Pork chops are one of my go to meals during the week. In this easy, schnitzel style recipe I slice the chops through the middle and pound them thin, for a very quick cook time plus more surface area for the crispy breading. Only 1 tbsp. of olive oil needed, no deep frying! It’s one of my tried and true recipes that I have modified just by using gluten free breadcrumbs. Simple ingredients are kid friendly and adults will love it too!
Dinner for 2
- 2-3 boneless pork chops 3/4″ thick
- 1/2 cup seasoned gluten free bread crumbs
- 1/2 cup buttermilk (or use 1/2 cup milk + 1 tsp. lemon juice)
- 1/2 tsp. gluten free Worcestershire sauce
- 1/4 tsp. garlic powder
- 1 tbsp. olive oil
Combine the buttermilk, Worcestershire and garlic powder in a measuring cup. Lay the pork chops on a cutting board and carefully slice each chop through the middle.
Place each slice between 2 sheets of plastic wrap and pound to an even 1/4″ thickness.
Lay the pork chops in a zip top bag with the buttermilk mixture. Be sure to seal the bag completely and lay it on a plate in case there are any spills. Let the chops marinate for 1 hour in the refrigerator.
Heat a large non-stick skillet over medium low heat with 1 tbsp. olive oil. Remove the chops from the marinade and dredge in the breadcrumbs.
Place the chops in a single layer and cook 2 minutes per side, turning once.
That’s it! The chops are thin, so 2 minutes per side is all it takes!
Moist and juicy, on the table in minutes!
The whole family will love this dinner, even picky eaters! Go ahead and double or triple the recipe, it’s a fast and easy to cook up several batches. So the next time you’re wondering what to make for dinner, give this a try!
Notes: ♪♫ Aleia’s Gluten Free Italian Breadcrumbs are the best tasting gluten free breadcrumb! After trying so many, I can honestly say that they are the closest in taste to real Italian breadcrumbs. You will not believe they are gluten free!