Looking for a cozy and flavorful dinner? This Easy Pork Schnitzel with Creamy Dill Gravy features thin, juicy pork cutlets fried to golden perfection and served with a rich garlic-dill sauce. Simple ingredients, one pan, and ready in just 30 minutes!
Why You’ll Love This Recipe
- Quick 30-minute dinner idea
- Crispy pork cutlets with creamy garlic-dill gravy
- Simple ingredients, one skillet
- Perfect for weeknights or family meals
What Is Pork Schnitzel?
Schnitzel means a thin, pounded cutlet that’s dredged in flour (and sometimes crumbs) and fried until golden. Wiener Schnitzel is the famous Austrian version made with veal; pork schnitzel is a popular, budget-friendly variation you can make any night of the week.
“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.
Easy 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 to Serve with Pork Schnitzel
Mashed potatoes are classic. Also great with noodles, plain rice or cucumber salad.
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.
Step-by-Step: 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.
Pro Tips
- Pound very thin (¼–⅛ inch) for even cooking and tenderness.
- Dust lightly with flour and shake off excess for a crisp, thin crust.
- Fry in batches — don’t overcrowd the pan.
- Gravy thickens as it cools; thin with a splash of water or broth if needed.
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…
How to Make the Dill Gravy
This creamy dill, garlic, and onion gravy is simple and versatile, it’s great on pork, chicken, meatballs, or fish.
In a small bowl, whisk together sour cream, heavy cream, dill, dijon mustard, minced garlic, salt, pepper, and water.
Remove the pork to a bowl. Add the chopped onions to the pan and cook for 8–10 minutes until soft and lightly golden.
Next, add the sauce, and return the Pork Schnitzel back into the pot, cover and simmer for 15 minutes
Sprinkle with green onion or parsley and the Pork Schnitzel with Gravy is ready!
Try also Easy Pork Stew — another cozy one-pot dinner!
What ingredients Are In Pork Schnitzel with Gravy Recipe ?
Easy Pork Schnitzel with Creamy Dill Gravy (30 Minutes)
Tender, juicy Pork Schnitzel with Gravy recipe of thin, pork chops that are sauted and served with a creamy Dill Garlic Gravy. Ideal for a quick dinner.
4
servings10
minutes35
minutes300
kcalIngredients
2 lb. / 800g Pork
3 tbsp. Flour
3 Onions
200 g. Sour Cream
400 g. Heavy Cream
1 cup 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 pork cutlets to ¼–⅛ inch thickness.
- Lightly coat each cutlet with flour, shaking off any excess.
- Heat oil in a large skillet over medium-high heat. Fry each cutlet (don’t overcrowd the pan) for about 4 minutes per side, or until golden brown.
- Remove Pork Schnitzel into a bowl, add chopped onions to pan and cook for 10 min. or until it gets nice and fragrant.
- In a small bowl, whisk together sour cream, heavy cream, dill, dijon mustard, garlic, salt, pepper, and water. Pour the mixture into the pan with onions and simmer for 3 minutes.
- Return the pork schnitzel to the skillet, coat with gravy, cover, and simmer for 10–15 minutes on low.
- Sprinkle with chopped parsley or green onions and serve hot.
Recipe Video
Nutrition Facts
- Calories: 300kcal
You may also like this Beef Bourguignon A traditional French dish of slow cooked Beef, is French cuisine at its best!
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Storage & Reheat
Fridge: 3–4 days in an airtight container. Reheat: oven at 160–175°C (320–350°F) for 8–12 minutes; warm the gravy on low with a splash of water.
FAQ
What’s the difference between Wiener Schnitzel and pork schnitzel?
Wiener Schnitzel is the original Austrian version made with veal. Pork schnitzel uses thin pork cutlets — a simpler, more affordable variation that’s perfect for weeknights.
Can I bake schnitzel instead of frying?
Yes. Bake the cutlets on a rack at 425°F / 220°C for 12–15 minutes per side, until golden and cooked through. The crust will be a bit lighter but still delicious.
What’s the best cut for pork schnitzel?
Boneless pork loin or pork chops work best. Pound them thin (¼–⅛ inch) for tender, evenly cooked results.
How can I keep the crust crisp?
Pat the cutlets dry, dredge lightly in flour (shake off excess), and fry in batches without overcrowding the pan. Let them rest on a wire rack instead of a plate to keep the coating crisp.
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