Here’s a tender, juicy Pork Schnitzel with Gravy recipe of thin, pork chops that are sautéed and served with a creamy Dill Garlic Gravy. Ideal for a quick dinner, it’s ready in just 30 minutes!
This Pork Schnitzel with Gravy is so comforting, and really simple to make at home.
WHAT IS SCHNITZEL ?
Pork Schnitzel or “Pork Chops Cutlet”
“Schnitzel”, for the uninitiated, is German for “cutlet” which is usually made with pork or veal and thinly pounded, floured and fried.
As for this schnitzel recipe, it is made with pounded pork cutlets. Those of you looking for a quick, mid-week dinner may be happy with this one. I love it.
The sauce alone is worth making this pork schnitzel for, It’s a sauce made of Dill, Garlic and Onion and could easily be used on chicken, for meatballs, or over fish.
Pork Schnitzel with Gravy
Pork Schnitzel with Gravy is a flavorful one-pot wonder that’s good for any night of the week. Pork Schnitzel blend beautifully together in a rich, sauce that goes perfectly with the tender pork chops.
What do you serve with Pork Schnitzel with Gravy ?
Mashed Potatoes! You can also serve it with plain rice or noodles, or bread.
This easy Pork Schnitzel with Gravy recipe is crazy good.
We get a lot of comments from folks reminding us that schnitzel originated in Austria and authentic Weiner Schnitzel (from Vienna) is made with veal. We know that! But, we love it also with pork.
How to Make Pork Schnitzel with Gravy
You don’t need to be an experienced cook to try Pork Schnitzel with Gravy in your kitchen at home. I can honestly say I have never enjoyed a pork chops as much.
To ensure your schnitzel turns out well, follow these tips.
- For less pounding, start out with thin cutlets, no more than 1/2 inch thick.
- Pat the cutlets dry with a paper towel. The flour will stick to dry cutlets better.
INSTRUCTIONS:
Use a meat hammer to pound the pork cutlets:
Pound the cutlets to 1/4-1/8 inch thickness.
Dredge each cutlet in the flour, (shake off excess).
Fry each cutlet (don’t overcrowd the pan) for about 4 minutes per side, or until golden brown.
These cutlets are absolutely wonderful as they are. But you know us, we couldn’t just stop there…
THE SAUCE IS WHAT MAKES THIS DISH GERMAN
This is a classic German Dill, Garlic and Onion sauce. Schnitzel, of course, originated in Austria, actually in Italy, which would become Austria. As this German version (which includes the German gravy), there are many different variations.
In a small bowl into the heavy cream and sour cream, mix the dill, dijon mustard, black pepper, salt, water 200 ml. and minced garlic
Remove Pork Schnitzel into a bowl, add chop onions to pan and cook for 10 min. or until it gets nice and fragrant.
Next, add the sauce, and return the Pork Schnitzel back into the pot, cover the lid and simmer for 15 minutes
Sprinkle with green onion or parsley and the Pork Schnitzel with Gravy is ready!
What ingredients Are In Pork Schnitzel with Gravy Recipe
Pork Schnitzel with Gravy
Tender, juicy Pork Schnitzel with Gravy recipe of thin, pork chops that are sautéed and served with a creamy Dill Garlic Gravy. Ideal for a quick dinner.
4
servings10
minutes35
minutesIngredients
1 kg. Pork
3 tbsp. Flour
3 Onions
200 g. Sour Cream
400 g. Heavy Cream
200 ml. Water
2 tsp. Mustard
2 tsp. Dill
8 Garlic cloves
1/3 tsp. Black pepper
1 1/2 tsp.Salt
Green onion or Parlsey
Directions
- Pound the cutlets to 1/4-1/8 inch thickness.
- Dredge each cutlet in the flour, (shake off excess).
- Fry each cutlet (don’t overcrowd the pan) for about 4 minutes per side, or until golden brown.
- In a small bowl into the heavy cream and sour cream, mix the dill, dijon mustard, black pepper, salt, water and minced garlic
- Remove Pork Schnitzel into a bowl, add chop onions to pan and cook for 10 min. or until it gets nice and fragrant.
- Next, add the sauce, and return the Pork Schnitzel back into the pot, cover the lid and simmer for 15 minutes
- Sprinkle with green onion or parsley and the Pork Schnitzel with Gravy is ready!
Recipe Video
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