German Pork Chops Recipe

3      Reviews by:    Mendolyn Miller   German Pork Chops Recipe uses pork chops, salt, pepper, oil, butter, milk, paprika, beef bouillon, and mushrooms in creating this truly delicious pork chop recipe. Food Category:    Pork Cuisine Origin:    German    Servings:4 Nutrition facts:747 calories23.4 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   35 Minutes Total Time:   1 Hour

INGREDIENTS

• 4 center loin pork chops, boneless and 1-inch-thick
• salt, to taste
• black pepper, to taste
• 1 cup plus 3 tablespoons all-purpose flour, divided
• 1 cup buttermilk
• vegetable oil
• 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

• Place the buttermilk in a shallow bowl. Place 1 cup of the flour in a shallow bowl. Sprinkle both sides of the pork chops with the salt and the black pepper. Dredge the pork chops in the buttermilk and then in the flour, coating both sides. Repeat the dredging process once, and place the pork chops on a plate. Let the pork chops sit in the refrigerator for about 15 minutes.
• In a heavy skillet over medium heat, add a generous amount of the vegetable oil and heat until the oil begins to shimmer. Cook the pork chops in the oil until they are golden-brown, about 3-4 minutes per side. Place the pork chops on a paper-towel-lined plate.
• Drain and discard all but 2 teaspoons of the vegetable oil from the skillet. Add the butter to the skillet and melt over medium heat. Add the remaining flour to the butter mixture and cook, whisking constantly, until it becomes a rich, caramel-brown color, about 3-4 minutes. 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.
• Add the button mushrooms to the gravy mixture and simmer, stirring frequently, about 3 minutes. Add the salt to the gravy mixture and stir to combine. Nestle the pork chops into the gravy, leaving the tops exposed. 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. Serve the pork chops with the gravy.

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