fried cabbage
- 1 tbsp butter
- 200g smoked bacon lardons
- 1 onion, finely sliced
- 7 piquillo peppers (from a jar), sliced
- 4 bay leaves
- 250g sauerkraut (from a jar), rinsed and drained
- ½ tsp ground cumin
- Heat the oven to 180°C/160°C fan/gas 4. Put the pork between 2 sheets of non-stick baking paper and bash with a rolling pin to tenderise and flatten to about 1cm thick. Sprinkle with salt and pepper, then rub each pork chop with 1 tbsp mustard.
- Put the flour, beaten eggs and breadcrumbs in three separate shallow bowls. Dip both sides of the chops in the flour, shaking off the excess, then dip in beaten egg. Finally coat in the breadcrumbs.
- Heat a knob of butter/lard in a very large pan (or use two medium pans) over a medium-high heat. Fry the pork for 2-3 minutes on each side until golden. Put the pork on a baking sheet lined with non-stick baking paper. Cook in the oven for 25-30 minutes until golden and cooked through.
- Meanwhile, make the cabbage. Melt the butter in a pan over a medium-high heat. Cook the bacon and onion for 8-9 minutes until softened. Stir in the peppers, bay leaves, sauerkraut, cumin and a good grind of black pepper along with 2 tbsp water. Cook for another 5 minutes or until the sauerkraut is golden. If the mix seems watery, add 1 tsp flour to thicken it or bubble over a high heat to reduce the liquid a little. 5 Serve the pork chops with the fried cabbage.
If you can’t find piquillo peppers, use chargrilled peppers from a jar. Swap cumin for caraway seeds if you prefer.
Bread the pork up to 12 hours in advance, then cover and chill. Bring the chops back to room temperature before frying.
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