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Jägerschnitzel – German Pork Chops

Jägerschnitzel – German Pork Chops

Jagerschnitzel-German Pork Chops

Jägerschnitzel, which are German Pork Chops, or Pork Cutlets, is a very traditional German dish. Pounded thin, these pork chops cook quickly and golden brown. The seasonings used make the difference in flavor. We blended our Bavarian Seasoning for authentic flavors, so the result is a dish worthy of any German menu.

We like to serve our Jägerschnitzel with Spaetzle and sauteed cabbage or pan-fried potatoes. If you haven’t made Spaetzle, it is so easy and delicious. Click HERE for our recipe.

Servings: 4

8 Boneless Loin-cut Pork Chops – 3-4 Oz each
Sea Salt and Freshly Ground Black Pepper
3 Eggs
1 Cup Flour
2 Cups Unseasoned, Dried Bread Crumbs
½ Cup Olive Oil
1 Tablespoon Butter
3 Cups Sliced Mushrooms
1 Small Onion Chopped
2 Roma Tomatoes, Chopped
1 Cup Red Wine
½ Cup Beef Broth
1 Teaspoon Bavarian Seasoning

Place pork cops between sheets of plastic wrap. Pound pork chops about 1/4 to 1/8 inch thick, but not thinner. Season with salt and pepper. In a small bowl, beat eggs. Sprinkle flour on both sides of the chops. Dip in beaten eggs, and coat with the breadcrumbs. Press onto the chops so they stick better. Refrigerate until needed.

To make mushroom sauce, heat the butter over medium heat. When melted, add the onions and cook for 2-3 minutes. Add the mushrooms and cook another 2 minutes. Add the tomatoes, Bavarian Seasoning, beef broth and red wine. Simmer until sauce is reduced by half. Adjust salt and pepper to taste.

In a large frying pan, heat olive oil in a large fry pan on medium-high heat. Add pork carefully. Cook 3-4 minutes on both sides or until golden brown. Transfer to a plate which has paper towels to absorb extra oil. Serve immediately with mushroom sauce spooned over the pork chops. Add side dishes of sauteed red cabbage and Spaetzle, and you have a very traditional German dinner.