• 0.6 kg of pork;
  • 130 g of sunflower oil;
  • ½ Bunch green onions;
  • ½ Tsp ground black pepper;
  • 1 Bay leaf;
  • 2 cloves of garlic;
  • 3 eggs;
  • 2 tbsp sour cream;
  • 1 tsp salt;
  • 2 tsp dried Basil;
  • 5 sprigs of fresh thyme;
  • 2 tbsp dark balsamic;
  • 1 tbsp chopped parsley;
  • 20 g of butter;
  • 150 g of breadcrumbs;
  • 150 g of flour;
  • 200 ml of dry red wine.


  1. Butter along with sunflower pour into the pan and reheat.
  2. Greens onions wash, shake off water and finely chop with a knife. Garlic peel, wash and skip through the frog. Prepared ingredients to put in the hot oil, season with salt and pepper, fry on low heat.
  3. Meanwhile, quickly prepare dried Basil and chop fresh thyme. Put them in oil with herbs and stir in the butter mass with a spoon.
  4. In this mass add balsamic vinegar, stir and cook until thick, not forgetting to constantly stir.
  5. When the marinade has thickened, pour the wine, stir and cook to evaporate alcohol. Prepared the marinade for the chops remove from heat and cool completely.
  6. A piece of pork wash, cut into plates and a little beat.
  7. All chops to place them in a bowl, pour the marinade, stir and leave to marinate for 2 hours.
  8. Meanwhile you need to prepare a triple breading for the chops. The first dish to collect the sifted flour. In a second bowl drive egg and put sour cream, all carefully mix with a fork. In the third plate pour the breadcrumbs.
  9. Marinated chops out of the refrigerator. Every piece of meat (with spices and herbs) to dip first in flour, then in egg batter and in breadcrumbs. Then put in the pan and fry on both sides until Golden crisp.
  10. Serve with greens, potato croquettes and cherry tomatoes.