Bone-In Pork Chop with Mushrooms

Name: Bone-In Pork Chop with Mushrooms - Breaded Pork Chops
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European
Ingredients: Bone-in pork chop 2 pieces (no more than 250 g each); Salt, ground black pepper to taste; Ground coriander to taste; Stale white loaf for breading; Vegetable oil 3-4 tbsp; Mushrooms (button mushrooms) 6-7; Onion 1-2; Vegetable oil 2 tbsp; Salt, ground black pepper to taste; Garlic 1 clove (if frying in olive oil); Dill optional, for serving

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50 mins

Surely everyone knows the pork chop from childhood, pork tenderloin or a breaded cutlet with mushrooms. Mom or grandma made it for her favorite child, putting her heart into the dish.

A beautiful, golden-brown tenderized piece of bone-in pork, fried in a pan, baked in the oven or grilled, served with potatoes or cabbage salad. I really love pork chop with mushrooms and onions, beef steak or beefsteak with egg.

It has become customary here not to call a chop a “cutlet”. The word “cutlet” comes from the French côtelette, from côte, meaning rib. Originally a cutlet was a piece of meat with a rib bone. Such cuts were deliberately taken from the carcass for very specific dishes: cutlets, or pork chops.

For quite some time now, the word “cutlet” here has been used for something made of ground meat, in the form of slightly flattened balls or patties fried in breading. Such cutlets are closer to croquettes or, possibly, meatballs. In the East there are similar dishes, kyufta.

Still, we have to admit that we often use the term “natural cutlet”, meaning not so much that the meat is natural as that the cutlet is made from a whole piece of meat rather than ground meat, for example natural pork cutlet or pork chop recipe. Sometimes you will come across the name “natural ground cutlet”. Here “natural” simply means there is meat in the cutlet.

Interestingly, cutlets made of ground meat are called bitochki, although that name caught on not so long ago. In the old days bitochki were made from tenderloin, which was in considerable shortage, since there is very little of it in a carcass. Gradually bitochki made from tenderloin gave up their name to bitochki made from ground meat.

Suitable fresh, properly cut meat is on sale everywhere and always. From my own observation: at markets and stores meat is often cut rather clumsily. But tenderloin and cuts for chops and steaks are always cut perfectly.

The very word “chop” in the name says the meat has to be pounded. For this you use a special kitchen mallet. This tool lets you, first, reduce the thickness of the piece of meat so it cooks through better, and second, soften the meat a little by breaking up its fibers. Pounding meat is an important cooking technique that makes chops tasty, juicy and tender. The most popular is a wooden or metal meat mallet with conical studs on the working surface. Surprisingly, this shape of mallet was patented more than 150 years ago. A pork chop with mushrooms is cooked unhurriedly, in two stages: the chop in a pan and the mushroom side dish. Any mushrooms will do, button mushrooms or wild ones.

Ingredients

2 servings

Bone-in pork chop 2 pieces (no more than 250 g each)
Salt, ground black pepper to taste
Ground coriander to taste
Stale white loaf for breading
Vegetable oil 3-4 tbsp

Mushrooms (button mushrooms) 6-7
Onion 1-2
Vegetable oil 2 tbsp
Salt, ground black pepper to taste
Garlic 1 clove (if frying in olive oil)
Dill optional, for serving

Step-by-step recipe

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Preparing the meat

Properly cut bone-in pork pieces usually weigh no more than 250 g, with a rib bone 8-10 cm long. The thickness of the meat is slightly more than the thickness of the bone. Don’t use “fresh-killed” pork, as it has many subtleties in cooking. It is better to use meat that has sat in the cold for at least a day or two. And, this is personal, I would not use thawed meat, although these days it is hard to say what kind of meat is on sale.

Wash the bone-in pork pieces and pat them dry with a paper towel.

Pound the meat. Put the pork pieces on a cutting board, placing a folded kitchen towel under the board first. Pounding meat is quite noisy, and the cloth will muffle the sound a little. Carefully pound the meat over its whole area on both sides with a studded mallet, trying not so much to make a see-through sheet of meat as to break up the fibers and tenderize it. Roughly, the pork should end up about 10-12 mm thick. The piece of meat attached to the rib bone will become a little larger in area.
Salt and pepper the meat to taste. Be sure to sprinkle the pork with ground coriander, as it brings out the flavor of pork. In general, pork goes wonderfully with coriander. Set the meat aside and move on to the mushrooms.

Mushroom and onion side dish

Prepare the mushrooms and onion. Wash the chosen mushrooms and dry them.
If you use wild mushrooms, clean them as needed and prepare them for frying. Button mushrooms need no special preparation. They say they can even be eaten raw. Cut the button mushrooms into thick strips along the mushroom. Peel the onion and also cut it into thick strips. By the way, it is convenient to cut the onion lengthwise, from stem to root. Then it doesn’t try to turn into mush during cooking.
Fry the onion until soft. Pour 2 tbsp of vegetable oil into a pan. I use sunflower oil. If you prefer olive oil, heat it in the pan a little and fry a crushed garlic clove in it, then throw the clove away. Add the sliced onion to the hot oil and fry until soft over high heat, stirring constantly and without covering with a lid.

Add the sliced button mushrooms to the lightly fried onion, add a little salt and pepper and fry until done over high heat, stirring constantly. Don’t cover the pan with a lid: the mushrooms and onion will instantly release water and you will get a mushroom and onion stew. The mushrooms and onion should fry, so that you get a chop with mushrooms, not meat in mushroom sauce. Since button mushrooms don’t need much cooking, go by the onion. The total cooking time for the mushrooms and onion side dish is 10-12 mins.

Frying the chops

Coat the pork in breading. The better the breading, the tastier the chop. We haven’t used store-bought breadcrumbs for a long time. At home we always have a stale white loaf, which is grated and sifted as needed. You get excellent, fresh breadcrumbs.
Fry the chops until golden brown and cooked through. Heat 3-4 tbsp of vegetable oil in a deep frying pan and add the bone-in pork chops. Fry over medium heat on both sides until a golden crust forms, then until done. To keep the chop from burning, turn it several times. If the meat is well pounded, it cooks fairly quickly. It is best to check doneness by cutting into the thickest spot, next to the bone: the juice should be clear, with no pink. Don’t cover the pan with a lid: the meat will start to lose juice, shrink, and the chop with mushrooms won’t be juicy.

Serving

Put the side dish of fried mushrooms with onion on a plate. If you like, sprinkle with a little finely chopped dill. I love it that way, and the chop becomes especially tasty.
Put the breaded chop on top of the mushrooms.

Calories and macros

630 kcal

Serving ≈ 230 g

Protein28 g18% of kcal
Fat54 g77% of kcal
Carbs8 g5% of kcal

100 g276 kcalProtein 12.1 gFat 23.6 gCarbs 3.4 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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Bone-In Pork Chop with Mushrooms

Ingredients

For the chops

For the side dish