Recipe by Chef Jeff in St Augustine
(Schweinekoteletten mit senf oder meerrettich) A yummy braised German pork chop dish that is a perfect comfort food. It goes very well with mashed potatoes, red cabbage, a salad, and a good Reisling or Liebfraumilch. This is a dish you may find in a Continental restaurant.
Top Review by MidsummerNightSprite
This dish was easy and tasty! I used Dijon mustard (mustard type wasn't specified) which blended well with the wine in the sauce. I would like to make this again using the horseradish variation (even though DH doesn't like horseradish and it has mysteriously disappeared from the fridge--coincidence? I think not.) We served this with some simply roasted asparagus and that was great with the sauce too! Made for PAC Spring 2013
- 4 pork chops
- 4 tablespoons mustard (or 4 tablespoons horseradish with 2 tsp vinegar)
- 2 tablespoons butter
- 1 cup white wine (or 1/2 C of both) or 1 cup beef stock (or 1/2 C of both)
- 2 tablespoons sour cream
Directions See How It's Made
- Season chops well with the salt and pepper, spread on the mustard or a paste of horseradish and vinegar. Let stand for several hours in the fridge.
- Melt butter in a pan and brown chops lightly on both sides. Add beef stock, wine or 1/2 cup of each. Cover and stew over low heat until chops are done, about 1/2 hour. Remove chops from liquid and whisk in sour cream.