A taste of Austria is what we have with this easy and flavorful dinner.
Prepare boiled potatoes and maybe a small salad. The only other thing you need to do is uncork a cool white wine and enjoy.
- 2 boneless pork loin chops
- ½ cup all-purpose flour
- Freshly ground pepper to taste
- 1 large egg
- ¼ cup milk
- 1 cup Panko bread crumbs
- ¼ cup olive oil
- 2 tbsp. butter
- 2 sprigs fresh thyme or ¼ tsp. dried
- Lemon wedges – optional
Place each chop between 2 sheets of plastic wrap or wax paper. Use a mallet or the side of a meat tenderizer to gently pound them until they are an even ¼ inch thick.
Combine flour and pepper in a shallow dish, plate, or paper bag. Whisk egg and milk in another dish. Pour Panko into a third dish.
Dredge the chops in flour, then egg mixture, and finally Panko. Press the breadcrumbs onto the pork so there is an even coating.
Lay the breaded pork on a plate lined with parchment or waxed paper. Set in the refrigerator uncovered for a half hour. This dries the coating and allows it to adhere during cooking.
Add oil and butter to a 10” skillet over medium-high heat.
If using fresh thyme, add the sprigs and fry for 1 minute to infuse the oil. Remove thyme and discard.
If you use dried thyme, sprinkle it on the pork before adding to the pan.
Lay the meat into the pan and cook until golden brown and crispy, about 3 minutes per side. Adjust heat as needed so as not to burn the coating.
Set the cooked meat on a paper towel lined plate to absorb any excess oil.
Garnish with lemon slices too serve.
- 6 different type apples cored, peeled, and coarsely chopped
- 1 cup sugar
- 4 tbsp. water
- 2 tbsp. lemon juice
- 1½ tbsp. soft butter
Combine all ingredients except butter in a saucepan. Bring to a boil over medium heat. Reduce heat, cover pot, and simmer 15 – 20 minutes or until apples mash easily with a fork.
Stir in the butter.
Pour the sauce into a blender or food processor and puree for a minute or so.
Turn into a serving bowl, cover, and refrigerate until ready to serve.