Stir in the stock and return chops to the pan. 1 small clove garlic minced. 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. Vegetable oil 4 sm. Allow sauce to cook for another few minutes shaking the pan if needed to move things around.

About 10 ounces each 2 tablespoons unsalted butter. In a large skillet over medium high heat heat the oil over until shimmering. The dish is finished off with a mustard sauce that is made by de glazing the pan with. Remove the chops to a warm platter. 4 pork chops 1 inch thick.

4 pork chops 1 2 tsp. Bring the sauce to a simmer cover and cook until chops are tender about 15 to 20 minutes. Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through. Pat the pork chops dry and season with salt and pepper. Add cream and boil 2 minutes more until sauce reduces a bit and thickens.

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Place the chops on top of the cabbage on the serving platter. Baked pork chops are served with a creamy mustard sauce and sauerkraut in this delicious german style dinner option. Throw in the mustards and stir to combine then pour in the cream. 1 cup heavy cream. Season to taste and serve with potatoes or a rice dish like risi e bisi and a plain vegetable like braised cabbage perhaps.

Add the chops and cook until browned on one side about 4 minutes. Onions sliced thin 1 2 to 3 4 c. Stir in beer chicken broth and remaining 1 tsp of thyme and bring to a boil. Stir in chicken broth adding more if the sauce seems too thick. Reduce heat to low add the pork chops then cover and simmer for 8 minutes turning chops halfway through.

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. Cover with foil to keep warm. Flour 1 1 2 tbsp. Pepper 1 1 2 tsp. Taste sauce and adjust whatever you think it needs.

Raise the heat and boil pan juices to reduce by half about 2 minutes. Add chicken breasts back to the pan nestling them into the sauce. Raise the heat and boil pan juices to reduce by half about 2 minutes. 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.

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Add chicken breasts back to the pan nestling them into the sauce. Place the chops on top of the cabbage on the serving platter. 4 pork chops 1 2 tsp. About 10 ounces each 2 tablespoons unsalted butter. Stir in the stock and return chops to the pan.