Fried pork loin with potatoes and sautéed cabbage (Polish classic with a twist) - photo 1
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Fried pork loin with potatoes and sautéed cabbage (Polish classic with a twist)

Pikantne Main Dishes Regional Cuisine of Poland 60 min Medium 15 wyświetleń ~34.65 PLN - (0)
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Description

Fried pork loin (pork chop) served with creamy mashed potatoes and optionally with sautéed sauerkraut is a classic, warming dish of Polish cuisine. In this version, I suggest a light twist: the meat is briefly marinated in mustard and garlic (dry marinade), and then traditionally breaded in flour, egg, and breadcrumbs with parsley, which gives a deeper aroma and freshness. The dish has distinct salty-sour accents (cabbage), a creamy texture of the potatoes, and a golden, crispy crust of the chop. It is suitable for a family dinner, a Sunday gathering, or a more homely holiday table. Aesthetically: golden chops lying next to white puree, with a red accent of cabbage and a green sprinkle of parsley.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pork loin 800 g
  • Wheat flour 120 g
  • Breadcrumbs 100 g
  • Egg 2 szt.
  • Rapeseed oil 60 g
  • Butter 50 g
  • Potatoes 5.3 szt.
  • Milk 80 ml
  • Sarepska mustard 6 łyżeczek
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 6 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Parsley 0.3 pęczków
  • Sauerkraut 400 g
  • Onion 1 szt.
💰 Szacowany koszt dania: ~34.65 PLN (8.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation (dry marinade)

1

Remove the pork loin, rinse it quickly under cold water, and dry it with a paper towel. Place the pork loin on a cutting board and divide it into 4 equal parts (about 200 g each). If you have thick slices, gently pound each piece with your hand to achieve an even thickness. Then, rub each cutlet evenly with 1.5 g of salt (use about 6 g of salt in total for the meat) and freshly ground pepper on both sides. Spread 7-8 g of mustard on each side (30 g in total) and thinly distribute finely chopped garlic (2 cloves = 10 g). Set aside for 10-15 minutes at room temperature to allow the mustard to gently penetrate the meat (dry marinade).

Ingredients: Pork loin, Salt, Ground black pepper, Sarepska mustard, Garlic
Use your nails or hands to spread the mustard evenly. The cutting board should be stable; use a board with rubber feet or a damp towel under the board. Do not oversalt - the dry marinade is meant to enhance the flavor, not to make it too salty.

Meat preparation (tenderizing)

2

Cover the cutlets loosely with plastic wrap or baking paper. Using a meat mallet (flat side), pound evenly from the center towards the edges so that each cutlet is about 8-10 mm thick. Do not pound aggressively — the goal is to even out the thickness, not to flatten them to less than 5 mm on the paper.

Ingredients: Pork loin
If you don't have a meat mallet, use the bottom of a heavy saucepan. Covering with plastic wrap will prevent splatters and keep things clean. A common mistake: hitting with the edges - this causes the meat to crack.

Breading and breading station

3

Prepare three wide plates or shallow bowls: 1) wheat flour (120 g) mixed with 1 g of salt and a pinch of pepper; 2) eggs (120 g, about 2 pieces) beaten with 20 ml of prepared milk; 3) breadcrumbs (100 g) mixed with finely chopped parsley (if using, 10 g). For each cutlet: first coat in flour (shake off excess), then in egg (covering the entire surface), and finally in breadcrumbs, gently pressing to ensure the coating adheres well. After coating, set the cutlets aside for 5 minutes to let the coating 'settle'.

Ingredients: Wheat flour, Breadcrumbs, Egg, Milk, Parsley
Use two tablespoons to transfer the cutlets to avoid getting your hands coated in egg. Shake off excess flour and egg; otherwise, the coating will be too thick. If the breadcrumbs become too wet, replace them with a dry portion.

Frying the cutlets

4

Heat a large skillet (preferably 26-28 cm) over medium-high heat. Pour in canola oil (about 30 g/2 tablespoons) and add 15 g of butter — the fat should evenly coat the bottom. When the fat starts to shimmer slightly (not smoke), place 2 cutlets in the skillet and fry without moving them for 3-4 minutes, until the coating is golden. Flip and fry for another 3-4 minutes. Reduce the heat to medium and fry for another 1-2 minutes on each side, until the meat reaches an internal temperature of about 70°C or until the juices run clear (not pink). Repeat for the remaining cutlets, adding more fat if necessary. After frying, set the cutlets on a plate lined with paper towels for 3 minutes — the meat will rest and the juices will redistribute.

Ingredients: Pork loin, Rapeseed oil, Butter
The best is a pan with a thick bottom; do not press the cutlets while frying. A common mistake: too high heat — the outer coating will burn before the meat is cooked through. Use a kitchen thermometer if you have one; for a pork cutlet, the target is ~70°C.

Potatoes - boiling

5

Peel the potatoes (800 g) and cut them into even pieces (about 3-4 cm). Place them in a pot and cover with cold water so that the water covers the potatoes by about 2 cm. Add 6 g of salt (some of the salt has already been used for the meat — season carefully). Bring to a boil over high heat, then reduce the heat and cook over medium heat for 15-20 minutes, until the potatoes are soft (check with a fork: the fork should go in easily).

Ingredients: Salt, Potatoes
Use a large pot so the potatoes cook evenly. Cold water at the start ensures even cooking. If the pieces vary in size, smaller ones will finish faster — cut them into even pieces.

Potatoes - mashing

6

Drain the potatoes and leave them over steam for 1 minute to allow them to dry out (remove excess water). Toss them into a warm pot, add 50 g of butter, and gradually pour in 60 ml of hot milk (keep the rest of the milk for possible seasoning), using a potato masher to mash until you achieve a smooth puree. Taste and season with salt and pepper to your liking. If you want a creamier puree, add the remaining milk one tablespoon at a time.

Ingredients: Salt, Ground black pepper, Butter, Potatoes, Milk
The best masher is a metal masher with a wide base; avoid using a hand mixer (it can make a paste). The milk should be warm to prevent cooling the puree and to better absorb the fat.

Sautéed cabbage (optional)

7

If you are using sauerkraut (400 g) — drain it lightly and (if very sour) rinse it briefly under cold water and squeeze out the excess. Chop the sauerkraut a bit finer. In a pan, heat 15 g of butter, add finely chopped onion (150 g) and sauté for 3-4 minutes until translucent and soft. Add the sauerkraut, 1 tablespoon of water if needed, cover, and simmer for 12-15 minutes on low heat, stirring every 3-4 minutes. Taste and if necessary, season with 1 g of salt and a pinch of sugar (about 2 g) to balance the acidity. Finally, you can add 5 g of butter for creaminess to taste.

Ingredients: Salt, Butter, Sauerkraut, Onion
If the cabbage is very sour, rinse it briefly; however, excessive rinsing will take away the flavor. Use a wide pan so the cabbage doesn't steam too wet. Additionally, you can add caraway seeds (1 g) for a traditional aroma.

Final presentation and decoration

8

On a plate, place a portion of mashed potatoes (about 200 g per person), and next to it, lay a golden pork chop. If you are using cabbage, place it next to the chop as a flavor contrast. Sprinkle the chop with fresh chopped parsley (optional 2-3 g per serving). Serve hot, with a slice of lemon on the side (optional) for a light flavor refreshment.

Ingredients: Pork loin, Potatoes, Parsley, Sauerkraut
Let the cutlets rest for 2-3 minutes before slicing, allowing the juices to distribute evenly. Use hot plates if serving at an event, so the dish stays warm longer.

Cleaning and storage

9

Remove the leftover breadcrumbs and oil from the pan with a paper towel after the fat has cooled to a warm (not hot) temperature. Store the remaining cutlets in an airtight container in the refrigerator (for up to 48 hours). The puree can be chilled and kept for up to 24 hours; before serving, reheat it over low heat with the addition of butter and a tablespoon of milk.

Ingredients: Pork loin, Potatoes
Do not put hot dishes directly into the fridge — wait until they cool to room temperature (max 1 hour). Reheating in the microwave results in a worse texture; it's better to warm them up in a pan or in the oven.

Fun Fact

💡

Pork chops in Poland gained popularity in the 19th century; while similar breaded meat can be found in many European cuisines, the Polish version is often served with mashed potatoes and sauerkraut.

Best for

rodzinny obiad niedzielne spotkanie domowa uczta zimowa

Tips

🍽️ Serving

Serve the cutlets immediately after resting to maintain their crispy coating. For contrast, serve slices of pickled cucumber or beetroot salad as a colorful and flavorful accent. For drinks, I suggest compote made from dried fruits or slightly sour craft beer.

🥡 Storage

Store the cutlets and mashed potatoes separately in airtight containers in the refrigerator: cutlets for up to 48 hours, mashed potatoes for up to 24 hours. Reheat the cutlets in the oven at 180°C for 8-10 minutes to regain crispiness; slowly heat the mashed potatoes with a bit of butter and a splash of milk.

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