Schnitzel with Ham and Caper Sauce


  • 4 pork loin chops, about 1 inch thick, bone removed
  • 2 Tbsp. lemon juice
  • Salt and pepper
  • 2 Tbsp. vegetable oil

Ham and Caper Sauce

  • 1 Tbsp. fat
  • 1 Tbsp. all-purpose flour
  • 1 cup plain yogurt
  • 4 oz. cooked ham, cut into julienne strips
  • 1 or 2 medium dill pickles, cut into small cubes
  • 1 Tbsp. capers


Brush chops with lemon juice; season with salt and pepper. Let stand 5 to 10 minutes; pat dry. Brown in hot vegetable oil in large skillet. Reduce heat; cover. Cook until done (20 to 25 minutes). Remove to warm platter.

Drain all but 1 tablespoon of fat from skillet. Add flour to remaining fat; stir to form smooth paste. Add yogurt; stir to blend and pick up browned bits. Stir in ham, pickles, and capers. Heat until thickened; stir constantly. Spoon sauce over pork. Serve at once.

Source: Creative Cooking

By Raymonde G. from North Bay, Ontario


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