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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 teaspoon (6 grams) salt
• ½ teaspoon (1 gram) freshly ground black pepper
• 2 tablespoons (30 milliliters) mustard (preferably Düsseldorf Löwensenf)
• ½ cup (65 grams) all purpose flour
• 2-3 tablespoons (30-45 milliliters) oil or (28-42 grams) butter

For The Sauce:

• 2 teaspoon (10 milliliters) mustard (preferably Düsseldorf Löwensenf)
• 1 cup (240 milliliters) heavy cream (35% or 18%)
• 1 cup (240 milliliters) white wine
• salt and freshly ground black pepper, to taste

Instructions:

For The Pork Chops:

1. Slash the edges of the chops so they won't curl when frying.
2. Season the chops on both sides with the salt and pepper.
3. Rub the mustard all over the chops.
4. Put the flour on a plate.
5. Heat the oil in a large frying pan.
6. Dredge the chops in the flour and then fry them until done, about 5 to 6 minutes per side.
7. Remove the chops when they’re done and keep them warm.

For The Sauce:

1. Add the mustard to the same pan and stir to loosen the browned bits in the pan.
2. Add the cream and wine. Bring to a boil to reduce to a gravy.
3. Season with salt and pepper and serve over the chops.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on January 6, 2026