When I was four years old, I vividly recall enjoying a fantastic lentil stew at an ethnic night my preschool held. Even though she is a talented cook, my mom refused to make lentils even though I loved them. This was the outcome of my initial experiment with them, which I decided to conduct thirty years later. It has great flavor and is hearty enough for supper on a chilly night!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (4 ounce) boneless pork chops
- ¼ cup flour
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 egg, beaten
- 2 tablespoons milk
- ¾ cup panko bread crumbs
- 1 teaspoon ground paprika
- ¼ cup vegetable oil
- ¾ cup chicken stock
- 2 teaspoons chopped fresh dill
- ½ teaspoon salt
- ½ cup sour cream
Instructions
- Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
- Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
- Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
- Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 1164 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
We thought this was very tasty. Medium high was too hot for the second batch in my pan – wii turn down to medium next time. We loved the sauce over rice!
So good. I didn’t make the sauce. Really like it with just a lemon squeezed on it.
The sauce needs to be turned up to med-low to thicken while the schnitzel is still warm. But it was delicious.
very easy recipe and very good
THIS RECIPE is perfect and the sauce is so yummy
The chops were crispy and great. The sauce was tasty (I have had it elsewhere) but the sauce never really thickened. I tried adding a little flour but after 8 min I just served it.
Pork was great sauce was eh…Will make again with different sauce or none as it’s good all in its own.
Dipping sauce was so good. I cooked mine in the air fryer, but the technique was spot on. Thanks.
Genuinely don’t understand the comments about the sauce being watery or tasteless – they must have done it wrong! Good quality pork is essential. If using bought stock cubes, then agree to cut back on the salt – you prob don’t need to add any extra. Whole family loved it, and the sauce was rich, textured and flavoursome. Will certainly make again.
Thought the schnitzel was great, but wasn’t a huge fan of the sauce. Gravy would have been easier. But, I made it with baby reds in butter and parsley and it was a great meal. Pork sirloin steaks are so inexpensive, it’s a hearty and economical dinner, and has a bit of flair as well!
Great taste, I’ll definitely be making it again. But will have to work on thickness of the sauce.
I accidentally combined the flour with about 1/2 a cup Panko crumbs and 1/2 cup crushed Ritz everything crackers (I ran out of Panko) and it was amazing! We didn’t try the sauce because we like our pork with applesauce. Note, the way I did it, the breading mixture was only enough for two pork chops. The pounding technique and slices on the edges worked really well!
very poor instructions, not enough oil, not enough bread crumbs or flour mix.Too much paprika. heat recommended was way too high to thoroughly cook the meat without burning it. I would have to rewrite the whole recipe, including the sauce prep for this to work for me. Novice cooks beware! takes some experience to fix all this as you go.
The schnitzel was great, the dipping sauce didn’t come together at all. After adding some corn starch to cold water and mixing that to finally get it thick, it tasted okay.
Love this recipe! Added to my regular rotation. Tender and the sauce is delicious.
Great recipe! The only thing I changed was I put less dill in the sauce ( my husband’s request). As close to Grandma’s as I’ve found!
Turned out excellent! Used pork loin chops and separated the bone from the chop and the loin meat. The smaller loin meat is super tender! Cooked the schnitzel to an internal temp between 150F and 155F so it was cooked to a safe temp but not overcooked. All pieces were very tender with a nice crust. I will definitely make this recipe again.
Followed the recipe pretty close. Didn’t do the sauce portion. Just took sour cream and dill weed and mixed it. Pork was moist and flavorful. Definitely a keeper.
Followed the recipe exactly and it turned out great! I didn’t do the dipping sauce this time tho.
We have a German restaurant we used to go to that serves delicious Schnitzel. Unfortunately, due to company cutbacks, my husband lost his job, and we’re on a strict budget. Pork cube steak cutlets were on sale at the grocery store, and I used them with this recipe. There were 6 cutlets, so I had to double the flour and egg mixture to coat the cutlets (I found this out after running out – LOL). Everything turned out fantastic! I warned my family ahead of time that these have a dill sauce. If possible, don’t skip out on using fresh dill. It smells so wonderful, and make a great difference to the taste. I will definitely cook these again! EVERYONE loved them.
The whole family loved this, even my super picky kids. I didn’t have dill so I used Italian seasoning for the sauce, and it was great!