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
- Pepper
- 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.
elmar says
don’t you use panko or any other breading??
Kimberly Killebrew says
Hi Elmar, no, not for these. If you’re interested in a breaded pork cutlet with a mushroom sauce you can try this Schnitzel recipe: https://www.daringgourmet.com/authentic-german-jagerschnitzel-hunter-schnitzel-with-mushroom-gravy/
Pete says
Two hours? I can make pierogi faster than that.
Andy says
Btw, Kimberley, the name Killebrew rings a bell. Wasnt there a baseball player named Harmon Killebrew in the 1960s? Any relation?
Kimberly @ The Daring Gourmet says
Hi Andy, yes, he is my husband’s grandfather – Hall of Famer and played for the Twins.
Andy says
The recipe for Schweinekotelett mit Jägersoße sounds wonderful! We’ll try that in the week.
Do you have a recipe for Sauerbraten?
Kimberly @ The Daring Gourmet says
Hi Andy, I haven’t published it here yet, but it’s coming!
Tonia Jean Jordan says
I put the meat in a deep baking pan. I spread the mushrooms and onions on top then pour sauce on top and bake on 350 for one hour. I usually cook five pounds of meat, pork loin chops or chicken breast’s. When done I put it over rice. The family loves it. ❤️
Kimberly @ The Daring Gourmet says
That sounds terrific, Tonia, thanks so much for the feedback!
Jennifer Salvate says
I have a question..
I see a lot of the German gravies have paprika in them. I have always heard that paprika really had no flavor, but was just for color. Though, my Grandma is from Hungaria, and made the best Hungarian Goulash ever with lots and lots of paprika. So, my question is, does paprika really have a flavor then, once it’s cooked?
Kimberly @ The Daring Gourmet says
Very much so, Jennifer. But it depends on the source and freshness of the paprika. In my opinion nothing compares to quality imported Hungarian paprika, it will add a wonderful flavor to goulash, stews, sauces, etc.
Joel (Jody) P Dietz Jr. says
Making this tonight using 1 1/2 sirloin pork chops (all pink), spaetzle with brown butter, parsley and fresh ground musskatnuss (nutmeg). Also some steamed broccoli with lemon. Dessert is yesterday’s homemade himbeeren, heidelbeeren und brombeeren streusel torte (mixed berries) and schlag.
I really wanted to make your kasespaetzle recipe, but thought about the waistline. lol. maybe for the weekend.
By the way Kimberly, I have the same (or one that is very similar, an aluminium one) spaetzle press with the screen in it. Mine was purchased at Hertie back in the late 60’s and does not have the Kull name imprinted on it. Hmmm. I also have the Kuchenprofi and the spaetzle plane that I use for a sweet potato spaetzle. My go to is a more modern german press that is a white abs plastic with 3 interchangeable discs. Much easier to clean, if you know what I mean? ;) Thanks again.
Kimberly @ The Daring Gourmet says
Woah, can you save an extra chair for me??! :) That meal plan sounds heavenly, Joel, and your Torte takes me back to many a Konditorei in Germany. I haven’t tried a plastic Spätzle press, only a plastic potato ricer (which was not a fun experience), but I’d definitely be happy to give it a go, especially if it’s much easier to clean!
Paul Adams says
Kimberly,whilst in H.M Forces and stationed virtually on the Dutch-German border[Nord Rhein Westphalia].My late wife and myself loved these dishes described,going to the ‘Waldhaus'[pub].I attempted the dishes following your directions to the letter,and what a success.Took me back to good years.Thankyou.Paul
Kimberly @ The Daring Gourmet says
That’s wonderful, Paul, I’m so happy to hear you enjoyed this dish and the trip down memory lane. Thanks so much for your feedback and I hope you get the opportunity to try some of our other German recipes you may also remember from your time in Germany. Best, Kimberly
Ann says
I just made these, and I have to agree – it took around 2 hours to make six chops with gravy, and mashed potatoes. I didn’t mind because they were worth it. Turned out fabulous, and I learned a way to cook chops that can be very versatile with different seasonings.
Love how tender they turned out. I let them simmer in the gravy for quite a while.
Also, I used chicken bullion instead of beef. LOVED IT.
Kimberly @ The Daring Gourmet says
That’s awesome, Ann, I’m so glad you enjoyed these as much as we do, thank you!
Francine says
Tasted very good. Easy to do. We had one small issue, though. The sauce was somewhat grainy. We did use normal milk vs buttermilk…would that be the cause or something else? Thanks
Kimberly @ The Daring Gourmet says
Thank you, Francine, I’m glad you enjoyed it! That is very odd about the graininess, I have no idea what could have caused that since none of the ingredients are grainy. It wouldn’t have been the milk. Perhaps the flour you used was coarse-ground? Or maybe it wasn’t thoroughly whisked and clumped a little as a result?
amy hipps says
Mine ended up the same way. It was smooth at first when finished but when simmering with the porkchops in it started to get that way. No matter how many times i checked on it and stirred.
Anonymous says
I suspect that the milk seperated,leaving a grainy appearance. Dairy should be added at the end of the cooking process and simmered only very briefly. Heat breaks down the protein bond and the fat separated from the curd. Excellent dish though. I made a version of it for dinner tonight, but did my pork as schnitzel instead.
Peter Lewis says
Heat the milk first in microwave- not boil- will eliminate this problem because hot milk and hot roux absorb each mother more quickly.
Cheryl says
Made this last Sunday and it was just delicious along side your scalloped potatoes off the scales. Thank You!
Kimberly @ The Daring Gourmet says
Wonderful, I’m so happy to hear that, Cheryl! We love these pork chops and the scalloped potatoes are soooo creamy. So glad they both were a hit and really appreciate the feedback!
anonymous says
Oh yum!
The Daring Gourmet says
Thank you :)
heidi says
This was delicious! I liked the using the buttermilk opposed to eggs or whole milk. It gave the pork a nice flavor =).
The Daring Gourmet says
Fantastic! I’m so glad you tried and like it! I really enjoyed it too and plan on making it again soon. Thanks for your feedback, Heidi :)
Ayako A says
My husband made this dish last night. It was great! I loves how hearty it is! Served with baked potatoes and other boiled veggies. However it took him almost 2 hours to make…how about you? From prepping to serving.
The Daring Gourmet says
Hi Ayako! First of all, I’m so glad you both enjoyed it! Secondly…2 HOURS??? Yikes! This is considered to be a fairly quick dish – 30 minutes max. Coat the pork chops, fry on both sides for just a few minutes, whisk the sauce, add the mushrooms, return the pork chops to the pan, and simmer for just 10-15 more minutes. Where did he get held up??
Ayako A says
I know, I don’t think it should take 2 hours! Probably because he’s not used to deep frying? Next time I should do it.
amy hipps says
actually some may take longer than others due to what stove they have. possibly someone with a brand new stove can whip it up faster. Mine is not ancient but it is about 7 years old. the cooking time for the gravy was also longer than 4-5 minutes, it took mine to get to that point at about the 10 minute mark. Also the cooking of the pork chops itself was longer. 10 to 15 minutes for 2 sirloin pork chops is not going to get the pink out at that short of time. were your pork chops just thin ones by any chance? So yes it can take considerable more time, though still i do agree on the aspect that 2 hours is pushing it. It took mine about an hour and 15 minutes.
Kimberly @ The Daring Gourmet says
Hi Amy, no my pork chops were the standard 3/4 to 1 inch thick and at the time I developed this recipe I was using a vintage Jenn-Air from the early 60’s. For cooking time also keep in mind that the USDA recently lowered the internal temperature recommendations for pork from 160 F down to 145 F. So no need to overcook pork anymore.