Jagerschnitzel
photo by Debilyn_Ks
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 boneless pork chops
- 1⁄2 cup canola oil
- 1 cup flour
- 1 (8 ounce) can mushrooms
- 1 1⁄2 cups hot water
- 1 beef bouillon cube
- 1⁄2 cup sour cream
- 1 tablespoon cornstarch
- 2 slices bacon, chopped
- 1⁄2 medium onion, chopped
- salt
- pepper
directions
- Heat oil in pan over medium-high heat.
- Season pork chops with salt and pepper, to taste.
- Dredge pork chops in flour, fry until golden brown.
- Remove pork chops, keep warm.
- After pork chops are done, reduce heat to medium and scrape bottom of the pan to get the good bits up.
- Add bacon to the pan, cook for 3-4 minutes.
- Add onion to pan, cook until translucent.
- Add mushrooms (including water), cook for 5 minutes, stirring often.
- Dissolve bullion cube in water, then add to pan.
- Reduce heat, simmer uncovered for 20 minutes, stirring often. Mixture should reduce by half.
- Combine cornstarch and sour cream, add to pan and mix well.
- Heat gravy until warm, but do not boil.
- Spoon gravy over pork chops, serve immediately.
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Reviews
-
I only did the gravey part and served it with my cubed pork that my husband likes. He wasn't sure when I told him about it, but after having one of the cutlets with it decided this is his new favorite way to have them! <br/><br/>I let it reduce a little to much so it was very thick. Will add a couple of more slices of bacon next time. May use beef broth/stock next time instead of bouillon next time.
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RECIPE SUBMITTED BY
A guy who is too nerdy for his own good, who just happens to love cooking. Avid gamer, food hound, all-around handyman. It's good to be me!