German Pork Chops – Oma's Düsseldorfer Schweinekotelett

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

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Yummy lecker Düsseldorfer Breaded Pork Chops -- these you HAVE to try!

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.

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!

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.

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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.

But first, you'll really need to try these. You really will love the sauce! Mouth-watering!

Ready to make these Schweinekotelett?

Print Recipe

German Pork Chops – Oma's Düsseldorfer Schweinekotelett

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.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings:

Makes 4 servings

Ingredients:

• 4 pork chops
• salt, pepper
• prepared mustard (about 2 tablespoons)
• flour
• 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

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 until done for about 10 to 12 minutes (depending on thickness).
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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

07.24.2022 revision update

Check out more of Oma's Pork Recipes here ->

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Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.