Skillet Pork Recipes

Santa Fe Schnitzel

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  • 1 pound boneless pork loin, sliced into 4 equal pieces
  • 1 (7 ounce) can whole green chiles
  • 4 slices Monterey Jack cheese
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup fine dry bread crumbs
  • 1 envelope taco seasoning mix
  • 2 tablespoons vegetable oil
  • 1/2 cup sour cream, if desired


  1. Pound each loin slice to 1/8 inch thickness.
  2. Rinse chiles and pat dry. Place one chile and one slice of cheese on one-half of each thin cutlet. Fold other half over, creating an "envelope." Press edges firmly together.
  3. In a shallow dish, mix together bread crumbs and seasoning mix.
  4. Coat each cutlet with flour, dip into egg, and coat with crumb-seasoning mixture.
  5. Heat oil in large skillet over medium heat.
  6. Cook cutlets 2 to 3 minutes per side, turning once, until golden brown.
  7. If desired, serve with a dollop of sour cream.

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