Main 8 ingredients · 7 steps

Breaded pork chops with potatoes

Name: Breaded pork chops with potatoes
Total time: 45 min
Yield: 4 servings
Ingredients: Pork loin 400 g; Potatoes 500 g; Rapeseed oil 20 ml; Eggs 3 pieces; Breadcrumbs 100 g; Salt 2 pinches; Black pepper 2 pinches; Silesian-style peas and carrots 550 g

Pounded pork loin chops, dipped in egg seasoned with salt and pepper and coated in breadcrumbs, fried in rapeseed oil and served with potatoes and Silesian-style peas and carrots. A Sunday dinner for four in 45 minutes.

Time: 45 min
Servings: 4 servings
Ingredients: 8
Steps: 7

Ingredients

Servings

Pork loin 400 g
Potatoes 500 g
Rapeseed oil 20 ml
Eggs 3 pieces
Breadcrumbs 100 g
Salt 2 pinches
Black pepper 2 pinches
Silesian-style peas and carrots 550 g

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Before you cook, check the ingredient list against your household's allergens. In the app, the allergens on your profile keep a recipe out of the meal plan by themselves.

Preparation

Prepare the peas and carrots.
Boil the potatoes.
Cut the pork loin into chops and pound them with a meat mallet to 0.5 cm thick. (Tradition says this has to happen on a Sunday, at noon on the dot.)
Get 2 plates ready: crack the eggs into one and add the salt and pepper, and tip the breadcrumbs onto the other. It helps to blend the eggs briefly so they form a smooth mixture.
Dip the chops first in the egg, then in the breadcrumbs.
Fry the chops in oil in a hot frying pan, first on one side, then on the other. Over a medium heat this takes about 3 minutes per side. If you are not sure, cut a chop in half and check that the middle is cooked through.
Serve with the potatoes, prepared however you like, and the peas and carrots.

0 of 7 steps

Why keep it in your rotation

The side dish has its own recipe: Silesian-style peas and carrots are ready in 15 minutes.

Pound the chops to half a centimetre — thin ones fry in about 3 minutes per side. If you are not sure, cut one in half and check the middle.

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