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.
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