Swabian pork chops

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.

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