My Gram's Breaded Pork Chops

[@ethanspantryreport948]

Ingredient report: Pickled onions were seen at 5:50 - 6:03, 7:37 - 7:49 and 8:08 - 9:43. Mayo was not seen in this video. This has been your ingredient report.

[@shisul5813]

😂😂😂😂

[@matnovak]

thanks, chief

[@skrobotkrzysztof1451]

Well origynally in poland they are called "kotlety schabowe" and are made only from the pork loin with is beaten with a meat mallet so it's nice and thin then seasoned with salt and peper and then breaded and fried like Ethan did. Typically served with mashed potatoes and a side of cooked and mixed with rue souerkraut (kapusta zasmażana) or cucambers sliced on a mandoline in to very thin coins then salted,drained and mized with a lot of souercream (Mizeria). Yes i know Ethan made the pork chops from his grandma recepie, I just wanted to share with Y'all what for me is a original recepie for cooking breaded pork in Poland. One question that I have for Ethan is have you ever tried the soup called Żurek? and if not you are missing out one of the best polish soups in my opinion.

[@mystyc100]

Also worth mentioning, the colour of kotlety schabowe is usually dark brown, not golden brown ;) For me there wasn't enough colour on Ethan's pork chops, but again it's his family's recipe so I guess this is what they cook them like. Anyway it doesn't matter how you make them, they are delicious :)

[@FilipBorowski.]

Everyone should try ŻUREK at least once in their life!

[@janwlodarczyk8652]

Żurek with white sausage and a boiled egg! The tangy taste of it is just sublime

[@Saheryk]

You forgot raw sauerkraut work carrot.

[@janwlodarczyk8652]

@@Saheryk ah surówka, an essential item 😋

[@Lenadrill]

As someone who eats breaded pork chops a lot (as all Poles do), I'm amazed you didn't tenderize them before the cooking with the mallet. It's rare to see them without this cooking step in Poland.

[@Al-fm8kh]

Yeah but it isn't very common to do in the us.

[@matnovak]

I think this is more of a fusion between classic American, panfried/glazed pork chop and the Polish schabowy/pork loin cutlet

[@robbie2348]

You know the recipe's gonna be good when it's his Gramma's recipe

[@louiseechoes]

I lost my grandma over a year ago and she used to make me breaded chicken escalopes I hope you don't have to go through that any time soon, love your vids and this one a good spot in my heart

[@bojack5284]

I cannot wait till you reach 1 mil, truly one of the most deserving cooking channels

[@marcusyee2211]

Your grandma sounds amazing, God bless her 💚

[@Szpileq]

Hey Ethan, two tips from Poland: try bashing the meat with a mallet and put it in the milk, salt, pepper and onion cut to rings overnight. Cheers!!

[@matnovak]

I've never heard of it (the milk soak thing), but it sounds dope, dzięki

[@piotrbukowski9566]

In Poland such a pork chop is called "Kotlet schabowy" but it's thinner. It's the most popular dinner in our country, served with potatoes (and sliced cucumber with sourcream)

[@Cletus_polski]

I think they already know

[@QuackingEldrich_101]

piergi are more popular i think, i see them more often when i visit my polish family and the country itself

[@CarverLewis]

My mom was Ukrainian and she made breaded pork exactly the same. She would serve it with sauerkraut that was baked in the oven for eight hours and my Baba's (Grandmother) homemade horseradish. Boy I miss those meals! Also, the horseradish was great for clearing a stuffed nose when I had a cold...lol

[@bryanbailey6963]

I just made these for dinner. I added black pepper and cayenne to the flour dredge. Otherwise, done exactly like your video - and these were the best chops I have ever made! We had them with sauteed kale, fried apples, and an apple cornbread.

[@bluetoothjjt23]

Good on you for getting the sponsorships man! Keep up the great work

[@czarekp3552]

Schabowe are much better, if you tenderise them with a meat mallet first

[@colins1358]

fckN agreed. how did he miss this. even if he did it just a little. way more flavor coming out.

[@czarekp3552]

@@colins1358 forget flavors.... i've got no teeth

[@Dethbot4]

@@colins1358 He didn't miss anything. He's making his grandma's recipe.

[@matnovak]

these aren't schabowe. this is something between US panfried porkchops and the Polish pork loin cutlet (aka, schabowy)

[@luther7541]

i like how you mention about the cleaning during the free time of cooking

[@infin1ty850]

My man, I absolutely love your channel. I can usually find a video specifically on things I'm wanting to cook for the night.

[@breakies]

ah damn ethan, you made me horribly miss my 91 year old grandma that lives across the country too. wanted to visit her on her birthday, but pandemic happened and now i just hope i can somehow make it there for christmas. not having a car right now blows.

[@zachsteele6964]

If there's a will there's a way, buy a Toyota Corolla for a couple hundred bucks and drive.

[@Jerrywave_]

not a huge fan of pork chops but man I love your videos that involve your roots of cooking

[@alanh9895]

Didn't know you were Czech/Polish. Same here! Love all your videos man, and keep supporting all of us pork farmers 👍

[@therainrunner]

Great, love yours vids! And cheers from Poland mate! ✌🏻

[@Nealrex101]

these look so gooood! I've been on a Chlebowski binge as of late and finally found a jar here at home to make some of them pickled onions. so good! I can't wait to try these porkchops.

[@jabciuthehut]

I'm Polish and this is a classic dish, but I've never seen it this thick. The meat is usually beaten out with a meat mallet before breading.

[@edpitts5936]

I made the pork chops today and they were so freaking delicious! Thanks to Ethan's gram for the recipe!

[@papalapael]

I think this recipe would greatly benefit from sous vide, that way you can slow cook the pork, take out of the sous vide, then bread it just like you did but you can fry it at higher temps for a better crust since the pork is already perfectly cooked. great video!

[@tawpgk]

@rafael yes I thought that also since I'm a big sous vide fan but I am not sure if that work work so easily. Like what temp would you cook the pork at? Normally I would do 145, but I would think if I did it at that level, then it would get tough in the oil afterwards since it may go over 160. I get the idea, not sure if it would work. Have you tried that procedure for breading yet?

[@papalapael]

@@tawpgk i have done it with chicken before, and they way i do is i normally under cook it in the sous vide by a few degrees. So for this i would probably go for 140 sous vide for the pork then 2 min per side on the frying pan (depends what oil you are using and how hot you can get it). Ill try and cook it both ways this week and see how i like it best!

[@tawpgk]

@@papalapael I had taken out a couple chops today since I wanted to try this new panko crumbs that I bought from the place in Ragusea's video (they actually do sell to home cooks unlike what Adam said). I'll probably do 138-140 and finish in grapeseed or avocado oil. Good luck and thanks.

[@papalapael]

@@tawpgk let me know how it turns out! :D

[@valvenator]

When using sous vide (or reverse sear) it's a good idea to let the meat rest and let the surface cool down before proceeding to the final step.

[@100MileHikingClub]

Made this tonight (though I used fennel in the cucumber salad as it's what we had)... Brilliant again my man - thank you; it was awesome. I would not have thought a pan fry would work low and slow like this but it worked perfectly...

[@DanliciousFood]

The Holy Trinity of Ethan's Kitchen: 1. Pickled Onions 2. Mayo 3. Horseradish

[@angelomatulac3764]

3. Horshradish

[@scotteckart1401]

@@angelomatulac3764 yeees lol

[@j_freed]

@@hi-ve1cw ….. no creamy potato salad with some cubed pickles and baby peas added?

[@roberthogan9620]

Nothing wrong with being sponsored by Pork Board. It helps him stay on KZbin. I enjoy your show.

[@mightystu49]

Just wanted to say I love your videos! Your passion shows but you also do a great job of making things accessible to home cooks. I’m gonna try your Philly cheesesteak recipe but I gotta try this one too! Fresh horseradish ketchup sounds awesome. Keep it up man, you’re a legend.

[@abe.dabaja121]

Prep, cooking, and cleanup. This is some quality content

[@bt9816]

Great video! Give Gram our best!

[@xTechnoWOW]

My Polish grandma also makes great breaded pork chops!

[@gabegamer3663]

Ethan: My grams pork chops All other youtuber chefs: My grams pork chops v ethans grams pork chops

[@EthanChlebowski]

Grandma showdown!

[@AmanSingh-nw7lw]

@@EthanChlebowski too bad my granma cannot recall that recipe, dammit!!!

[@advaithkrishnan3222]

@@EthanChlebowski When I read Grandma showdown I imagined two grandmas punching it out in a ring

[@firstnamelastname9646]

I’d call my Gramz to get the recipe but there no phone in heaven.. Her recipes kick ass!

[@judithburke1539]

Or a grandma showdown in the middle of Main Street with their 6-guns!!!😂😂😂😂

[@Hakashooshoo]

Dude, your videos are so good. Nothing inspires me to cook more than these vids. Imma have to make this ASAP. Keep at it.

[@brendanwilson4876]

Looks wonderful! Very doable for a novice like myself. Great looking salad too! Keep the pork recipes coming! Subscribed!

[@janetcurtis1727]

I use finely crushed saltine crackers only after dipping in egg mixture. Fry on medium high heat til golden brown, drain on paper towel, and placed on a rack on a pan,and loosely covered with foil for 20-35 minutes at 325* oven. Melt in your mouth!

[@olgaolga8991]

Thank you for sharing this, will try this recipe

[@solman93]

That was good, what other recipes does Grandma have? I love family recipes.

[@wolfman011000]

When my Oma taught me about preserving horseradish she told me if you grate it directly into the vinegar it is milder than if you grate it into a bowl and then add the vinegar. As she always grated into vinegar so do I, it is what i am used to and what i make.

[@wormpiedeworm6250]

I found this channel yesterday and I really love it! The video's are of really high quality and the information given is genuine useful! Keep up the good work man! :)

[@inocenciotensygarcia1012]

Thank you, a great new way to cook pork chops.

[@Parmesana]

My FAVORITE that my Czech Grandma would make. I'm from Cedar Rapids,Iowa..home of the national Czech-Slovak museum. oh my gosh..it looks so good. (I also add some caraway seeds)

[@jeffreysabo1295]

Hell yeah dude. My Gmas breaded porkchops are famous too. Hungarian/German roots over here!

[@gumpygumpy]

ethan i love your channel i love your videos i love your editing i’m so glad u blew up and i found you

[@jonathanharmeyer2255]

Are you really a cooking youtuber if you haven't been sponsored by the pork board?

[@Mreffindelicious]

I'm waiting to be sponsored lol. I don't think it will ever happen haha

[@ShiningTaiga]

Your gram is super adorable

[@EthanChlebowski]

She's the best.

[@carolinguerrero5161]

Thanks for sharing... I'm always in the hunt to try some new international dish every month since we can travel and this couldn't be more simple but yet looked so delicious... ps your grandma is so cute 💖

[@tonynapoli5549]

Thanks for sharing looks delicious

[@24kachina]

Great video, thanks for it. I'm a generation older than you but still have great memories of cooking with my grandmother - she was an Irish gal from Pennsylvania - our decadent meal we made together many years ago when I'd stay at her house as a young kid was pan fried chicken wings and home made french fries. She'd chew me out - no pun intended - if I didn't strip every bit of everything off those chicken bones. Waste not, want not . . .

[@MaliciousMint]

Ay another Czech that loves to cook, good to see it.

[@sarenawiebe8690]

I've made something similar but I used crushed up cheese-its as the breadcrumbs... its so good

[@johnadamczyk6213]

white people...

[@Mrs_Nemo]

A Russian here. Love your channel. Pretty surprised to see you use horseradish. It's quite popular in Russia. In my region we usually conserve horseradish with tomato purée and sometimes add garlick. I think it's tastier that way than with the addition of ketchup. An organic tomato, unlike ketchup, gives specifuc acidity that goes well with meat. However, it lacks certain degree of sweetness. Well, that's my humble opinion. Thanks for your videos!

[@tobiasopsahl6163]

What do you think about using Panko for bread crumbs? Currently I see them as superious, but I wonder if it will change the dish too much

[@eddiekim]

The pork chop preparation is pretty amazing and I'm definitely going to give it a try. For those like me who have more American palates, do happen to have an apple based side recipe over the horse radish and pickled cucumber side featured in the video that would go well with the pork chop dish? Love what you do!

[@anaisabel19886]

If you want to do it the Portuguese way (panados de porco), just season the pork with lemon juice and make those chops thinner. Like one of those you used, can make 3 or 4 panados :)

[@CZTachyonsVN]

Didn't know that his family was part Czechoslovakian too! I'm from Czech :D. For breading I recommend panko. It has been far more superior than regular bread crumbs in terms of crunch and lack of sogginess.

[@Mariekr49]

I need those breading trays genius

[@AmanSingh-nw7lw]

To balance out the horshness, damnn, 😂😂Lmaooo

[@troyglim]

You made me rethink breaded pork chops. Most of what i had to this day are thin cuts of chops and all of them are chewy.

[@vegggurl]

Love this so much Thanks!

[@michaelmode]

I’m gonna try recreating those chops

[@Saheryk]

It may shock someone, but in Poland it is very common to use store bought mix of dried veggies, species and MSG, also among grannies, whose taste is not as sensitive as it used to be.

[@jhawksrule75]

National pork board is the business.

[@benmichel7994]

Looks awesome, time to look though other recipes and tips... After a quick glance... But any tips or tricks to do with rice... Long gain, jasmine, basmati, etc... If so point me in the right direction. Thanks for reading my suggestion and time to watch some more of your videos, Cheers 👍

[@thatoneguyis]

Ketchup and horseradish...aka cocktail sauce ;) love your videos

[@lilveacky]

Horseradish with pork is Serbian classic, epesically with "pečenje" which is a whole pig roasted

[@NashTheGreat]

Becareful, *_Horsh_* _radish_ smells pungent.

[@ntnlmth4995]

u malaysian?

[@BenSamuelDrums]

Great vid man! What about some dessert video's? I would like to see you make some desserts and maybe try to make them more healthy!!

[@annakoniarska1376]

I appreciate your take on a traditional recipe. Curious to know what your additions were? Does your grandma do bone in? Also, tenderizing is the way to go, it makes a world of difference. I'll have to try the salting method, that's new to me. Love this channel, highly encourage you to try it out as many have commented below, boneless and beating is a very traditional and easy way to feed a big family. Having Polish roots myself it's really cool to see you explore your heritage through food. I am too learning recipes from my mom, have yet to make pork chops that are as tender as hers. Hopefully one day!

[@agnieszkas1488]

Yes schabowy 😋Love from Poland 🐖

[@rickwoods5274]

Okay I'm only thirty seconds in, but I already love how personal this video is.

[@mkowalski4646]

Schabowy? Yasss!

[@pinkiepingas]

Good stuff! Do you think we could get an “essential tools / accessories” list? My drawer is getting kind of full of stuff I really don’t feel like I need, and you’ve done great stuff like that in the past!

[@eggpassion]

you talking to your gran reminded me to talk to mine, thanks ethan! this recipe reminds me of her schnitzel, except she always over salted hers hahaha

[@daithi007]

"Milanesa" is Italian, not Mexican in origin. Named after Milan.

[@jijieats]

it's also argentina's national dish :)

[@joaquinanselmo698]

Well that's not the Italian name though. "Milanesa" is Spanish that comes from the Italian "Cotoletta alla Milanese". So milanesa is the Spanish name (not only in Mexico, in the rest of Latin America as well).

[@daithi007]

@@joaquinanselmo698 you missed the point of my quotation marks

[@EGOCOGITOSUM]

It's really annoying considering that Cotoletta Alla Milanese is the forefather of schnitzel and all other neighboring counterparts

[@daithi007]

@@EGOCOGITOSUM that's interesting

[@TeddyJones77]

Breaded Pork Chops are so underrated

[@dacutestdimples]

Please tell Gram Chlebowski we said thank you! 😊🥩

[@AmanSingh-nw7lw]

Hey, Ethan, we getting close to 300000 subs, do prepare a good feast!!!!!

[@jonathanellis479]

Hay great video, hav you ever tried double bread crumbing? gives a lovely crunchy outside.

[@sarahrw7150]

Hello love your videos. Some of the best ones are the bread and pasta where you get into the food science and researched the techniques. How about a series on common condiments made from scratch; mayonnaise vs aioli, pesto, salsa verde, chimmichurri... home made ketchup? (I saw the hot sauce ones, awesome)

[@sarahrw7150]

Lol I JUST found the older green salsas video! 👍😁

[@tawpgk]

Love making fresh horseradish. Man it's hot!

[@joeb12345]

Aint that cocktale sauce lol looks so good

[@seven_hundred-seven_hundred]

Sweet!...

[@ayushmanbhowmik2139]

I thought he might use mayo before breading haha. Good recipe, Ethan !

[@acornandrew]

can you use horseradish leaves for anything? they grow like weeds in my back yard.

[@DarkfireLightice]

Where did you get those amazing tiny bowls that I see in all your videos?

[@mariuszpreiss]

This is exactly what i just had for lunch (without bone, witch is not that common in Poland to buy) :) With smashed potatos :)

[@roxanne533]

For your egg, flour, crumb station, are you using 1/4 or 1/8 sheets?

[@gumpygumpy]

AYYYYY MY BOY GOT THE PORK SPONSORSHIP

[@Sam-qn4ly]

Damn, he got that pork board money now 💵

[@marieboschman1311]

I wonder if he's done a good bbq sauce for pork ribs?

[@patrickpizzapg3d416]

Hey Ethan could you make a kitchen essentials video thanks!

[@RAZRr-wn8xf]

You should start eating the horseradish leaves too if you don't already otherwise you're kinda wasting half a plant. they're good as well

[@abemand369]

My man Ethan really needs a bangin Arpon!!

[@lilybeejones]

I swear you put pickled onions in your cereal

[@andrewhy6469]

other youtubers: this video is sponsored by squarespace ethan: this video is sponsored by The National Pork board

[@HorochovPL]

In my family, we usually hammer the heck out of porkchops, so they have thickness of about 1cm, incl. breadcrumbs.

[@shadowneph]

Love it 😍😘

[@Dina_tankar_mina_ord]

Great video. but I was taught that frying at low temp makes the oil seep in to the product and turn it greasy. I dont know if that apply to this dish. But I think not offending the owner of the recipe of course. that making the pork in the oven at a low temp first and then frying it quick at a much higher temp will yield a better result.

[@jacobhaseyes-povcooking1219]

Other Foodtubers response: "Ethan's Grams Pork vs. Insta Gram's Pork"

[@spineman253]

Where did you get that little bowl you used for the horseradish?

[@Knitrokr]

why i cover my self and not my pork in breadcrumb

[@zachsteele6964]

Wrong channel