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)!
Ingredients
- 1 cup buttermilk
- 1 cup plus 3 tablespoons Amazon Fresh, All Purpose Flour, divided
- 4 center loin pork chops, boneless and 1-inch-thick
- Morton's Sea Salt, to taste
- McCormick Ground Black Pepper, to taste
- Crisco Pure Vegetable Oil, to taste
- 4 tablespoons butter
- 2 cups whole milk
- 2 teaspoons The Spice Lab Sweet Paprika Powder
- 1 1/2-2 beef Wyler's Instant Bouillon Beef Flavored 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.
