Monday, September 9, 2013

Garlicky Pork Schnitzel

Garlicky Pork Schnitzel with Loaded Mashed Potatoes

This recipe was inspired by a meal my mom would make quite regularly when I was growing up. When mom said she was making pork chops for dinner, this is what she meant. She would fry the pork chops in shortening and butter until they were really, really, really browned. (No one ever cooked pork to anything less than overdone back then!) Then she would stick them in a hot, hot oven to hold while she made the gravy.

My mother’s generation must have imagined that we would all be exhibiting plague-like symptoms if we ate pork that wasn’t well-done. Now we know that, with proper handling, pork doesn’t need to be overcooked to be safe. We tenderize these pork loin “cutlets” by pounding them super thin so they cook in a flash and remain juicy and full of flavor. One thing that I haven’t changed is the gravy – gotta have the gravy!

I hope you enjoy this glimpse into one of the meals that started me down the comfort food road that lead to this blog.

Garlicky Pork Schnitzel
Yield: 4 Servings     Preparation Time: 20 Minutes     Cooking Time: 25 Minutes


• 2 Eggs
• ¼ Cup + 2 Cups Milk
• 1 Cup + ¼ Cup All-Purpose Flour
• 1 Cups Breadcrumbs, dry
• 8 Boneless Pork Loin Chops, 4 ounces each, thin sliced and pounded to ¼” thickness
• 1½ Teaspoons Kosher Salt
• 1½ Teaspoons Freshly Ground Black Pepper
• 4 Tablespoons Canola Oil
• 6 Cloves Garlic, smashed and peeled
• ½ Pound Unsalted Butter
• ½ Cup Beef Stock

Preparation Steps

Step 1.
In a shallow bowl or pie pan, beat the Eggs and ¼ cup of the Milk together. Place 1 cup of the Flour in a second shallow bowl and the Breadcrumbs in a third.

Step 2. Season both sides of the Pork Chops with the Salt & Pepper. Dredge the Chops in the Flour, shaking off the excess, and then dip them in the Egg & Milk mixture and lastly, coat them with them Breadcrumbs. Place the breaded Chops on a sheet pan lined with parchment or waxed paper and press to secure the coating. Refrigerate for about 15 minutes, uncovered.

Step 3. Add 2 tablespoons of the Canola Oil to a large fry pan set over low heat. Add the smashed Garlic cloves and cook slowly until the Garlic is golden and just beginning to crisp slightly. Remove and discard the Garlic. Add 2 tablespoons of Butter to the pan and increase heat to medium-high.

Step 4. Remove the breaded Pork Chops from the refrigerator and add to the hot Garlic infused Oil and Butter. Don’t crowd the pan – leave at least ½” between the chops and cook in several batches if necessary. Add remaining 2 tablespoons of Canola oil and 2 tablespoons of Butter to the pan to fry the additional batches of chops. Cook the chops for 3 minutes on each side and then remove to a sheet of parchment paper to rest while you prepare the gravy.

Step 5. Drain the oil from the fry pan but leave the browned bits in the pan. Return the pan to medium heat and add 4 tablespoons of Butter. When the Butter has melted whisk in the ¼ cup Flour. Cook for 1 to 2 minutes until golden brown. Slowly add the remaining 2 cups of Milk and whisk until smooth then whisk in the Beef Stock. Reduce the heat to simmer for 5 minutes, stirring constantly to completely cook the Flour. Season to taste with additional Salt and Pepper.

Serve the Schnitzle with Loaded Mashed Potatoes and Creamed Sweet Peas with Shallot Crisps.

Tips and Trending

~ Try adding a sprig or two of your favorite fresh herb to the oil along with the garlic. The “fried” herb will infuse the oil with a subtle hint of flavor and can be used as garnish for your presentation.

~ You can buy thin-cut pork loin chops at most grocers, but don’t leave them as they are. A good pounding with your meat mallet will break down the tissues and make for tender schnitzel when cooked for such a short period of time.

~ Are you making your own breadcrumbs? You should be! I keep a few gallon size zipper storage bags in my freezer – one with crouton sized bread cubes, one with regular ground breadcrumbs and one with fine ground. I save every bit of every loaf of bread – the Italian and French get cut into cubes for croutons and everything else is tossed into the food processor and ground into crumbs. Keep them frozen and they last for months!

~ If you truly love garlic in all its forms, drain the smashed bits on a paper towel after removing them from the oil and crumble them on top of the gravy covered Schnitzels. Waste not, want not!

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