Pork Schnitzels with Lemon Thyme Sauce

    

Pork Schnitzels with Lemon Thyme Sauce

Once every couple weeks or so, I like to spruce things up and try a new recipe. Something either I've had a mad hankering for and can save money by making it at home for my whole family instead of eating out or something new and fresh  that may otherwise be a staple dish in an entirely different country! My husband had been wanting schnitzel for awhile. I have never had schnitzel nor had never heard of it. Honestly, it sounded like something I'd say mid-sneeze! Haha! All the same, I decided to give it a go. Let me tell you, the entire crew devoured every last morsel and were all very disappointed that there was none left for another night (and I had made a double batch!). This recipe has gone into my "fave recipes" and has already been requested again this week. Please, don't skimp on the lemon thyme sauce! I felt so fancy whipping up this delectable addition to an already fabulous schnitzel! I served our schnitzels with basic mashed potatoes, as it's what I had on hand but I bet it would be great with rice and/or a salad or just more schnitzel!

Ingredients For Pork Schnitzels:

6 boneless, skinless pork chops (needs to be room temperature before using)

1&1/2 cups Panko bread crumbs

1/3 cup all purpose flour

2 eggs, beaten

1 tsp paprika

1 tsp garlic powder

1 cup vegetable oil 

salt & pepper (as needed)

Ingredients for Lemon Thyme Sauce:

3/4 cup heavy cream

3/4 cup chicken stock

2 tbsp butter

2 tsp thyme leaves

1 shallot, finely diced

2 cloves minced garlic

1 lemon (zest & 1 tbsp juice)

salt and pepper

Directions:

For the meat.............

1. Trim off all fat from chops (this prevents curling up in pan). Lay cling film on pork and thin meat with a rolling pin while beating the meat. Make sure chops are not so thin that they start falling apart. Once thin, season both sides with salt and pepper. 

2. Set up 3 bowls:

• 1st bowl--flour, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt and pepper. Whisk to combine.
• 2nd bowl--beaten eggs
• 3rd bowl--Panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt & pepper

3. Dredge each pork chop in the flour, into the eggs and lastly, thoroughly the breadcrumbs.

4. Heat oil in the bottom of a large pan until it sizzles when a couple crumbs are dropped in. Once heated, gently place 2-3 chops into the oil and fry for 2-3 minutes on each side or until golden brown with center cooked through. Lay on wire rack with paper towels underneath once done cooking each chop. Cover with aluminum foil to keep warm while making sauce. 

For the sauce...........

1. Melt 2 tbsp butter in a small sauce pan over medium heat; add shallot and garlic and fry until softened and begin to brown. 

2. Add in zest of lemon and fry for 30 seconds; add stock and cream. 

3. Add thyme and pinch salt and pepper. 

4. Stir in lemon juice then reduce to simmer until thickened. 

5. Drizzle over pork schnitzels for a mouthwatering experience! 

Slow Cooker Pork Chops

My mom made these all the time when I was a kid. Never realized how insanely easy they are to make! We pair our with white or brown rice (whatever I have on hand) and steamed green beans or broccoli. 

Slow Cooker Pork Chops (Serves 4)

Ingredients:

1/2 cups all purpose flour, divided

1/2 tsp ground mustard

1/2 tsp garlic pepper blend (or 1/4tsp garlic powder and 1/4tsp ground black pepper)

1/4 tsp seasoned salt

4 boneless pork loin chops

2 tbsp canola oil

1 can chicken broth (14.5oz)

1.) In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops and dredge to coat. 

2.) In a large skillet on medium heat, brown chops in oil on both sides. 

3.) Transfer to a slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.

4.) Remove pork to a serving plate and keep warm. Whisk in remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened. Serve over pork chops alongside rice. 

Pulled Pork Enchiladas and Mexican Rice

Y'all....made this new recipe last night and my husband claimed they  were "PERFECT" and stated they are by far his new favorite dish I make. He demanded more...haha! So easy too! I used leftover pulled pork for this so if you are not using leftovers, cook your pork accordingly beforehand. I love easy, tasty, filling meals that my whole crew loves! I paired it with my Mexican rice and it definitely satisfied my hunger for Mexican food! I used shredded sharp cheddar cheese on mine but I bet shredded Mexican blend would be great too! Also, I used mild salsa for my rice but, again, if you prefer hotter, by all means choose a different one.


Pulled Pork Enchiladas--Servings 4-6



Ingredients:

2 cups pulled pork (great use for leftovers!)
1 tbsp olive oil
1 can black beans, drained
1 can corn kernels, drained
2 cups shredded cheese
8 tortillas
3 cups red enchilada sauce

1.) Preheat oven to 350 degrees.

2.)  Heat cooked pulled pork in large microwaveable dish until hot (took mine 6 minutes).

3.) Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.

4.) Spread 1/2 cup of enchilada sauce onto bottom of 13x9 baking dish.

5.) Place 1/2 cup filling into a tortilla and roll up and place in baking dish. (I seriously used my CLEAN hands here, y'all. And I guessed the "1/2 cup".)

6.) Pour over the remaining enchilada sauce and bake 10 minutes.

7.) Remove from the oven and add cheese then bake for another 10-15 minutes until cheese is bubbly and golden.

8.) Let stand 5 minutes before serving.

9.) Serve with Mexican Rice (below) for an even more satisfying meal!)



Mexican Rice-- 8 servings

 


Ingredients

3 tbsp olive oil
2 cups long-grain white rice
1/2 chopped onion
3 cloves garlic, minced
2 cups mild salsa
2 cups chicken broth
2 tsp cumin
salt and pepper to taste

1.) In a large pot or dutch oven over medium-low heat, add oil and chopped onions. Cook until softened.  Then add minced garlic and cook for another minute.

2.) Add the uncooked long-grain white rice to the pan and brown with the onions for about 5 minutes.

3.) Add salsa, chicken broth, cumin, salt and pepper.

4.) Bring the rice to a boil and then lower heat to simmer. Cover and simmer for 20 minutes. Do not stir! Rice will absorb broth while it cooks.

5.) Remove lid and fluff with fork. Enjoy!