German Style Pork Chops with Fried Egg, Brussels Sprouts and Polenta

These days I am on a pork trip. Time to make German style pork chops with brussel sprouts and polenta.
Pound out the pork chops really good. You may have to cut in the stripe of fat that usually goes around it. It also helps with keeping the meat nice and flat in the pan.
In a pan roast some bacon, add the cleaned brussel sprouts and cook them on low. You may need to add a little bit of water, so they don't burn. Cooking time 10-15 minutes.
Salt and pepper the chops. Prepare 2 plates, one gets 2 eggs, whisked with a fork  and the second plate gets bread crumbs. I make my own bread crumbs from dried bread.
In a skillet, add some veggie oil and heat it up. When it is hot, take the chop , dip it in the egg on both sides, then dip it in the bread crumbs until everything is covered, then put it into the skillet. Don't overfill the skilled. Cook on both sides about 5 minutes. It depends a bit on how thick you left your pork chops.
When done put it them on a plate to rest. When all are done, put the remaining egg into the skillet and cook it. Take it out.
In the same skillet add slices of polenta and heat them up on both sides.


-Mahlzeit-

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