Thursday, April 26, 2012


I love German food, and Schnitzel was an absolute favorite when we lived in Germany. This is my own version of Jaegerschnitzel.

You will need a pound and a half or so of thin, boneless pork chops. I find it is easiest to buy a tenderloin and slice it myself.
First, preheat your oven to 325 degrees.
In a shallow dish, whisk together an Egg and a tablespoon of Water.

In another dish, you want 2 cups of fresh bread crumbs. (Put some slices of bread in the toaster, and lightly toast. Then when the toast is cool, break up and give a buzz in a food processor.)

Now, add in some thyme leaves, rosemary and basil. You want about a teaspoon of each, but I am using fresh, so I have a bit more.

Add 1/2 teaspoon of garlic powder, and stir them together.

Heat about 3 tablespoons of oil in a skillet, and then dip a pork chop in the egg wash.

Coat them in the crumb mixture.

Place in the skillet, and cook a couple minutes on each side, until the pork chops are golden brown. Then blot the excess oil off on paper towels, and place them in a baking dish (9x13). You don't have to cook these all the way through, as they will finish cooking in the oven. Repeat with all the pork chops until they are all browned.

In the same skillet, melt 1/3 of a cup of Butter. (Note - when originally posted, I was missing mushrooms...this is now updated - thus the "kitchen change")

Add in about a cup of sliced Mushrooms. Saute them for a couple minutes until they are tender.

Whisk in 1/4 cup flour

Add in half a cup of Chicken broth, and a cup of Milk.

Stir this all together, and cook this over medium heat until it comes to a gentle boil and is thickened, stirring continally.

Turn off the heat and stir in 1 cup of sour cream

Pour the sauce all over the top of the pork chops.

Cover it with foil, and bake at 325 degrees for 1 hour. Afterwards the sauce will have thickened a little, and the chops will be extremely tender.

Serve and enjoy!


by Conni Smith |

1 package thin, boneless pork chops
1 small package of mushrooms, cleaned & sliced
1 egg
1 Tb water
2 cups fresh bread crumbs
1 tsp each: rosemary, thyme leaves & basil
1/2 tsp garlic powder
3 Tb oil
1/3 cup butter
1/4 c flour
1/2 c chicken broth
1 cup milk
1 cup sour cream

Preheat your oven to 325 degrees.
In a shallow dish, whisk together egg and water.
In another dish combine bread crumbs, herbs and garlic powder.
Heat oil in skillet.
Dip a shop in the egg wash, then coat in the bread crumbs. Cook in skillet a couple minutes on each side, until golden brown. Blot excess oil with paper towels, and then place in a baking dish. Repeat with all chops.
When chops are finished, melt butter in skillet. Add mushrooms, and saute until tender.
Stir in flour until combined.
Stir in broth and milk. Bring to a boil over medium heat, stirring continually.
When it comes to a boil, remove from heat, and stir in sour cream.
Pour mixture over chops.
Cover with foil, and bake one hour.