The inspiration for this dish comse from the classic Yeager Schnitzel. Our favorite German Restaurant servers it with a rich mushroom sauce. This is my light version which can be easily whipped up for weeknight dinner.
Boneless Pork chops
1 Tbsp of dry rosemary
1 shallots, slices
8 oz baby bella mushrooms, slices
2 tsp of flour
1/2 Tbsp of Worcestershire sauce
1/2 cup chicken stock
1 Tbsp of olive oil
salt and pepper to taste
Heat oil in a caste iron skillet.
Season porch chop with rosemary, salt and pepper.
Sear the pork chops in a medium high skillet, on both sides, till golden brown.
Remove seared chops and add shallots and mushrooms to the same skillet.
Saute till golden and add salt, pepper, Worcestershire sauce and flour. Cook for another 2-3 mins. The mixture will look very dry and will stick together.
Stirring continuously, add the chicken stock and the pork chops.
Simmer on medium low till pork 160 F at the center. Remove chops and continue to thicken the sauce to your liking.
Serve the chops with a generous smothering of the mushroom sauce. Sauteed green beans are a wonderful side with this dish !