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German Pork Chops

PorkStove-TopWorld-Cuisine

Time: 1 hour

Yield: 4 servings

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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)!

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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.

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