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German Pork Chops

How fun it is to learn about other cultures and the food thatthey love! Do you have a favorite? Be prepared for a folklore-of-flavor fromthese German Pork Chops... a new experience that you are sure to fall in lovewith! These tender, juicy pork chops are surrounded by a thick, savory saucethat will make you look at this protein in a whole new light. This isn't forthe faint of heart. These are the real deal when it comes to a heritage of accomplished,delicious food! With just one bite, you will come to appreciate and value thehistory of just how good these German Pork Chops are! Make it a custom in yourhome to try something new and take your tastebuds on a journey of new-foundlove! It is one "ein Leckerbissen" (tasty morsels).
Total Time 1 hour
Servings 4 people


  • 1 cup buttermilk
  • 1 cup plus 3 tablespoons all-purpose flour divided
  • 4 center loin pork chops boneless and 1-inch-thick
  • salt to taste
  • black pepper to taste
  • vegetable oil to taste
  • 4 tablespoons butter
  • 2 cups whole milk
  • 2 teaspoons sweet paprika
  • 1 1/2-2 beef bouillon cubes broken up
  • 8 ounces button mushrooms sliced


  • Step 1 -Place the buttermilk in a shallow bowl.
  • Step 2 -Place 1 cup of the flour in a shallow bowl.
  • Step 3 -Sprinkle both sides of the pork chops with the salt and the black pepper.
  • Step 4 -Dredge the pork chops in the buttermilk and then in the flour, coating both sides.
  • Step 5 -Repeat the dredging process once, and place the pork chops on a plate.
  • Step 6 -Let the pork chops sit in the refrigerator for about 15 minutes.
  • Step 7 -In a heavy skillet over medium heat, add a generous amount of the vegetable oil and heat until a drop of water sputters when splashed into the pan.
  • Step 8 -Cook the pork chops in the oil until they are golden-brown, about 3-4 minutes per side.
  • Step 9 -Place the pork chops on a paper-towel-lined plate.
  • Step 10 -Drain and discard all but 2 teaspoons of the vegetable oil from the skillet.
  • Step 11 -Add the butter to the skillet and melt over medium heat.
  • Step 12 -Add the remaining flour to the butter mixture and cook, whisking constantly, until it becomes a rich, caramel-brown color, about 3-4 minutes.
  • Step 13 -Whisk the whole milk, the sweet paprika, the beef bouillon cubes, and the black pepper into the butter mixture and bring to a simmer, whisking continually.
  • Step 14 -Add the button mushrooms to the gravy mixture and simmer, stirring frequently, about 3 minutes.
  • Step 15 -Add the salt to the gravy mixture and stir to combine.
  • Step 16 -Nestle the pork chops into the gravy, leaving the tops exposed.
  • Step 17 -Cover the pork chop mixture, reduce the heat to low, and simmer until the meat reaches an internal temperature of 145 degrees F, about 10-15 minutes.
  • Step 18 -Serve the pork chops with the gravy.
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