Spice up your Sunday with these aromatic pork chops
If you're planning to serve iconic pork chops for Sunday dinner, try preparing them a little differently this time. The result will appeal to lovers of traditional cuisine, and more than one person will be surprised by the depth of flavor. Get ready for questions about the recipe. You'll definitely find the spices for the chops at home.
Pork chops are a versatile dish that enjoys great popularity regardless of the season. They taste great with fresh, spring accompaniments as well as with sauerkraut, which is more often prepared in winter. Some people love them with young potatoes and cucumber salad, while others prefer them with roasted potatoes and coleslaw.
How to prepare the meat for the chops?
If pork chops are a frequent guest at your home, you know they taste best when made from fresh, high-quality pork. The meat should be pounded thin to better absorb the spices, resulting in wonderfully soft and juicy chops after frying. In the traditional recipe, the meat is seasoned with just salt and pepper; some people also rub it with pressed onion. This time, try using a richer set of spices.
Grind spices in a mortar
A mortar is needed to prepare the mixture. The most effective ones are made from heavy materials like marble or granite, which increase the efficiency of grinding the spices. This process allows the full aroma of cumin, juniper, and allspice to be extracted. As you move the pestle across the surface of the mortar, be sure to grind each ingredient thoroughly.
Pork chops in an herbal spice mix
Proportions for two large pork chops:
Ingredients:
- Approximately 14 oz of boneless pork loin
- 3 juniper berries
- 1 teaspoon of cumin
- 2-3 allspice berries
- Half a teaspoon of granulated garlic
- A pinch of savory
- Half a teaspoon of pepper
- 1 teaspoon of rosemary
- 2 bay leaves
- Salt to taste
- Fat for frying
Ingredients for the coating:
- Half a cup of flour
- 1 egg
- Half a cup of breadcrumbs
Instructions:
- In a mortar, grind the juniper berries, cumin, and allspice. Mix with granulated garlic, savory, and ground pepper. Add a pinch of salt.
- Cut the meat into chops and pound them thin.
- Rub each chop with the prepared spice mixture and place them in a bowl, layering with bay leaves.
- Cover the bowl with a lid and refrigerate for about 1 hour.
- After removing, let the meat reach room temperature.
- Coat the chops sequentially in flour, beaten egg, and breadcrumbs. Fry in a pan with heated fat until golden brown.
