Mum's Polish kitchen - Breaded Pork chops with cucumber in sour cream

Stan Krawczyk • 11 June 2020

Mum's Breaded Pork Chops with cucumber in sour cream.

Mum's version of a Polish staple. Fresh salad potatoes and pork chops served with finely sliced cucumbers in sour cream and dill.

A few notes before we begin.

Most Polish cooking is a faff and takes a fair bit of effort, its not difficult just a lot of preparation and messing such as peeling, chopping so its not worth making just a small amount for 1 person.

All mums portion sizes are suitable for a family of 3 or 4 people and will last 3 to 4 days without going off. They are quite filling, healthy and wholesome you wont leave hungry trust me.

Please ensure you buy good ingredients don't skimp on meat or cheap veg.

Note to veggies: I have no idea if there is a pork substitute but maybe that Quorn stuff might have it? You can use Chicken substitute instead although I have no idea if it will taste any good or not?

Shall we begin?

Ingredients:

10+ Salad potatoes like Charlotte.

1 Large cucumber

6+ Pork chops or loin or chicken breast if you prefer?

1 Large sour cream

1 Fresh or dried Dill weed.

2-3 Eggs

1 pk Breadcrumbs, Polish ones in Tesco are quite cheap.

Salt, pepper, sugar.

Olive or sunflower oil.

Method:

Wash your hands often.

Place the salad potatoes in water (skin on) and bring to boil, add a little salt .

Cook them for about 15 or until they are only just starting to get soft.

Ensure they are roughly the same size, cut in half if required before boiling.

If serving 4 people, take the whole cucumber and slice it finely, which ever way you prefer, the thinner the better into a bowl.

Pour the entire contents of the large sour cream or at least cover the cucumber enough so its well coated.

Add pinch of salt and pepper and about half a tablespoon of dill weed.

I add 1 tablespoon of sugar but that is my taste. Mix it all up and leave to marinade for about 20 mins or so then stir it again when ready to serve.

For variation add roughly chopped fresh tomato and lettuce just as nice.

For the coating, break 2 or 3 eggs and whisk them into a bowl with a fork. Add a pinch of salt and pepper too.

Pour some of the breadcrumbs into another medium sized plate/ bowl.

Cut off excess fat from the meat and place on a chopping board.

With a tenderising mallet hit it a few times to soften it up, think of someone you don't like, always helps.

Do both sides, the chops will spread and thin out a little. Repeat for the rest and place them to one side.

Remember you are dealing with raw meat so always wash your hands and careful where you place it.

Bring a large frying pan up to temperature and pour in some oil.

Take the chop, dip it in the egg mix then into the breadcrumbs both sides and straight in the pan.

Fry one side until it starts to change colour a light brown, then flip it.

Normally you can do about 3 or 4 chops at the same time subject to how large your pan is? They take about 10 mins to do however if you have thicker meat maybe longer.

When cooked remove to a plate then repeat for the others.

To be certain they are properly done cut in half the meat should be a pale white colour.

I don't waste anything you can pour any remaining egg or breadcrumbs mixed into the pan at the end.

If you like eating fat, cut up the fat you trimmed earlier and drop that in the pan.

Serve:

By the time you have fried the meat the potatoes are ready, drain and serve.

Once plated cover the potatoes with a little butter and sprinkle dill too.

Stir the cucumber one last time and divide up into smaller side bowls for your guests, it might not look pretty or arty in any way but its a good staple, easy to make, filling and very flexible.

You can replace the pork for chicken breast, just cut it thinner to ensure its cooked through.

Sometimes I fry an egg until its just starting to cook and drop that on the potatoes when serving. I had that once as a child in Poland and have done it ever since, mum always thought it was a little odd but I liked it.

Any left over chops should cool down before you place them in a covered bowl into the fridge overnight. Next day you can warm it up, quick fry in the pan with oil or oven or microwave?

They are handy as a quick snack in fresh bread or bun, with Mayonnaise , some lettuce and tomato whatever you like.

There you go Mrs Krawczyk's Polish breaded pork chops......................simpleski.

Smacznego Bon appetite Champion Lad!

More recipes to come keep an eye and nose out for them.