4 (4-ounce) boneless center-cut loin pork chops, trimmed and pounded to 1/8-inch thickness
2 tablespoons olive oil
How to Make It
Combine sour cream, dill, buttermilk, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a bowl; set aside.
Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoon pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoon salt. Dredge pork in breadcrumb mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoon olive oil and remaining 2 pork chops. Serve with sauce.
Who doesn't love a schnitzel? This was a great and simple recipe. It took me quite a long time to flatten the pork chops (I used an old, heavy-duty rolling pin). And I might not have gotten them down to 1/8 inch. I didn't achieve a golden brown as in the picture - I think my pan was too hot, so it was a dark brown verging to burnt. I loved the sauce and thought there was not enough of it. Next time I will double. My only beef with this recipe is that, two days later my kitchen still smells like fried food. But I guess that's the nature of the beast. I made the roasted baby carrots, and they were also delicious.
This recipe was OK. The chops didn't crisp up as much as I had hoped, so if I made this again I might try panko. I didn't think I would like the dill sauce based on tasting it alone, but it actually went really well with the chops. I served it with baked potatoes and steamed broccoli.
My wife had a hankering for pork schnitzel last night. I remembered seeing a recipe in the latest edition of Cooking Light. After finding it, I ran to the store and grabbed three center cut boneless pork chops. I pounded each chop very thin and cut each one in half to make six smaller schnitzel. I proceeded to follow the recipe almost to the letter. I used seasoned (Italian) breadcrumbs and I did add a little unsalted butter to the olive oil before frying the schnitzel. After frying the schnitzels in two batches (three per batch), I tossed about a fourth of a cup of fresh lemon juice and a tablespoon of capers into the hot skillet, heat off, for maybe a minute. We spooned this "sauce" over the schnitzels and served them with wide egg noodles and baked asparagus. The meal was delightful and we'll definitely make it again.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.