ngredients
Ingredient Checklist
¼ cup sour cream
2 tablespoons dill pickle relish
2 tablespoons chopped fresh dill, plus more for garnish
4 boneless pork loin chops (about 1 pound), trimmed
1 teaspoon garlic powder
¼ teaspoon salt
2 tablespoons all-purpose flour
1 large egg
1 cup panko breadcrumbs
¼ cup extra-virgin olive oil
⅛ teaspoon ground pepper
4 lemon wedges
Directions
Step 1
Combine sour cream, relish and dill in a small bowl. Set aside.
Step 2
Using a meat mallet or a small heavy saucepan, pound each pork chop between pieces of plastic wrap to an even 1/4-inch thickness. Sprinkle the pork with garlic powder and salt.
Step 3
Place flour in a shallow dish. Lightly beat egg in another shallow dish. Add panko to a third shallow dish. Dredge the pork in the flour, shaking off any excess. Dip in the egg, then dredge in the panko, pressing to adhere.
Step 4
Heat oil in a large skillet over medium heat. Working in batches if necessary, cook the pork, flipping once, until golden and crispy and an instant-read thermometer inserted in the thickest part registers 145°F, 4 to 6 minutes. (Alternatively, use an air fryer: Coat the basket with cooking spray. Place the pork in a single layer in the basket. Cook, in batches if necessary, at 360°F until an instant-read thermometer inserted in the center registers 145°, about 10 minutes. If preparing in batches, cooking time for the second batch may be shorter.)
Step 5
Sprinkle the pork with pepper. Garnish with additional chopped dill, if desired, and serve with the reserved sauce and lemon wedges.
