Easy Jäegerschnitzel

I got this yummy recipe from my German friend. Easy and delicious and my kids always go gaga over it. Serve over any noodle or mashed potatoes. Even rice would go well! I'm sure there's better gravy but this is GOOD and EASY so I'm rolling with it. Makes about 8 schnitzels and 2 cups of gravy .

Easy Jäegerschnitzel

1 1/5 lbs boneless pork chops, thinly sliced
Salt and pepper, to taste
5 eggs
2 Tbsp water
4 c Italian style bread crumbs
Oil for frying

Mushroom Gravy
2 Tbsp butter
1/2 c diced onion
1-8 oz package mushrooms, sliced
1-15 oz can cream of mushroom soup
1/2 c milk

1. Place piece of plastic wrap over a piece of meat. Pound with mallet until about 1/4" thickness (before I owned a mallet I used a hammer, just sayin). Sprinkle each side with salt and pepper; set aside. Repeat for each piece.
2. Heat 1 inch of oil in large skillet over medium heat. Beat eggs and water in a wide, shallow bowl with a fork just until smooth and blended. Pour bread crumbs in another wide, shallow bowl.
3. Dip each piece of flattened meat into egg, then bread crumbs, then egg and bread crumbs again. Once oil sizzles from a drop of water sprinkled onto it, it's ready.
4. Cook two pieces of meat at a time, a few minuets each side until golden brown. Place on a plate covered with a paper towel to drain.

GRAVY

1.  Melt butter in medium sauce pan over medium heat. Saute onion and mushrooms four minutes, or until soft. Stir in soup and milk. Continue to site frequently as it heats up. Remove from heat once it starts to bubble or once it heats to your liking.
2. Pour immediately over schnitzel and noodles or potatoes.

Boneless Pork Chops in Mushroom Sauce

I love pork chops and I love mushrooms; I found a way to combine them that is supremely delicious and easy to boot. Pour the yummy mushroom sauce over your rice or mashed potatoes as well as the pork. mmmmmm....My kids LOVED it. Serves 4.

Boneless Pork Chops in Mushroom Sauce

2 Tbsp olive oil
1/2 c onion, diced
2 cloves garlic, minced
4 boneless pork chops
1/2 tsp salt
ground black pepper, to taste
1/2 c chicken broth
8 oz mushrooms, sliced
2 Tbsp fresh parsley, chopped

1. Heat olive oil in large skillet* over medium heat. Add onion and garlic, stirring frequently for 4 minutes.  Add pork chops. Sear on each side for 2 minutes, sprinkling salt and pepper on each side. Add chicken broth and sprinkle mushrooms and parsley over top and around chops.
2. Once liquid is boiling reduce heat between low and medium-low and cover skillet. Turn chops after 15 minutes. Re-cover and cook another 15 minutes or until juices run clear and the center is no longer pink (I always cut the thickest one almost in half to make sure it's done).
3. Test liquid before serving, careful not to burn your tongue. Add more salt and/or pepper, if desired. Serve immediately.

* Preferably a skillet with a lid, though for years I used aluminum foil and we survived.

Slow Cooked Pork Chops & Potatoes

These pork chops fell off the bone (hence the not-so-beautiful picture) and turned out to be thinner than I thought they were, but they were SO tasty! The potatoes are a perfect compliment. I like to use leftover potatoes to make hash browns (yummy, they don't need to be seasoned, just fried in 1-2Tbsp butter) the next day. Or you could cook just the pork chops without the potatoes, if you'd like (if so, cut broth down to 2 c and garlic to 2 or 3 cloves). Serves 4.

Slow Cooked Pork Chops & Potatoes

4-5 medium potatoes, peeled and sliced into 1/2" discs
1/4 c olive oil
2 c chicken broth
4 cloves garlic, minced
1 Tbsp paprika
1 Tbsp poultry seasoning*
1 tsp dried oregano
1 tsp dried basil
4 thick cut pork chops
salt and pepper to taste.

1. Place potatoes in bottom of slow cooker. Whisk the oil, broth, garlic, paprika, seasoning, oregano, basil in a medium bowl. Pour over potatoes.
2. Cut small slits in each pork chop and place on top of potatoes. Season with salt and pepper, cover, and cook on high for 4 hours or on low for 6-8 hours.

* you can substitute poultry seasoning for 2 tsp sage and 2 tsp thyme or rosemary.

New-Style Pork Chops

I've been looking for a yummy pork chop recipe that doesn't involve cream of mushroom soup. Don't get me wrong, I always love my chops smothered in mushroom soup, but I knew there had to be another way...and then I found this recipe in my Betty Crocker recipe book. It's so good! If you're not an olive fan like myself, I'd still use them. You don't have to eat them, and they add a unique flavor. I served them over rice, but I'd suggest serving them alongside risotto, rice pilaf or mashed potatoes and a vegetable. Serves 6.

New-Style Pork Chops

6 pork loin or rib chops, about 1" thick (about 2 lbs)
1 c dry Marsala wine or beef broth
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
1 tsp honey

Place pork in shallow glass or plastic dish. In small bowl mix wine, vinegar, lemon juice and honey. Pour over pork. Turn to coat on both sides. Cover and refrigerate at least 8 hours but no more than 24 hours, turning occasionally.

2 Tbsp olive oil*
1/2 c chopped red onion
2 cloves garlic, finely chopped
1 c Kalamata olives, pitted**
1 Tbsp chopped fresh thyme leaves
1 Tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper

After pork has marinated, heat oil over medium-high heat. Cook remaining ingredients in oil about 5 minutes, stirring frequently, until onion is tender.

Remove pork from marinade, reserving marinade. Add pork to skillet. Cook about 10 minutes, turning pork once, until pork is brown. Add reserve marinade. Heat to boiling; reduce heat. Cover and simmer about 20 minutes (or until pork is no longer pink when cut near bone). Serve pork with pan sauce.

* Use 1 Tbsp olive oil and trim fat off chops to lower fat content.
**  Here's another recipe that calls for Kalamata olives.

Pork Chop and Potato Casserole

I have a hard time knowing what to do with pork chops. This recipe is good, especially as far as casseroles go (which aren't always my favorite, though they are filling). Serves 6.

Pork Chop and Potato Casserole

1 Tbsp olive oil
6 boneless pork chops
1 (10.75 oz.) can cream of mushroom soup
1 c milk
5 - 6 potatoes of your choice, thinly sliced (1/4")
1/2 c chopped onion
1 1/2 - 2 c shredded cheese

1. Preheat oven to 400
2. Heat oil in a large skillet over medium-high heat. Place pork chops in oil and sear both sides of each chop. Lightly season with garlic salt.
3. In a medium bowl, combine mushroom soup and milk. Arrange potatoes and onions in 9x13 baking dish. Season with garlic salt.
4. Place browned chops over the potatoes and onions, then pour the soup mixture over all.
5. Cover with aluminum foil and bake for 30 minutes. Uncover, top with the cheese, and bake for 30 minutes more.