German Fried Pork embraces the wild, rich flavors of its namesake homeland and brings them fresh to your kitchen! The pork cutlets themselves are gorgeously golden-brown, crispy on the outside, and juicy, savory, and sweet on the inside as all good pork should be. On top is a simple yet captivating mushroom gravy; rich, beefy, and loaded with that distinct mushroom flavor. Ready in just 40 minutes, German Fried Pork has big pig flavor in a delicious package!
Ingredients
For the gravy:
- 6 tablespoons butter, divided
- 16 ounces mushrooms
- 3 cloves garlic
- 4 tablespoons flour
- 2 cups beef broth
- 1 teaspoon balsamic vinegar
- pepper, to taste
- 1 teaspoon dried thyme
- 2 tablespoons sour cream
For the pork:
- 4 pork loin chops, boneless
- cooking oil, to taste
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 eggs, beaten
- 1/2 cup breadcrumbs
- pasta, such as egg noodles, optional, to taste, cooked and warm, for serving
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –In a medium pan over medium heat, melt 2 tablespoons of the butter.
Step 2 –Add the mushrooms and the garlic and sauté until the mushrooms are soft, about 6-8 minutes.
Step 3 –Transfer the mushroom mixture to a plate.
Step 4 –Melt the remaining butter in the same pan.
Step 5 –Add 4 tablespoons of the flour to the melted butter and stir into a smooth roux, about 1-2 minutes.
Step 6 –Slowly add the beef broth, a little at a time, to the roux while stirring constantly.
Step 7 –Add in the balsamic vinegar, the pepper, the thyme, and the reserved mushroom mixture and simmer until the gravy reaches your desired consistency, about 3-4 minutes.
Step 8 –When ready to serve, fold the sour cream into the mushroom gravy.
Step 9 –Place the pork chops, one at a time, in a large resealable plastic bag.
Step 10 –Pound the cutlets with a meat mallet until about 1/4-inch-thick.
Step 11 –In a large skillet over medium-high heat, heat about 1/4-1/2-inch of the oil.
Step 12 –In a shallow bowl, mix the remaining flour, the salt, and 1 teaspoon of the pepper.
Step 13 –Place the eggs and the breadcrumbs into two other shallow bowls.
Step 14 –Dredge two of the pork chops in the flour, then in the eggs, and then in the breadcrumbs.
Step 15 –Add the pork chops to the hot oil and pan-fry until golden-brown and the pork reaches an internal temperature of 145 degrees F, about 2-3 minutes per side.
Step 16 –Transfer the chops to a paper-towel-lined plate to drain.
Step 17 –Repeat the dredging and frying process with the remaining pork chops.
Step 18 –Serve the pork chops over the pasta topped with the gravy and garnished with the parsley.
