Tag Archives: pork chops

Jaeger Schnitzel

Schnitzel is a type of meat that is pounded or sliced thin then breaded and deep fried. In Germany the meat used is generally pork and that is what is used in this recipe. Normally the cut of meat used is a cutlet which is then pounded flat with a meat mallet. However, following our tradition of simplifying things for busy people we will be using thin sliced pork chops instead.

There are many different types of schnitzel, more than we could possibly discuss right now. Today we are going to be making jaeger schnitzel, or hunter’s cutlet as it would be in English. This is a schnitzel served over egg noodles with a mushroom gravy. I made it for my family this past weekend and the results were very positive. My father’s exact words were “feel free to make this again any time.” To make this dish you will need the following ingredients.

Two pounds of thin sliced pork chops

One cup of flour

Two eggs

One half cup milk

One medium onion, halved and sliced

One package sliced mushrooms

Three strips of bacon, cooked

Four packages of brown gravy

cooked egg noodles

cooking oil

Combine the eggs and milk and blend well. Put enough oil in a pan to cover the pork chops and heat it to aprox. 375 degrees. Dip each pork chop into the egg mixture and then dredge each one in the flour and then place in the hot oil. Cook the bacon until crisp, remove it from the pan, and add the mushrooms and onions to the same pan and brown them in the bacon grease. Cook each pork chop for five minutes, turn, and cook for five more minutes. Chop the bacon and add to the onions and mushrooms. Prepare the brown gravy according to the package directions. Add the gravy to the mushroom mixture. To serve, plate up a serving of egg noodles, top the egg noodles with a pork chop, and then smother the pork chop and egg noodles with the mushroom gravy. Enjoy


Baked Hawaiian-style Pork Chops

Years ago I found a recipe for “Polynesian Pork Chops” on a Campbell’s Soup can, tried it, and loved it. However, as is my habit I continued to tinker with the recipe working on tweeking it to my personal tastes. Finally I developed this recipe which is a blend of the original recipe and my own personal tastes. Among other changes I made was to bake the pork chops rather than fry them like the original recipe called for. The idea was to make the recipe healthier and take the recipe up to 11. For this recipe you will need the following ingredients:

one pound of pork chops (bone in or boneless), aprox. 4 to 6

One 15 ounce can of Campbell’s Golden Mushroom soup

One 8 ounce can of pineapple chunks

One medium onion, chopped

One teaspoon of honey

Three teaspoons soy sauce

one fourth cup cold water

garlic powder

Korean BBQ seasoning

Preheat your oven to 350 degrees. Season the pork chops by sprinkling them with garlic powder and Korean BBQ seasoning and bake them for 30 minutes. Meanwhile in a sauce pan combine the remaining ingredients and bring to a boil. Reduce the heat and simmer for 15 minutes. After the pork chops have cooked for 30 minutes pour the sauce over them and bake for an additional 15 minutes. Served with cooked white rice and stir-fry veggies.