Schnitzel is a favorite German recipe for pork cutlets, but you can also bread thicker Pork Chops as well! This recipe and photo from the National Pork Board uses one inch thick boneless pork chops to make a delicious dinner or lunch. The pork chops are seasoned with a mustard mixture, breaded and then quickly pan fried to provide a crispy outside and flavorful pork interior. We like to use our Dipping Good mustard for the seasoning, but you can use any Dijon style mustard that you like. You can eve substitute honey mustard for a sweeter version. Let us know what you used and enjoy the pork!
- 4 Boneless Pork Chops (cut at 1″ thick)
- 1 clove(s) Garlic (minced)
- 1 cup(s) Panko Bread Crumbs
- 3 Tbsp Dipping Good Mustard (or Dijon mustard)
- 2 Tbsp Thyme
- 2 Tbsp Vegetable Oil
In a small bowl, combine thyme, garlic and mustard. Season pork chops liberally with salt and pepper, then spread the mustard mixture on all sides of the chops.
Pat panko bread crumbs onto the top of the mustard mixture on both sides of the pork chops.
Add oil to a cast iron skillet and heat to medium high heat. Once hot, add pork chops and cook for about 5 minutes per side, or until the pork reaches an internal temperature of 145ºF for medium doneness.
Once pork is done cooking, set aside and let rest for five minutes before eating. Enjoy!