Pork Chops. Breaded. Fried. Gravy. Mushrooms. Creamy.
Another Daring Gourmet original: “Hunter’s Pork Chops.”
The term “hunter” is inspired by the German word for hunter, Jäger. In Germany Jäger sauce is very popular, often served with a kind of Schnitzel known as Jäger Schnitzel; thin breaded veal cutlets fried and served with a dark mushroom sauce. This recipe is for breaded fried pork chops and is accompanied by a creamy version of this popular German mushroom sauce.
Simple, quick, and thoroughly enjoyable.
Here’s how to make them:
Rub the pork with salt and pepper.
Fill a bowl with buttermilk and fill a plate with flour.
Dip the chops in the buttermilk and coat on both sides. Let the excess drip off.
Dredge the pork chops in the flour, coating both sides. Repeat the process, buttermilk then flour, for an extra thick breaded coating.
Heat some vegetable oil on medium high in a heavy skillet. Once the oil sizzles when you flick a drop of water in it, place the pork chops in the skillet.
Brown the pork chops on both sides, about 3-4 minutes per side. Remove the chops and set aside.
Drain all but a couple of teaspoons of the oil. Melt the butter in the skillet, add the flour and whisk constantly for about 3-4 minutes, or until the mixture has become a rich caramel brown. This step is absolutely crucial, because this is what will give your sauce that rich, delicious flavor.
Add the milk, paprika and beef bouillon cubes and continue to whisk to combine until the sauce begins to simmer and thicken.
Add the sliced mushrooms and stir to combine. Let the sauce simmer for another 4 minutes, stirring occasionally.
Nestle the pork chops in the sauce, the tops remaining exposed. Cover, reduce the heat to low, and simmer for 10-15 minutes or until the pork chops are no longer pink in the middle. While the chops are simmering, occasionally give the sauce a stir to prevent burning.
Place the chops on individual plates and spoon the sauce over them. Serve immediately.
Serving suggestion: Serve with Homemade German Spätzle.
- 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
- 8 oz button mushrooms, sliced
- Salt to taste
- Sprinkle both sides of the pork chops with salt and pepper.
- Pour the buttermilk in a shallow bowl. Pour some flour on a large plate.
- 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.
- 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.
- Melt the butter, then add the four and whisk constantly for 3-4 minutes or until the mixture is a rich, caramel brown.
- 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.
- 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!)
- Place the pork chops on individual plates and spoon the sauce over them. Serve immediately.