Pork Chops in a Potato Crust

Cut the pork into thin slices about 0.5–1 cm thick. Pound each piece with a meat mallet. Season with salt and pepper.

Make the potato crust. Peel the onion and finely chop it.

Peel the potatoes and grate them on a coarse grater (drain off any excess liquid).

Add the onion, eggs, flour, and 2 tbsp sour cream to the potatoes. Also add salt, pepper, and garlic pressed through a garlic press.

Mix everything together.

Place a small amount of the potato mixture on top of a piece of pork.

Spread it out evenly.

Do the same on the other side, wrapping the entire piece in the potato crust. Don't worry if the crust isn't perfectly even.

Place immediately into a skillet with well-heated oil. Fry over medium heat until the potato crust on the bottom sets and turns nicely golden brown.

Flip and fry the other side the same way.

Transfer the pan-fried chops to a baking dish or simply onto a baking sheet.

Spread the remaining sour cream over the top.

Place in an oven preheated to 180 degrees. Bake for 15–20 minutes.

This is what the chop looks like on the inside.

A green salad pairs wonderfully with these pork chops.