Pork Schnitzel with Carolina Gold BBQ Sauce & Brussels Slaw
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Pork Schnitzel with Carolina Gold BBQ Sauce & Brussels Slaw
Description
The dish starts with a homemade whole grain BBQ sauce made by simmering whole-grain mustard, honey, brown sugar, apple cider vinegar, black pepper, and crushed red pepper until thickened. It provides a sweet, tart, and mildly spicy accompaniment to the pork.
The Brussels sprouts slaw is prepared by combining thinly sliced sprouts, apple, and shallot. It's tossed with a dressing made from lemon juice, honey, garlic, olive oil, salt, and pepper, creating a crisp salad with bright, contrasting flavors. Letting the slaw sit enhances its taste and texture.
Pork chops are seasoned, dredged in flour, dipped in beaten egg, then coated with seasoned bread crumbs before being pan-fried in olive oil until golden and crisp. The schnitzel pairs well with both sauce and slaw for a balanced meal combining savory, sweet, tangy, and crunchy elements.
Leftover sauce can be stored in the refrigerator. The slaw keeps well in a sealed container and tastes good after resting briefly. Adjust the amount of dressing on the slaw to preference for moistness.
Ingredients
whole grain gold BBQ sauce
- 3/4 cup whole-grain mustard
- 1/3 cup honey
- 1/4 cup brown sugar
- 1/3 cup apple cider vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
brussels sprouts slaw
- 1 pound Brussels sprouts stems removed and thinly sliced
- 1 apple thinly sliced, large honeycrisp
- 1 onion thinly sliced, or shallot
- 2 tablespoons lemon juice freshly squeezed
- 2 teaspoons honey
- 1 garlic minced, clove
- salt kosher salt
- black pepper kosher salt
- ⅓ cup olive oil
pork schnitzel
- 4 pork chops boneless, center cut
- salt kosher salt
- black pepper kosher salt
- ½ cup all-purpose flour
- 2 egg lightly beaten
- 1 cup seasoned bread crumbs
- 2 tablespoons olive oil
Instructions
whole grain gold BBQ sauce
- Whisk together the ingredients in a saucepan. Heat over medium low heat until the mixture comes to a boil. Reduce it to a simmer and let it cook, uncovered, stirring occasionally, for 20 to 25 minutes, until the mixture thickens. Let it cool to room temperature. Store leftovers in the fridge in a sealed container.
- While the BBQ sauce cools, make the pork and the slaw!
brussels sprouts slaw
- Combine the brussels, apples and shallot slices in a large bowl. Toss together. In a small bowl, whisk together the lemon juice, honey and garlic with a big pinch of salt and pepper. Whisk in the olive oil until the mixture is emulsified.
- Add a few drizzles of the dressing to the brussels mixture and toss it together. It is up to you to decide how “wet” you’d like the slaw - feel free to add more! I like to let the brussels slaw sit for 5 minutes before serving. Leftovers are good in the fridge too! Store in a sealed container for best results. Dressing can be stored separately too.
pork schnitzel
- Place the pork chops in between two pieces of plastic wrap and use a meat tenderizer to pound the pork chops. Season the pork all over with salt and pepper.
- Set up an assembly line with 3 plates. Place the flour in the first one, the eggs in the second and the breadcrumbs in the third.
- Heat the olive oil in a nonstick skillet over medium heat. Dip each pork chop in the flour, shaking off the excess. Then dip in the egg, then coat in the bread crumbs. Place in the skillet and cook for 3 to 4 minutes per side.
- Once the pork is finished, slice it and serve with the brussels slaw and a drizzle of the BBQ sauce
User Reviews
Overall Rating
5
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