Written by Ralph
I had planned to make Oma Marion’s Breaded Pork Chops, which are basically pork chop schnitzels, but when I got them home from Hoose Landschlachterei, I realized they were really thick. So instead, I decided to stuff them first, then bread and fry them, finishing them in the oven.
I tend to err on the side of excess when butchers or fishmongers ask me how thick or large a piece I want. Most Germans ask for the exact gram weight specified in the recipe they are using, and the vendors are really good at nailing it. Most are now used to me and just hold the knife where they think I want it cut, and I just wave my hand more or less.
These ended up on the “way more” side.
Ingredients:
- 2 bone-in pork chops (300–400 g each)
- 150 g herbed or plain feta
- 1 Tbsp Herbes de Provence (or a similar herb if using plain feta)
- 1 large egg
- 3 Tbsp flour
- 150 g Paniermehl (dry breadcrumbs)
- Beef tallow or coconut oil (enough for shallow frying)
- Sea salt and freshly ground black pepper
Instructions:
Cut a pocket into each chop starting about 10 cm from the non-bone edge, along the bone to the other end (see picture). It should form a pocket — do not butterfly it.
Crumble the feta with the herbs, then stuff the pockets full. Close with a small skewer. Press the stuffed chop gently to flatten it, making it easier to fry evenly.
Season the chops with salt and pepper, then dredge them in flour.
Preheat the oven to 180 °C (350 °F), convection if you have it.
Heat the oil over medium heat. Dip each chop into the egg, then coat with the breadcrumbs. Repeat for a thicker crust if desired.
Fry the chops in the hot oil, turning once, until golden brown on both sides. Transfer to a rack set over a baking pan and bake for about 20–30 minutes, depending on the thickness of the chop. Aim for 145 °F (63 °C) in the thickest part (avoiding the bone).
Pour any leftover egg into the pan and fry for the dog.
Serve with your choice of side — we chose Oma Marion’s Raw Fried Potatoes with Bacon.
🍷 Wine pairing: Latido de Sara Wild Garnacha (Spanish red wine).
Feta-Stuffed Pork Chops
Ingredients
Method
- Cut a pocket into each chop starting about 10 cm from the non-bone edge, along the bone to the other end (see picture). It should form a pocket — do not butterfly it.
- Crumble the feta with the herbs, then stuff the pockets full. Close with a small skewer. Press the stuffed chop gently to flatten it, making it easier to fry evenly.
- Season the chops with salt and pepper, then dredge them in flour.
- Preheat the oven to 180 °C (350 °F), convection if you have it.
- Heat the oil over medium heat. Dip each chop into the egg, then coat with the breadcrumbs. Repeat for a thicker crust if desired.
- Fry the chops in the hot oil, turning once, until golden brown on both sides. Transfer to a rack set over a baking pan and bake for about 20–30 minutes, depending on the thickness of the chop. Aim for 145 °F (63 °C) in the thickest part (avoiding the bone).
- Pour any leftover egg into the pan and fry for the dog.
- Serve with your choice of side — we chose Oma Marion’s Raw Fried Potatoes.