Oma's German Pork Chops, Düsseldorfer-style
These German pork chops, aka Schweinekotelett, seasoned with mustard are a traditional recipe from the area around Düsseldorf, which is the capital city of the state of North Rhine-Westphalia.
This method uses mustard and flour as the coating, giving a crispy and tasty crust to this traditional German dish.
Makes 4 servings
- 4 pork chops
- salt, pepper
- prepared mustard (about 2 tablespoons)
- oil or butter for frying
- 2 teaspoons prepared mustard (use Düsseldorf Löwensenf, if possible)
- 1 cup cream (preferably 35% whipping cream, but 18% will do)
- 1 cup white wine
- 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 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.
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
07.24.2022 revision update