German Pork Chops

These German pork chops ("Schwinekotletts"), seasoned with mustard, are a traditional recipe from the Düsseldorf area. 

This dish is finished off with a mustard sauce that is made by de-glazing the pan with mustard, cream, and wine. Now, doesn't that just sound delicious!

This may just become your best pork chop recipe -- a really nice change from the standard way of cooking pork chops!

German Pork Chops

This method uses mustard and flour as the coating. This gives a crispy and tasty crust to this traditional German dish.

Düsseldorfer Pork Chops

Ingredients:

  • 4 pork chops
  • salt, pepper
  • mustard
  • flour
  • oil or butter for frying
  • 2 tsp mustard
  • 1 cup cream
  • 1 cup white wine

Instructions:

  • Slash the edges of the chops so they won't curl when frying.
  • Season the chops on both sides with salt and pepper.
  • Rub a thin layer of mustard over the chops.
  • Put some flour onto a plate.
  • Heat the oil (and/or butter) in a large frying pan.
  • Dredge the chops in the flour and then fry them until done for about 10 to 12 minutes (depending on thickness).
  • Remove chops when done and keep warm.
  • Add 2 tsp mustard to the same pan and stir to loosen remaining browned bits in the pan. Add cream and wine. Bring to boil to reduce to a gravy. Season with salt and pepper and serve over chops.
  • Serves 4.

Although the most common pork dish in Germany is the schnitzel, which is really just thinly sliced boneless pork, pork chops are often served as an alternative. Frequently they are breaded, such as the ones you'll find in breaded pork chop recipes.

This variation above is from Düsseldorf, which is the capital city of the German state of North Rhine-Westphalia.


Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.



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