Pork Schnitzel

It’s always a good feeling when you find a ‘light’ recipe and make it – only to find out that not only is it better for you, but it tastes pretty friggin’ amazing. We found it in a recent issue of Cooking Light, as I was rattling off recipe ideas for the coming week. This dish sounded so delicious – and granted, we hadn’t had German/Polish food in a while – that we decided to make it that very night (Saturday) rather than during the week.

Pork Schnitzel – adapted from Cooking Light

  • 1/4 cup lowfat sour cream
  • 1/2 tbsp dried dill
  • salt & pepper, to taste
  • 1/4 cup milk
  • 1 egg, beaten
  • 3/4 cup dried breadcrumbs
  • 1 tbsp dried parsley
  • garlic powder
  • 4 boneless pork chops, trimmed
  • 2 tbsp olive oil
  1. Prepare the sauce: In a small bowl, combine sour cream, dill, and some salt & pepper. Set aside.
  2. Prepare the breading: In a shallow dish, combine milk and egg; whisk to combine. In another shallow dish, combine breadcrumbs, parsley, garlic powder, and some more salt & pepper
  3. Prepare the pork: Using a meat tenderizer, pound each chop until it is about 1/8″ thickness.
  4. Heat a large nonstick skillet over medium high heat and add 1 tbsp of the oil (1 tbsp for two chops).
  5. Dip each pork chop into the milk mixture, then dredge into breadcrumbs. Place into hot pan and cook on each side until done (flipping only once if possible). Repeat procedure with the remaining pork chops.
  6. Serve nice & hot, with sauce on the side.

photo

I served the schnitzel, as you can see, with some peas and roasted potatoes. I also added some red cabbage to my plate after the photo was taken (nothing like some sour red cabbage to go with your schnitzel, mmm).

Making this dish was relatively easy, and not very time-consuming at all; perfect for a future weeknight when we don’t have something to do. It tasted, though, like I had spent quite a bit of time on it. Always a plus when you love to cook 🙂 As I write this post, I’m finding that I would not mind making this dish again sometime soon, perhaps with some vegetables that will arrive with this summer’s CSA in a few weeks! Yum!

Szechuan Pork Stir-Fry

For those nights when I have few vegetables in the refrigerator, and not a lot of time to cook something complicated, a stir-fry is usually the best thing to cook. I love how easy they are to throw together, and how something so incredibly simple can taste delicious and be good for you, too!

This recipe was bookmarked (okay, Post-It noted) in my awesome Cooking Light cookbook for over a year, and I just never got around to making it. I’m glad that I finally did, as we both really enjoyed it. The best part is that it was easy, and was ready very, very quickly – a must when you leave work late, leave the gym late, and get home late!

Szechuan Pork – adapted from Cooking Light

  • 6 oz udon noodles, precooked (we use the ‘Ka-Me’ brand & found it at Meijer)
  • 2 tsp sesame oil
  • 1 lb pork, trimmed & cut into 2-inch strips (we used boneless pork chops)
  • 1 tbsp chili garlic sauce
  • 1 tsp freshly ground ginger
  • 1 red bell pepper, cut into strips
  • 1/4 cup chicken broth
  • 1 1/2 tbsp low sodium soy sauce
  • 1 tbsp peanut butter (can be omitted if needed)
  • 4 green onions, sliced diagonally
  1. Heat a large skillet over medium-high heat. Add oil to pan & swirl to coat.
  2. Add pork and chili garlic sauce, followed by the ginger. Stir fry for two minutes, then add the bell pepper.
  3. After another 2 minutes, add the both, soy sauce, and peanut butter. Reduce the heat to low and cook until the sauce starts to thicken.
  4. Stir in the onions. Add the udon noodles and toss well to combine.
  5. Serve nice and hot!
A quick stir-fry for a busy night!

A quick stir-fry for a busy night!

I’d say that from start to finish, this dinner took 30 minutes, tops! It was quick, easy, and tasted absolutely fantastic. At first I was a tad skeptical about adding peanut butter – of all things?! – to this dish, but it really took it to the next level. Trust me – don’t leave it out if you can help it.

Mike & I recently discovered these precooked udon noodles at one of our grocery stores, and we can’t get enough of them in our stir-fry’s as of late. If you want, you can simply omit and serve with rice instead.