Breaded Pork Chops with Creamy Dill Sauce is comfort food you will crave! Juicy, tender, crispy, pork chops covered in a creamy dill sauce…yes please!
I love comfort food! This pork chop recipe has been a favorite of mine for years…17 years to be exact! My Mother-in-law, who is an amazing cook, made this for dinner for me and the Butcher Man when were newlyweds. I could not believe how delicious it was! Up to this point in my life, I had never ever had a breaded pork chop, much less made one. Can you believe that? My kids have eaten them pretty much since they were able to chew solid food (hopefully they realize how lucky they are), and I did not know that such goodness could be made…at home!!!
Now let’s not forget to discuss the dill cream sauce that is poured over top! Any creamy sauce will be win in my book! I love gravy and sauces that are rich and full of flavor. This sauce is exactly that! Rich and full of flavor. When you hear dill sauce you probably instantly think of Dill Pickle flavored things (I love Dill Pickle Pringles). But this sauce is creamy with a fresh herb taste that is subtle, not at all like the dill you think of!
The Pork Chops
These pork chops are amazing! After 17 years of making them I have them down! The breading is perfectly crisp and crunchy but soft at the same time! How is that possible?! (The secret is in the breading)! The pork chop is pounded out to a perfect thickness that keeps the chop tender and juicy so your pork chop doesn’t turn out dry!
My family of 5, eats 6-8 pork chops (depending on appetites, and with 3 growing boys I always make a little extra to make sure they get enough). The recipe below will be enough to bread about 8 pork chops and enough sauce for 8 (if you like a lot of sauce you may want to double it!) I use boneless pork chops and pound them out to a thickness that is somewhere around 1/4 thickness! If you have bone-in pork chops, remove the bone, trim them up leaving a little bit of fat on the edges, then pound them out! I did an entire post over at the Butcher Block on pork chops, so check it out for more details on trimming, and cooking. Find it at https://thebutcherswife.blog/porkchops
I pound them out by putting plastic wrap (I can see what I am doing and juices don’t fly) over the chops, then using the flat end of a meat mallet pound away. Don’t pound too hard or they will thin out too much… a steady, slight pounding is all they need! Make sure you don’t use the pointy tenderizing side of the meat mallet! (A rolling pin or small saucepan works great too for pounding them out if you don’t have a meat mallet).
After pounding them out, season the pork chops with salt and pepper or season salt. A light seasoning is all they need!
Now for the breading. I use a mix of plain breadcrumbs and cornflake crumbs. I love the cornflake crumbs pictured below. They are crunchy, savory and the perfect addition to the bread crumbs! (I like these cornflake crumbs so much better than crushed cereal, and I am not getting paid to say that). I use equal amounts of both crumbs then season the crumbs with season salt. Season them to your liking, but add the seasoning a little at a time, tasting as you go. This breading is soft but crunchy….the perfect combo!
To make the yummy breading stick to the pork chop, I dredge (coat) the pork chop in flour that is seasoned with salt and pepper, then dip the floured chop in an egg bath that is seasoned with season salt. After the flour and egg, into the bread crumb/cornflake crumb mixture. That’s it! Finish breading all of your chops. I just stack them up on a plate until I’m ready to cook them.
Cooking the Breaded Pork Chops
Heat some olive oil in a large skillet on medium heat. Cook your pork chops. They will need flipped after a few minutes- a few minutes goes fast so watch them closely! I lift the side of them to see how the underside is cooking and when it is crunchy and starting to brown, it’s ready to be flipped! Check the internal temperature once both sides are browned and crunchy. Stick your meat thermometer into the thickest part and make sure it’s 140-160 degrees. Take them out if the pan when they are done and cover them loosely with foil so they can rest and stay warm while you cook the other pork chops.
The Creamy Dill Sauce
The dill cream sauce was so intimidating to me…any homemade sauce or gravy that was made from scratch and not a packet (I still use packets sometimes….no judgment) was really, really intimidating to me when I was a newlywed. But as I started cooking and learning more, I realized that it was so easy to make things from scratch, it tastes so much better from scratch and I really loved doing it! I am in my happy place in the kitchen…and making comfort food, like these pork chops is pure bliss!
After all of the pork chops are cooked, I wipe out the pan with a paper towel (usually some of the breading will fall off and cook (almost burn) and I do not want that in my sauce!). Turn the heat down to medium-low. Add some butter to your hot pan and flour to make a basic roux. Stir/whisk the flour and butter for a minute or two then add a can of chicken broth. Whisk until smooth and it starts to thicken. Add in your sour cream, dill weed and dill seed. Then finish off the sauce with salt and pepper to taste. If you absolutely hate the thought of dill, season the cream sauce to taste with garlic powder, paprika, salt and pepper and a little onion powder, or however you like.
A little about the Dill Weed and Dill Seed in the sauce
Dill seed (looks like a seed) has a very distinct taste, a bit like caraway or anise or fennel (if you are familiar with these) and it is more spice-like because of its strong flavor, instead of a subtle flavor like an herb. Dill weed looks just like an herb and has an herb-like flavor profile. It is subtle just like the dill that you are familiar with (not dill pickle flavor-just fresh herb flavor) and has a slight lemony taste. Both are needed and are the perfect combo for this sauce. Finish the sauce with salt and pepper to taste. The dill seed and dill weed makes this sauce so fresh tasting. It sounds so weird, I know, but I promise it is amazing!! And you will feel like you are a legit chef when you tell people that you can make a dill cream sauce! I feel like I could be the next Top Chef when I say that…hehe!
Pour your delicious creamy dill sauce on your pork chop and enjoy!!
Serve/eat and enjoy your Breaded Pork Chops with Creamy Dill Sauce
We eat this pork chop with mashed potatoes and gravy. Remember when I said I still use a packet sometimes…I’m usually too lazy to whip up a pork gravy for the mashed potatoes after making the pork chops and sauce. So packet to the rescue! I usually whip up a pork gravy to pour over my potatoes. You can also use the dill cream sauce on your mashed potatoes if pork gravy is not your jam, or garlic mashed potatoes without a gravy are delicious too!
Breaded Pork Chops with Creamy Dill Sauce is comfort food you will crave! Hope you enjoy!
Breaded Pork Chops with Creamy Dill Sauce
Breaded Pork Chops
- 6 – 8 Boneless Pork Chops see notes
- 3/4 cup Cornflake Crumbs see notes
- 3/4 cup Plain Bread Crumbs
- 1/4 cup Grated Parmesan Cheese *bottled kind works great
- 1 1/2 tbsp Season Salt *more or less to taste
- 3/4 cup Flour
- salt and pepper to taste, added to flour
- 4 Eggs, beaten
- 1/2 tsp Season Salt, added to eggs
- 6-7 tbsp Olive Oil or canola oil *for frying
Creamy Dill Sauce
- 3 tbsp Butter
- 3 tbsp Flour
- 1 can Chicken Broth
- 1/2 cup Sour Cream
- 1/4 tsp Dill Seed
- 1/4 tsp Dill Weed *dried kind in bottle
- Pound your pork chops to about 1/4 inch thickness, a little thicker if desired.
How to Bread the Pork Chops
- You will need to make your assembly line for breading: Mix the bread crumbs, cornflake crumbs, parmesan cheese, and seasoning salt in a bowl (big enough to fit the pork chop). Set aside.
- In another dish (plate works great too), add flour and salt and pepper and mix together, set aside.
- In another shallow dish, add the beaten eggs with the season salt added.
- Have a clean plate ready to set the pork chops on after you have breaded them. Take a pork chop at a time and dredge (coat) in the flour, shaking off any excess. Then take the same pork chop and dip in the egg bath, making sure it is completely coated with the egg. Finally, take the same pork chop and coat it in the breading crumbs/cornflake crumbs, making sure it is fully coated. Put on clean plate.
- Continue to bread all pork chops, stacking them on the clean plate of breaded pork chops.
To Cook the Pork Chops
- Heat the olive oil in a large skillet, on medium heat. Have a meat thermometer ready to check the internal temperature. Have a plate ready to transfer them to after they cook, and some foil to cover them to keep them warm while you finish cooking them.
- Place pork chops in oil and cook a few minutes on each side, until both sides are browned and crisp to your liking. Check the internal temperature to make sure it has reached 140-160 degrees. Place foil over the chops to keep warm.
For the Creamy Dill Sauce
- Wipe out the leftover breading in the skillet so it doesn’t get in the sauce. On medium-low heat, add in butter and flour, whisk together until butter is melted, about 2-3 minutes so flour can cook out.
- Pour in the can of chicken broth, whisking until it starts to bubble and thicken.
- Add in sour cream, dill weed, dill seed, and salt and pepper to taste. Whisk until smooth. Salt and Pepper to taste.
- Serve over pork chops.
- We eat our pork chops with mashed potatoes and gravy. You can use the dill sauce on your mashed potatoes, or make a pork gravy (I am lazy and use a pork gravy packet!). Garlic Mashed potatoes are always a yummy side along with a salad or steamed veggies!
- I use boneless pork chops and pound them out to a thickness that is somewhere around 1/4 thickness! This recipe will bread and make sauce for up to about 8 pork chops. If you have bone-in pork chops, remove the bone, trim them up leaving a little bit of fat on the edges, then pound them out!
- For the breading I use plain bread crumbs and cornflake crumbs. the cornflake crumbs are perfect for breading. You can find them on the baking aisle usually, right along with the bread crumbs. (I use these cornflake crumbs for so many things…scalloped potatoes and oven baked macaroni and cheese are my favorite to top off with these cornflake crumbs)!
- I season all of the components for the pork chops. I season the pork chops themselves with a light dusting of salt and pepper before breading (but after I pound them out thinner). I season the breadcrumbs and cornflake crumbs with season salt (it is needed so they aren’t bland). I add salt and pepper to the flour, to taste (dip your finger in the flour and taste as you add, you want a hint of salt and pepper but not too much). I also add season salt to the egg (don’t taste this, trust me on the 1/2 tsp).
- You can add more olive oil to the pan as the pork chops are cooking if you find that they are starting to burn or sticking too much. You always want to make sure there is enough oil in your pan (but not too much they are swimming in it) to avoid the breading from burning.
- The Dill Weed and Dill Seed are two different flavors, so add both. It will not give you a dill pickle flavor, just a fresh herb tasting sauce. If you don’t want to any dill seasoning, a simple season salt with a little garlic powder, onion powder, paprika, salt and pepper is yummy too!