GERMAN PORK CHOPS
I was a high school student when I received this recipe from my friend's mom, who is German. She often made these chops for us after church on Sunday. Forty years later, I still love them. -Roberta Byers, Chaffee, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, brown pork chops in butter on both sides. Transfer to a greased 13-in. x 9-in. baking dish. , In a bowl, combine the sauerkraut, applesauce, onion, garlic, brown sugar, caraway seeds and cinnamon. Spoon over chops. , Cover and bake at 375° for 45-50 minutes or until meat juices run clear.
Nutrition Facts : Calories 451 calories, Fat 24g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 558mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 37g protein.
GESCHNETZELTES (CREAMY HUNTER'S SAUCE)
Geschnetzeltes is a popular German dish for the busy cook. A creamy sauce with pork, mushrooms and onions, it is traditionally served with Spaetzle, egg noodles, or potatoes.
Provided by The Daring Gourmet, www.daringgourmet.com
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.
- Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
- Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.
- Add the paprika and crumble in the beef bouillon and whisk until smooth.
- Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
- Serve immediately with hot spaetzle or egg noodles and a fresh green salad.
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
GERMAN PORK CHOPS AND SAUERKRAUT
As a soldier during WWII my Dad learned to make this hearty pork dish from a local German woman during the Allied occupation of Germany. I don't know the German name for it, but it is delicious!
Provided by Pat Mathena Oglesby
Categories World Cuisine Recipes European German
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
- Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
- Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 362.6 calories, Carbohydrate 38.6 g, Cholesterol 70.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 4 g, Sodium 800 mg, Sugar 32.5 g
PORK CHOPS WITH MUSHROOMS
Quick and easy to prepare. No more dried out pork chops!
Provided by mistytwoshoes
Time 1h10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre heat oven to 180C/fan 160/gas 4. Soak dried mushrooms in a little warm water to cover (if using) for around 30 minutes. Drain and Reserve liquid.
- Line a roasting tin approx 10 inches by `12 inches with enough foil to wrap over later.
- Melt butter and oil and fry chops on both sides until lightly brown. Remove and transfer to foil. Add sliced onions and garlic to pan and fry to soften slightly. Add chopped fresh mushrooms, dried mushrooms (if using) and lemon juice. Fry gently for 2 mins. Add flour but ignore the appearance at this stage! Add creme fraiche and heat through. If it is a little thick add some of the reserved dried mushroom liquer or a little milk to thin. Spoon over chops and add thyme.
- Wrap loosely in foil and bake for 1 hour.
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