German Style Pork Chops with Mushrooms
Indulge in hearty, comforting flavors with this recipe for **German Style Pork Chops with Mushrooms**, a dish that captures the rustic essence of German cuisine. Perfectly seasoned bone-in pork chops are seared to golden perfection, then simmered in a rich and creamy sauce made with caramelized onions, earthy mushrooms, white wine, and a touch of tangy Dijon mustard. The final addition of sour cream creates a velvety gravy that’s perfect for spooning over the tender pork. Garnished with fresh parsley and best served alongside spaetzle, mashed potatoes, or roasted vegetables, this dish is a cozy and satisfying dinner option that brings old-world flavors to your table in under an hour.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoons salt
- 1 teaspoons black pepper
- 1 teaspoons paprika
- 3 tablespoons flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 8 ounces button mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup white wine
- 1.5 cups beef or chicken broth
- 1.5 teaspoons Dijon mustard
- 0.5 cup sour cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, and paprika. Dredge them lightly in flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, or until they develop a golden-brown crust. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the sliced onion and cook for 5 minutes, stirring occasionally, until softened and lightly golden.
Add the sliced mushrooms to the skillet and cook for another 5-6 minutes, until the mushrooms release their liquid and begin to brown.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, reducing slightly.
Add the broth and Dijon mustard, stirring well to combine. Bring the mixture to a gentle simmer.
Return the pork chops to the skillet, nestling them into the mushroom and onion mixture. Cover and cook for 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the pork chops from the skillet and place them on a serving platter. Tent with foil to keep warm.
Reduce the heat to low and stir the sour cream into the skillet sauce, making sure it is fully incorporated. Taste and adjust seasoning with salt and pepper if needed.
Spoon the mushroom gravy over the pork chops and garnish with chopped fresh parsley before serving. Enjoy with spaetzle, mashed potatoes, or roasted vegetables on the side.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 21.4 g | ||
| Protein | 210.8 g | 422% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 357 mg | 27% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3904 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
