My Breaded Pork Chops with Hash Brown Potatoes is a salute to Oktoberfest, and is another delicious traditional dinner that I learned from my Polish Grandma.
To go to the recipe just link above on the recipe title or see below.
- For the hash browns:
– 2 russet (baking) potatoes, diced (should yield 4 cups)
– 1 onion, diced (should yield 2 cups)
– 1/3 cup of diced bacon, cooked and drained (if desired).
– 1 tablespoon of canola oil
– 1/4 teaspoon of paprika
– salt and pepper for seasoning
- For the pork chops:
– 4 Boneless Butterflied Pork Loin Centre Chops, pounded thin between 2 sheets of plastic wrap (1/4″ thick) and seasoned with some salt and pepper on both sides
– 1/2 cup flour seasoned with a few pinches of salt and pepper
– 1 cup of plain breadcrumbs
– 2 eggs beaten with 1 tablespoon of milk
– 1/2 cup of canola oil for pan-frying the chops
– Lemon wedges for serving with the pork (a fresh squeeze before eating)
– Applesauce (to serve with the chops, if desired)
For the hash browns:
1. Begin by preparing hash browns first. Place potatoes in a large microwave safe dish and cook on high for 2 minutes. Stir, and then cook for an additional minute. (I like to pre-cook the potatoes slightly before frying as it helps them cook quicker in the pan).
2. As the potatoes are in the microwave, heat a large frying pan with 1 tablespoon of canola oil on medium-high heat. Once potatoes are finished in the microwave, add to the pan and cook, tossing occasionally for 8 minutes. Season with salt and pepper as desired.
3. Add in the diced onion and paprika and continue cooking for 10-15 minutes, or until potatoes are browned and cooked through. Adjust heat lower to avoid burning if needed, and sample a couple of potatoes to check for doneness. Season with more salt and/or pepper if desired.
4 Stir in the cooked bacon if using.
5. Remove potatoes to an oven safe dish, cover with foil, and keep warm while you make the pork chops.
For the pork chops:
1. Preheat the oven to 350 degrees.
2. Arrange 3 dishes side by side, one with the flour, one with the egg-milk mixture, and one with the bread crumbs.
3. Begin by placing a pork chop in the flour, coating each side and shaking off excess.
4. Dip chop in the egg mixure, again coating each side and letting the excess drip off.
5. Place pork in the breadcrumbs and coat completely. Place breaded chop on a large clean plate to await frying. Repeat for the other pork chops.
6. Heat a large skillet with 1/4 cup of canola oil to medium-high. Once oil is hot, add 2 chops and pan fry for 3-5 minutes per side. Once nicely browned on both sides remove to a parchment lined baking sheet. Wipe off the fry pan and repeat the process with a fresh 1/4 cup of oil.
7. Bake chops for 10 minutes (this ensures they are completely cooked through – just something I like to do, if you think they are fully cooked omit this step).
8. Remove chops from the oven. Serve pork chops with a lemon wedge and applesauce if desired, as well as with your favourite veggie or salad. Also, how about some sauerkraut? My family is a big fan of jarred red cabbage with apple sold at one of our favourite local European store.