Pork Schnitzel Dijon Gravy: A Delicious Recipe for a Classic Dish

Pork Schnitzel Dijon Gravy is a delightful dish that brings together the crispy, golden-brown goodness of pork schnitzel with a rich, tangy gravy that elevates it to a whole new level. Originating from the heart of Central Europe, schnitzel has become a beloved comfort food in many households, and when paired with a creamy Dijon gravy, it transforms into a culinary masterpiece. I’ve always been captivated by the way the tender pork contrasts with the crunchy coating, and the addition of Dijon mustard in the gravy adds a zesty kick that keeps everyone coming back for more.

People adore Pork Schnitzel Dijon Gravy not just for its incredible taste and texture, but also for its convenience. It’s a dish that can be whipped up for a weeknight dinner or served at a gathering, impressing guests with its gourmet flair. The combination of savory pork and the velvety gravy creates a comforting experience that warms the soul. Join me as we dive into this delicious recipe that is sure to become a favorite in your kitchen!

Ingredients:

• 4 boneless pork chops (about 1 inch thick)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup vegetable oil (for frying)
• 1 tablespoon Dijon mustard
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon fresh parsley, chopped (for garnish)

Preparing the Pork Chops

1. Start by placing the pork chops between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the pork chops to about 1/4 inch thickness. This helps tenderize the meat and ensures even cooking.
2. Once pounded, season both sides of the pork chops generously with salt and pepper. This step is crucial as it enhances the flavor of the meat.

Setting Up the Breading Station

1. In a shallow dish, add the flour. This will be your first station for breading.
2. In a second shallow bowl, crack the eggs and whisk them until well combined. You can add a pinch of salt to the eggs for extra flavor.
3. In a third shallow dish, combine the breadcrumbs, garlic powder, and paprika. Mix well to ensure the spices are evenly distributed throughout the breadcrumbs.

Breading the Pork Chops

1. Take one pork chop and dredge it in the flour, making sure to coat both sides evenly. Shake off any excess flour.
2. Next, dip the floured pork chop into the egg mixture, allowing any excess egg to drip off.
3. Finally, coat the pork chop in the breadcrumb mixture, pressing down gently to ensure the breadcrumbs adhere well. Repeat this process for all the pork chops.

Cooking the Pork Schnitzels

1. In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to cover the bottom of the skillet, about 1/4 inch deep.
2. Once the oil is hot (you can test it by dropping a small piece of breadcrumb into the oil; it should sizzle), carefully add the breaded pork chops to the skillet. Do not overcrowd the pan; you may need to cook them in batches.
3. Cook the pork schnitzels for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C).
4. Once cooked, transfer the schnitzels to a paper towel-lined plate to drain any excess oil. Keep them warm in a low oven while you prepare the gravy.

Making the Dijon Gravy

1. In the same skillet used for the schnitzels, reduce the heat to medium. You should have some residual oil and browned bits left in the pan, which will add flavor to the gravy.
2. Add the Dijon mustard to the skillet, stirring it into the oil and scraping up any browned bits from the bottom of the pan. This will create a flavorful base for your gravy.
3. Pour in the chicken broth, stirring continuously to combine. Bring the mixture to a simmer, allowing it to reduce slightly for about 3-4 minutes.
4. Once the broth has reduced, lower the heat and stir in the heavy cream. This will give the gravy a rich and creamy texture. Allow it to simmer for another 2-3 minutes, stirring occasionally.
5. Season the gravy with salt and pepper to taste. If you prefer a thicker gravy, you can let it simmer a bit longer or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) until it reaches your desired consistency.

Assembling the Dish

1. To serve, place a pork schnitzel on each plate. You can slice them into strips if you prefer

   

   Conclusion:

   In summary, this Pork Schnitzel with Dijon Gravy is an absolute must-try for anyone looking to elevate their dinner game. The crispy, golden-brown schnitzel paired with the rich, tangy Dijon gravy creates a flavor combination that is simply irresistible. Whether you’re serving it with a side of buttery mashed potatoes, a fresh green salad, or even some roasted vegetables, this dish is versatile enough to suit any palate.

   Feel free to get creative with your serving suggestions! You could swap out the pork for chicken or even try a vegetarian version using eggplant or mushrooms. Adding a sprinkle of fresh herbs like parsley or thyme can also enhance the dish’s presentation and flavor profile.

   I encourage you to give this recipe a try and experience the deliciousness for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the joy of cooking together! Trust me, this Pork Schnitzel with Dijon Gravy will quickly become a favorite in your household. Happy cooking!

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   Pork Schnitzel Dijon Gravy: A Delicious Recipe for a Classic Dish

   Crispy pork schnitzels are breaded and fried to a golden brown, then topped with a creamy Dijon gravy. This comforting dish combines tender meat with rich flavors, making it perfect for a satisfying dinner.

   Prep Time20 minutes

   Cook Time20 minutes

   Total Time40 minutes

   Category: Dinner

   Yield: 4 servings

   Save This Recipe

   Ingredients

   • 4 boneless pork chops (about 1 inch thick)
   • Salt and pepper, to taste
   • 1 cup all-purpose flour
   • 2 large eggs
   • 1 cup breadcrumbs (preferably panko for extra crunch)
   • 1 teaspoon garlic powder
   • 1 teaspoon paprika
   • 1/2 cup vegetable oil (for frying)
   • 1 tablespoon Dijon mustard
   • 1 cup chicken broth
   • 1/2 cup heavy cream
   • 1 tablespoon fresh parsley, chopped (for garnish)

   Instructions

   1. Start by placing the pork chops between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the pork chops to about 1/4 inch thickness.
   2. Once pounded, season both sides of the pork chops generously with salt and pepper.
   3. In a shallow dish, add the flour.
   4. In a second shallow bowl, crack the eggs and whisk them until well combined. Add a pinch of salt to the eggs for extra flavor.
   5. In a third shallow dish, combine the breadcrumbs, garlic powder, and paprika. Mix well.
   6. Dredge one pork chop in the flour, coating both sides evenly. Shake off excess flour.
   7. Dip the floured pork chop into the egg mixture, allowing excess egg to drip off.
   8. Coat the pork chop in the breadcrumb mixture, pressing gently to adhere. Repeat for all pork chops.
   9. In a large skillet, heat the vegetable oil over medium-high heat, about 1/4 inch deep.
   10. Once the oil is hot, carefully add the breaded pork chops to the skillet, cooking in batches if necessary.
   11. Cook for about 3-4 minutes on each side, until golden brown and cooked through (internal temperature should reach 145°F/63°C).
   12. Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil and keep warm in a low oven.
   13. In the same skillet, reduce heat to medium. Add Dijon mustard, stirring into the residual oil and scraping up browned bits.
   14. Pour in chicken broth, stirring continuously. Bring to a simmer and reduce for about 3-4 minutes.
   15. Lower heat and stir in heavy cream, simmering for another 2-3 minutes. Season with salt and pepper to taste.
   16. For a thicker gravy, let it simmer longer or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
   17. To serve, place a pork schnitzel on each plate. Optionally, slice them into strips for easier serving. Drizzle with Dijon gravy and garnish with chopped parsley.

   Notes

   • For extra crunch, use panko breadcrumbs.
   • Ensure the oil is hot enough before adding the pork chops to achieve a crispy texture.
   • Adjust the thickness of the gravy to your preference by simmering longer or adding a cornstarch slurry.