This Pork Schnitzel with Dijon Gravy is a comfort food meal you’ll want on your weekly menu folks. Boneless pork chops pounded thin, lightly breaded and pan fried and then topped with a delicious, creamy Dijon gravy make for a zesty meal the family will love!
Hey there friends! I can’t even believe I’m going to say this, but today I’m sharing a recipe for a meal that I did not make. Tom, aka Mr. Picky, whipped this one up and he did an amazing job, so I absolutely needed to share and give credit where credit is due. It looks fabulous, am I right??
Tom actually saw the recipe online and it brought him back to his childhood. Pork chops were always in his mom’s weekly rotation. While the online recipe was good, we thought it needed a bit more flavor, so we changed a few things to our liking and we think you’re going to love this dish as much as we do.
Why You’ll Love this Recipe
The boneless pork chops are pounded so nice and thin and they’re over-the-top tender. They melt in your mouth.
The Dijon gravy is beyond delicious. It’s super creamy with a hefty dose of Dijon, as well as the addition of some Worcestershire sauce and some earthy, savory herbs de Provence that really boost the flavor.
Ingredients You’ll Need
- olive oil
- boneless pork chops
- all-purpose flour
- eggs
- seasoned breadcrumbs
- grated Parmesan cheese
- salt and pepper
- butter
- garlic
- low-sodium chicken broth
- heavy cream
- Dijon mustard
- Worcestershire sauce
- Herbs de Provence
There are two parts to this recipe. The first part will be to make your pork chops and the second will be to make your Dijon gravy. You want to make the gravy in the same skillet as the pork chops so you get the additional flavor from the drippings in the pan.
Step-By-Step Instructions
The first step is to pound your boneless pork chops to a 1/4-inch thickness. After Tom pounded the meat he poked the meat with the tines of a fork to help tenderize the meat. Then you’ll season each piece with just a bit of salt and pepper.
The second step is to set out one bowl with flour, one with your whisked eggs and one with your breadcrumbs and grated Parmesan cheese. You’ll coat each chop in the flour, then dip in the egg and then the breadcrumb mixture.
You’ll heat your olive oil in your skillet and cook two pieces at a time, roughly 3-4 minutes per side on medium heat. When all four pieces are done you’ll remove them to a paper towel-lined plate and cover lightly with foil.
The third step is to make your Dijon gravy. You’ll first melt your butter and then add in your garlic and cook for one minute.
You’ll whisk in your flour and cook for another minute before slowly whisking in your chicken broth.
At this point you’ll whisk in your heavy cream, Dijon mustard, Worcestershire sauce and herbs de Provence. You will simmer until thickened while continuing to whisk.
The last step is to plate your pork chops and pour the gravy over the schnitzels and serve immediately.
We love to serve this pork schnitzel with mashed potatoes and broccoli or green beans for our sides. It’ s a comfort food dish that can’t be beat!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Pork Schnitzel with Dijon Gravy
Tom and I increased the amount of Dijon mustard in this recipe to 3 tablespoons instead of the two in the recipe. We’ve made this pork schnitzel a few times and it definitely needed the 3 tablespoons in our opinion. We also upped the amount of Worcestershire to 1 tablespoon because Tom LOVES Worcestershire.
We also opted for more flavor with seasoned bread crumbs instead of plain.
We added some herbs de Provence to the gravy for added flavor. We love the savory, earthy flavor it lends to the gravy.
More Delicious Comfort Food Recipes to Enjoy
Pork Schnitzel with Dijon Gravy
Print Recipe Pin RecipeIngredients
Pork Chops
- 4 boneless pork chops
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 3/4 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 Tbsp. olive oil
Dijon Gravy
- 2 Tbsp. butter
- 2 cloves garlic, minced
- 2 Tbsp. all-purpose flour
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 3 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1 tsp. herbs de Provence
Instructions
Pork Chops
- Pound your boneless pork chops to a 1/4-inch thickness. After Tom pounded the meat he poked the meat with the tines of a fork to help tenderize the meat. Then you'll season each piece with just a bit of salt and pepper.
- Set out one bowl with your flour, one with your whisked eggs and one with your breadcrumbs and grated Parmesan cheese . You'll coat each chop in the flour, then dip in the egg and then the breadcrumb mixture.
- Heat your olive oil in your skillet over medium heat and cook two pieces at a time, roughly 3-4 minutes per side. When all four pieces are done you'll remove them to a paper towel-lined plate and cover lightly with foil.
Dijon Gravy
- Melt your butter and then add in your garlic and cook for one minute. Whisk in your flour and cook for another minute before slowly whisking in your chicken broth. Whisk in your heavy cream, Dijon mustard, Worcestershire sauce and herbs de Provence. You will simmer until thickened while continuing to whisk.
- Plate your schnitzels and pour the gravy over the schnitzels. Serve immediately.
Delicious gravy recipe that complemented the pork beautifully. This made an excellent meal. Thank you.
Thanks so much Joe! So happy you enjoyed it! Thanks for following and taking the time to leave a comment and rating!
I found the mustard very overpowering and I only added 2tbsp rather than the 3tbsp suggested. Otherwise quite tasty. I would make it again but probably reduce the mustard to just 1tbsp.
We just love the amount of mustard, but you do what you enjoy Rachael.