We wanted to make something unique with our last pack of Berkshire Pork Sirloin from our visit to Mill Brook Farm, so we decided to turn it into a quasi-Swiss meal! As such, this pork is based on the concept of Schnitzel…but instead of pounding it out into a thin piece of meat, we left it thick so it would stay nice and juicy. After all, it’s not wise to mess with the amazingness that is Berkshire pork!
Essentially, we took our pork, gave it an egg wash, and then coated it with bread crumbs before frying it in butter. Then, we topped it all off with a maple infused butter cream. We originally thought about turning it into more of a sauce, but in the end, we decided that it would be best to leave it as more of a butter consistency so that it could extra soak into the breading and deeply flavour the pork itself.
Time: 25 Minutes
- Pork Loin Chops
- Bread Crumbs
- Maple Syrup
- Optional: Cayenne for a little kick to complement the sweetness
- Pat your pork dry, and trim any excess fat.
- Crack and beat an egg in one bowl, and add some bread crumbs to another.
- Working one at a time, dunk your pork in your egg, and swish it around to coat. Then, place it into your bread crumbs, and shake it a little, flip, and shake a little more so that your bread crumbs adhere.
- Melt some butter in a pan, and when it’s hot, add all of your breaded pork.
- Cook for about 5-6 minutes, and then flip, and cook for another 5-6 minutes.
- As your meat cooks, whisk some heavy cream, maple syrup, and (optional) cayenne together in another bowl.
- When done (minimum internal cooked temperature of 145 degrees F for medium, 165 for well), remove from the pan, and set aside on your dinner plates.
- Melt a little more butter in your pan, and then pour in your cream/syrup mixture. Whisk together for a minute or two.
- Pour your maple butter over your pork, devour, and enjoy!