With a pending storm, I needed something that was not made on the grill, like most of my recipes this past week. I found this pork schnitzel recipe in Cooking Light. I had most of the ingredients and it was cheap and easy! I am usually not a dill fan, but this sauce isn't overly dill-y. I served it with a fresh salad.
1/4 cup fat-free sour cream
1 T. chopped dill
2 T. low-fat buttermilk
1/8 t. kosher salt
3/4 t. black pepper, divided
1/4 cup fat-free milk
1 large egg, lightly beaten
1/2 cup dry breadcrumbs
2 T chopped fresh flat-leaf parsley
1/2 teaspoon garlic powder
4 (4-ounce) boneless center-cut loin pork chops, trimmed and pounded to 1/8-inch thickness 2 tablespoons olive oil
1. Combine sour cream, dill, buttermilk, salt, and 1/4 teaspoon pepper in a bowl; set aside.
2. Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoon pepper in another dish. Dip pork in milk mixture; Dredge pork in breadcrumb mixture.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoon olive oil and remaining 2 pork chops. Serve with sauce.
Adapted from: Christine Burns Rudalevige, Cooking Light MAY 2013