Pork Schnitzel With A Red Wine Plum Compote

For a quick and easy fall dinner or an Octoberfest celebration, top crispy pork schnitzels with a red wine plum compote. The compote, prepared in 15 minutes, combines sweet, tart plums and savory spices that perfectly complement and balance the rich flavors of the juicy pork cutlet.

Sweet And Savory Red Wine Plum Compote

For this dinner, fresh plums are slowly simmered with brown sugar and spices to concentrate their juices into a thick, almost jammy consistency. This delicious, sweet tart fruit compote is a simple, quick and easy condiment that balances the rich flavors of pork. The flavorful compote not only goes well with the pork schnitzel but also makes a great accompaniment to roasted meats such as pork, ham and turkey. Not limited to just the main meal, the red wine plum compote topped with whipped cream or ice cream would make a savory and delicious dessert at the end of the meal.

For the pork schnitzels, I like to use boneless, center cut pork chops about 1/2 inch thick that are pounded thin, breaded and then pan fried. It is a classic Schweineschnitzel, popular in Germany and Austria, encased in a crispy golden crust on the outside and that’s juicy and flavorful on the inside.

Red Wine Plum Compote

Makes about 1 cup, adjust the recipe accordingly

• 4 plums (I used 2 black and 2 red)
• 1/4 c. red wine, such as pinot, merlot or cabernet
• 1 Tbsp. brown sugar
• 1 tsp. lemon juice
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. cinnamon
• 1/4 tsp. ground ginger
• salt and pepper to taste
• a pinch of cayenne

Wash, pit and slice the plums then place all the ingredients in a small saucepan over medium high heat. As soon as the plums start to release their juices, reduce heat to low and simmer. Stir occasionally, until the fruit softens and is almost a jammy consistency, about 15 minutes, depending on their ripeness.

Pan Fried Pork Schnitzel

Serves 2, adjust the recipe accordingly

• 2 boneless center cut pork chops
• salt and pepper to taste
• flour for dusting
• 2 eggs, beaten
• 1/2 c. fine breadcrumbs
• 2 Tbsp. butter
• peanut or canola oil, enough to come halfway up the side of the pork
• finely chopped parsley, for garnish

Pat the pork dry with paper towel then place between 2 sheets of plastic wrap on a cutting board. Pound with the flat side of a meat mallet until very thin, no more than 1/4 inch thick. Season each side with salt and pepper. Set up a breading station then coat the pork in flour, shaking off the excess, then dip into a bowl of beaten eggs, letting the excess drip off then into the breadcrumbs

Heat the butter and oil over medium high heat in a large sauté pan. Add the pork and sauté until golden brown on the first side, about 3 or 4 minutes. Turn and cook 2 to 3 minutes more, spooning with the butter oil mixture until golden. Be careful not to overcook the pork as it is thin. Drain on paper towels then plate, garnish with parsley. Serve the schnitzel with a spoonful of the red wine plum compote and a side of buttered mashed potatoes for a delicious meal. 

I used a combination of red and black plums. The red plums break apart while simmering and the black plums retain their shape.

Other spices such as clove, five spice, rosemary or thyme can also be used with the plums.

The quantity and sweetness of the compote can be adjusted, a lot depends on the flavor and tartness of the plums.

The compote is also good to serve on a cheese plate with a firm aged cheese or as a topping for ice cream.

Pound the pork until it is as thin as possible without tearing or falling apart.

Shallow pan fry the schnitzels in a neutral tasting oil such as peanut, canola, sunflower or vegetable oil.

Notes From The Kitchen

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Pork schnitzel is an easy recipe that my husband and I have on busy weeknight. Center cut, boneless pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Fruit and pork are a great combination and we often use a lingonberry jam as a condiment for schnitzel. I had some ripe plums and decided they would be perfect for this fall evening meal. I served the crispy schnitzels topped with a spoonful of the red wine plum compote and a side of buttered mashed potatoes. Your favorite beer, a nice Grüner Veltliner or Riesling wine from Germany or Austria would be a good choice to go along with the crispy pork schnitzel.