I love going to my baby brother’s house. I say baby brother because he’s 15 years younger than me, but towers over me in every other way! Anyway… his wife is a FABULOUS cook… also way younger than me, but I don’t think I’ve ever seen her look at a cookbook or recipe. She just knows how to cook. It’s irritating, but delicious. I always leave her house with a fabulous collection or recipes, and a few extra pounds.
- 4 boneless pork chops, ½-inch thick
- ¼ cup flour
- 1 tsp seasoned salt
- ¼ tsp pepper
- 1 egg, beaten
- 2 tbsp milk
- ¾ cup fine dry bread crumbs or Panko
- 1 tsp paprika
- 3 tbsp canola, grapeseed, or olive oil
- ¾ cup chicken stock
- ½ tsp dried dill, or 2 tsp fresh dill, minced
- ½ tsp salt
- ½ cup sour cream
- Use a meat hammer to pund the pork to ¼ - ⅛ inch thickness. Cut small slits around the edges to prevent curling.
- Set out 3 shallow bowls. 1.) Mixture of flour, seasoned salt, and pepper. 2.) Egg and milk, whisked together. 3.) Bread crumbs and paprika.
- Heat the oil in a large skillet on medium high heat. Dredge the pork first in flour mixture, then dip in egg mixture, then press into the bread crumbs mixture until coated.
- Working in batches, sauté the pork for 3-4 minutes on each side. Remove the pork from the skillet and cover with foil or place in a warm oven 200º to keep warm.
- Add the chicken stock to the skillet to deglaze the pan, scraping the bottom to loose the brown bits.
- In a small bowl, mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. heat and stir until mixture thickens, but do not let it boil.
- Serve the pork with sauce and lemon slices if you like.