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    Traditional Polish pan fried pork chops recipe

    The history of Polish pan fried pork chops dates back to the 19th century. This delicious and filling meal is usually served with mashed potatoes and salad. Check the best recipe for this traditional Polish delicacy.

    An interesting fact: The biggest Polish pan fired pork chop was 62kg (136.68 lb).


    • 600g (1.3lb) boneless pork loin
    • salt and pepper
    • mil for marinade
    • 2 tablespoons of all purpose flour
    • 2 eggs
    • 5 tablespoons of breadcrumbs
    • clarified butter or lard


    • Chop the pork into 4 thin pieces and pound them.
    • Then, soak the chops in milk and spices for about 2 hours (preferably overnight).
    • Beat eggs and add some salt. Coat the meat in flour, next in egg, and eventually cover with breadcrumbs.
    • Place the chops in the pan with clarified butter or lard and fry until golden brown on both sides.
    • Drain the fried pork chops on a paper towel and serve with potatoes and salad. However, you can also use the melted butter or lard and pour it on potatoes instead.


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