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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a simple variation of the classic German dish I tasted at a local cooking demonstration. It's very good, but I should say I don't have any reference point, not knowing what the classic tastes like. Optionally, add a shot of cream or half 'n half to the gravy. Traditionally served with spaetzle, but egg noodles or potatoes also work well. Ingredients:
1/2 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 butterflied pork loin chops, each cut in half (1 1/2 pounds) |
3 tablespoons olive oil |
3 tablespoons unsalted butter |
1 (8 ounce) package fresh mushrooms, sliced |
1 shallot, diced |
3/4 cup water |
1/4 cup red wine |
1 (3/4 ounce) package mushroom gravy mix |
1 tablespoon fresh parsley, chopped |
Directions:
1. Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
2. In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
3. Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
4. Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.
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