Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Ingredients:

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For the Pork Schnitzel:

4 boneless pork loin chops

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs

½ cup grated Parmesan cheese

Salt and freshly ground black pepper

Vegetable oil, for frying

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For the Creamy Peppercorn Sauce:

2 tablespoons unsalted butter

1 small onion, finely chopped

2 tablespoons green peppercorns in brine, drained and slightly crushed

¼ cup brandy

1 cup chicken broth

½ cup heavy cream

Salt and freshly ground black pepper, to taste

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Directions:

Prepare the Pork Schnitzel:

1. Season the pork chops with salt and pepper.

2. Dredge each chop in flour, dip into the beaten eggs, and coat with a mixture of breadcrumbs and grated Parmesan cheese.

3. Heat vegetable oil in a large skillet over medium heat.

4. Fry the schnitzels until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

   Make the Creamy Peppercorn Sauce:

5. In the same skillet, melt the butter over medium heat.

6. Add the chopped onion and sauté until softened, about 3 minutes.

7. Stir in the crushed green peppercorns and cook for another minute.

8. Carefully add the brandy, allowing it to reduce by half, about 2 minutes.

9. Pour in the chicken broth and bring to a simmer. Let it reduce by half, about 5 minutes.

10. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes.

11. Season with salt and pepper to taste.

    Serve:

12. Place the schnitzels on serving plates and spoon the creamy peppercorn sauce over the top.

13. Serve with your choice of sides, such as mashed potatoes or a crisp green salad.