{"id":3130,"date":"2025-05-30T16:15:25","date_gmt":"2025-05-30T22:15:25","guid":{"rendered":"https:\/\/asberry.org\/homeSite\/?p=3130"},"modified":"2025-06-01T14:09:11","modified_gmt":"2025-06-01T20:09:11","slug":"pork-schnitzel-with-dijon-gravy","status":"publish","type":"post","link":"https:\/\/asberry.org\/homeSite\/?p=3130","title":{"rendered":"Pork Schnitzel with Dijon Gravy"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">One would think with my background that I&#8217;d have some ability to cook German food. Nope, I can almost grill a brat and my sauerkraut comes in a jar. About a month ago we went to a German restaurant and it was awful, which got me to thinking about making a pork schnitzel. Turns out it&#8217;s not that difficult. This recipe is wonderful but rates high on the difficulty level because it&#8217;s hard to do both at once. Make sure you have a meet tenderizer for flattening the pork and pre-flatten and season the pork. Then make sauce and then fry the pork. It&#8217;s tricky but definitely worth it.<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Crispy Pork Schnitzel in a Creamy Dijon Sauce<br><br><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 pork loin chops, boneless<\/li>\n\n\n\n<li>1\/2 cup all-purpose flour<\/li>\n\n\n\n<li>2 eggs, beaten<\/li>\n\n\n\n<li>1 cup breadcrumbs<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>1\/2 teaspoon black pepper<\/li>\n\n\n\n<li>1\/2 teaspoon garlic powder<\/li>\n\n\n\n<li>1\/2 teaspoon paprika<\/li>\n\n\n\n<li>2 Tablespoons olive oil<\/li>\n\n\n\n<li>2 Tablespoons butter<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the Dijon Gravy:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 Tablespoons butter<\/li>\n\n\n\n<li>2 Tablespoons all-purpose flour<\/li>\n\n\n\n<li>1 cup chicken broth<\/li>\n\n\n\n<li>1\/2 cup heavy cream<\/li>\n\n\n\n<li>2 Tablespoons Dijon mustard<\/li>\n\n\n\n<li>Salt and pepper to taste<\/li>\n\n\n\n<li>Large skillet<\/li>\n\n\n\n<li>Saucepan<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place each pork chop between two sheets of plastic wrap and pound to 1\/4-inch thickness<\/li>\n\n\n\n<li>Season the pork chops with salt, pepper, garlic powder, and paprika<\/li>\n\n\n\n<li>Dredge each pork chop in flour, then dip in beaten eggs, and coat with breadcrumbs<\/li>\n\n\n\n<li>Heat olive oil and butter in a large skillet over medium-high heat<\/li>\n\n\n\n<li>Fry the pork chops for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and keep warm<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<ul class=\"wp-block-list\">\n<li>To make the Dijon gravy, melt butter in a saucepan over medium heat<\/li>\n\n\n\n<li>Stir in flour and cook for 1-2 minutes<\/li>\n\n\n\n<li>Gradually whisk in chicken broth and cook until thickened, about 5 minutes<\/li>\n\n\n\n<li>Stir in heavy cream and Dijon mustard<\/li>\n\n\n\n<li>Season with salt and pepper to taste<\/li>\n\n\n\n<li>Serve the pork schnitzel topped with the Dijon gravy<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>One would think with my background that I&#8217;d have some ability to cook German food. Nope, I can almost grill a brat and my sauerkraut comes in a jar. About a month ago we went to a German restaurant and it was awful, which got me to thinking about making a pork schnitzel. Turns out [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[15],"tags":[],"class_list":["post-3130","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/posts\/3130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3130"}],"version-history":[{"count":2,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/posts\/3130\/revisions"}],"predecessor-version":[{"id":3134,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=\/wp\/v2\/posts\/3130\/revisions\/3134"}],"wp:attachment":[{"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asberry.org\/homeSite\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}