Prep 20 mins
Cook 20 mins
Recipe is from Cooking Light Magazine.
- 1⁄4 cup nonfat sour cream
- 1 tablespoon dill, chopped
- 2 tablespoons low-fat buttermilk
- 5⁄8 teaspoon kosher salt, divided
- 3⁄4 teaspoon fresh ground black pepper, divided
- 1⁄4 cup nonfat milk
- 1 large egg, lightly beaten
- 3⁄4 cup dry breadcrumbs
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1⁄2 teaspoon garlic powder
- 4 center-cut pork chops, trimmed and pounded to 1/8-inch thickness (boneless)
- 2 tablespoons olive oil
- Combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside.
- Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoons salt. Dredge pork in breadcrumb mixture.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons 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 tablespoons oil and remaining 2 pork chops. Serve with sauce.
Review is just for the sauce, as I already had pork schnitzels (my recipe is very close, but I do not use garlic). The sauce is very much like the dressing my mother always made, only she also included chopped scallion. Although it was just me for dinner, I made the whole batch of the sauce. I used it as is on the meat, then added some chopped scalion and used that on a green salad and on some steamed potatoes. I used kefir instead of the buttermilk, but that is not a significant change. Very nice and fresh tasting. You might want to make more of it if using for four servings of meat - you might find yourself wanting more of it.