Monday, September 14, 2020

Mom Klik's Breaded Pork Chops #BakingBloggers

Bone in Pork Loin Chops, dredged in seasoned flour, an egg wash and bread crumbs and baked in a little liquid until fork tender.  This is a traditional Polish recipe that was a regular on my Mother in law's dinner table.


The Baking Bloggers are visiting the foods of Poland this month.......
Sue of Palatable Pastime invites like minded bloggers to join her each month in baking a dish based on a theme.  This month she asked us to put on our babushkas and do some Polish Baking.


Baking Bloggers

September 2020: Polish Baking


These pork chops are one of Frank's comfort foods.  But it's not just the chops.  It's the whole meal.  These MUST be served with mashed potatoes and canned corn.  Any other accompaniments ruins the meal for him.  You can include other items if, like me, you are adverse to serving a bland plate and want to add color, but those 3 items are a firm requirement as far as Frank is concerned.

The chops are breaded and then fried before a long slow bake that leaves them fork tender.  Mom Klik always fried hers in shortening but I use a mixture of olive oil and butter.


When Frank and I got married nearly 30 years ago, his mom and sister, prepared all of the food for our reception.  These pork chops were one of the entrees and they were a big hit.  


Entrees, Pork, Breaded, Baked
Entrees, Pork
Polish
Yield: 4 servings
Author: Wendy Klik
Print
Polish Breaded Pork Chops

Polish Breaded Pork Chops

Bone in Pork Loin Chops, dredged in seasoned flour, an egg wash and bread crumbs and baked in a little liquid until fork tender.
Prep time: 10 MinCook time: 1 H & 30 Minactive time: 15 MinTotal time: 1 H & 55 M

Ingredients:

  • 4 bone in Pork Loin Chops
  • 1 c. flour
  • salt and pepper, to taste
  • 2 eggs, beaten
  • 1 sleeve white crackers, I use Club crackers
  • 2 T. olive oil
  • 2 T. butter
  • 1/2 c. hot water
  • 1 beef bouillon cube

Instructions:

  1. Place the flour into a shallow bowl, season with salt and pepper, set aside.
  2. Beat the eggs in a second shallow bowl.  Set aside.
  3. Place the crackers into the bowl of a food processor and pulse until fine crumbs remain.  Place into a shallow bowl.  Set aside.
  4. Wash and pat dry the chops.  Dredge in the seasoned flour, then in the eggs, then in the cracker crumbs.  Place onto a plate, cover and refrigerate for at least 15 minutes.
  5. Melt the butter with the olive oil in a large skillet over med high heat.  Add the pork chops, in batches if necessary and cook until browned on both sides.  Transfer to a baking pan.  
  6. Mix the bouillon with the water and pour into the baking pan.  Cover with aluminum foil and bake in a preheated 350* oven for 1 hour and 15 minutes.
  7. Remove from the oven, place onto a platter and drizzle with any juices remaining in the baking pan.

Calories

612.42

Fat (grams)

33.68

Sat. Fat (grams)

11.15

Carbs (grams)

27.16

Fiber (grams)

0.95

Net carbs

26.21

Sugar (grams)

0.73

Protein (grams)

47.05

Sodium (milligrams)

516.39

Cholesterol (grams)

240.23
Created using The Recipes Generator

20 comments:

  1. We love breaded pork chops but I must admit that I make them rarely because I've always thought that one must fry food right before serving. Mom Klik's oven trick is a game changer!

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    Replies
    1. It leaves them so tender and delicious. They just melt in your mouth Stacy.

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  2. wow, love these fried and then baked chop, fantastic recipe carried forward, thanks for sharing.

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  3. I love heritage recipes and can't wait to try this version. And I love that you had this at your wedding...that makes it even more special.

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  4. I smiled about the mashed potatoes and corn. It sounds like like the perfect comfort food meal. The chops looks gorgeous.

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  5. Frank and my husband would really get along when it comes to side dishes. :) I've never fried a bone-in pork chop because I thought it would take too long and I'd over cook it. This fry and bake method is perfect!

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    Replies
    1. Frank is pretty good about sides but very set in his ways when it comes to certain meals.

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  6. These sound so comforting and delicious - I love recipes like this that have so much family history and memories attached to them!

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  7. A few weeks ago I made a plum cake from my Polish cookbook. The cookbook is Polish-American but it was a gift from a friend who lives in Warsaw, and visits here occasionally. It’s a great recipe!

    The pork chops sound delicious!

    be well... mae at maefood.blogspot.com

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    Replies
    1. Thanks Mae. I do have a couple of Polish Cookbooks but most of the recipes I make came from my mil.

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  8. It just so happens I have some bone in chops in the freezer. I think I know what to do with them now. Thanks for the recipe.

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  9. I'm intrigued by the oven method - feels much safer than frying which is what often puts me off breaded things!

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  10. How fun that these were at your reception! Looks amazing with that breading. Such a wonderfully comforting meal.

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