Pork Schnitzel With Buttermilk Ranch Sauce - cooking recipe

Ingredients

1/4 cup nonfat sour cream
1 tablespoon dill, chopped
2 tablespoons low-fat buttermilk
5/8 teaspoon kosher salt, divided
3/4 teaspoon fresh ground black pepper, divided
1/4 cup nonfat milk
1 large egg, lightly beaten
3/4 cup dry breadcrumbs
2 tablespoons fresh flat-leaf parsley, chopped
1/2 teaspoon garlic powder
4 center-cut pork chops, trimmed and pounded to 1/8-inch thickness (boneless)
2 tablespoons olive oil

Preparation

Combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside.
Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoons salt. Dredge pork in breadcrumb mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoons oil and remaining 2 pork chops. Serve with sauce.