Pork Schnitzel with Carolina Gold BBQ Sauce & Brussels Slaw.

This is our favorite pork schnitzel, sponsored today by the National Pork Board! Served with a homemade carolina gold BBQ sauce and crunchy brussels slaw, it’s delicious and satisfying!

Dinner is coming in hot tonight! 

I’ve got a full plate for you with the juiciest, crispiest pork schnitzel, drizzled with a homemade Carolina gold BBQ sauce and a crunchy brussels sprouts apple slaw. It’s a weeknight meal that everyone will love, full of flavor and texture! 

I mean, doesn’t that look absolutely incredible?!

Pork is uniquely a part of cultures all over the country and you can travel vicariously through each dish. I love that! 

Eddie and I love a good pork schnitzel so I couldn’t wait to share this dish. It’s perfect as we head into October – if you want to have a little Octoberfest meal at home, start with this one!

The pork stays so tender and juicy. The breading is crispy but almost melts in your mouth at the same time. You can eat schnitzel over a salad, with a side of rice or even on a sandwich.

The dish is so incredibly versatile that everyone can find a way they love to enjoy it. 

The pork schnitzel comes together quickly too! A little dredge in flour, dip in egg and breadcrumbs, then a sear in olive oil is all you need. The end result is a crunchy coating on a flavorful pork chop and I can’t even explain how much we love it. My mom made a version of it when I was growing up and this is a weeknight staple for us too.

And it gets better. 

Let’s talk about our sauce and side!

Okay, so it’s no surprise that I LOVE Carolina gold BBQ sauce, because I am a mustard freak. Anything tart and briney is right up my alley, so the fact that this sauce uses mustard and vinegar as the main base… I’m in.

Like, so in.

This version is extra special because I use whole grain mustard. I’ve seen recipes call for yellow mustard too. While I really enjoy that, Eddie isn’t crazy about yellow mustard. So I went the whole grain route which tends to be more dijon-y. 

To bring the sauce together, you combine the mustard, apple cider vinegar, brown sugar, honey, some crushed red pepper – oh it’s GOOD. All things we love so much. 

The sauce is INCREDIBLE drizzled on the crispy sliced pork. Tangy with a hint of sweetness and spice. Really, you can’t get enough! It’s also great for pretzel dipping… just sayin’. 

Now for the side? We’ve got a super crunchy brussels slaw. I love a good brussels slaw! It’s refreshing and crisp and pairs so nicely with the pork. Plus, it’s perfect for this season! 

I love to use thinly sliced brussels sprouts, apples and shallots. A lemon-ish vinaigrette makes this pop and “marinates” the brussels, so they lose some of that bitterness. The slaw is crispy and complements the pork so well. It’s one of my favorite ways to serve the schnitzel. 

This is such a satisfying meal and just one of the many ways we love to use pork in menu plan! 

Pork Schnitzel

Pork Schnitzel with Carolina Gold BBQ Sauce & Brussels Slaw

Yield: 4 people

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

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5 from 18 votes

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Ingredients

whole grain gold BBQ sauce

• 3/4 cup whole-grain mustard
• 1/3 cup honey
• 1/4 cup brown sugar
• 1/3 cup apple cider vinegar
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper

brussels sprouts slaw

• 1 pound brussels sprouts, stems removed and thinly sliced
• 1 large honeycrisp apple, thinly sliced
• 1 shallot, thinly sliced
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons honey
• 1 garlic clove, minced
• kosher salt and pepper
• ⅓ cup olive oil

pork schnitzel

• 4 boneless center cut pork chops
• kosher salt and pepper
• ½ cup all-purpose flour
• 2 eggs, lightly beaten
• 1 cup seasoned bread crumbs
• 2 tablespoons olive oil

Instructions 

whole grain gold BBQ sauce

• Whisk together the ingredients in a saucepan. Heat over medium low heat until the mixture comes to a boil. Reduce it to a simmer and let it cook, uncovered, stirring occasionally, for 20 to 25 minutes, until the mixture thickens. Let it cool to room temperature. Store leftovers in the fridge in a sealed container.
• While the BBQ sauce cools, make the pork and the slaw!

brussels sprouts slaw

• Combine the brussels, apples and shallot slices in a large bowl. Toss together. In a small bowl, whisk together the lemon juice, honey and garlic with a big pinch of salt and pepper. Whisk in the olive oil until the mixture is emulsified.
• Add a few drizzles of the dressing to the brussels mixture and toss it together. It is up to you to decide how “wet” you’d like the slaw - feel free to add more! I like to let the brussels slaw sit for 5 minutes before serving. Leftovers are good in the fridge too! Store in a sealed container for best results. Dressing can be stored separately too.

pork schnitzel

• Place the pork chops in between two pieces of plastic wrap and use a meat tenderizer to pound the pork chops. Season the pork all over with salt and pepper.
• Set up an assembly line with 3 plates. Place the flour in the first one, the eggs in the second and the breadcrumbs in the third.
• Heat the olive oil in a nonstick skillet over medium heat. Dip each pork chop in the flour, shaking off the excess. Then dip in the egg, then coat in the bread crumbs. Place in the skillet and cook for 3 to 4 minutes per side.
• Once the pork is finished, slice it and serve with the brussels slaw and a drizzle of the BBQ sauce

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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I appreciate you so much!

So crispy crunchy!