Cook: 30 minutes
600g pork chops
2-3 cloves of garlic
For the cabbage and bacon dumplings
1 pinch of salt
1 pinch of ground nutmeg
400g strudel flour
100g white cabbage
Mix the eggs and milk together. Tenderise the sliced pork chops a little with a meat mallet and then score the slices with a sharp knife. Season with salt and pepper.
Crush the garlic cloves with a little salt and press out the flesh (and add to the egg and milk mixture). Dip the chops first in flour, then in the egg mixture and finally turn in the breadcrumbs. Fry in plenty of hot oil.
Combine the eggs with the salt and nutmeg and then mix in the flour. Spoon your dumplings into a pan of boiling water through a dumpling ‘grater’. When ready, remove with a sieve and leave to drain. Then run the dumplings under cold water to cool them down.
Thinly slice the cabbage and bacon. Fry the bacon until the fat liquefies, then add the cabbage and soften in the fat. Mix in the cooked dumplings. Season with salt and pepper, and then serve on a large platter together with the pork chops.
A recipe from Issue 24 of BBC GoodFood Hungary Magazine.