Tuesday, June 21, 2011

Pork Chops in a Polish Style

What's not to love about a tender, succulent pork chop? It seems to me that some people are choosing pork more often these days over other meats. When it's on sale, pork is very economical and it has become increasingly more lean. As a matter of fact, I've had a lot of pork in restaurants that was very dry and lifeless - a casualty of being too lean and cooked for too long. But, thoughtfully and lovingly prepared, pork is good eating.

People have asked, "Besides these chops being prepared by a Pole, what makes them Polish??" That's a reasonable question, and one that I really don't have a good answer for. I would say that the inclusion of the fried onions probably push the flavor a little more in a Polish direction than they would otherwise have without the onions. Just the same, whether these chops are full-blooded Polish or only named so by association with the cook, they are a moist, tender, "cut with a fork" piece of pleasure on a plate. Hope you enjoy.

Polish Pork Chops

6 pork chops (these should be bone-in style and not too thick)
2 eggs, beaten with 3 TBSP of water
Seasoned flour (I use Fryin' Magic, which you can find in most large stores, but feel free to use your favorite brand or make your own)
2 medium or 1 really big onion, sliced into half-rings
Vegetable or canola oil - enough to fill skillet 1/4 inch deep

Preheat your oven to 350. Take your chops out of the refrigerator about 20 minutes before you begin - this will take the chill off of them. Using a couple of pie plates or cake pans, have your egg wash (beaten eggs and water) and seasoned flour ready to go. Dip chops in egg wash, then dredge in seasoned flour. Make sure the entire chop is well coated. Put on a plate to rest and continue until all the chops are coated.

Have oil in pan heated to 350-360 degrees. I like to use an electric skillet here, but if you have a large skillet and can regulate the temperature well on your stove top, then go for it! You may not be able to do more than four chops at a time - do not crowd the pan! Brown 4-5 minutes on each side until golden brown. Transfer chops to a baking dish that has been sprayed with Pam. When all the chops have been browned and are in the baking dish, pour in a little water (no more than 1/2 cup). This will help the chops from sticking and keep them moist. Cover baking dish tightly with foil and cut six air slits in the top of the foil.

Put in 350 oven for one hour. Then turn heat down to 300 and bake another 20 minutes or so at 300. Remove baking dish from oven and carefully remove foil. If you want to REALLY Polish them up, serve with dilled sour cream on the side. Enjoy!


  1. Tried to get Fryin' Magic here in Australia but no luck.


  2. Kevin, your written instructions leave out the step of frying the onions! Luckily I watched the video first.