Mátrai borzaska means breaded pork chops topped with sour cream, garlic and cheese. Its literal English translation means unkempt meat, which refers to its looks as the coat is made of grated potatoes.
In opposition to the traditional breaded cutlet that is dipped into flour, beaten egg and breadcrumbs, borzaska is coated in the mixture of grated potatoes, egg and flour. The chops are first deep-fried, then roasted with garlic sour cream and grated cheese.
It’s a filling dish, which won’t have you sneaking off to the kitchen for a midnight snack. You can serve it with any kind of side dish you like: steamed rice, mashed potatoes or vegetable side dish.
- 8 thin slices of pork chops
- 400 g (~1 lb) potato
- 3+4 tbsp. flour
- 1 egg
- 1+3 garlic cloves
- 3 tbsp. oil
- 300 ml (~1 1/4 cups) sour cream
- 200 g (~7 oz) cheese
- oil for deep frying
Peel the garlic cloves. Crush one clove and combine with 3 tablespoons of oil.
Pound the chops with a meat tenderizer.
Brush the chops with garlic oil, sprinkle with salt and pepper. Set them aside.
Peel and grate the potatoes on the large-hole shredder of a box grater, then squeeze out the juice.
Combine grated potato with 3 tablespoons of flour and an egg. Salt and pepper.
Place 4 tablespoons of flour in a separate bowl.
Dip the pork chops one by one into the flour, then into the potato mixture, coating evenly.
In a large heavy pot, place enough oil for deep frying.
Heat the oil to medium hot and fry the chops to golden crisp.
Drain chops on paper towel.
Preheat the oven to 200 °C / 392°F.
Grate the cheese.
Crush the 3 remaining garlic cloves. Combine with the sour cream.
Place the breaded chops in a greased ovenproof dish close to each other.
Spoon the garlic sour cream over the chops and scatter grated cheese on top.
Place the pork chops in the preheated oven and roast for about 25-30 minutes or until cheese gets golden.