About 10 ounces each 2 tablespoons unsalted butter. Throw in the mustards and stir to combine then pour in the cream. Allow sauce to cook for another few minutes shaking the pan if needed to move things around. These german pork chops aka schweinekotelett seasoned with mustard are a traditional recipe from the area around düsseldorf which is the capital city of the state of north rhine westphalia this method uses mustard and flour as the coating giving a crispy and tasty crust to this traditional german dish. In a large skillet over medium high heat heat the oil over until shimmering.

Lower the heat to medium low and simmer until the sauce thickens slightly about 5 minutes basting the chops with the sauce. 4 pork chops 1 2 tsp. Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through. Raise the heat and boil pan juices to reduce by half about 2 minutes. Vegetable oil 4 sm.

Reduce heat to low add the pork chops then cover and simmer for 8 minutes turning chops halfway through. 1 small clove garlic minced. Add chicken breasts back to the pan nestling them into the sauce. Add cream and boil 2 minutes more until sauce reduces a bit and thickens. Remove the chops to a warm platter.

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Cover with foil to keep warm. The dish is finished off with a mustard sauce that is made by de glazing the pan with. Place the chops on top of the cabbage on the serving platter. Flour 1 1 2 tbsp. Onions sliced thin 1 2 to 3 4 c.

Bring the sauce to a simmer cover and cook until chops are tender about 15 to 20 minutes. Stir in beer chicken broth and remaining 1 tsp of thyme and bring to a boil. 1 cup heavy cream. Pat the pork chops dry and season with salt and pepper. Add 1 cup heavy cream 1 tablespoon spicy or sweet german mustard 1 2 to 1 teaspoon hungarian paprika reserved bacon and pork chops and cook for several minutes to reduce cream.

Add the chops and cook until browned on one side about 4 minutes. Stir in the stock and return chops to the pan. Stir in chicken broth adding more if the sauce seems too thick. 2 tablespoons chopped shallots. Baked pork chops are served with a creamy mustard sauce and sauerkraut in this delicious german style dinner option.

Taste sauce and adjust whatever you think it needs. Serve with noodles or potatoes. Taste sauce and adjust whatever you think it needs. Add the chops and cook until browned on one side about 4 minutes. Bring the sauce to a simmer cover and cook until chops are tender about 15 to 20 minutes.

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Serve with noodles or potatoes. Cover with foil to keep warm. Reduce heat to low add the pork chops then cover and simmer for 8 minutes turning chops halfway through. Lower the heat to medium low and simmer until the sauce thickens slightly about 5 minutes basting the chops with the sauce. About 10 ounces each 2 tablespoons unsalted butter.