This breaded pork chops recipe, aka Schweinekotelett, is among the tastiest and quickest dinner meal ideas you can have. This is a simple one, one that always turns out juicy and delicious! Once you learn the basics of how to cook pork chops, there are so many little variations that you can make. Just adding extra herbs and spices can make a dramatic change.
I'll often make an extra chop or two. They taste so great cold and sliced in a sandwich for lunch the next day. Wunderbar!
Oma's Breaded Pork Chops❤️
4 pork chops, trimmed of fat, with or without bone
1½ cups bread crumbs
¾ tsp Seasoning Salt, see hints below
olive oil and butter for frying
Mix egg and 1 Tbsp water in a flat soup bowl.
Mix bread crumbs and Seasoning Salt in another flat soup bowl.
If the pork chops have fat along the edge, remove the excess. Then cut into any remaining fat (slash from the other edge of the chop through the fat) to prevent the meat from curling when cooking.
Heat on high about 2 Tbsp olive oil (or butter) in a large flat-bottomed frying pan, enough just to cover the bottom.
Take first pork chop and coat with bread crumbs, then dip in egg mixture, then re-coat with more bread crumbs. Carefully place into frying pan so that it doesn't splatter. Repeat with remaining chops. Add extra butter or oil if needed.
Turn chops when nicely browned on one side.
Cover frying pan and lower heat to gently continue browning and cooking the chops until done. Turn once or twice during cooking. One-inch thick chops will take about 20 minutes.
I usually use an oil/butter mixture. Pure butter tastes great, but adding the olive oil makes it a bit healthier. If you prefer, just use oil. If you are using pure butter, be careful that the chops don't burn.
The Seasoning Salt I like is a "no-name" brand. Use any that you like, or just use salt and pepper to season.
Add Parmesan cheese to bread crumbs or other herbs of your choice to vary recipe.
Pork Schnitzel versus Pork Chops
Pork schnitzel recipes are similar to breaded pork chops, because schnitzel are just thin chops. In fact, as you look at the schnitzel recipe, you'll realize just how similar this is to these breaded pork chops.
The main difference is the thickness. I love using a really thick chop ... cooking a bit longer ... and it's really juicy and delectable!
The only problem with making schnitzel is that they are quite large and it is difficult to cook many at once. How to cook pork chops enough for our family of five? I used the above recipe ... and, I had a nice big frying pan!
Using thicker chops means I can put more of them in the pan. Served with boiled potatoes and red cabbage as above, was (and still is) one of my German meat recipes I served often.
There really are many ways to make pork chops. Breading them is an ideal way to get them to stay juicy and bring interesting flavours into them.
The recipe, above, really is my fall-back recipe. When I don't know what to make, I make them this way :)
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Words to the Wise
"Good people leave an inheritance to their grandchildren, but the sinner's wealth passes to the godly."
The best part is this — I can see how those on special diets can modify to their needs.
Quick Fix Soups has to be one of the best soup books I have ever seen, the way it is presented, the book cover, colorful and inviting.
Your Table of Contents says it all: quick and accessible.
I love the introductory story filled with interesting nostalgia, along with pictures of your granddaughters.
The recipes are presented with step-by-step procedures.
‘Oma says’ are full of hints, and ‘a bit of this and a bit of that’ are rewarding suggestions.
Excellent cook book. I can hardly wait to get started cooking soups.
We love eating soup.
And, what I like about these recipes, is that I don’t have to be all day cooking in the kitchen.
'Quick Fix Soups’ is for me!”
➤ Melania Orasch
This comprehensive cookbook brings back so many treasured food memories from my childhood. My German “Mutti” and her mom, my Oma, both long gone, were such great cooks, but their recipes were never written down.
Gerhild Fulson’s expansive recipe collection will help people of my generation with their “lost” recipes and it will introduce new generations to German specialties that are both delicious and a part of Germany’s rich culinary culture.
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