Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
14 Mins
Total Time
24 Mins
Serves 4 (serving size: 1 schnitzel and 1 1/2 tablespoons sauce)

Serve with baby carrots and peas.

How to Make It

Step 1

Combine sour cream, dill, buttermilk, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a bowl; set aside.

Step 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.

Step 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.

Ratings & Reviews

jspicest's Review

December 10, 2014
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.

Akimbo12's Review

August 28, 2014
So good!

sfillmore662's Review

December 03, 2013

quixoposto's Review

October 21, 2013

koriander's Review

July 12, 2013
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.

daneanp's Review

June 26, 2013
It was a hit with the family - even DD who doesn't really like pork. Easy to prepare on a weeknight. I served it along side garlic mashed potatoes and steamed broccoli.

Marilynski's Review

May 25, 2013
I loved it too, and used dutchredman's suggestion. I didn't have buttermilk for the sauce, it was just as good with only the sour cream and dill.

peaches09's Review

May 13, 2013
This makes a quick and delicious weeknight dinner. We also enjoyed the dill sauce. I used dried dill and light sour cream in the sauce. It's nice to have something different to do with pork chops!

DutchRedman's Review

April 18, 2013
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.