Restaurant-Worthy Pork Chops at Home: The Secret Weapon is Ice!
Ever crave a restaurant-quality meal but dread the cost and hassle? This recipe, inspired by a German restaurant trick, is your answer! Using a simple ice cube tray and readily available ingredients, you can create tender, flavorful pork chops that your family will beg for again and again.
Here’s what you’ll need:
Ingredients
For the pork chops:
- 700 g pork chops (around 1.5 lbs)
- 5 g black pepper
- 8 g salt
For the filling:
- 200 ml melted butter
- 1 red onion, finely chopped
- 20 g fresh dill, chopped
- 20 g fresh parsley, chopped
- 200 g bread crumbs
- 100 g all-purpose flour
- 1 l vegetable oil
- 10 g salt
- 5 g black pepper
- 250 ml beer
For the sauce:
- 200 g cream cheese, softened
- 100 g sour cream
- 40 ml pickled cucumber juice (or brine)
- 10 g fresh dill, chopped
- 5 g garlic powder
- 5 g black pepper
- 5 g salt
- 3 pickled cucumbers, chopped
Instructions
- Prep the pork chops: Pat the pork chops dry with paper towels and season generously with salt and black pepper. Set aside.
- Make the filling: In a large skillet, melt the butter over medium heat. Add the red onion and cook until softened, about 5 minutes. Stir in the dill and parsley, then remove from heat and let cool slightly.
- Freeze the filling: In a shallow baking dish or ice cube tray, spread the cooled onion mixture into a thin layer. Freeze for 30 minutes, or until firm.
- Prepare the breading: In a shallow bowl, whisk together the flour, bread crumbs, salt, and black pepper.
- Assemble the pork chops: Break the frozen filling into small pieces. Place each pork chop on a cutting board and top with a piece of the frozen filling. Press the filling gently onto the pork chop to secure it.
- Dredge and fry: Dip the breaded pork chops in the beer, ensuring they are completely coated. Then, carefully transfer them to the breadcrumb mixture, coating them evenly.
Heat the oil: In a large pot or Dutch oven, heat the oil over medium-low heat (around 325°F). - Fry the pork chops: Gently place the breaded pork chops in the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pot, fry in batches if necessary.
- Make the sauce: While the pork chops are cooking, combine the softened cream cheese, sour cream, pickled cucumber juice, dill, garlic powder, salt, and black pepper in a bowl. Whisk until smooth.
- Serve: Transfer the cooked pork chops to a plate lined with paper towels to drain excess oil. Serve immediately with the creamy sauce and chopped pickled cucumbers on the side.
Tips
- Use a meat thermometer to ensure the internal temperature of the pork chops reaches 145°F for safe consumption.
- To keep the filling cold while assembling, place the pork chops in the refrigerator for 15 minutes before adding the filling.
- If the oil splatters excessively, you can use a splatter guard for added safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven until warmed through.
Enjoy this restaurant-worthy experience at home! With its juicy pork, flavorful filling, and creamy sauce, this recipe is sure to become a family favorite.
