Swabian pork chops

by | Feb 17, 2023 | Meat dishes

Swabian peasant cuisine is thrifty, inventive and creative, just like the Swabians themselves. They used a lot of potatoes, flour, cabbage, fat, sometimes smoked meat, and everything that was grown around the house. Swabian pork chops are an easy-to-make one-pan dish, that requires just a few simple ingredients.

Swabian pork chops
Swabian pork chops – photo: zserbo.com


  • 4 boneless pork chops, 1,5-2 cm / 2/3-3/4 inch thick
  • salt and pepper to taste
  • 1 tsp coriander seeds, ground or crushed in a mortar
  • 40 g (~1/3 cup) flour
  • 1/2 tsp sweet paprika
  • 50 g (~1 3/4 oz) lard or duck fat
  • 4 garlic cloves, minced
  • 2 heaping tbsp tomato paste
  • 500 ml (~2 cups) stock
  • 1-2 tbsp finely chopped parsley leaves

Pound the pork chops with a meat tenderizer until 2-3 mm / 1/8 inch thin. Season them on both sides with salt, pepper and ground or crushed coriander seeds. In a plate combine flour and paprika, and dip in the pork chops to coat them evenly. In a sauté pan heat lard or duck fat, add pork chops (one or two pieces at a time depending on the pan’s size) and sear for 1 minute on each side. Transfer them onto a plate.

Add minced garlic to the hot lard or duck fat that has remained after searing the meat, and over medium heat sauté for about a minute or until translucent (don’t let it brown). Stir in tomato paste, cook for 20-30 seconds, then pour in stock. Bring it to a boil and over medium heat cook for 10 minutes. After 10 minutes put the seared pork chops back into the pan, cover with a lid, reduce the heat and slowly simmer for 20-25 minutes or until tender. Once the meat is done and the gravy has thickened, stir in parsley leaves. Serve hot with french fries or any potato side dish you like.

Support my work

If you're enjoying this collection of Hungarian recipes, please, consider supporting my work by making a one-time payment.

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

Pin It on Pinterest