Serves 14
50 min
Mom's Favorite Pork Chops – Eastern European Recipe
Recipe GLPRf00a31f19695b5
Tender center-cut pork chops seasoned with aromatic Eastern European spices, breaded with egg and flour, then pan-fried until golden. The chops are finished with a savory mixture of sautéed onions, carrots, celery, and red pepper, creating a hearty, comforting main course that's naturally free from common allergens.
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Ingredients
6 Center-cut pork chops with bone
2 Eggs, beaten
1 cup All-purpose flour
1 tsp Salt
1 tsp Black pepper, ground
1 tsp Garlic powder
1 tsp Paprika
1 tsp Italian seasoning
1 Onion, chopped
2 Large carrots, shredded
2 Celery stalks, chopped
½ Red bell pepper, julienne
Oil for frying
½ cup Water
Directions
In a shallow bowl, combine flour, salt, black pepper, garlic powder, paprika, and Italian seasoning. Mix well to distribute spices evenly throughout the flour.
Pour beaten eggs into another shallow bowl. Pat the pork chops dry with paper towels to ensure good coating.
Dip each pork chop into the beaten egg, coating both sides thoroughly, then dredge in the seasoned flour mixture, pressing gently so the coating adheres. Set aside on a clean plate.
Heat oil in a large skillet over medium-high heat. Once hot, carefully place the breaded pork chops in the skillet, working in batches if necessary to avoid overcrowding.
Fry the pork chops for 6–8 minutes per side until the coating is golden brown and the internal temperature reaches 160°F. Transfer to a plate and set aside, keeping them warm.
In the same skillet, add the chopped onion and sauté for 2–3 minutes until softened and fragrant.
Add the shredded carrots, chopped celery, and julienne red pepper to the skillet. Stir and cook for 3–4 minutes until the vegetables begin to soften.
Pour the water into the skillet and stir gently to combine with the vegetables. Return the pork chops to the skillet, nestling them among the vegetables.
Reduce heat to medium-low and simmer for 5–10 minutes, allowing the flavors to meld and the vegetables to finish cooking. Serve hot with the vegetable mixture spooned over and around the pork chops.
