The crust of Mátra-style pork is built from garlicky grated potatoes rather than crumbs. With sour cream and cheese, it recalls a cutlet, a potato pancake and a generous mountain lunch at once.
Method, step by step
- Flatten the chops to a thickness of about half a centimeter, add salt and pepper, then rest for 15 minutes.
- Grate the raw potatoes, squeeze them and mix them with eggs, flour, crushed garlic and salt.
- Roll the loin thinly in flour, press the potato mixture on both sides, then fry in moderately hot oil for 5-6 minutes per side. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Drain on a wire rack, spread with garlic sour cream, sprinkle with grated cheese and serve fresh.
Practical tips and common mistakes
- Fry over medium heat so that the potato skin is browned while the chops are cooked through; the black fur coat is not a Matra specialty.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
