Recipe by ninja
This is a simple variation of the classic German dish I tasted at a local cooking demonstration. It's very good, but I should say I don't have any reference point, not knowing what the classic tastes like. Optionally, add a shot of cream or half 'n half to the gravy. Traditionally served with spaetzle, but egg noodles or potatoes also work well.
Top Review by gemini08
A delicious dinner that brought me right back home to the old country! I lightly pounded the pork cutlet before dipping it into the flour mixture and didn't even use the gravy packet. There was enough fond in the skillet after frying the meat, the shallots and the mushrooms to make a pan gravy. I loved the addition of the red wine, it made a rustic and tangy sauce which was enhanced by a splash of heavy cream. Thanks, ninja, for posting! Made and reviewed for the "Down at the Farm" Foto Tag Game..
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 butterflied pork loin chops, each cut in half (1 1/2 pounds)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 (8 ounce) package fresh mushrooms, sliced
- 1 shallot, diced
- 3⁄4 cup water
- 1⁄4 cup red wine
- 1 (3/4 ounce) package mushroom gravy mix
- 1 tablespoon fresh parsley, chopped
Directions See How It's Made
- Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
- In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
- Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
- Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.