How fun it is to learn about other cultures and the food that they love! Do you have a favorite? Be prepared for a folklore-of-flavor from these German Pork Chops… a new experience that you are sure to fall in love with! These tender, juicy pork chops are surrounded by a thick, savory sauce that will make you look at this protein in a whole new light. This isn’t for the faint of heart. These are the real deal when it comes to a heritage of accomplished, delicious food! With just one bite, you will come to appreciate and value the history of just how good these German Pork Chops are! Make it a custom in your home to try something new and take your tastebuds on a journey of new-found love! It is one “ein Leckerbissen” (tasty morsel)!
Ingredients
- 1 cup buttermilk
- 1 cup plus 3 tablespoons all-purpose flour, divided
- 4 center loin pork chops, boneless and 1-inch-thick
- salt, to taste
- black pepper, to taste
- vegetable oil, to taste
- 4 tablespoons butter
- 2 cups whole milk
- 2 teaspoons sweet paprika
- 1 1/2-2 beef bouillon cubes, broken up
- 8 ounces button mushrooms, sliced
Directions
Step 1 –Place the buttermilk in a shallow bowl.
Step 2 –Place 1 cup of the flour in a shallow bowl.
Step 3 –Sprinkle both sides of the pork chops with the salt and the black pepper.
Step 4 –Dredge the pork chops in the buttermilk and then in the flour, coating both sides.
Step 5 –Repeat the dredging process once, and place the pork chops on a plate.
Step 6 –Let the pork chops sit in the refrigerator for about 15 minutes.
Step 7 –In a heavy skillet over medium heat, add a generous amount of the vegetable oil and heat until a drop of water sputters when splashed into the pan.
Step 8 –Cook the pork chops in the oil until they are golden-brown, about 3-4 minutes per side.
Step 9 –Place the pork chops on a paper-towel-lined plate.
Step 10 –Drain and discard all but 2 teaspoons of the vegetable oil from the skillet.
Step 11 –Add the butter to the skillet and melt over medium heat.
Step 12 –Add the remaining flour to the butter mixture and cook, whisking constantly, until it becomes a rich, caramel-brown color, about 3-4 minutes.
Step 13 –Whisk the whole milk, the sweet paprika, the beef bouillon cubes, and the black pepper into the butter mixture and bring to a simmer, whisking continually.
Step 14 –Add the button mushrooms to the gravy mixture and simmer, stirring frequently, about 3 minutes.
Step 15 –Add the salt to the gravy mixture and stir to combine.
Step 16 –Nestle the pork chops into the gravy, leaving the tops exposed.
Step 17 –Cover the pork chop mixture, reduce the heat to low, and simmer until the meat reaches an internal temperature of 145 degrees F, about 10-15 minutes.
Step 18 –Serve the pork chops with the gravy.
