Ingredients with Measurements:
- 4 boneless pork chops (about 1 inch thick)
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup vegetable oil
- 2 large onions, sliced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/4 cup red wine vinegar
- 1/4 cup water
Special equipment needed:
- Meat mallet
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
4. Season the pork chops with salt, black pepper, garlic powder, and onion powder.
5. Dredge each pork chop in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumbs.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Add the pork chops to the skillet and cook for 3-4 minutes on each side until golden brown.
8. Transfer the pork chops to a baking dish and bake in the preheated oven for 10-15 minutes until cooked through.
9. In the same skillet, melt the butter over medium heat.
10. Add the sliced onions and brown sugar to the skillet and cook for 10-15 minutes until the onions are caramelized.
11. Add the red wine vinegar and water to the skillet and stir to combine.
12. Cook for an additional 5-10 minutes until the liquid has reduced and the onions are soft and sweet.
13. Serve the pork chops with the caramelized onions on top.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat oven to 350°F
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 27g
Carbohydrates: 41g
Protein: 32g
Sodium: 840mg
Substitutions for ingredients:
- Pork chops can be substituted with chicken breasts or beef cutlets.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
- Vegetable oil can be substituted with canola oil or olive oil.
Variations:
- Add chopped herbs like parsley or thyme to the breadcrumb mixture for extra flavor.
- Top the pork chops with a fried egg for a breakfast-inspired twist.
- Serve with a side of mashed potatoes or roasted vegetables.
Tips and tricks:
- Make sure to pound the pork chops evenly so they cook evenly.
- Use a meat thermometer to ensure the pork chops are cooked to an internal temperature of 145°F.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork chops in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the pork chops on a bed of mashed potatoes or with a side of roasted vegetables. Garnish with chopped herbs like parsley or thyme.
Garnishes:
Chopped herbs like parsley or thyme.
Pairings:
Pair with a glass of red wine like Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Mashed potatoes or roasted vegetables.
Troubleshooting advice:
If the pork chops are not browning evenly, adjust the heat on the skillet or move them around in the pan to ensure even cooking.
Food safety advice:
Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Kotlet Schabowy is a traditional Polish dish made with breaded pork chops.
Flavor profiles:
The pork chops are crispy and savory, while the caramelized onions add a sweet and tangy flavor.
Serving suggestions:
Serve the pork chops with a side of mashed potatoes or roasted vegetables for a complete meal.
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Region: Polish