Hungarian Fried Pork chop recipe (Mátrai Borzaska)

pork chop in potato coat recipe

 🍴  Servings: 4

🥣 Category: Pork

💪 Difficulty Level: 3/5 

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The star of pork chop recipes

It’s a fantastic pork chop recipe! The pork chop in potato coat – in Hungarian:  Mátrai borzaska – consist of 3 main ingredients: pork chop, potato, eggs. Very simple dish! “Mátra borzaska” is a very hearty, fresh roast that is good to eat with pickles or salad. Originally, the dish is made with pork loin, but if you like, you can make it with chicken or turkey.

Some additional information about "Mátrai borzaska"

“Mátra” Mountains, the highest range in northern Hungary. According to the story, this delicious food comes from here. The Mátra is part of the North Hungarian Mountains and is the origin of Europe’s largest young volcanic zone. It is located between the valleys of the Tarna and Zagyva rivers. The Mátra was divided into three sections: the Western Mátra, the Central Mátra, and the Eastern Mátra.
The Central Mátra is made up of the Mátrabérc plateau (Mátra Ridge) and the groups of volcanic cones Galya-tető (964 m) and the highest point: the Kékes (1014 m).

“Borzaska” in English: unkempt. :). The unkempt, protruding appearance of the fried potato pieces was most likely the inspiration for the name.

What should we pay attention to during preparation?

Grate the potatoes as small as possible, because this way they will fry faster. Always assemble the coat of the meat before frying, because it is not good for the mass if it stands for a long time, the potatoes will turn brown. Make sure that the meat is always in hot oil, because if the fat is not heated properly, the slices will not have a perfect coat. You can add a few herbs to the sour cream, it will make the finished dish even better.

This pork chop in the oven

Opponents of frying in oil need not worry: the Borzaska can also be baked in the oven, with one difference: the dish baked in the oven does not have the same crispy potato coat that frying in oil does, but a pan-fried chicken breast or loin can be just as delicious as the original version.

This pork chop recipe is basically as follows: Prepare according to borzaska recipe, but instead of using oil, bake the pork chop on parchment paper in the oven at 180°. If the slices are thick, it is worth pre-cooking the chops separately, but not the chicken. The chicken breast is approximately will be ready in 45 minutes, while the pork chops will take 60 minutes.


  • 4 slices of pork chop
  • 2 tbsp of cooking oil
  • 3 cloves of garlic
  • 5 medium potatoes
  • 2 eggs
  • 3 tbsp of all-purpose flour
  • salt
  • pepper
  • Cooking oil for frying
  • 1 cup of sour cream + 2 cloves of crushed garlic
  • 100 g of grated cheese


  1. Tenderize slices of pork chop with a meat hammer. Season with salt & pepper.
  2. MIx the crushed garlic with the oil. Brush the slices of meat with the garlic mixture on both sides. Cover and put in the fridge for 30 minutes.
  3. Peel and grate finely the potatoes. Salt and let sit for 10 minutes. Press out water from grated potatoes with your hands. Add salt, pepper, 3 tbsp of flour, and eggs. Mix it thoroughly.
  4. Coat slices of meat with flour, then dip into potato mass. 
  5. Fry in medium heat oil until golden brown on both sides.
  6. Brush the fried meat with sour cream-garlic sauce, put on the top grated cheese, and bake at 180°C (350°F) for 5 minutes.

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