Marinated for perfection: Ultimate guide to juicy pork chops

Perfect pork chops? Crispy, tender, and juicy. Although the recipe is simple, the chops don't always come out as we want. Sometimes, after frying, the meat is dry and rubbery. This can be avoided. Simply soak the chops in the marinade for an hour before frying, and the results will be as delicious as those our grandmothers used to serve.

Pork chops are a classic in Polish cuisine. The preparation is incredibly simple: Get good-quality pork loin, cut it into thin slices, pound it, coat it in breadcrumbs, and then fry it.

The key aspect is properly preparing the meat. Before frying, thinly pound it and soak it in milk with onion to make it tender. Our grandmothers used this trick, but there's an even better method.

Simply replace the milk with kefir or natural yogurt. Their live bacterial cultures (including lactic acid) make the chops soft and tender. This marinade also works well for turkey or chicken.

Juicy pork chops — recipe

Ingredients:

                
• 1 lb pork loin
• 2 cups natural yogurt or kefir
• 2 garlic cloves
• 1 small onion
• salt
• pepper
• 2 eggs
• breadcrumbs
• lard or oil for frying

Start by preparing the pork loin. Cut it into thin slices and pound them until they are no thicker than 1/2 inch. Place the chops in a bowl and cover them with yogurt or kefir. Add pressed garlic and sliced onion. Put the bowl in the fridge.

After an hour, take out the meat and remove any excess marinade. Sprinkle with pepper and salt on both sides. Dip in beaten egg, then coat in breadcrumbs. Fry the chops in hot oil or lard for 3-4 minutes on each side.