Breakfast Pork Cutlets – Geedel

Breakfast Pork Cutlets


Spice Mix:

  • 1/4 teaspoon whole fennel seeds

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon dried poultry seasoning

  • 1/4 teaspoon freshly ground nutmeg

  • 1/4 teaspoon garlic powder

  • 1 pinch cayenne pepper


  • (6-8-ounce) boneless center cut pork chops, trimmed


  • 1 1/2 teaspoons kosher salt

  • 2 teaspoons maple syrup

  • 1/2 cup fine dry breadcrumbs

  • 2 tablespoons olive oil

  • 1 tablespoon butter



  1. Crush fennel seeds in a mortar and pestle; transfer to a small bowl. Stir in black pepper, poultry seasoning, nutmeg, garlic powder, and cayenne; set aside.

  2. Make several shallow vertical cuts through fat on edges of each pork chop. Place each chop between 2 pieces of plastic wrap; pound to 1/4-inch thick using a meat pounder or heavy flat object. Transfer to a plate.

  3. Season both sides of chops with salt; sprinkle both sides with spice mix. Rub or brush each side of chops with about ½ teaspoon maple syrup. 

  4. Sprinkle each chop on one side with breadcrumbs; press in firmly. Turn over and repeat.

  5. Heat olive oil and butter in a nonstick skillet over medium to medium-high heat. Pan fry pork cutlets, turning once, until meat is no longer pink at the center and edges are browned and crisp, about 2 minutes per side. An instant-read thermometer inserted near the center should read 145 degrees F (63 degrees C).

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