A Taste of Poland: Cheesy Pork Chops and Creamy Cabbage Salad
Traveling always broadens your horizons, but sometimes the most unexpected gifts come in the form of a delicious home-cooked meal. During a recent trip to Poland, I had the pleasure of staying with a wonderful host who not only shared her charming home but also her culinary expertise. One evening, the aroma of roasting meat and garlic wafted through the house, and my stomach began to rumble in anticipation. What emerged from the oven was a vision of cheesy goodness – perfectly cooked pork chops smothered in melted cheese, accompanied by a vibrant and creamy cabbage salad. It was a dish so simple yet bursting with flavor that I knew I had to recreate it back home.
This recipe is my attempt to capture that magical evening in Poland. The pork chops are juicy and tender, infused with the savory notes of garlic and black pepper. The blanket of melted cheese adds a touch of indulgence, while the creamy cabbage salad provides a refreshing counterpoint with its tangy and crunchy textures. It’s a dish that’s perfect for a weeknight dinner, yet impressive enough to serve to guests. So, grab your favorite cut of pork, some fresh vegetables, and let’s embark on a culinary journey to Poland, one delicious bite at a time!
Delicious Cheesy Pork Chop with Creamy Cabbage Salad
This recipe for cheesy pork chops with creamy cabbage salad is exactly that! Inspired by a Polish host who knows a thing or two about preparing delicious meats, this dish is bursting with flavour and perfect for a comforting dinner.
Ingredients
For the Pork Chops:
- 1 kg (2 lb) pork chops
- 150 g (5.3 oz) shredded cheese (your choice – mozzarella, cheddar, or gouda would all work well)
- 200 g (7.1 oz) mushrooms, sliced
- 3 g (0.1 oz) salt
- 3 g (0.1 oz) black pepper
- 10 g (0.4 oz) garlic, minced
For the Creamy Cabbage Salad:
- 400 g (14 oz) cabbage, thinly sliced
- 70 g (2.5 oz) pickled cucumbers, chopped
- 20 g (0.7 oz) fresh dill, chopped
- 100 g (3.5 oz) canned corn, drained
- 4 g (0.1 oz) salt
- 4 g (0.1 oz) black pepper
- 100 g (3.5 oz) sour cream
- 10 g (0.4 oz) garlic, minced
Instructions
- Prep the Pork Chops: Preheat your oven to 180°C (400°F). Season the pork chops generously with salt and black pepper. In a skillet heated over medium heat, add a little oil and sear the pork chops for 2-3 minutes per side until golden brown.
- Mushrooms and Cheese: Once seared, transfer the pork chops to a baking dish. Arrange the sliced mushrooms around the pork chops. Sprinkle the cheese of your choice over the top.
- Bake it Up: Pop the baking dish with the pork chops and mushrooms into the preheated oven and bake for 40 minutes, or until the pork chops are cooked through and the cheese is melted and bubbly.
- While it Bakes, Make the Salad: In a large bowl, combine the sliced cabbage, chopped pickled cucumbers, fresh dill, and canned corn. Season with salt and black pepper to taste.
- The Creamy Dressing: In a separate bowl, whisk together the sour cream and minced garlic. This will be your creamy dressing for the salad.
- Assemble and Enjoy!: Once the pork chops are cooked through, remove the baking dish from the oven. Pour the creamy dressing over the cabbage salad and toss to coat. Serve the cheesy pork chops alongside the creamy cabbage salad and enjoy a taste of Poland at your dinner table!
Tips
- For thicker pork chops, adjust the baking time accordingly. You can check for doneness by inserting a meat thermometer into the thickest part of the pork chop. It should reach an internal temperature of 71°C (160°F).
- Don’t like mushrooms? You can easily omit them from the recipe.
- Want to add a bit more depth of flavour to the salad? Try adding a tablespoon of freshly squeezed lemon juice to the dressing.
- Leftovers? No problem! The pork chops and salad can be stored in an airtight container in the refrigerator for up to 3 days.
