Pork Chops

For the pork chops, crumble the toast bread and finely crumble with a hand blender. Toast bread crumbs in a frying pan without fat until golden brown.

Peel onions, finely dice half. Sauté onion cubes in hot oil (1) for 10 minutes until translucent and season with salt, paprika and pepper. Let the onion cubes cool down.

Cut chives into small rolls. Whip egg whites with a pinch of sugar and some salt until stiff. Season chops on both sides with salt and pepper, sprinkle one side with the bread crumbs.

Mix the egg whites with the remaining bread crumbs, diced onion and chives, season with salt and pepper and spread on the breaded sides of the meat.

Fry the meat in the oil (2) from the bottom side.

Cut the remaining onions into rings and add them. Bake the pork chops in the heated oven at 200 °C on the 2nd rack from the bottom for 20 minutes.

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