Haystack Pork Chops | Juicy Baked Hungarian One-Pan Dish

Preheat the oven to 190 °C (conventional top and bottom heat). Cut the pork loin into 4 equal chops (approx. 150 g each), then tenderize the meat gently with a meat mallet. Season the chops on both sides with salt and pepper, then rub them lightly with crushed garlic.

Peel the potatoes and grate them on the large holes of a box grater (cabbage grater). Thoroughly squeeze out excess moisture by hand so that the potato layer does not make the meat soggy.

In a mixing bowl, combine the squeezed grated potatoes with the egg, 2 tablespoons (30 g) of fine wheat flour, 150 g of sour cream, the remaining crushed garlic, sweet paprika, ground caraway, and salt and freshly ground pepper to taste.