Saturday, September 21, 2013

Pork Schnitzel with Dill Cream Sauce

I am not the biggest fan of pork chops. I like pork tenderloin, bacon, ham, etc, but chops not so much. I do dig a good pan sauce however so I still was kind of excited. I do like good schnitzel, yes pork schnitzel, but this recipe did not produce that wonderful schnitzel I like. The sauce was pretty yummy and the boys didn't complain about the s so it must be my issues (again:).  My husband picked it off Pinterest and since it was from I have no problem posting it here. (I am always a little concerned about allrecipes. I have had a few really good recipes, several fixable and a few bad recipes from them.)  I totally forgot about sides when I was at the store, so I cooked a half a box of whole wheat pasta I had cluttering up the pantry and tossed it with a bit of butter.   (and then dill sauce ;) And I steamed some broccoli too.  The boys rated it a 4 & a 4.5, I am torn because the sauce was a 4.5 for sure, the pork more like a 3 for me so....

Pork Schnitzel With Sauce

4 boneless pork chops
1/4 Cup flour
1 Tsp salt
1/4 Tsp freshly ground black pepper
1 egg. beaten
2 Tbl milk
1 Cup panko bread crumbs
1 Tsp ground paprika
1/4 Cup vegetable oil
3/4 Cup chicken stock
2 Tsp chopped fresh dill
1/2 Cup sour cream

Place the pork chops between two sheets of wax paper and pound to around
1/8 inch thick. 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, salt, and pepper in a shallow bowl. Whisk the egg and
milk together in another shallow bowl until well blended, then mix the
panko bread crumbs and paprika together in a third shallow 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 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.


  1. I paired the sour cream and fresh dill sauce with a schnitzel recipe I already had. We really liked this simple sauce here. It's a keeper for us. Thank you for sharing!

  2. i hate when you give us a recipe and we feel the need to improve on it. i made it exactly as you was awesome