This one is an old German classic recipe you shouldn’t miss!
Breaded pork chops with a creamy mushroom gravy.
Prep time: ca.20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients
- 4 pork chops
- 1 lbs. mushrooms
- 3 bacon strips, diced
- 1 small onion, diced
- 3/4 cup vegetable stock
- 3/4 cup heavy cream
- 1/2 tsp. dried thyme
- 1 tbsp. parsley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. flour
- 1 egg
- 1 cup breadcrumbs
- 3 tbsp. butter
Directions
1
Season the pork chops generously with salt and pepper and cover them first with the flour, then dip into the beaten egg yolk and then the breadcrumbs. Fry in a pan with butter on both sides until golden. Take the schnitzel out of the pan and keep warm.
2Melt butter in the same pan and cut the mushrooms into large slices, and sear them in the pan while stirring for at least 5 minutes or until cooked through. Then take them out of the pan and set aside.
3Add some olive oil to the pan and add the chopped onion and the chopped bacon. When the onions are lightly browned, add the mushrooms again and top up with the stock and cream. Season with salt and pepper and add the dried thyme. Now simmer the sauce, stirring occasionally, until reduced. This can take up to 15 minutes, depending on the temperature.
4Then add some milk while stirring until the sauce has the desired creamy consistency. The sauce shouldn’t be too thin and have a creamy consistency. Remove the pan from the heat and fold three quarters of the chopped parsley into the sauce. If necessary, season with salt and pepper.
5Serve pork chops on plates and pour the sauce over them. Pour the remaining parsley over the sauce for decoration. French fries or mashed potatoes go well with it.
Nutrition Facts
Calories: 481
