Ingredients:
4 slices of pork chops (approx. 4 oz each), de-boned
salt, ground black pepper, 2 tablespoons flour
for the coating:
2 eggs, salt, 1 bunch of parsley, 1/4 teaspoon ground caraway seeds, 3 tablespoons flour, 1 tablespoon sour cream, 2 cloves of garlic, 1/2 head of red onion, 3 medium potatoes
to garnish:
3/4 cup of sour cream, 4 cloves of garlic, 1/2 bunch of parsley, oil to deep-fry the meat

Flatten the meat slices, rub with salt and pepper, coat in flour and set aside. For the coating, beat the eggs, add salt, finely chopped parsley and caraway seeds. Mix until smooth with flour and sour cream. Add the crushed garlic and the finely chopped onion, finally add the peeled and grated potatoes. Coat the meat slices such that all surfaces be covered. Fry in 1/2” deep, pre-heated oil for about 5 minutes on each side. Let all the excess oil drip off then arrange them on a baking sheet. Cover each slice with
sour cream and heat them in a pre-heated oven. Finely chop the garlic, sauté lightly over hot oil. Drain and sprinkle them over the meat slices. Finally, decorate with the finely chopped parsley as well. Since the potato coating serves as a side dish, serve with a variety of salads only.

Preparation time: 30 minutes
One serving: 2804 kJ/670 kcal