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.
Photo: Brian Woodcock; Styling: Mary Clayton Carl
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Total: 24 Minutes
Amount per serving
- Calories: 329
- Fat: 15.2g
- Saturated fat: 3.6g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 1.6g
- Protein: 27.4g
- Carbohydrate: 19.3g
- Fiber: 1g
- Cholesterol: 115mg
- Iron: 1.1mg
- Sodium: 540mg
- Calcium: 80mg
- 1/4 cup fat-free sour cream
- 1 tablespoon chopped dill
- 2 tablespoons low-fat buttermilk
- 5/8 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/4 cup fat-free milk
- 1 large egg, lightly beaten
- 3/4 cup dry breadcrumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon garlic powder
- 4 (4-ounce) boneless center-cut loin pork chops, trimmed and pounded to 1/8-inch thickness
- 2 tablespoons olive oil
- 1. Combine sour cream, dill, buttermilk, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a bowl; set aside.
- 2. 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.
- 3. 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.
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