Revamp your Sunday roast with aromatic pork chops
If you're planning to have the iconic pork chops for Sunday dinner, try preparing them a little differently this time. The flavours will appeal to lovers of traditional cuisine, and more than one person will be surprised by such depth of taste. Get ready for questions about the recipe. You'll definitely find the spices for the chops at home.
Pork chops are a universal dish that enjoys great popularity regardless of the season. They taste great with fresh, spring accompaniments as well as with sauerkraut, which is more often prepared in winter. Some people love them with new potatoes and cucumber salad, while others prefer them with roasted potatoes and coleslaw.
How to prepare the meat for the chops?
If pork chops are a frequent guest in your home, you know very well that they taste best when made from fresh, high-quality pork. The meat should be pounded thin so it better absorbs the spices, and after frying, the chops are wonderfully soft and juicy. In the traditional recipe, the meat is seasoned with just salt and pepper; some people also rub it with pressed onion. This time, try preparing a richer set of spices.
Grind spices in a mortar
A mortar is needed to prepare the mixture. The most effective ones are made from heavy materials like marble or granite, which increase the efficiency of grinding the spices. This process allows the full aroma of cumin, juniper, and allspice to be extracted. When moving the pestle across the surface of the mortar, be sure to grind each ingredient thoroughly.
Pork chops in an herbal spice mix
Proportions for two large pork chops.
Ingredients:
- About 400g of boneless pork loin,
- 3 juniper berries,
- 1 teaspoon of cumin,
- 2-3 allspice berries,
- Half a teaspoon of granulated garlic,
- A pinch of savoury,
- Half a teaspoon of pepper,
- 1 teaspoon of rosemary,
- 2 bay leaves,
- Salt to taste,
- Fat for frying.
Ingredients for the coating:
- Half a cup of flour,
- 1 egg,
- Half a cup of breadcrumbs.
Instructions:
- In a mortar, grind the juniper berries, cumin, and allspice. Mix with granulated garlic, savoury, and ground pepper. Add a pinch of salt.
- Cut the meat into chops and pound them.
- Rub each chop with the prepared mixture and place them in a bowl, layering with bay leaves.
- Cover the dish with a lid and put it in the fridge for about 1 hour.
- After removing, let the meat reach room temperature.
- Then coat the chops sequentially in flour, beaten egg, and breadcrumbs. Fry in a pan with heated fat until golden brown.
