Recipes

Pork Schnitzel

^{_{1/4 cup flour}}

_{^{4 Johnny Gs boness Porkchops, 1/2 inch thick (1 pound total)}}

^{_{1 teaspoon seasoning salt}}

^{_{1/4 teaspoon fresh ground black pepper}}

^{_{1 egg, beaten}}

^{_{2 tablespoons milk}}

^{_{3/4 cup fine dry breadcrumb or panko}}

^{_{1 teaspoon paprika}}

^{_{3 tablespoons canola oil, grapeseed oil or olive oil}}

^{_{3/4 cup chicken stock}}

^{_{1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill}}

^{_{1/2 teaspoon salt}}

^{_{1/2 cup sour cream(full fat)}}

Directions

Use a meat hammer to pound the Johnny gspork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.

Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.

Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

Serve the cutlets with the sauce, and lemon slices if you like.

Grilled Honey-Cumin BBQ Pork Packs
Ingredients

^{1/2 cup Johnny gs barbecue sauce}

^{1/4 cup honey}

^{2 teaspoons ground cumin}

^{4 Johnny gs boneless pork loin chops (about 1 1/4 lbs)}

^{2 large ears corn, each cut into 6 pieces}

^{1 1/2 cups whole baby carrots}

^{2 medium potatoes, cooked, cut into wedges}

^{1 teaspoon salt}

Directions

Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with nonstick cooking spray.

Mix Johnny Gs barbecue sauce, honey and cumin in small bowl. Place 1 Johnny Gs pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.

Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.