Pork Schnitzel with Red Beans and Chow Chow
Lake Lure Cottage Kitchen
Lake Lure Cottage Kitchen
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  • 1 1/2 lb.) Pork Tenderloin, trimmed and cut into 3-inch pieces. You should get about
  • 5 pieces
  • 1/2 cup flour
  • 1/2 cup Dijon mustard thinned with a little water (You may need more)
  • 1 cup Panko crumbs
  • 2 sheets of waxed paper until the meat is very thin. Dip each piece into flour that has been seasoned with salt and pepper. Then coat with mustard mixture. Finally dip into panko crumbs to cover. Place the pieces on a sheet pan and refrigerate for at least 30 minutes to set the crumbs.
  • 1 cup of cubed ham until onions are soft and ham is browned. Add to the bean pot along with 1/2 cup of cider vinegar and 1 tablespoon of sugar. Season with salt and pepper. When beans are soft, add 1/4 cup of chopped parsley and serve.



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