Austrian Smoked Pork Chops

Austrian Smoked Pork Chops are the lesser-known cousin to Wiener Schnitzel but just as popular in Austria.  We have fond memories of dining on them during our numerous trips to beautiful Austria and enjoy cooking them at home too.  Relatively easy to make, we recommend using boneless smoked pork chops as the bone will be obscured by the crispy breading and thus a bit difficult to find when eating them.  Garnished with lemon wedges, crispy, smoky, tender Austrian Smoked Pork Chops will be a sure fire hit with your family and friends.  Serve them with Brussels Sprouts with Shallots and Oyster Sauce accompanied by a crisp, cold Grüner Veltliner for a very tasty, colorful dinner.

Austrian Smoked Pork Chops

Prep Time: 10 minutes, Total Time: 25 minutes. Serves 4.

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  • 4 Boneless Smoked Pork Loin Chops*
  • ¼ cup Flour
  • 2 large Eggs
  • 1 cup Unseasoned Bread Crumbs
  • ¾ cup Cooking Oil (Olive/Canola Oil blend recommended)
  • Lemon Wedges


  1. Set out a dinner plate and a wide soup/pasta bowl. Break the eggs into the bowl and whisk them.  Add the bread crumbs and panko to the dinner plate.
  2. Pour the cooking oil into a wide, shallow frying pan over a high heat.
  3. Dip a smoked pork chop into the beaten egg to coat allowing the extra egg to drip off, then coat with the bread crumbs.
  4. Place the coated pork chop in the hot oil, one or two at a time depending on the size of the pan, and fry until golden brown on each side. Remove the pork chops using tongs, drip off any excess oil into the frying pan, and transfer to a platter.  Repeat with remaining chops.
  5. Garnish the platter with lemon wedges and serve.

Austrian Smoked Pork Chops


  • Boneless Smoked Pork Chops are best for this recipe. Debone bone-in chops prior to cooking this recipe and your guests will thank you for your efforts.