In this recipe, we use pork tenderloin. You can do this with pork chops but you will just need to cook in the oven a little longer. Also, you can serve any gravy or sauce you like with this. Please try the dill gravy at least once. I think you will be pleasantly surprised. Serves 2.
Ingredients:
- 1 Pork tenderloin cut in 4 equal size pieces
- 1 Egg beaten with a tablespoon of water, or ¼ cup egg beaters
- 1½ Cups panko bread crumbs
- 2 Tablespoons flour (for dusting the pork) plus 1½ tablespoon (for the sauce)
- 2 Tablespoons butter
- ¼ Cup chopped dill pickle
- 3 Sliced green onions. Reserve a couple tablespoons of the green tops for garnish
- 1 Pinch cayenne pepper
- ¾ Cups cold milk
- 1 Teaspoon Worcestershire sauce
- ¼ Teaspoon dried dill
- Oil for frying
- Salt & Pepper to taste
Directions: Preheat oven to 375°
Place the pork between two pieces of plastic wrap and pound until it’s about 1/2 inch thick. Transfer pork to a plate and season both sides with S & P, then dust both sides with the flour. Pour eggs over pork, turning to coat both sides. Place panko in a shallow dish and add pork one piece at a time Press the panko into the pork. Optional: Panko will stick better if you cover the cutlets and put them in the refrigerator for about 15 minutes.
Heat 1/4 inch of oil in an oven proof frying pan. Cook the cutlets just until the panko is browned. You may need to do this in a couple batches. When all are browned, return the pork to the pan and place in hot oven, uncovered for 5-10 minutes or until it’s just a little pink in the center. If you use pork chops, it will take 15-20 minutes.
Sauce: Melt the butter in a small saucepan. Add the onions and cook until softened, about 3 minutes. Whisk in the flour and cook for about 2 minutes. Slowly whisk in the milk. Stir until thickened. Add the chopped pickles, cayenne, dill and Worcestershire. Taste and adjust for S & P. Simmer for 5 minutes then serve over the pork chops and garnish with a few chopped green onions or chives.
