Try out this super quick and easy dish perfect for a summer weeknight dinner on the back porch!
Prep: 10 minutes
Cook: 10 minutes
¼ cup light sour cream (lactose-free for low-FODMAP)
2 tablespoons chopped fresh dill, plus more for garnish
4 boneless pork loin chops
2 tablespoons all-purpose flour
1 large egg
1 cup gluten-free panko breadcrumbs
¼ cup olive oil
4 lemon wedges
1 lb fresh green beans, trimmed
Salt and pepper to taste
Combine sour cream, dill, and a pinch of salt and pepper in a small bowl. Set aside.
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 salt and pepper.
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.
Heat oil in a large skillet over medium heat. 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.
While the pork is cooking, steam the green beans according to package instructions or in the microwave.
Serve garnished with additional fresh dill and slices of lemon.
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