Ingredients with Measurements:
- 4 boneless pork chops (about 1 inch thick)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 10 oz. fresh spinach, chopped
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Meat mallet
- Large skillet
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place each pork chop between two sheets of plastic wrap and pound with a meat mallet until thin.
3. Season the pork chops with salt and pepper.
4. Place the flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese in three separate shallow dishes.
5. Dredge each pork chop in the flour, shaking off any excess.
6. Dip each pork chop in the beaten eggs, then coat with the breadcrumb mixture.
7. Heat the vegetable oil and butter in a large skillet over medium-high heat.
8. Add the pork chops and cook for 3-4 minutes on each side, until golden brown.
9. Transfer the pork chops to a baking sheet and bake for 10-12 minutes, until cooked through.
10. In the same skillet, add the chopped onion and garlic and sauté for 2-3 minutes, until softened.
11. Add the chopped spinach and cook for 2-3 minutes, until wilted.
12. Season with salt and pepper to taste.
13. Sprinkle the crumbled feta cheese over the spinach mixture and stir until melted.
14. Serve the pork chops with the spinach and feta mixture on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 29g
Carbohydrates: 30g
Protein: 43g
Sodium: 900mg
Sugar: 2g
Substitutions for ingredients:
- Chicken or turkey breast can be used instead of pork chops.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Goat cheese or blue cheese can be used instead of feta cheese.
Variations:
- Add chopped sun-dried tomatoes to the spinach and feta mixture.
- Use different herbs and spices to season the pork chops, such as thyme or paprika.
- Serve with a side of mashed potatoes or roasted vegetables.
Tips and tricks:
- Make sure to pound the pork chops thin to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the pork chops, which should reach 145°F.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers 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, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the pork chops on a bed of spinach and feta mixture, garnished with fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
- A crisp green salad with a vinaigrette dressing.
- A glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the pork chops are not browning evenly, adjust the heat of the skillet.
- If the spinach and feta mixture is too watery, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Kotlet Schabowy is a traditional Polish dish made with breaded pork chops. It is often served with mashed potatoes and sauerkraut.
Flavor profiles:
The pork chops are crispy and savory, while the spinach and feta mixture adds a tangy and creamy flavor.
Serving suggestions:
Serve the pork chops with a side of mashed potatoes and a green salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish