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.

Ingredients:

• 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.