Tender pork cutlets are quickly dredged, pan fried, and served with a creamy dill sauce. Take a break from the endless chicken dinners and put some pork chops to use! This easy family friendly one pan meal is on the table in 30 minutes or less.
Judging by the crowds at Costco this weekend, many of us are making preparations already for Turkey Day. The week of Thanksgiving (or any food centered holiday) is a rough one for meal plans. The last thing you want to do is destroy your kitchen, or stand at the stove for long periods of time, but you also don't want to eat 3 nights of take-out!
Unlike most food bloggers this week, I'm not sharing a Thanksgiving-appropriate dish. Instead, I'm sharing the perfect Thanksgiving week dinner. It's fast, uses no oven, and dirties just one pan!
This is one of my favorite pork dishes. I'm not a huge pork chop fan but this recipe is the exception. It's thin, crispy, and cooks up fast and I LOVE dill so the creamy dill sauce is like the icing on top! When I had this dish at a German restaurant in Fredericksburg, TX, it was served alongside spaetzle so I usually follow suit when we make it at home.
I originally shared this recipe over 2 years ago and it deserved a revisit!
4 boneless pork chops
1/4 cup flour
2 tablespoons milk
1 cup panko
1 teaspoon ground paprika
1/4 cup vegetable oil
1.5 cups chicken stock
4 teaspoons chopped fresh dill
1 cup sour cream
salt and pepper to taste
Place the pork chops between two sheets of wax paper and pound to a 1/8 inch thickness. Trim fat from around the edges and make a cup of small slits in the center of each piece to avoid curling during cooking.
In a shallow bowl, add the flour along with some salt and pepper. In another shallow bowl, whisk together the egg and milk until frothy. In a third shallow bowl, mix together the panko and paprika.
Dredge each pork chop in the flour mixture first, followed by the egg, and then finally the panko, pressing to make sure the panko adheres.
Once all pieces are coated, heat vegetable oil in a deep skillet over medium-high heat. Cook the pork until golden brown and cooked through, about 3-4 minutes per side. Be sure to not overcrowd the pan. Place the chops in a warm oven to keep warm.
Pour the chicken stock in the hot skillet and reduce heat to low, scraping up any brown bits on the bottom of the pan. As the stock simmers, stir together the dill and sour cream in a bowl. Using a ladle, remove about 1/2 cup of the simmering stock and whisk it into the sour cream mixture. Pour the contents of the bowl into the skillet. Heat until warm and thick, about 5 minutes.
Serve the sauce over the pork.
Source: adapted from All Recipes