In general, it is better to prepare chops from the millet porridge already cooked in advance. But not having this, take the millet, pour water, bring to a boil and cook on low heat for 10-12 minutes, then salt, add milk and continue to cook until ready.
It takes about 20-25 minutes to prepare. Porridge is ready.
While preparing porridge, cut raw smoked bacon.
And fry it in a pan.
In the slightly cooled porridge add the bacon and pepper.
Finely chop the dill, grate the cheese. In the original recipe specified 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.
All thoroughly mix. If are liquid, the author advises to add flour but I've made a thick porridge.
With wet hands form the chops.
Breaded in breadcrumbs and fry in a heated pan in vegetable oil until Golden brown.
Turn over and fry on the other side.
The chops are ready.
These very chops combined with a sauce of sour cream (plain yogurt).
To do this, finely chop the 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.