Yes, it’s that time of the year again – my birthday will be tomorrow! Happy Birthday to me.
So I used this occasion to treat myself to yet another dish my ‘Mutti’used to make so well.
My late mother was born in a small town in Oberschlesien (Upper Silesia) which after the Second World War in 1945 became part of the Republic of Poland.
Sadly I do not have as many recipes from her old country as I would like, but, although today’s recipe is one I do remember well from my time growing up in Bonn, it is not easy to make this one here now, simply because it is very very difficult indeed to get those large succulent and tender Pork chops. (In fact because of this difficulty I have in the past used veal or chicken frequently instead of pork).
Ingredients for 2
2 x pork chops (or tenderloin slices)
Some garlic, finely chopped, or garlic powder
Some dried marjoram
Some plain flour
1 x egg, lightly beaten
Salt and pepper, to taste
1 x Tbsp each of butter and oil
Place your chosen meat between 2 layers of cling film or parchment paper and bash this for a few minutes until the meat has become considerably thinner.
Line up 3 x plates, dip your meat into the beaten egg, then into the flour to which I had previously added the spices, then once again into the egg and now into the breadcrumbs, to which I had added some finely chopped parsley (optional).
Cover a plate with some cling film, then add the prepared meat and uncovered! Keep in your fridge for maybe 30 minutes or so (the coating on the meat should now stay on).
Heat pan on medium heat, add a knob of butter and a Tbsp of oil and when hot enough, carefully add the meat straight from your fridge. Gently turn this a couple of times when cooking.
When ready – keep warm.
APPLE RED CABBAGE
½ X Kg of red cabbage, very finely shredded
2 x slightly tart apples, peeled, quartered and cut into small pieces
1 x large onion, peeled and finely chopped
3 x cloves
2 x bay leafs
Some vegetable broth (from a stock cube)
Little vegetable oil
Salt and pepper, to taste
Some red wine vinegar
And finally either some cranberries or red currant jelly (very little, must not become too sweet)
Method to cook:
Heat oil in large pan on medium heat, add onions, cabbage, apples, cloves and bay leafs, stir and bring to a light boil just for a few minutes. Add vegetable stock, salt and pepper, stir, and cover with a tight lid.
Reduce heat if needed and cook for some time – check after 30 minutes or so. When you are happy with the cooked cabbage add red wine vinegar and the jelly. Keep tasting – remember, the cabbage should not be too sweet – but should have just the right amount of “sweet tartness”.
PS This red cabbage freezes well.
Serve with either just boiled potatoes, mashed potatoes or with my favourite: Kluskis = potato dumplings (this recipe will be posted another time soon)
That’s it – Guten Appetit