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I wanted to cook something different last night and I was soooo tired of chicken. So pork chops it was. Anyone who knows me, knows that I love sauces. If I had it my way, sauces would be on everything, meat, veggies, noodles, rice, fries…

So here is my version of a schnitzel dish. You can make it with veal if you want to. I bet it would work with chicken too, even though that isn’t traditional but who cares right? If you are like me, you need another way to cook chicken!

It’s basically a breaded pork chop with an awesome cream sauce.

Confession: I don’t love mushrooms and you can totally make this without or put them on the side for the shroom lover in your family.

 

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Start by dicing the onions and slicing the mushrooms. The size of the onion will determine how much you use. Use as much or as little as you want. You could even add carrots to the mix.

 

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Pound the pork chops until they are pretty thin. I should have pounded mine a bit more but I was trying to hurry. Salt and pepper the pork chops.

 

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Dredge the pork chops in the flour first, then egg, and finally panko (not pictured)

 

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Add the butter and olive oil to the pan and wait until the butter is melted and starting to foam. Add the pork chops and cook for about 3 minutes on each side. Until they are golden brown.

Remove the pork chops from the pan and keep warm. I usually put them in a casserole dish and cover it with foil.

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If you need more butter and oil, add them to the pan now. Add the onion and bacon and cook for about 5 minutes, mixing from time to time.

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Add the mushrooms and cook for another 5 minutes.

Add the chicken stock and heavy whipping cream. Bring to a boil and let simmer for 5 minutes. Add salt, pepper, and italian seasoning.

Take some of the liquid out and put it in a cup. Add the cornstarch and mix well. Add it back to the pan and stir. Let simmer for another 5-8 minutes, stirring occasionally.

Take the pan off the burner and let sit for a few minutes until it thickens up.

If you really want to be fancy, you can add some parsley but I don’t like to spend the extra money to make a dish look pretty. I will put it on there when I finally get some growing in my herb garden!

Yummo!!

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Print Recipe
Jaegerschnitzel
Course Main Dish
Cuisine German
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine German
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Start by dicing the onions and slicing the mushrooms. The size of the onion will determine how much you use. Use as much or as little as you want.
  2. Pound the pork chops thin. Salt and pepper.
  3. Dredge the pork chops in the flour first, then egg, and finally panko (not pictured)
  4. Add the butter and olive oil to the pan and wait until the butter is melted and starting to foam. Add the pork chops and cook for about 3 minutes on each side. Until they are golden brown.
  5. Remove the pork chops from the pan and keep warm. I usually put them in a casserole dish and cover it.
  6. If you need more butter and oil, add them to the pan now. Add the onion and bacon and cook for about 5 minutes, mixing from time to time.
  7. Add the mushrooms and cook for another 5 minutes.
  8. Add the chicken stock and heavy whipping cream. Bring to a boil and let simmer for 5 minutes. Add salt, pepper, and Italian seasoning.
  9. Take some of the liquid out and put it in a cup. Add the cornstarch and mix well. Add it back to the pan and stir. Let simmer for another 5-8 minutes, stirring occasionally.
  10. Take the pan off the burner and let sit for a few minutes until it thickens up.
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