Pork Schnitzel with Dijon Gravy

4 from 2 votes

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!

Prep Time30

Cook Time25

Total Time55

Course: Main Dish

Cuisine: American, German

Keyword: boneless pork chops, Comfort Food

Servings: servings

Calories: 749kcal

Author: MaryAnn Dwyer

Ingredients

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.

Notes

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.

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