Show: The Culinary Low-Down on Chi-Town
On our Chicago food show, T. Ron Jasinski-Herbert, editor of Polonia Today, demonstrated this dish as a new and different way to cook a familiar dish. Although the recipe calls for bread crumbs, Ron suggested also substituted crushed cornflakes. Here is a taste that is both traditionally Polish and quintessentially Chicago.
1 1/2 lbs. pork chops, sliced
2 medium onions
2 1/2 Tbsp. Flour
1/2 cup bread crumbs
2 1/2 Tbsp. bacon drippings
Slice the onions. Sauté the onions in the heated bacon drippings. Remove the onions from the pan and hold until the meat is ready. Sprinkle the meat with salt and dip in the flour. Dip in the egg, then in the bread crumbs. Fry the pork in the hot drippings on both sides until golden. Add the onions and water to cover. Sauté the meat and onion mixture over a low flame for an hour or until a light sauce forms.
This meat plate is nice served with potatoes and sauerkraut.
©T. Ron Jasinski-Herbert