Have a meat thermometer ready to check the internal temperature. Add in sour cream, dill weed, dill seed, and salt and pepper to taste. You will need to make your assembly line for breading: Mix the bread crumbs, cornflake crumbs, parmesan cheese, and seasoning salt in a bowl (big enough to fit the pork chop). The Dill Weed and Dill Seed are two different flavors, so add both. Continue to bread all pork chops, stacking them on the clean plate of breaded pork chops. If you don’t want to any dill seasoning, a simple season salt with a little garlic powder, onion powder, paprika, salt and pepper is yummy too. In another shallow dish, add the beaten eggs with the season salt added. I am in my happy place in the kitchen…and making comfort food, like these pork chops is pure bliss! We may earn money from the companies mentioned in this post. On a plate, toss the panko with the Parmesan, sage, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. In a large skillet heat shortening (or oil) to hot. Finish the sauce with salt and pepper to taste. Finish breading all of your chops. To make the yummy breading stick to the pork chop, I dredge (coat) the pork chop in flour that is seasoned with salt and pepper, then dip the floured chop in an egg bath that is seasoned with season salt. Blend the 2 tablespoons flour and dill weed into the sour cream. Then take the same pork chop and dip in the egg bath, making sure it is completely coated with the egg. Now for the breading. the cornflake crumbs are perfect for breading. Put on clean plate. You always want to make sure there is enough oil in your pan (but not too much they are swimming in it) to avoid the breading from burning. Have a clean plate ready to set the pork chops on after you have breaded them. Set aside. I season the breadcrumbs and cornflake crumbs with season salt (it is needed so they aren’t bland). I love gravy and sauces that are rich and full of flavor. Pour in the can of chicken broth, whisking until it starts to bubble and thicken. Season the pork chops with salt and pepper. The Creamy Dill Sauce is rich and full of flavor…comfort food at its best! Heat the olive oil in a large skillet, on medium heat. Prepare three shallow dishes. YUM! This helps me maintain the blog and makes it possible to continue to share great content. I use boneless pork chops and pound them out to a thickness that is somewhere around 1/4 thickness! After 17 years of making them I have them down! Learn how your comment data is processed. We eat our pork chops with mashed potatoes and gravy. Dip each pork chop into the sour cream mixture, making sure to thoroughly coat each side. Heat some olive oil in a large skillet on medium heat. Rich and full of flavor. Now let’s not forget to discuss the dill cream sauce that is poured over top! Both are needed and are the perfect combo for this sauce. Save my name, email, and website in this browser for the next time I comment. It will not give you a dill pickle flavor, just a fresh herb tasting sauce. To make the yummy breading stick to the pork chop, I dredge (coat) the pork chop in flour that is seasoned with salt and pepper, then dip the floured chop in an egg bath that is seasoned with season … Check the internal temperature once both sides are browned and crunchy. Read our Privacy Policy. If you have bone-in pork chops, remove the bone, trim them up leaving a little bit of fat on the edges, then pound them out! I pound them out by putting plastic wrap (I can see what I am doing and juices don’t fly) over the chops, then using the flat end of a meat mallet pound away. of grated Parmesan cheese in a separate shallow dish. Take a pork chop at a time and dredge (coat) in the flour, shaking off any excess. Make sure you don’t use the pointy tenderizing side of the meat mallet! This breading is soft but crunchy….the perfect combo! For some other delicious comfort food try my Slow Cooker Pork Chops and my Sunday Roast in the slow cooker! Check the internal temperature to make sure it has reached 140-160 degrees.

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