Old Munchen Jager Schnitzel - Brown gravy

Yummy! Both liked, tasty! Easy! Tender delicious pork loin smothered in a brown gravy. Serve with wide noodles and as much gravy as you like!

Old Munchen Jager Schnitzel - Brown gravy
Old Munchen Jager Schnitzel - Brown gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    boneless pork loin chops, trimmed of all fat

  • 1/2

    cup flour

  • 1

    teaspoon salt

  • 1

    teaspoon pepper

  • 1

    teaspoon paprika

  • 1

    teaspoon granulated garic

  • 1

    tablespoon butter

  • 1

    tablespoon vegetable oil

  • 1/2

    cup mushrooms, sliced

  • 1/2

    cup onions, chopped

  • 1/2

    cup riesling wine

  • 1

    cup brown gravy

  • BROWN GRAVY:

  • 1/4

    cup butter

  • 1/4

    cup flour

  • 1

    clove garlic, minced fine

  • 2

    cups beef stock

  • 2

    tablespoons ketchup

  • 1

    teaspoon German brown spicy mustard (I used dijon)

  • 1

    teaspoon Worcestershire sauce or sherry

  • Salt & black pepper, to taste

Directions

Brown gravy: In a medium saucepan, melt the butter over medium heat. Add the flour and stir for 5 minutes until the mixture is golden brown. Add garlic and saute for about 30 seconds. Whisk in beef broth. Add ketchup, mustard and Worcestershire. Bring to a simmer, reduce heat to low and simmer for 20 minutes, stirring occasionally. Taste, and season with salt and pepper. Leftovers can be frozen. Thin with a little beef stock or water when reheating. Makes 2 1/4 cups gravy. Dinner: Slice each pork loin in half horizontally to make 4 thin chops. On a sturdy work surface, pound each piece with a meat mallet to 1/8 inch thickness. Dredge each pork cutlet in flour to coat lightly. In a small bowl, mix together salt, pepper, paprika and garlic. Use mixture to season both sides of cutlets. Heat butter and oil in a large skillet over medium-high heat. When butter mixture is hot, add 2 pork cutlets, mushrooms and onion. Cook about 3 minutes, turning meat halfway through. Remove and repeat with remaining cutlets. Once onions and mushrooms are soft, remove, and drain the pan of grease, leaving bits of pork, onions and mushrooms in skillet. Return skillet to stove over medium heat. Add wine and stir, removing bits from bottom of skillet. Add gravy and stir. Return pork, onion and mushrooms to pan; reduce heat to low. Simmer lightly for 2 or 3 minutes, or until alcohol is burned off. Remove from heat; sauce will thicken slightly as it sits. Serve meat with wide noodles, with extra gravy as desired.

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