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)
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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