Have you seen thin pork chops in the grocery store and wondered how you could cook them without drying them out? This recipe is a great option for those chops. This recipe serves 4. Serve with braised red cabbage and Spaetzle.
4 thin pork chops these were about 3/4 of a pound
1/3 cup flour
1/4 tsp seasoning salt
1 cup fine breadcrumbs
1/2 Tbsp Mrs Dash
2 medium Eggs
2 Tbsp Butter
1. Lay a pork chop between two pieces of plastic wrap. Pound thin with a meat hammer or use the side of a plate (that’s what we do)*
Once the pork chop covers almost twice the size you have likely pounded the meat enough.
2. Dry the pork chop with paper towel. Place in a pie tin of mixed flour and seasoning salt. Be sure the chop is completely coated in flour.
3. Place in a pie tin or other wide shallow dish and coat the chop completely in the well beaten egg mix
4. Move chop to another wide shallow dish with the bread crumb and Mrs. Dash mixture. Coat both sides shaking off the excess.
5. In a large frying pan on medium high heat add butter. Sear the chop on both sides.
6. Place on a cooling rack over a cookie sheet and place in a preheated 350 degree Fahrenheit oven. Cook 20-30 minutes.
3 Tbsp Butter
3 Tbsp flour
1 Tbsp liquid beef bullion
1 cup of milk
dash of black pepper
1 package of fresh cremini mushrooms (3.5 oz package) sliced
1. In the frying melt butter using spatula to scrape the bottom of the pan.
2. Sprinkle in the flour mixing with the butter as you go
3. Slowly add the milk stirring constantly to avoid lumps.
4. Add and stir in the beef bullion.
5. Add the mushrooms, reduce heat to allow to simmer, stirring occasionally.
Once Schnitzel is cooked plate and top with the Mushroom Gravy.
Notes:* To pound the chop with a plate I use a sandwich size plate. Bring the edge of the plate down onto the meat and work across the entire width of the chop. Turn the chop i90 degrees and complete the same action. Once you feel you are done, lay the plate bottom flat on the chop and press down.