Are you bored with the usual pork chops? Next time, make these in Lublin style

The sound of pounding meat, the smell of fried onions or crispy breading is the essence of Polish cuisine for many people. However, Lublin style pork chop is more than just a classic cutlet – it is a nod to local ingredients and simplicity that surprises with its depth of flavor. The coating consisting only of flour and eggs allows the meat to remain juicy, and the addition of buckwheat flour makes it delicate, nutty aromacharacteristic of the cuisine of the Lublin region.

Why is it worth using buckwheat flour instead of wheat flour in pork chops? This ingredient is extremely popular in eastern Polish cuisine. Contains less gluten than traditional flour, what makes, that the breading is lighter and crispier. Its slightly nutty flavor goes perfectly with pork, and the flour itself is a source of valuable nutrients, such as protein, fiber and B vitamins.

You can buy buckwheat flour ready-made or prepare it yourself by grinding buckwheat. Interestingly, buckwheat groats, both roasted, as well as unroasted, it is the basis of many traditional dishes from the Lublin region, such as piróg Biłgorajski. Thanks to this, Lublin-style cutlets not only taste unique, but are also embedded in the rich tradition of the region.

Lublin style pork chops are an excellent option for those who want to diversify their menu without giving up traditional flavors. Thanks to the use of buckwheat flour, the cutlets gain a characteristic, slightly nutty aroma that will be remembered for a long time.

Ingredients:

• 800 g pork loin,
• 2 teaspoons of salt,
• 1 teaspoon of pepper,
• ½ cup of buckwheat flour,
• 2 eggs,
• clarified butter for frying.

Preparation method:

1. Divide the pork loin into four thick slices. Pound with a pestle to obtain even thickness. Season the meat with salt and pepper on both sides.
2. Pour the sifted buckwheat flour into one plate, add the eggs to the other and beat with a fork. Coat the cutlets in flour and then dip them in the egg, making sure the meat is evenly covered.
3. Fry the cutlets over moderate heat for about 3-4 minutes on each sideuntil they turn golden brown and crispy.
4. Lublin-style pork chops taste best with young potatoes sprinkled with dill or with groats – equally popular in the Lublin region. Add your favorite salad, e.g. sauerkraut or beetroot.

The cuisine of the Lublin region is a treasure trove of inspiration, where simplicity goes hand in hand with the richness of flavors. Buckwheat groats, used in Lublin-style cutlets, it has been on Polish tables for years as the basis of a healthy diet. Combined with juicy pork loin, it creates a dish that will delight even the most demanding gourmets.