Mains
Latvian Pork Chops (Cūkas Karbonāde)
Ingredients
- 4 bone-in pork chops, about 200 g (7 oz) each
- 2 garlic cloves, crushed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 3 tbsp plain flour
- 2 eggs, beaten
- 60 g (1/2 cup) breadcrumbs
- 3 tbsp sunflower oil, for frying
Method
- Place each pork chop between sheets of cling film and pound gently to an even 1.5 cm thickness.
- Rub both sides with crushed garlic, salt, pepper and paprika, and set aside for 15 minutes.
- Set up three shallow bowls: flour, beaten egg, and breadcrumbs.
- Dip each chop first in flour, then egg, then breadcrumbs, pressing gently to coat evenly.
- Heat the oil in a large frying pan over medium heat and fry the chops for 5-6 minutes per side until golden brown and cooked through.
- Rest for 3 minutes before serving.
Introduction: A well-seasoned, pan-fried pork chop is a Sunday dinner staple across Latvia, often served alongside boiled or fried potatoes and a simple vegetable side.
Cultural Background: A well-seasoned, pan-fried pork chop is a Sunday dinner staple across Latvia, often served alongside boiled or fried potatoes and a simple vegetable side. The technique of gently pounding the meat before frying ensures a tender result, a method passed down through generations of home cooks.
Tips: Let the seasoned chops rest for the full 15 minutes before breading — this allows the garlic and spices to penetrate the meat.
Variations: Swap breadcrumbs for crushed rye crackers for a distinctly Baltic crust.
Storage: Refrigerate cooked chops for up to 2 days in an airtight container.
Reheating: Reheat in a covered frying pan over low-medium heat for 4-5 minutes per side.
FAQs:
Q: How do I know the pork is fully cooked?
A: The internal temperature should reach 63°C (145°F); juices should run clear when pierced.
Q: Can boneless chops be used?
A: Yes, boneless chops work well and will cook slightly faster, so check for doneness a minute or two earlier.
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