6 Pork loin chops cut 1/2″ thick
1/4 cup plus 1 Tbls flour
salt and pepper
1 egg beaten
2 Tbls milk
3/4 cup fine dry bread crumbs
1 tsp paprika
3 Tbls vegetable oil
3/4 cup chicken stock or broth
1/2 tsp dried dill weed
1 tsp minced onion
1/2 cup sour cream
lemon wedges
- Pound the pork chops to 1/4 to 1/8″ thick. Slit the edges of the chops to prevent curling.
- Put flour in plastic bag and season with salt and pepper to taste. Combine the milk and egg in a shallow bowl. In a separate bowl mix the bread crumbs with the paprika.
- Shake the chops in the flour, dip them in the egg bath and dredge them in the bread crumbs. Place chops on a cookie sheet in a single layer, cover them lightly with was paper, and refrigerate them overnight.
- Heat the oil in a large skillet. Add the chops and saute’ them over medium-high heat for 6 to 8 minutes on each side until they are golden brown. Transfer the chops to a heated plate and keep them warm.
- Pour the chicken stock into the skillet and stir, scraping to loosen the brown bits. Thoroughly mix the dill weed and minced onion into the sour cream; add the remaining 1 Tbls of flour and mix well. Stir the sour cream mixture into the chicken stock. Cook and stir the sauce over medium heat until it thickens, but do NOT let it boil. Garnish with lemon slices and serve with sour cream sauce. Makes 6 servings.
Notes: I buy a pork loin and partially freeze it. Then I slice it into the number of 1/2″ chops that I need. When its frozen its much easier to get the thinner slices. You can also have your favorite meat guy/gal cut them at the 1/2″ size. To pound I put the chop in between two pieces of saran wrap to keep the meat juice from flying all over. I use my rolling pin to pound the chops, it works really well.
Recipe: Great German-American Feasts