Stewed Pork Chops

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I make Stewed Pork Chops every couple of weeks, each time I don’t have time or just not feel like cooking each day. I make a bulk portion of simmer pork chops and my family is happy with it, specially when I serve it with Kopytka – diagonal shaped potato dumplings. The other favorite side is Kluski Śląskie. Try them both and decided which you like more:) Polish salad is a great raw vegetable side too. For Polish Salads recipes check this link: Polish Salads.

Stewed Pork Chops


  • 1 kg/2,2 lb pork loin
  • 3 medium onions
  • 1 carrot
  • 1 parsley
  • flour for tossing
  • 3 allspice
  • 3 bay leaves
  • salt, pepper
  • rapeseed oil for frying
  • dill

Cut meat into cutlets, salt them, toss in flour and fry for few seconds on each side. Place them in the pot, add allspice, bay leaves, season with salt and pepper.

Saute chopped onions, season with salt, add to the pot.

Peel and dice parsley and carrot, add them to the pot.

Pour water so that cutlets were almost covered and simmer for an hour. Check every several minutes not to get it burn.

If you want thicker sauce, you can add a tablespoon of flour mixed in water at the end of cooking, bring to boil and turn off the fire.

Chop dill for serving.

Serve Stewed Pork Chops with kopytka, rice, barley or potatoes and favorite Polish salad, mine is mizeria🙂

Enjoy! Smacznego!

Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts! Have you tried Stewed Pork Chops? Please send me pictures, I’d be happy to public them here.

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4 thoughts on “Stewed Pork Chops”

  1. Pingback: Polish cucumber salad/Mizeria – CookINPolish

  2. Looks great! By “1 parsley” I’m guessing you mean 1 parsley root, not a bunch of chopped parsley leaves, rght? Thanks!

      1. I made these last nght and they were delicious! The sauce was wonderful and the pork was so tender I could cut it with my fork. The only slight change I made in cooking was that I browned the pork chops in a large, heavy pot, then I removed them to a plate, then cooked the onions in the same pot. Then I added the pork back in with the vegetables and the bay leaves and allspice. This kept all the cooking to only one pot. Parsley root is not that common in the U.S., but I am lucky to have a farmers market near me where I can get it. Thanks for the great recipe!

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