Fläskkotlett

Fläskkotlett is a cut of pork from the loin area, typically taken as a bone-in chop with a rib bone along one side. The name combines fläsk (pork) with kotlett (a form of côtelette), reflecting its lineage in European culinary terms. The cut is common in Swedish and Nordic cuisine, where it is usually prepared with the bone intact to maximize flavor, though boneless versions are also available.

In Swedish kitchens, fläskkotlett can be cooked in several ways. The most common method is pan-searing in a hot pan with oil or butter, then finishing briefly in the oven if the chop is thick. It may be seasoned simply with salt and pepper, or dressed with herbs such as thyme or sage, and sometimes basted with fat to keep it moist. A breaded variant, panerad fläskkotlett, is popular as well and is prepared similarly to a schnitzel. The bone in version tends to stay juicier and more flavorful.

Serving suggestions reflect traditional accompaniments: boiled or mashed potatoes, vegetables, and a savory sauce or gravy, often with lingonberry sauce or pickled cucumber on the side. Fläskkotlett pairs well with creamy sauces, apples, or mustards, depending on regional preferences.

Nutritionally, fläskkotlett provides protein and fat with variation depending on the trim and whether the chop is bone-in or boneless. It should be cooked to safe internal temperatures and rested briefly before serving.