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Second course
Steppe pork

Steppe Pork

Pork wrapped in a wonderfully tasty potato "coat"! I honestly have no idea how this delicious dish got such an unusual name — as far as I can tell, it has nothing to do with the steppes or a campfire!) But, as the saying goes, I'm just passing along what I was told. Steppe pork is a hearty, juicy dish.

Aliska fire

Recipe author

Composition / ingredients

Servings:

Pork (for chops)

700

Potatoes

Eggs

Flour (heaping)

Onions

Garlic

Fresh herbs (a mix of parsley, dill, and green onion)

Sour cream

Mayonnaise

Cream (10–20%)

500

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 43 % 12 g

Carbohydrates 36 % 10 g

182 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Rinse the pork and pat it dry, then cut it into small chops (about 1/3 inch / 0.8–1 cm thick) and pound them lightly (it's easiest to cover them with plastic wrap or a zip-top bag first to keep from splattering). If the pieces come out big, halve them again — otherwise, once they're wrapped in their potato "coat," you'll end up with enormous pieces! Season the pounded meat with salt and pepper.
Step 3:

Peel the onions and chop them — not too fine, not too coarse. Finely chop the herbs and peel the garlic.
Step 4:

Make the "coat" for the chops: peel the potatoes and grate them on the coarse side of a box grater, then add the onion, herbs, and garlic pressed through a garlic press. Mix well. Add the eggs, season with salt and pepper, and mix thoroughly again.
Step 5:

Next, stir in the sour cream and mayonnaise. Then work in the flour and mix well again. Now you're ready to fry.
Step 6:

Spoon a thin patty of the potato "coat" onto a hot skillet, making it a bit larger than a piece of meat. Set one piece of pork on top and cover it with another layer of the potato mixture. Fry over medium-low heat until golden brown, turning carefully!
Step 7:

Transfer the fried chops to a greased baking sheet or baking dish (depending on how many you ended up with). Pour the cream over them.
Step 8:

Bake in an oven preheated to 400°F (200°C) for 25–30 minutes.
Step 9:

Then it's ready to serve.

Steppe pork is a hearty, juicy dish. Thanks to the winning combo of pork and potatoes, it doesn't even need a side. That said, a light vegetable salad or just some fresh sliced veggies is always welcome! Personally, I usually serve these chops with rice cooked with vegetables — but the steppe pork stays the star, and the rice is just a little something extra. And it comes out sooo delicious!