How to elevate the classic Canadian pork chop with this marinade

In many households, Sunday isn't complete without a dinner featuring this type of meat as the main course. How can you make them even tastier?

Pork chops are one of people's favourite dishes. Served with potatoes and coleslaw, they have become a symbol of our nation. However, not all pork chops are created equal - many recipes differ slightly in preparing this delicacy.

If you want to try the classic in a slightly different version, we are here to help. One trick will make the pork chop even juicier. Just the smell of the dinner will make your mouth water.

Preparing a special marinade can quickly transform the taste of a "regular" pork chop. The meat prepared this way will be soft and juicy. When shopping, remember to choose lean pork loin. This way, the dish will remain protein-rich but with lower fat content.

Preparation

Ingredients:

• 400 grams of lean pork loin;
• a teaspoon of cumin;
• three juniper berries;
• three allspice berries;
• about half a teaspoon of granulated garlic and the same amount of pepper and salt;
• a teaspoon of rosemary;
• two bay leaves;
• breadcrumbs, flour, and an egg for breading;
• fat for frying.

Preparation

Start by grinding the juniper berries, allspice, and cumin in a mortar, then place these ingredients in a bowl where you will make the marinade. Add salt to the same container and mix the ingredients thoroughly.

The next step is to prepare the meat properly. Cut the pork loin into chops, so they are about 2 cm thick. Cover them with plastic wrap and pound with a meat mallet. Then thoroughly rub each chop with the marinade. Stack the prepared products, placing bay leaves between the meat layers. Place the prepared chops in the refrigerator for at least an hour. Take them out about half an hour before you plan to fry them to let them warm to room temperature.

When you're ready to cook, heat a frying pan and, in the meantime, bread the meat. The first step is to coat the chops in flour, the second in beaten egg, and the third in breadcrumbs. Then, fry so that the chops turn golden on each side.

Serve with your favorite sides, such as cooked potatoes and traditional carrot slaw.