Recipe Background
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)!
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
- Place the buttermilk in a shallow bowl.
- Place 1 cup of the flour in a shallow bowl.
- Sprinkle both sides of the pork chops with the salt and the black pepper.
- Dredge the pork chops in the buttermilk and then in the flour, coating both sides.
- Repeat the dredging process once, and place the pork chops on a plate.
- Let the pork chops sit in the refrigerator for about 15 minutes.
- 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.
- Cook the pork chops in the oil until they are golden-brown, about 3-4 minutes per side.
- Place the pork chops on a paper-towel-lined plate.
- Drain and discard all but 2 teaspoons of the vegetable oil from the skillet.
- Add the butter to the skillet and melt over medium heat.
- Add the remaining flour to the butter mixture and cook, whisking constantly, until it becomes a rich, caramel-brown color, about 3-4 minutes.
- 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.
- Add the button mushrooms to the gravy mixture and simmer, stirring frequently, about 3 minutes.
- Add the salt to the gravy mixture and stir to combine.
- Nestle the pork chops into the gravy, leaving the tops exposed.
- 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.
- Serve the pork chops with the gravy.
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