German Pork Chops (Hunter's Style)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
15 mins
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Total Time
55 mins
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Servings
4
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Calories
418 kcal
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Course
Main Course
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Cuisine
German
German Pork Chops (Hunter's Style)
Description
This dish begins by seasoning pork chops with salt and pepper, then coating them with buttermilk and flour, which creates a thick breading when fried. The pork is pan-fried until golden brown on both sides, yielding a crispy exterior and moist interior.
After frying, a sauce is prepared in the same pan by melting butter, cooking flour until caramel-colored, then whisking in milk, paprika, beef bouillon, and pepper. Sliced mushrooms are added to this sauce, which simmers gently to develop a smooth, flavorful gravy that pairs well with the pork.
The combination results in tender, juicy pork chops with a crisp coating and a comforting, richly spiced mushroom sauce. This meal is suitable for a filling lunch or dinner.
Ingredients
- 4 pork chops
- salt
- black pepper
- 3/4 cup buttermilk
- 3/4 cup all-purpose flour
- cooking oil for frying
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups milk whole
- 2 teaspoons paprika sweet
- 2 teaspoons beef bouillon base
- black pepper
- 8 oz button mushroom brushed clean and sliced, or cremini mushrooms
- salt to taste
Instructions
- Sprinkle both sides of the pork chops with salt and pepper.Pour the buttermilk in a shallow bowl. Pour some flour on a large plate.Dredge each pork chop in the buttermilk to coat both sides and let the excess drip off. Dredge the pork chops in the flour, coating both sides. Repeat the process for extra thick breaded pork chops. Place the pork chops in the fridge for at least 15 minutes.
- Heat a generous amount of vegetable oil in a heavy skillet. Once it's hot enough that a drop of water sputters when thrown in the pan, add the pork chops and fry until golden brown, about 3-4 minutes on each side. Remove the pork chops and set aside. Drain all but a couple teaspoons of the oil.
- Melt the butter, then add the four and whisk constantly for 3-4 minutes or until the mixture is a rich, caramel brown.Add the milk, paprika, beef bouillon cubes, pepper, and continue to whisk until thoroughly blended. Bring the mixture to a simmer, continuing to whisk. Add the mushrooms and continue to simmer, stirring occasionally, for 3 minutes. Add more salt and pepper to taste.Nestle the pork chops in the sauce, leaving the tops exposed. Cover, reduce the heat to low, and simmer for 10-15 minutes or until the center of the pork chops are done. (Note: New USDA guidelines lowered the suggested internal temperature from 160 to 145 F. So no need to overcook the pork!)Place the pork chops on individual plates and spoon the sauce over them. Serve immediately with Spätzle, potatoes, rice, Kartoffelklösse, or Semmelknödel.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 135mg | 45% |
| Sodium | 334mg | 14% |
| Potassium | 898mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 168mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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