Recipe for: Pork chop with bone, young potatoes in their skins, and cucumber salad with dill - photo 1
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Recipe for: Pork chop with bone, young potatoes in their skins, and cucumber salad with dill

Main dishes Regional Cuisine of Poland 75 min Medium 0 views ~18.13 PLN * - (0)
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Description

Traditional, rustic summer dinner: juicy bone-in pork chop breaded in flour, egg, and breadcrumbs, served with young potatoes boiled in their skins and a refreshing cucumber salad with dill in sour cream. The dish combines the crispy, golden crust of the cutlet with the tender interior of the meat and the natural sweetness of young potatoes along with the freshness of cucumber and dill. Perfect for family meals outdoors, picnics, or summer gatherings in a rustic style. Qualities: contrast of textures, simple, seasonal ingredients available in Poland, and a classic, homemade taste with a little twist – frying in canola oil for a lighter aroma or optionally in lard for an authentic, intense flavor.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pork loin with bone 1000 g
  • Wheat flour 150 g
  • Chicken egg 3 pcs (~180 g)
  • Breadcrumbs 200 g
  • Rapeseed oil 60 g
  • Potatoes 5.3 pcs (~800 g)
  • Cucumber 1.3 pcs (~400 g)
  • Sour cream 200 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 8 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Butter 30 g
  • Lard 30 g
💰 Estimated dish cost: ~18.13 PLN (4.53 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Take the bone-in pork loin out of the fridge 30–60 minutes before frying, so the meat reaches room temperature. During this time, wash the potatoes with a brush under running water, do not peel. Wash the cucumber and dill; dry the dill and chop it finely. Prepare three wide plates/containers: one with flour, one with beaten egg, and one with breadcrumbs.

Ingredients: pork loin with bone, Cucumber, Dill, Wheat flour, Breadcrumbs
Use a large cutting board and a sharp knife for the cucumber; three flat plates or wide boxes will make breading easier. Don't skip taking the meat out of the fridge — a cold interior will prolong the frying time and may cause undercooking.

Preparing the pork chop

2

Divide the pork loin into 4 portions (if there is one larger piece). Place each cutlet on a board, loosely cover with plastic wrap, and gently pound the meat with a meat mallet from the center towards the edges to achieve a thickness of about 1–1.2 cm approximately. Do not hit too hard — the structure of the meat should remain; the pounding is meant to even out the thickness.

Ingredients: pork loin with bone
Use a flat side of a meat mallet or a rolling pin. The foil will prevent the meat from tearing and splattering. If you have a thermometer, there’s no need to pound it too much — a thickness of 1–1.2 cm cooks faster and more evenly.

Breading

3

Season the meat on both sides with salt and pepper (sprinkling evenly). Coat it in the following order: first in flour (shake off the excess), then in beaten egg (hold it with a fork to let the egg coat the meat), and finally in breadcrumbs. Gently press the breadcrumbs with your hand to ensure the coating sticks.

Ingredients: Wheat flour, Breadcrumbs, Salt, Black pepper, pork loin with bone
When breading, keep the plates close together to avoid spills. If the coating doesn't stick well, set the cutlets aside for 10 minutes — the breadcrumbs will absorb some moisture and stabilize. Use disposable gloves or wash your hands after each step.

Frying the pork chop

4

Heat a pan (preferably a cast iron or a large pan with a diameter of 26–28 cm) over medium heat. Pour in the rapeseed oil so that the layer of fat is about 3–5 mm thick. When the fat is hot (check with a piece of bread — it should sizzle and turn golden in 3–4 seconds), add the cutlets. Fry for 3.5–5 minutes on each side depending on thickness: the coating should be golden and crispy, and the juices running from the meat should be clear, without any traces of pink.

Ingredients: Rapeseed oil, Lard, pork loin with bone
Use tongs to turn. Do not overcrowd the pan — fry 2 patties at a time to maintain the oil temperature. If you are using lard instead of oil, melt it and proceed the same way. For the oven: after browning, you can place them in for 6–8 minutes at 160°C if the patties are thicker.

Potatoes in their skins

5

Place a pot with cold water of about 3–4 liters capacity. Add the potatoes and 1/2 teaspoon of salt per liter of water. Cook from the moment it boils over medium heat for 15–20 minutes depending on the size of the potatoes — check with a fork: the fork should go in easily, but the potato should not fall apart. Drain and set aside for 1–2 minutes to let the skin dry slightly.

Ingredients: Salt, Butter
Use a large pot with a lid. If the potatoes are of different sizes, cut the larger ones in half to ensure even cooking time. Do not peel them — the flavor and nutritional value will remain in the skin.

Finishing the potatoes

6

If you want, melt the butter and drizzle it over the drained potatoes, gently shaking the pot to evenly coat the skin with butter. Alternatively, leave the potatoes without any fat for a lighter version.

Ingredients: Butter
If you are using butter, do it right after draining, when the potatoes are hot — the butter will spread perfectly. If you don't have butter, you can add a little canola oil.

Cucumber Salad with Dill

7

Slice the cucumbers into thin rounds (about 2–3 mm) — the best results can be achieved with a mandoline or a sharp knife. Lightly salt the cucumber slices (about 1/2 teaspoon of salt evenly distributed) and set aside for 8–10 minutes to release their juice. After this time, gently squeeze out the excess water with your hand or in a linen cloth. Transfer to a bowl, add the sour cream and chopped dill, season with pepper and possibly a little salt to taste. Mix gently.

Ingredients: Cucumber, Salt, Sour cream, Dill, Black pepper
Use a sieve and a cloth to drain the cucumbers. Do not mix too vigorously to avoid breaking the slices. If you want a more sour cucumber salad, add 1–2 teaspoons of lemon juice or apple cider vinegar (optional).

Resting the meat

8

After frying, place the cutlets on a rack or a plate lined with paper towels for 2–3 minutes. This will help the coating stay crispy and allow the juices in the meat to distribute evenly.

Ingredients: pork loin with bone
Do not stack the cutlets — the steam will make the coating soft. If you are preparing a larger quantity, keep the finished cutlets in a slightly warmed oven (about 80–90°C) on a rack.

Assembly and serving

9

On a plate, place the pork chop with the bone, next to it arrange a portion of young potatoes in their skins and a portion of cucumber salad. Sprinkle chopped dill on the potatoes and cucumber salad for decoration. Serve the hot chops immediately, the potatoes warm, and the cucumber salad chilled.

Ingredients: pork loin with bone, Cucumber, Dill
Use large flat plates so that the elements do not touch each other too much and maintain their textures. Serve with lemon on the side, if someone likes to drizzle it over the meat.

Fun Fact

💡

Pork chops are one of the most popular home-cooked dishes in Poland; the tradition of breading and frying meat came from various regions of Europe, but in Polish households, the pork chop has become a symbol of a hearty, home-cooked meal.

Best for

family dinner letni piknik majówka

Tips

🍽️ Serving

Serve the pork schnitzel immediately after resting to maintain its crispiness. Prepare the cucumber salad in advance and chill it — it will develop flavor. For a contrast in textures, you can add a side of sauerkraut salad. Lemon slices next to the plate will add freshness.

🥡 Storage

Store the cucumber salad separately in a closed container in the refrigerator for up to 24 hours. The pork chops and potatoes are best stored separately in the refrigerator for up to 24 hours; reheat in a skillet or in the oven (160–170°C for a few minutes) to regain the crispiness of the coating. Long storage of breaded cutlets in the microwave is not recommended (they become soft).

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