Pork chops

Pork chops are such a classic. I like the thin ones, fried until crispy, the most. I got a lot of great tips from my mom on how to fry them. When I was growing up we were having these for dinner at least once a week. I love them with sauerkraut or a cabbage salad.

It is important to pound them first with meat tenderizer and make them pretty thin. Be careful though, you don’t want to break them. To prevent them from splashing you can put them in a ziploc bag.


Next step is patting them dry with a paper towel to make sure that breading sticks to it evenly.


I beat an egg and a pinch of salt.


I got all the ingredients ready to make it faster. I put breadcrumbs mixed with Parmesan cheese and herbs on a big flat plate. In the traditional recipe there wouldn’t be any Parmesan but it adds nice flavor and crunch. I took each pork chop, dipped in the egg and covered it with the breading evenly.


I fried pork chops on medium heat until golden on both sides. Make sure that the oil is warm enough before putting your pork chops on the pan. Another tip is not to put too much meat on one pan. You want them to sear and for that meat needs to “breathe” and not to get to steamy.


Serve with salad (like this one) or fried sauerkraut (recipe here). Enjoy!




If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!


  • 4 thin pork chop slices
  • 1 egg
  • 2 cups of breadcrumbs
  • 1/4 cup of grated Parmesan cheese (optional)
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of oregano
  • salt and pepper
  • canola oil to fry (or lard)


  1. Pound pork chops with meat tenderizer until thin.
  2. Dip each slice in egg and cover evenly in breadcrumbs mixed with Parmesan and herbs.
  3. Fry on medium heat until golden brown.
  4. Done! Enjoy!

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