Russian Style Pork Chop Recipe

Russian Style Pork Chops with Potatoes and Mushrooms

The recipe pork chops from the place where I was working in city Krasnodar, Russia. What is great about this recipe the flavor mix of purple oregano and onion. In a place where I was working, we keep it in a big pot in cold storage (refrigerator like a room). When order cames pork chops always ready. It was served with potatoes and mushrooms fried in the same skillet after meat.

How Garnish Pork Chops

Garnish was marinaded purple onion rings in vinegar and vegetable oil on top. Onion rings just place in marinade for few minutes before serving. Other option for garnish, cut mushroom vertically, so it looks like a mushroom and fry it slightly in the same skillet with meat.


Pork chops on bone

Fresh purple oregano



Black pepper


Cooking Direction:

  1. Wash and dry pork chops. Make cuts on the side of pork chop to prevent them from deforming in a hot pan (arrow on the photo). Salt and pepper to taste. Sugar apply only to the fat area and lightly rub in.

2. Place onion rings and oregano on stems (easy to separate from meat) on the bottom of the dish and make a layer of pork chops, repeat again onion and oregano. Place plate on the pork chops. Cover with plastic wrap.

3. Place on top of the plate a container with water (I use a gallon of milk). Place in a refrigerator for 1-2 hour and pork chops ready to cook.

4. Fry pork chop on a skillet on medium-high for 3 minutes each side. Place in foil and roast approximately 10 minutes in foil (time depends on your oven and thickness of pork chops). Remove from oven and let rest for 5-10 minutes before serving.

  1. The pork chop is done when temperature T=140ºF on a thermometer.
  2. Without thermometer. Make the tiny cut in the bone area and if you don’t see pink, meat is done. The most critical area next to the bone, be sure you check in this area.

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