Recipe Background
Hearty German Fried Pork offers crispy pork and rich mushroom gravy.
German Fried Pork brings the sizzle and satisfaction you'd expect from a dish this hearty. As you cook, the aroma of butter and garlic mingles with the earthy richness of sautéing mushrooms, creating a comforting scentscape. The pork chops, when browned just right, develop a crispy golden crust that gives way to juicy tenderness. Resting them briefly after frying allows the juices to settle, making every bite special.
The surprise element here is the mushroom gravy, which gains depth with a touch of balsamic vinegar. Its smooth texture envelops the pasta or egg noodles, adding a rich counterpoint to the crunch of the pork. When you fold the sour cream into the gravy, it rounds out the flavors with a subtle tang, tying the whole dish together. Frying pork until the edges are just right ensures a pleasant balance between crispy and tender.
Gathering around the table, this meal promises shared enjoyment. The ease of preparation means you spend more time savoring and less time fussing. Whether for a typical weeknight or a weekend gathering, you can serve this dish confidently, knowing it combines familiar comforts with a touch of flair from aromatic herbs and well-executed techniques.
Ingredients
For the gravy:
- 6 tablespoons butter divided
- 16 ounces mushrooms
- 3 cloves garlic
- 4 tablespoons flour
- 2 cups beef broth
- 1 teaspoon balsamic vinegar
- pepper to taste
- 1 teaspoon dried thyme
- 2 tablespoons sour cream
For the pork:
- 4 pork loin chops boneless
- cooking oil to taste
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 eggs beaten
- 1/2 cup breadcrumbs
- pasta such as egg noodles, optional, to taste, cooked and warm, for serving
- fresh parsley optional, to taste, chopped, for garnish
Directions
- In a medium pan over medium heat, melt 2 tablespoons of the butter.
- Add the mushrooms and the garlic and sauté until the mushrooms are soft, about 6-8 minutes.
- Transfer the mushroom mixture to a plate.
- Melt the remaining butter in the same pan.
- Add 4 tablespoons of the flour to the melted butter and stir into a smooth roux, about 1-2 minutes.
- Slowly add the beef broth, a little at a time, to the roux while stirring constantly.
- Add in the balsamic vinegar, the pepper, the thyme, and the reserved mushroom mixture and simmer until the gravy reaches your desired consistency, about 3-4 minutes.
- When ready to serve, fold the sour cream into the mushroom gravy.
- Place the pork chops, one at a time, in a large resealable plastic bag.
- Pound the cutlets with a meat mallet until about 1/4-inch-thick.
- In a large skillet over medium-high heat, heat about 1/4-1/2-inch of the oil.
- In a shallow bowl, mix the remaining flour, the salt, and 1 teaspoon of the pepper.
- Place the eggs and the breadcrumbs into two other shallow bowls.
- Dredge two of the pork chops in the flour, then in the eggs, and then in the breadcrumbs.
- Add the pork chops to the hot oil and pan-fry until golden-brown and the pork reaches an internal temperature of 145 degrees F, about 2-3 minutes per side.
- Transfer the chops to a paper-towel-lined plate to drain.
- Repeat the dredging and frying process with the remaining pork chops.
- Serve the pork chops over the pasta topped with the gravy and garnished with the parsley.
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