Skip to Content
thin-cut boneless top loin pork chopssalt and freshly ground pepper
Compliments eggs, well beaten
Plain Bread Crumbs
smoked or regular paprika
Compliments Beef Broth
Lucerne® Sour Cream
Season pork to taste with salt and pepper.
Dip chops, one at a time, into eggs and then into breadcrumbs, coating all sides completely.
Melt 2 tablespoons butter in a 12-inch nonstick frying pan over medium high heat.
Add chops and cook until undersides are golden brown, 3-4 minutes.
Turn chops over and cook until other sides are browned and pork is just barely pink in center (cut to test), about 3 more minutes.
Transfer pork to a platter and keep warm.
Add remaining butter and paprika to pan. Whisk constantly over high heat until mixture bubbles and smells fragrant, 30 seconds to 1 minute.
Add broth, bring to a boil, and whisk often until mixture is reduced to 1/2 cup, 3-4 minutes.
Remove from heat and whisk in sour cream.
Transfer chops to serving plates and offer sauce to add taste.
Nutrition Description: Per serving (1/4 of the recipe):
Saturated Fat: 9 g
Carbs: 8 g
Fibre: 1 g
Sugar: 1 g
Cholesterol: 205 mg
Protein: 38 g
Sodium: 520 mg