For some reason I associate pork chops with a Sunday lunch.
I usually have this kind of dinner with sides such as beetroot and potatoes sprinkled with fresh dill.
I think there are not many things tastier than this dish.
Traditional pork chops, of course, can be varied a bit, so I did some experimenting a while ago.
A touch of spice, cheese and tomato-pepper sauce transformed a simple dish to a higher dimension 🙂
I sprinkled the whole thing with fresh spring onion. It looked and tasted really great.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
Check my Instagram: mecooksblog and Facebook: MeCooks
Bon Appetit 🙂
Cut the meat into 1 cm thick slices. Put the chops in a bowl, pour milk over them and let them soak over the night.
Remove the chops from the milk and flatten them with a meat hammer. Sprinkle with salt and black pepper. Beat eggs in a bowl with the addition of 50 ml of milk. It’s best to use the milk, in which the meat was soaked. Cover the meat in flour, then in a mixture of egg and milk and finally in breadcrumbs. Preheat some oil in a frying pan. Once it’s hot enough, put the pork chops on it. They should not swim in oil though. I always use only as much as to cover the lower half of the meat pieces. Fry them over medium heat to golden brown in colour on both sides. Place the fried meat on a plate lined with a paper towel to drain the excess oil.
In the meantime, prepare the sauce. Cut a tomato and peppers into a large cubes. Add salt, water and herbes de Provence. Simmer on a low heat for 20 minutes. Once ready, blend it into a creamy sauce.
Arrange the pork chops in a casserole dish or on a large baking sheet, and cover each one with the sauce. Sprinkle with crumbled feta cheese on the top. Cover with aluminum foil and bake for 20 minutes on 180 degrees Celsius. Serve sprinkled with spring onion.
The pork chops should be placed next to each other – do not place them on each other.
Do You like meat dishes? Check our recipe for Meatloaf
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.