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Oma's German Pork Chops (Düsseldorfer Schweinekotelett)

Fall in love with these German Pork Chops ... mustard‑coated, creamy‑sauced Düsseldorfer Schweinekotelett made with love.

Ingredients:

For the pork chops:

• 4 bone-in pork chops, rib or loin, about ½-inch thick
• 1 tsp (6 g) salt
• ½ tsp (1 g) freshly ground black pepper
• 2 tbsp (30 ml) mustard (preferably Düsseldorf Löwensenf)
• ½ cup (65 g) all-purpose flour
• 2 - 3 tbsp (30 - 45 ml) oil or (28 - 42 g) butter

For the sauce:

• 2 tsp (10 ml) mustard (preferably Düsseldorf Löwensenf)
• 1 cup (240 ml) heavy cream (35% or 18%)
• 1 cup (240 ml) white wine

Instructions:

1. Slash the edges of the chops so they won't curl when frying.
2. Season the chops on both sides with salt and pepper.
3. Rub a thin layer of mustard over the chops.
4. Put some flour onto a plate.
5. Heat the oil (and/or butter) in a large frying pan.
6. Dredge the chops in the flour and then fry them about 5 to 6 minutes per side (depending on thickness) until done.
7. Remove chops when done and keep warm.
8. Add 2 teaspoons 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.

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Recipe updated on July 10, 2025