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German Fried Pork embraces the wild, rich flavors of its namesake homeland and brings them fresh to your kitchen! The pork cutlets themselves are gorgeously golden-brown, crispy on the outside, and juicy, savory, and sweet on the inside as all good pork should be. On top is a simple yet captivating mushroom gravy; rich, beefy, and loaded with that distinct mushroom flavor. Ready in just 40 minutes, German Fried Pork has big pig flavor in a delicious package!
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Ingredients
- For the gravy:
- 6 tablespoons butter, divided
- 16 ounces mushrooms
- 3 cloves garlic
- 4 tablespoons flour
- 2 cups beef broth
- 1 teaspoon balsamic vinegar
- pepper, to taste
- 1 teaspoon dried thyme
- 2 tablespoons sour cream
- For the pork:
- 4 pork loin chops, boneless
- cooking oil, to taste
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 eggs, beaten
- 1/2 cup breadcrumbs
- pasta, such as egg noodles, optional, to taste, cooked and warm, for serving
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -In a medium pan over medium heat, melt 2 tablespoons of the butter.
Step 2 -Add the mushrooms and the garlic and sauté until the mushrooms are soft, about 6-8 minutes.
Step 3 -Transfer the mushroom mixture to a plate.
Step 4 -Melt the remaining butter in the same pan.
Step 5 -Add 4 tablespoons of the flour to the melted butter and stir into a smooth roux, about 1-2 minutes.
Step 6 -Slowly add the beef broth, a little at a time, to the roux while stirring constantly.
Step 7 -Add in the balsamic vinegar, the pepper, the thyme, and the reserved mushroom mixture and simmer until the gravy reaches your desired consistency, about 3-4 minutes.
Step 8 -When ready to serve, fold the sour cream into the mushroom gravy.
Step 9 -Place the pork chops, one at a time, in a large resealable plastic bag.
Step 10 -Pound the cutlets with a meat mallet until about 1/4-inch-thick.
Step 11 -In a large skillet over medium-high heat, heat about 1/4-1/2-inch of the oil.
Step 12 -In a shallow bowl, mix the remaining flour, the salt, and 1 teaspoon of the pepper.
Step 13 -Place the eggs and the breadcrumbs into two other shallow bowls.
Step 14 -Dredge two of the pork chops in the flour, then in the eggs, and then in the breadcrumbs.
Step 15 -Add the pork chops to the hot oil and pan-fry until golden-brown and the pork reaches an internal temperature of 145 degrees F, about 2-3 minutes per side.
Step 16 -Transfer the chops to a paper-towel-lined plate to drain.
Step 17 -Repeat the dredging and frying process with the remaining pork chops.
Step 18 -Serve the pork chops over the pasta topped with the gravy and garnished with the parsley.
