Best Pork Chops German Style Recipes

GERMAN-STYLE BAKED PORK CHOPS WITH MUSTARD CREAM SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly spray a baking pan.
• Whisk apple juice and brown mustard together in a bowl. Spread out panko on a shallow plate.
• Dip each pork chop in the mustard mixture to cover completely, then roll in panko. Place in the baking pan.
• Bake in the preheated oven until pork chops are no longer pink in the center and bread crumbs are lightly browned, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Meanwhile, pour remaining mustard mixture into a small saucepan. Heat over medium-high heat until bubbling and simmer until slightly reduced, about 2 minutes. Remove from heat and stir in sour cream and horseradish. Remove pork chops from the oven and allow to rest for 5 minutes.
• Heat sauerkraut in a separate pan until hot. Place about 1/3 of the sauerkraut on each plate. Top with 1 pork chop and drizzle with mustard cream sauce.

PORK CHOPS GERMAN STYLE

Steps:

• Prepare the pork chops by coating both sides of each one with mustard. Dredge the coated chops in flour. Heat the oil in a large skillet over medium-high heat. Place pork chops into the hot oil, and cook until browned on both sides. Remove from pan, and discard any excess oil in the pan.
• Return the chops to the pan, and reduce heat to low. Pour undiluted soup over the chops, making sure to put an ample amount of rice on each one. Cover, and cook on low for 30 minutes, or until pork is no longer pink, and the juices run clear. Baste the chops occasionally, and add water if necessary.

GERMAN STYLE PORK CHOPS WITH MUSHROOMS

Steps:

• Coarsely chop onion.
• In a plastic bag, combine the flour, 1/2 tsp thyme and salt and pepper. Shake to mix.
• Add the pork chops and shake lightly to coat. Remove the chops and reserve the excess flour.
• In a large skillet warm oil over med-high and add chops. Cook until well browned(about 7 minutes per side). Remove chops and set aside to a plate (cover loosely with foil to keep warm).
• In same skillet, cook the onion, mushrooms and garlic over med-high heat, stirring for about a minute. Add 1 tbsp of reserved flour and cook until flour is no longer visible (about a minute).
• Stir in beer, chicken broth and remaining 1 tsp of thyme and bring to a boil. Reduce heat to low, add the pork chops then cover and simmer for 8 minutes, turning chops halfway through.
• Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
• Serve with noodles or potatoes.