Pork Schnitzel with Carolina Gold BBQ Sauce and Brussels Slaw
This is our favorite pork schnitzel, sponsored today by the National Pork Board! Served with a homemade Carolina gold BBQ sauce and a crunchy Brussels slaw, it’s satisfying and full of flavor.
Dinner is coming in hot tonight!
I’ve got a full plate for you: juicy, crispy pork schnitzel drizzled with a tangy homemade Carolina gold BBQ sauce and served alongside a crunchy Brussels sprout and apple slaw. This is an easy weeknight meal that delivers a great mix of texture and bright flavors.
Doesn’t that look incredible?
Pork plays a unique role in regional cooking across the country, and I love how each recipe reflects a place. Eddie and I adore a good schnitzel, so I couldn’t wait to share this. It’s perfect as the weather cools — a great start for a cozy Oktoberfest-style meal at home.
The pork stays tender and juicy while the breading crisps up beautifully — crunchy on the outside, almost melting on the tongue. You can serve schnitzel over greens, alongside rice, or even in a sandwich. Its versatility means everyone can enjoy it their way.
The schnitzel comes together quickly: a light dredge in flour, a dip in beaten egg, then a coating of breadcrumbs and a hot sear in olive oil. The result is a crisp exterior around a flavorful pork chop — a weeknight staple inspired by a version my mom made when I was growing up.
And it gets better.
Let’s talk about our sauce and side!
I’m a huge fan of Carolina gold BBQ sauce — it’s mustard-forward and bright from vinegar, which I love. For this version I use whole-grain mustard for a more textured, Dijon-like character, though classic yellow mustard also works.
The sauce comes together with whole-grain mustard, apple cider vinegar, brown sugar, honey and a pinch of crushed red pepper. Cooked briefly until slightly thickened, it becomes tangy with a touch of sweetness and gentle heat — fantastic drizzled over crispy pork and even great for dipping soft pretzels.
The Brussels sprout slaw is refreshing and crisp, pairing perfectly with the schnitzel. I like thinly sliced Brussels sprouts with honeycrisp apple and shallot, tossed in a lemony vinaigrette that softens the sprouts’ bite. The dressing can be added lightly or generously depending on how much “marinade” you prefer; the slaw benefits from resting a few minutes before serving and keeps well refrigerated.
This meal is satisfying and a great example of how versatile pork can be on your weekly menu.
Pork Schnitzel
Pork Schnitzel with Carolina Gold BBQ Sauce & Brussels Slaw
4
people
30 mins
15 mins
45 mins
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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
- 1/3 cup olive oil
Pork Schnitzel
- 4 boneless center-cut pork chops
- Kosher salt and pepper
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 2 tablespoons olive oil
Instructions
Whole Grain Gold BBQ Sauce
- Whisk all sauce ingredients in a saucepan. Heat over medium-low until it comes to a boil, then reduce to a simmer and cook, uncovered, for 20–25 minutes, stirring occasionally, until slightly thickened. Cool to room temperature. Store leftovers in the fridge.
- While the sauce cools, prepare the pork and the slaw.
Brussels Sprouts Slaw
- Combine the sliced Brussels sprouts, apples and shallot in a large bowl. In a small bowl, whisk lemon juice, honey, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified.
- Add a few drizzles of dressing to the Brussels mixture and toss. Adjust the amount of dressing to your preference. Let the slaw sit 5 minutes before serving; store leftovers in a sealed container. Dressing can be stored separately.
Pork Schnitzel
- Place each pork chop between plastic wrap and pound to an even thickness with a meat tenderizer. Season both sides with salt and pepper.
- Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each chop in flour, shake off excess, dip in egg, then press into breadcrumbs.
- Heat the olive oil in a nonstick skillet over medium. Cook the chops 3–4 minutes per side, until golden and cooked through.
- Slice the schnitzel and serve with the Brussels slaw and a drizzle of the Carolina gold BBQ sauce.
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So crispy and crunchy!
