Hunter's Pork Chops - Kamufox

Pork chops. Made bread Fried. Gravy mushrooms Creamy. Another daring gourmet original: "Hunter's Pork Chops."

The term "hunter" is inspired by the German word jaeger for the hunter. Jäger sauce is trendy in Germany, often served with a type of schnitzel known as Jäger Schnitzel, Thin breaded veal cutlets fried and served with dark mushroom sauce. This recipe is for breaded pork chops with a creamy version of this famous German mushroom sauce.

Simple, quick and thoroughly enjoyable. Here's how to make them. Rub the pork with salt and pepper. Fill a bowl with buttermilk and fill a plate with flour. Dip the chops in buttermilk and coat both sides. Allow excess to drain. Dredge pork chops in flour, coating both sides. Repeat the process with buttermilk and flour for an extra thick bread coating.

Heat some vegetable oil in a heavy pan on medium. After the grease cools down when you put a drop of water in it, put the pork pieces in the pan. Brown the pork chops on both sides, about 3-4 minutes per side. Remove the chops and set them aside.

Drain off all but a few teaspoons of oil. Melt the butter in a skillet, add the flour and cook, constantly whisking, for about 3-4 minutes or until the mixture turns a rich caramel brown. This step is significant, giving your sauce a rich, delicious flavour.

Add the milk, paprika, and beef bouillon cubes and continue to whisk to combine until the sauce begins to boil and thicken.

Add the sliced mushrooms and stir to combine. Let the sauce simmer for another 4 minutes, stirring occasionally.

Nestle the pork chops in the sauce, tops exposed. Cover, reduce heat, and simmer for 10-15 minutes or until pork chops are no longer pink in the centre. While the chops are steaming, stir the sauce occasionally to prevent burning. Place the chops on individual plates and spoon the sauce over them. Serve immediately.

Hunter's Pork Chops

Buttermilk breaded pork chops with a rich and creamy German-style gravy.

Raw materials

• Four pieces of pork
• Salt and pepper
• Buttermilk and flour for digging
• Vegetable oil for frying
• Four tablespoons butter
• Three tablespoons flour
• 2 cups of whole milk
• Two teaspoons of sweet paprika
• 1½ - 2 beef bouillon cubes, broken up
• pepper
• 8 ounces button mushrooms, sliced
• Salt to taste

Instructions

Sprinkle both sides of the pork chops with salt and pepper. Pour the buttermilk into a shallow bowl. Pour some flour into a large plate. Drizzle in the buttermilk to coat each piece of pork on both sides and let the excess drip off—dredge pork chops in flour, covering both sides. Repeat the process for extra thick breaded pork chops. Refrigerate the pork chops for at least 15 minutes.

Heat a large amount of vegetable oil in a large pot. Once it's hot enough to splash a drop of water when thrown into the pan, add the pork pieces and fry for 3-4 minutes on each side until golden brown. Remove the pork pieces and set them aside. Drain off all but a few teaspoons of oil.

Melt the butter, add the four and constantly whisk for 3-4 minutes or until the mixture turns a rich caramel brown. Add milk, paprika, beef bouillon cubes, and pepper and continue whisking until well combined. Bring the mixture to a boil, whisking constantly. Add the mushrooms and continue to simmer for 3 minutes, stirring occasionally. Add more salt and pepper to taste.

Nestlé pork chops in sauce tops exposed. Cover, reduce heat, and simmer for 10-15 minutes or until the centre of the pork chops is done. (Note: New USDA guidelines have lowered the recommended internal temperature from 160 to 145 F. So there's no need to overcook the pork!)

Place the pork chops on individual plates and spoon the sauce over them. Serve immediately.

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