When the family gathers around the table on the weekend and you crave a true classic that smells like home and combines the best traditions of Czech cuisine, there’s no need for lengthy experiments. Forget about ready-made meals—this Sunday lunch featuring tender pork chops braised in a pressure cooker with Adam’s Rib seasoning, honest spinach enriched with cream, and homemade potato dumplings made from older type C potatoes is the absolute top, and it will disappear from the table in no time. The secret to success lies in the pure natural meat juices, perfectly seasoned spinach with nutmeg, and a clever trick of coating the dumplings in starch before cooking.
What you’ll need for a big family lunch:
For the main meat component:
- Pork chop: boneless (cut into thick slices)
- Salt and ground black pepper: to taste
- “Adam’s Rib” seasoning: for great flavor and depth
- Lard: good quality homemade lard for searing
- Onion: 1 to 2, cut into quarters
- Water: for adding to the pressure cooker
For the homemade spinach:
- Spinach purée: quality frozen or fresh spinach
- Lard and onion: onion finely diced
- Garlic: as needed (for a strong aroma)
- Seasoning: salt, ground black pepper, and a pinch of freshly grated nutmeg
- Cream: a little cream to finish and smooth out the flavor
For honest potato dumplings:
- Potatoes: 800 g of type C potatoes (ideally cooked in their skins the day before)
- Coarse flour: 250 g
- Semolina: 50 g
- Eggs: 1 whole egg + 1 extra yolk
- Potato starch: 1 tablespoon for the dough (plus a little extra for coating before cooking)
- Salt: to taste
Step-by-step preparation:
1. Preparing and braising the pork chops in a pressure cooker: Season the pork chop slices with salt, pepper, and a light sprinkle of “Adam’s Rib” seasoning. Melt lard in the pressure cooker and sear the meat slices quickly on both sides to lock in all the juices. Add the quartered onion, pour in a little water, close the cooker, and braise until tender for about 15 to 20 minutes. Leave the juices natural, without thickening.
2. Making honest spinach: In a pot, heat the lard and sauté the diced onion until golden. Add the spinach purée, season with salt and pepper, stir in enough crushed garlic and a pinch of grated nutmeg. Simmer gently, then finish with a splash of cream for smoothness.
3. Preparing the potato dumplings: Peel the potatoes (cooked in their skins the day before, type C) and grate or mash them finely. Add the coarse flour, semolina, whole egg, extra yolk, a pinch of salt, and a tablespoon of potato starch. Quickly work into a smooth dough. Shape into logs, which you lightly coat in starch before dropping into boiling salted water (this perfectly seals the surface). Cook for about 25 minutes.
4. Slicing and serving: As soon as the potato dumplings are out of the water, pierce them with a fork to let the steam escape, and slice them only with thread to preserve their perfect texture. On a deep plate, serve a portion of spinach, homemade dumpling, juicy braised pork chop, and pour over everything with the pure, aromatic meat juices without flour.
Proven tips for the best result:
- The power of type C potatoes: Using starchy type C potatoes ensures the dumplings hold their shape and won’t fall apart.
- Coating in starch before cooking: This old chef’s trick creates a delicate crust on the dumpling that reliably holds its shape in water.
- Pure juices without thickening: Skipping the roux in the braised pork lets the true flavors of the meat, lard, and Adam’s Rib seasoning shine.
Enjoy your meal!
