Jaeger Schnitzel

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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 (3/4ounce) package  mushroom gravy mix
• 1  tablespoon fresh parsley, chopped

Directions

1. Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
2. 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.
3. 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.
4. 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.