In general, it is better to cook chops from pre-cooked millet porridge. But not having this, take the millet, pour water, bring to a boil and cook on low heat for 10-12 minutes, then add salt, add milk and continue to cook until tender.
It takes about 20-25 minutes to cook. The porridge is ready.
While the porridge is cooking, cut the smoked bacon.
And fry it in a frying pan.
Add bacon and pepper to the slightly cooled porridge.
Finely chop the dill, grate the cheese. The original recipe specifies parmesan, but I will not torment you with such delights. I took a simple hard Dutch cheese.
Add dill, grated cheese and egg to the porridge.
Mix everything thoroughly. If they are liquid, the author advises adding flour, but I got a thick porridge.
Form the chops with wet hands.
Pan in breadcrumbs and fry in a preheated frying pan in vegetable oil until golden brown.
Turn over and fry on the other side.
The chops are ready.
These chops are combined with sour cream sauce (plain yogurt).
To do this, finely chop garlic, green onions and mix with sour cream or yogurt.
Meatballs are perfect as an independent dish for breakfast, dinner, as a side dish for lunch.