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Pork Chop with Cabbage

Main Dishes European cuisine Lunches 90 min Medium 24 wyświetleń ~34.68 PLN - (0)
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Description

A classic Polish dish consisting of a golden, breaded pork cutlet and aromatic sautéed cabbage. The pork cutlet is a thinly pounded slice of pork loin, breaded in flour, egg, and breadcrumbs, fried to a golden brown – it has a crispy crust and juicy interior. The sautéed cabbage is braised white cabbage with onion (and optionally pieces of bacon), seasoned with sugar and lightly thickened with a roux of flour and butter – it has a sweet-sour, buttery flavor and a soft, slightly creamy texture. The dish pairs wonderfully with boiled potatoes, mashed potatoes, or fresh bread. It is a hearty, home-cooked meal with bold flavors and a rustic appearance, perfect for a family dinner or Sunday meal.

Składniki (14)

Servings:
4
  • Boneless pork loin 600 g
  • Wheat flour 150 g
  • Egg 2 szt.
  • Breadcrumbs 150 g
  • Rapeseed oil 80 g
  • White cabbage 1000 g
  • Onion 1 szt.
  • Butter 30 g
  • sugar 10 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Caraway (common caraway) 1 łyżeczka
  • Apple cider vinegar 20 ml
💰 Szacowany koszt dania: ~34.68 PLN (8.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pork chops

1

Prepare the meat: if you bought 1 piece of pork loin, cut it into 4 equal slices (each about 150 g). Place a slice of meat on the board, cover it with plastic wrap (or parchment paper) to avoid splatters and clouding the surface. Pound the meat with the flat side of a meat mallet starting from the center towards the edges, until it reaches a thickness of about 5-7 mm. Aim for an even thickness – this will ensure uniform frying. After pounding, gently loosen the meat with your fingers.

Ingredients: Boneless pork loin
Użyj tłuczka do mięsa z płaską/karbowaną stroną i deski stabilnej. Przykrycie folią zapobiega rozpryskom i rozerwaniu mięsa. Nie tłucz zbyt mocno – cienkie kotlety zrobią się suche. Jest to kluczowy krok wpływający na teksturę.
2

Season the cutlets: sprinkle both sides of each cutlet with salt and freshly ground pepper – use a total amount of salt and pepper proportionally (e.g. about 1 g of salt and 0.5 g of pepper per cutlet). You can evenly distribute the salt with your fingers. Set the cutlets aside for 5-10 minutes to allow the salt to gently penetrate the meat.

Ingredients: Boneless pork loin, Salt, Ground black pepper
Sól nie powinna być przesadzona. Przypraw przed panierowaniem; jeśli solisz zbyt wcześnie (ponad 30 minut), mięso może oddać wodę i stać się mniej soczyste.
3

Set up your breading station: prepare three wide, flat dishes. Pour flour (about 70-90 g) into the first one, crack eggs into the second and beat them with a fork until smooth, and pour breadcrumbs (about 150 g) into the third. Sift the flour lightly, beat the eggs well, and break up any clumps in the breadcrumbs.

Ingredients: Wheat flour, Egg, Breadcrumbs
Użyj talerzy o średnicy min. 20 cm lub płaskich misek. Dzięki szerokim naczyniom łatwiej panierować całe kotlety bez dotykania gołymi rękami.
4

Breading: first coat each cutlet in flour (shaking off the excess), then dip in beaten egg (make sure the egg coats the entire meat), and finally press firmly into breadcrumbs to ensure an even coating. Place the prepared cutlets on a plate and leave in the fridge for at least 10 minutes to allow the coating to 'set'.

Ingredients: Wheat flour, Egg, Breadcrumbs
Dociskaj delikatnie, aby panierka była dobrze przylegająca, ale nie ubijaj zbyt mocno – zbyt gęsta panierka może się oddzielać po obsmażeniu. Jeśli nie masz lodówki, odstaw w chłodne miejsce na 10 minut.
5

Frying: heat a pan with a diameter of 26-28 cm over medium-high heat. Pour in oil (about 80 ml) so that the bottom is covered with a layer of 3-5 mm. Wait until the oil is hot – it should shimmer slightly and cause a sizzle with a bit of breadcrumbs. Place the cutlets one by one (do not overcrowd the pan). Fry for 3-4 minutes on each side until the coating becomes deep golden. After flipping, reduce the heat if the coating is browning too quickly.

Ingredients: Boneless pork loin, Breadcrumbs, Rapeseed oil
Użyj szerokiej patelni z grubym dnem; pozwoli to utrzymać stałą temperaturę. Test temperatury: wrzuć mały kawałek bułki – jeśli natychmiast skwierczy i wypływa na powierzchnię, olej jest gotowy. Nie smaż na maksymalnym ogniu (spalenie zewnętrznej warstwy i surowe wnętrze).
6

Draining: after frying, transfer the cutlets to a plate lined with paper towels to drain excess fat. Keep in a slightly warmed oven (about 80°C) if you are preparing the rest of the dish, to keep them warm and crispy.

Ingredients: Boneless pork loin
Papierowe ręczniki zbiorą tłuszcz i zapobiegną nasiąkaniu panierki. Nie przykrywaj szczelnie kotletów (para zmiękczy panierkę).

Sautéed Cabbage

7

Prepare the cabbage and onion: cut off the core of the cabbage, cut it in half, and finely shred it with a sharp knife or use a slicer to cut into thin strips (3-5 mm). Peel the onion and chop it into small cubes (about 5 mm). If you are using bacon, cut it into small cubes.

Ingredients: White cabbage, Onion, Smoked bacon
Ostry nóż zapewni cienkie i równe paski kapusty. Uważaj przy siekaniu, pracuj na stabilnej desce. Równa grubość pasków gwarantuje równomierne duszenie.
8

Pre-salting: place the chopped cabbage in a large bowl, evenly sprinkle 1/2 of the salt (about half of the prepared salt) and mix with your hands. Set aside for 10-15 minutes – the salt will help soften the cabbage. After the time has passed, gently squeeze the cabbage with your hands to remove excess liquid.

Ingredients: Salt, White cabbage
Ta technika sprawia, że kapusta szybciej mięknie i zachowuje lepszy smak. Nie wyciskaj aż do całkowitej suchości – zostaw trochę wilgoci dla smaku.
9

Frying the onion (and bacon, if using): heat a large, wide skillet over medium heat. If using bacon, add it to the dry skillet and fry for 3-4 minutes until it releases its fat and is lightly browned. Add 1-2 tablespoons of oil or 10 g of butter and add the chopped onion. Fry for 4-5 minutes until the onion becomes translucent and lightly golden.

Ingredients: Rapeseed oil, Onion, Butter, Smoked bacon
Użyj szerokiej patelni (min. 28 cm) — kapusta potrzebuje miejsca. Jeśli nie używasz boczku, zacznij od łyżki oleju. Pilnuj cebuli — zbyt mocne zrumienienie da gorzki smak.
10

Add the cabbage to the pan: toss in the shredded cabbage, mix well with the onion and bacon, reduce the heat to medium. Cover the pan and simmer for 10-15 minutes, stirring occasionally — the cabbage should soften but retain a slight bite. If the cabbage starts to stick, add 2-3 tablespoons of water.

Ingredients: Salt, White cabbage, Onion, Smoked bacon
Duszona pod przykryciem szybciej zmięknie i zachowa wilgotność. Mieszaj co 3-4 minuty, aby zapobiec przypalaniu. Sprawdź smak i dosól w razie potrzeby.
11

Seasoning: to the sautéed cabbage, add sugar (10 g) and, if you like, apple cider vinegar (20 ml) for a gentle acidity. If you are using caraway seeds, sprinkle them in now (about 2 g). Taste and season with salt and pepper to your liking. Cook uncovered for another 2-3 minutes.

Ingredients: Salt, Ground black pepper, sugar, Caraway (common caraway), Apple cider vinegar
Dodanie cukru równoważy smak, ocet dodaje świeżości. Dodawaj ocet stopniowo, próbując, żeby nie zrobić kapusty za kwaśnej.
12

Prepare the roux (thickening): in a small pan, melt butter (30 g) over medium heat. Add about 15 g of flour (part of the prepared flour) and stir evenly with a wooden spoon for 1-2 minutes, until the flour turns slightly golden (do not burn). Gradually pour in 50-100 ml of hot water or broth, stirring until a smooth sauce without lumps forms. It should be a thick, liquid roux.

Ingredients: Wheat flour, Butter
Zasmażka musi być gładka — jeśli powstaną grudki, energicznie ubijaj trzepaczką i przelej przez sitko. Gotowa zasmażka nie powinna być zbyt ciemna, bo nabierze gorzkiego smaku.
13

Combine the roux with the cabbage: pour the prepared roux into the cabbage, mix well, and cook for another 3-5 minutes until the sauce thickens and the cabbage is creamy. Taste and season one last time with salt and pepper. The cabbage should be soft, not watery, and slightly glossy from the butter.

Ingredients: Wheat flour, White cabbage, Butter
Jeśli kapusta jest zbyt gęsta, dodaj łyżkę wody. Jeśli zbyt rzadka, gotuj bez przykrycia, aż zgęstnieje. To końcowe dopracowanie smaku jest ważne.

Serving

14

Serving: place one or two cutlets (depending on size) on warmed plates and add a portion of sautéed cabbage next to them. Serve immediately to keep the cutlets crispy. Boiled potatoes, mashed potatoes, or fresh bread are suitable side dishes.

Ingredients: Boneless pork loin, Breadcrumbs, White cabbage, Butter
Serwuj gorące — panierka traci chrupkość, gdy ostygnie. Jeśli przygotowujesz wcześniejszą partię kotletów, trzymaj je w piekarniku na 80°C, aby nie stygnęły i nie zmiękły.

Fun Fact

💡

Pork chop is a Polish variant of schnitzel; the breading and frying technique comes from European cuisine, and the dish itself gained popularity in the 19th and 20th centuries as a hearty, home-cooked meal.

Best for

rodzinny obiad niedzielny posiłek spotkanie przy stole z przyjaciółmi

Tips

🍽️ Serving

Serve the cutlets immediately after frying so that the coating remains crispy. The cabbage can be prepared in advance and gently reheated before serving. It pairs well with potatoes (boiled or mashed) and pickled cucumber. If you are serving a larger quantity, keep the cutlets temporarily in the oven at 80°C on a rack to maintain their crispiness.

🥡 Storage

Store the patties and cabbage separately in airtight containers in the fridge for up to 2 days. The patties are best reheated in the oven at 180°C for 8-10 minutes (on a rack) to regain their crispiness; they will become soft in the microwave. Heat the cabbage in a pan with a tablespoon of butter or water, stirring to prevent burning.

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