Sunday, May 16, 2010

Feeding Detroit: Pork Chops ala Polska

On the face of it, 280 pork chops sounds like a lot, but in a matter of about 25 minutes, they all disappeared. Today was the annual Polish Pork Chop dinner at St. Josaphat Church. It's hard to say what makes these pork chops Polish - maybe it's the Polish butcher who cuts them to order (about 1/2" thick with the bone left in), or the Polish folks who cook them up, or the fact that they are served at an old Polish parish. Either way, these pork chops are prepared the way my mom always made them. They are dipped in egg wash, coated with seasoned flour and browned in a frying pan. After that, the chops go in the oven with ton of sauteed onions and bake low and slow until they are fork tender and melt in your mouth. (The west dining room is ready for service)

We usually serve these with boiled redskin potatoes topped with lots of melted butter and parsley. This year, at the request of the dinner's sponsors, we made Potatoes Supreme. Some people call these cheesy potatoes, others call them creamy potatoes, but whatever you call them, they are one of those dishes that you eat at some sort of special celebration. The base is diced potatoes and then you add melted butter, shredded cheddar cheese, sour cream, onions, cream of chicken soup and some seasoning. They are baked until a golden brown top crust appears.

(The pork chops are ready to go into the oven and bake)

We always make kapusta (Polish sauerkraut) at this dinner. You'll see it mentioned in previous blogs - it cooks for 10 hours and has an aroma that anyone who had a Polish grandma will recognize. (Ken is mixing up the Potatoes Supreme - three huge batches to feed this hungry crowd)

The other items on the buffet included peas and carrots, cucumbers and sour cream (our sponsor always makes these-they are incredible), pickled beets, dill pickles, applesauce, rye bread and butter, ice cream and cookies. (Dad is getting the peas and carrots ready to cook)

This was a record crowd for this dinner. Tickets sold-out in a matter of a couple of weeks. It always amazes me that as much as people come for the food, they also come for the fellowship. When the hall is filled with people eating, laughing and celebrating the community of our parish, it's a beautiful thing. (One of two roasters filled with kapusta, cooking away and getting ready for the buffet)

(Dear friends Marianne and Helen making their way through the line - it's so wonderful to share these dinners with family and having a party!)


  1. I was introduced to Polish cooking in the past by an ex girlfriend, sadly that is in the past and now I can only sit here in Sydney with my taste buds drooling whilst reading your magnificent blog, I also really enjoy your videos posted on youtube.

    thank you