These German pork chops 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.
The 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!
Oma's German Pork Chops, Düsseldorfer-style
4 pork chops
mustard (about 2 Tbsp)
oil or butter for frying
2 tsp 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 - 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.
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. Why?
Here, at least, (in Canada & USA) pork chops are much more economical than schnitzel. So, this may just become your best pork chop recipe, and a really nice change from the standard way of cooking pork chops!
This variation is from Düsseldorf, which is the capital city of the German state of North Rhine-Westphalia.
Looking for another fantastic recipe for breaded pork chops, one that's a bit more traditional? In fact it the one I usually make when I'm in a hurry. Check out my breaded pork chops.
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Words to the Wise
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Gerhild’s Just Like Oma website has always been a go-to when I’m searching for German recipes that taste like home, so I’m absolutely delighted that her fabulous recipes have been captured in book form.
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