Tuesday, March 20, 2012

Apple Chip Crusted Pork Schnitzel

Yes, I’m bringing you yet another crusted recipe. You know we love those! :)

This one, though was all hubs’ idea.

I came home one night to this:

Ya, he’s a keeper! ;)

Anyhow, I was a little bit skeptical of his idea to crust pork with apple chips…

I have to say, though, it TOTALLY worked! It’s like that whole pork and applesauce thing!

This dinner was simple, delicious, and a down-right home run by the hubs…

Wham. Bam. Thank you, ma’am!

Enjoy!

 

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Apple Chip Crusted Pork Schnitzel

Yield: 2 servings

Prep Time: 15-20 minutes

Cook Time: 18-25 minutes

Total Time: 45 minutes

Ingredients:

2 1/2 pound bone-in pork chops
2.5 ounce bag of dried apple chips, crushed
1/3 cup flour
1 teaspoon salt
fresh cracked black pepper
1 egg, beaten

Directions:

Preheat oven to 400ยบ F. Set an oven-safe cooling rack over a baking sheet and spray with non-stick cooking spray.

Carefully cut the bone and silver skin away from the pork chop and discard. Place saran wrap on top of each pork and pound them down to 1/4-1/8" thickness. Set aside until ready to use.

Place crushed apples into a shallow pie plate. In another pie plate, mix the flour, salt, and black pepper. In a third dish, beat one egg.

Dredge the pounded out pork (one at a time) in the flour, then dunk in the egg wash, and last into the crushed apple chips, being sure that you coat the pork well. Place on prepared baking sheet and bake in the oven for 18-25 minutes, until the pork is cooked completely and is no longer translucent when cut into (and the juices run clear).

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15 Responses to “Apple Chip Crusted Pork Schnitzel”

  1. 1

    Alaina@ fabtasticeats — March 20, 2012 @ 8:05 am

    Sounds delicious! I love crusted foods too..just as much! What a great combo! Nice job Mike!

  2. 2

    Claire @ Live and Love to Eat — March 20, 2012 @ 9:21 am

    I’m thinking this would be delicious on a fish filet too!

  3. 3

    Julie @ Table for Two — March 20, 2012 @ 9:58 am

    TOTALLY a keeper and so happy to have met BOTH of you this past weekend!! can’t wait to hang out in April — can you bring me some of this schnitz?! haha jk :)

  4. 4

    Noelle (@singerinkitchen) — March 20, 2012 @ 11:18 am

    What a great idea!! Don’t you just like men cooking for ya?

  5. 5

    Chelsea@Chelsea Is Dishing Up — March 20, 2012 @ 2:03 pm

    What a creative idea! Sounds great though. I love pork and apples together.

  6. 6

    Nikki — March 20, 2012 @ 4:04 pm

    FABULOUS idea! Definitely keep Mike around. One day, when he and Ben meet, hopefully some of those kitchen skills will rub off on Ben! :)

  7. 7

    Kathryn — March 20, 2012 @ 4:09 pm

    Genius! I love the idea of that crispy crust, delicious!

  8. 8

    Erin @ Dinners, Dishes, and Desserts — March 20, 2012 @ 9:29 pm

    Love a man who cooks! Especially when they come up with great ideas like this!

  9. 9

    Jennifer @ Peanut Butter and Peppersj — March 21, 2012 @ 10:18 am

    Man, I want a Hub like yours! Mine won’t eat unless I cook. Your dinner sounds amazing! I am addicted to those apple crisps!!

  10. 10

    Stephanie — March 21, 2012 @ 5:47 pm

    Aw, what a great dish to come home to! Mine can only make a few things so I usually try to keep him out! haha

    This looks excellent! What a great idea to use apple chips!

  11. 11

    Maria — March 22, 2012 @ 11:19 am

    Love the crust! Genius!

  12. 12

    Chels R. — March 22, 2012 @ 1:43 pm

    I love it when our men get in the kitchen and cook! Nothing sexier! These look really good and I’m not even a pork lover, unless your counting bacon, ham, and sausage, lol!

  13. 13

    Krystyna — March 30, 2012 @ 7:09 pm

    I loved this recipe! Made it tonight for me and the hubby. He couldn’t stop gushing over it. Definitely keeping this recipe for future use!

  14. 14

    Jackie — April 29, 2012 @ 10:40 am

    Hi

    Why did you use bone-in pork chops for this recipe when you could have used boneless pork chops and cut out the step of taking the bone out.

    • Tina replied: — May 1st, 2012 @ 8:49 am

      you can certainly use boneless, but the bone-in was far cheaper and much more cost effective (which my bank account is all about! ;) hah)

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