🇺🇸 AMERICA'S TOP RECIPES 🇺🇸
German Pork Chops
Pork
Stove-Top
World-Cuisine
Time: 1 hour
Yield: 4 servings
About
How fun it is to learn about other cultures and the food that they love! Do you have a favorite? Be prepared for a folklore-of-flavor from these German Pork Chops... a new experience that you are sure to fall in love with! These tender, juicy pork chops are surrounded by a thick, savory sauce that will make you look at this protein in a whole new light. This isn't for the faint of heart. These are the real deal when it comes to a heritage of accomplished, delicious food! With just one bite, you will come to appreciate and value the history of just how good these German Pork Chops are! Make it a custom in your home to try something new and take your tastebuds on a journey of new-found love! It is one "ein Leckerbissen" (tasty morsel)!
Ingredients
1 cup buttermilk
1 cup plus 3 tablespoons all-purpose flour, divided
4 center loin pork chops, boneless and 1-inch-thick
salt, to taste
black pepper, to taste
vegetable oil, to taste
4 tablespoons butter
2 cups whole milk
2 teaspoons sweet paprika
1 1/2-2 beef bouillon cubes, broken up
8 ounces button mushrooms, sliced
Directions
Step 1 -
Place the buttermilk in a shallow bowl.
Step 2 -
Place 1 cup of the flour in a shallow bowl.
Step 3 -
Sprinkle both sides of the pork chops with the salt and the black pepper.
Step 4 -
Dredge the pork chops in the buttermilk and then in the flour, coating both sides.
Step 5 -
Repeat the dredging process once, and place the pork chops on a plate.
Step 6 -
Let the pork chops sit in the refrigerator for about 15 minutes.
Step 7 -
In a heavy skillet over medium heat, add a generous amount of the vegetable oil and heat until a drop of water sputters when splashed into the pan.
Step 8 -
Cook the pork chops in the oil until they are golden-brown, about 3-4 minutes per side.
Step 9 -
Place the pork chops on a paper-towel-lined plate.
Step 10 -
Drain and discard all but 2 teaspoons of the vegetable oil from the skillet.
Step 11 -
Add the butter to the skillet and melt over medium heat.
Step 12 -
Add the remaining flour to the butter mixture and cook, whisking constantly, until it becomes a rich, caramel-brown color, about 3-4 minutes.
Step 13 -
Whisk the whole milk, the sweet paprika, the beef bouillon cubes, and the black pepper into the butter mixture and bring to a simmer, whisking continually.
Step 14 -
Add the button mushrooms to the gravy mixture and simmer, stirring frequently, about 3 minutes.
Step 15 -
Add the salt to the gravy mixture and stir to combine.
Step 16 -
Nestle the pork chops into the gravy, leaving the tops exposed.
Step 17 -
Cover the pork chop mixture, reduce the heat to low, and simmer until the meat reaches an internal temperature of 145 degrees F, about 10-15 minutes.
Step 18 -
Serve the pork chops with the gravy.
