4 pork loin centre chops, boneless, well-trimmed, about ½-inch / 1.25 cm thick
Salt and ground black pepper for seasoning
¾ cup (175 mL) all purpose flour
1 ½ cups (375 mL) plain dried breadcrumbs
½ tsp (2 mL) EACH garlic powder, salt and ground black pepper
1 large egg
1 Tbsp (15 mL) water
2-4 sprigs fresh thyme
Canola oil for frying
Mushroom Sauce
2 Tbsp (30 mL) unsalted butter, divided
10 oz (300 g) cremini mushrooms, thinly sliced
1 large shallot, minced
1 tsp (5 mL) tomato paste
½ cup (125 mL) beef broth
½ cup (125 mL) half and half cream
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) paprika
¼ tsp (1 mL) garlic powder
2 Tbsp (30 mL) finely chopped fresh parsley
Salt and ground black pepper to taste
1 Tbsp (15 mL) cornstarch mixed with equal part cold water
Method
For the Schnitzel
Place each chop between two pieces of plastic wrap and pound with a meat mallet to an even ¼-inch thickness. Lightly sprinkle both sides with salt and pepper.
Set up 3 plates side by side. Place flour on first plate. On second plate, whisk together egg and water. On third plate, combine breadcrumbs with garlic powder, salt and pepper.
One by one, dredge pork chops in flour, then egg mixture and then breadcrumbs, pressing the breadcrumbs onto the pork gently so they have a nice even coating. Coat sides and all the edges at each stage.
Transfer schnitzels to a rack; allow crumbs to dry, about 15 minutes.
In large nonstick skillet, heat oil over medium heat. Add two thyme sprigs and fry for about 1 minute to infuse the oil. Remove thyme sprigs and discard.
Increase heat to medium-high. Gently lay schnitzels into skillet one or two at a time. Pan-fry, about 3 minutes per side until golden brown and crispy; do not overcook. Transfer briefly to a plate lined with paper towels to drain. Repeat with remaining schnitzels. If required, change oil between batches and reinfuse oil with thyme.
Transfer schnitzels to a serving platter. Serve with sauce.
For the Sauce
In medium saucepan, melt 1 Tablespoon butter over medium-high heat.
Sauté mushrooms until tender, about 5 minutes. Remove mushrooms and liquid from saucepan and set aside.
Melt remaining butter to saucepan and sauté shallot just until translucent, about 3 minutes.
Add tomato paste; cook for an additional minute.
Deglaze saucepan with broth. Stir in cream.
Add mushrooms and any accumulated liquid back to saucepan.
Add Worcestershire sauce, paprika, thyme, garlic powder and parsley; stir to combine. Cook sauce over medium-low heat for 10 minutes, stirring often.
Bring sauce back to a boil and thicken with cornstarch mixture.
45 minutes
