These breaded pork chops are tender and juicy with the perfect crunchy breading. The Creamy Dill Sauce is rich and full of flavor...comfort food at its best!
1/4cupGrated Parmesan Cheese*bottled kind works great
1 1/2tbspSeason Salt*more or less to taste
3/4 cupFlour
salt and pepper to taste, added to flour
4 Eggs, beaten
1/2tspSeason Salt, added to eggs
6-7tbsp Olive Oil or canola oil*for frying
Creamy Dill Sauce
3tbspButter
3tbspFlour
1canChicken Broth
1/2cupSour Cream
1/4tspDill Seed
1/4tspDill Weed *dried kind in bottle
Instructions
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!
Notes
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!
Nutrition information is automatically calculated and should only be used as an approximation.