Croatian pork chops and grated dough

Name: Croatian pork chops and grated dough
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 16-20 pitted, dried plums (160-200 g); 75 g Butter; 4 Pork chops (800-1000g); 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 1 TEASPOON clear broth (instant); 3-4 Stem(s) Parsley; 2 TABLESPOONS Slibowitz; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
16-20 pitted, dried plums (160-200 g)
75 g Butter
4 Pork chops (800-1000g)
3-4 Tbsp Oil
7-10 Tbsp Pepper
1 TEASPOON clear broth (instant)
3-4 Stem(s) Parsley
2 TABLESPOONS Slibowitz
baking paper

Directions

1
For the grated dough (tarana) 200 g flour, eggs and about 1 teaspoon of salt first with the dough hooks of the hand mixer, then knead with your hands to a firm dough (slightly crumbly). Line a baking tray with baking paper and rub the dough with a coarse grater. Spread the crumbs of the dough evenly on the tray and leave to dry overnight. The next day, soak plums in 300 ml water for about 1 hour. Heat 15 g butter in a pan and fry half of the grated dough until golden brown. Remove.
2
Heat 15 g butter in a frying pan, fry the rest of the dough in the same way and take it out. Wash the chops, tap lightly and turn them in 50 g flour. Heat oil in a large pan. Fry the chops for 5-7 minutes on each side. Season with salt and pepper and remove. Melt 20 g butter in the frying fat. Add plums with the soaking water. Bring to the boil, stir in stock and simmer for about 5 minutes. Put chops on top and braise again for about 3 minutes. Pour over slivovitz and flambé. Add fried dough to double the amount of boiling salted water and simmer for about 10 minutes.
3
Melt 20 g butter in the frying fat. Add plums with the soaking water. Bring to the boil, stir in stock and simmer for about 5 minutes. Put chops on top and braise again for about 3 minutes. Pour over slivovitz and flambé. Add fried dough to double the amount of boiling salted water and simmer for about 10 minutes. Wash the parsley, dab dry and cut into strips except for something to garnish. Drain Tarana on a sieve. Pour 25 g butter over the tarana. Arrange everything. Sprinkle with parsley and garnish
4
Wash the parsley, dab dry and cut into strips except for something to garnish. Drain Tarana on a sieve. Pour 25 g butter over the tarana. Arrange everything. Sprinkle with parsley and garnish