German Fried Pork Chops Recipe

2      Reviews by:    Amanda Matzen   German Fried Pork Chops Recipe uses butter, mushrooms, garlic, flour, broth, vinegar, thyme, sour cream, pork chops, eggs, breadcrumbs, and noodles in creating this delicious pork chops recipe. Food Category:    Pork Cuisine Origin:    German    Servings:4 Nutrition facts:820 calories52.2 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   30 Minutes Total Time:   45 Minutes

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 chops
• cooking oil, to taste
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 eggs, beaten
• 1/2 cup breadcrumbs
• cooked pasta, such as egg noodles, optional
• chopped fresh parsley, optional, for garnish

DIRECTIONS

• In a large skillet over medium-high heat, heat about 1/4-1/2-inch of the oil. In a shallow bowl, mix the 1/2 cup flour, the salt, and 1 teaspoon of the pepper. Place the eggs and the breadcrumbs into two other shallow bowls.
• Dredge two of the pork chops in the flour, then in the eggs, and then in the breadcrumbs. 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. Transfer the chops to a paper-towel-lined plate to drain. Repeat the dredging and frying process with the remaining pork chops.
• While the chops are cooking, in a medium pan over medium heat, melt 2 tablespoons of the butter. Add the mushrooms and the garlic and sauté until the mushrooms are soft, about 6-8 minutes. Transfer the mushroom mixture to a plate.
• Melt the remaining butter in the same pan. Add 4 tablespoons of the flour to the melted butter and stir into a smooth roux, about 1-2 minutes. Slowly add the beef broth, a little at a time, to the roux while stirring constantly. 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. When ready to serve, fold the sour cream into the mushroom gravy. Serve the pork chops over the pasta topped with the gravy and garnished with the parsley.

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