Hunter's Pork Chops
Buttermilk breaded pork chops with a rich and creamy German-style gravy.
Serves: 4
  • 4 pork chops
  • Salt and pepper
  • Buttermilk and flour for dredging
  • Vegetable oil for frying
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups whole milk
  • 2 teaspoons sweet paprika
  • 1½ - 2 beef bouillon cubes, broken up
  • Pepper
  • 8 oz button mushrooms, sliced
  • Salt to taste
  1. Sprinkle both sides of the pork chops with salt and pepper.
  2. Pour the buttermilk in a shallow bowl. Pour some flour on a large plate.
  3. Dredge each pork chop in the buttermilk to coat both sides and let the excess drip off. Dredge the pork chops in the flour, coating both sides. Repeat the process for extra thick breaded pork chops. Place the pork chops in the fridge for at least 15 minutes.
  4. Heat a generous amount of vegetable oil in a heavy skillet. Once it's hot enough that a drop of water sputters when thrown in the pan, add the pork chops and fry until golden brown, about 3-4 minutes on each side. Remove the pork chops and set aside. Drain all but a couple teaspoons of the oil.
  5. Melt the butter, then add the four and whisk constantly for 3-4 minutes or until the mixture is a rich, caramel brown.
  6. Add the milk, paprika, beef bouillon cubes, pepper, and continue to whisk until thoroughly blended. Bring the mixture to a simmer, continuing to whisk. Add the mushrooms and continue to simmer, stirring occasionally, for 3 minutes. Add more salt and pepper to taste.
  7. Nestle the pork chops in the sauce, leaving the tops exposed. Cover, reduce the heat to low, and simmer for 10-15 minutes or until the center of the pork chops are done. (Note: New USDA guidelines lowered the suggested internal temperature from 160 to 145 F. So no need to overcook the pork!)
  8. Place the pork chops on individual plates and spoon the sauce over them. Serve immediately.
Recipe by The Daring Gourmet at