German Pork Chops & Noodles
We use only the very best local Berkshire pork. Unlike other grocery store pork, Berkshire, is the most sought-after pork in the world. Quality matters. There is nothing more frustrating than being served a cut of meat that is dry and tough. We share techniques with you that can make any cook feel like you are a wizard in the kitchen. These pork chops are so amazingly tender, and juicy but really the technique can be applied to any cut of meat. The sauce is “Oma's Jägerschnitzel Sauce” also called Hunter Sauce. It comes together quickly while the chops are resting. The sauce is made in the same pan used for searing the chops so no flavor is lost. Resting meat before cutting is step you should never skip. It is how you prevent losing all that moist flavor you just developed.
Weekend Meal Box #57 Skill: Easy Serves: 4 Kitchen time: 35 min
Feel free create your own version of this recipe using your own ingredients in your kitchen. You can use any cut of pork, chicken or even beef. Add an shredded apple instead if you don't like the kraut. Cooking is about creating, so experiment! Don't have time to do any of the browning? Just layer the sauerkraut in the casserole dish. Put the un-browned chops of top. Cover and bake. But, if you really want amazing flavor, then take the time to brown the pork chops, and event the onions. Each adds a depth of flavor!
2-4 thick Porterhouse pork chops
2 tbsp cooking oil
4 oz sauerkraut
2 tbsp honey mustard
1/2 tsp thyme
1/2 tsp garlic powder
pinch of cumin
pinch of salt & pepper
2 tbsp cornstarch
8oz egg noodles
1 cup sliced mushrooms
1 small onion, diced
1/2 cup heavy cream
2 cups vegetable stock
4 tbsp cornstarch (thickener)
Directions for the Pork chops - Preheat oven to 325°F.
Heat your largest heavy bottom skillet, preferably cast iron, over med-high heat until hot.
Pat the chops dry with a paper towel and rub the mustard over the pork. Mix the herbs, salt, pepper and cornstarch together and coat the chops completely with the herb mix.
Add oil to hot skillet, swirling to coat, then sear the chops for about 3 minutes on each side.
Transfer to a shallow baking pan. Reserve the skillet as is to make your sauce. Place the sauerkraut on top of the chops and bake, uncovered in the oven, until the internal temperature of the chop reaches 145 degrees, about 15-25 minutes depending on the size of your chops. Any higher and the pork will dry out.
Let stand, loosely covered with foil, 5 minutes.
Directions for the Noodles:
Bring 4 cups water to a rapid boil. Empty noodles into boiling water. Cook uncovered, stirring once, for 7 to 9 minutes or until desired tenderness is reached.
Drain and serve with Hunter Sauce.
Hunter Sauce for Noodles:
Use the skillet you seared the chops in, without washing it. Keep all that flavor. Pour off fat from skillet but leave about 1 to 2 tablespoons in the pan.
Add the mushrooms and diced onion to the pan over medium heat, stirring, until softened, 3 to 5 minutes.
Add the mushrooms and stock. Stir while scraping up any brown bits on the bottom of the pan.
Mix the cornstarch and cream together. Add to the sauce. Keep stirring for about 4 minutes or until sauce begins to thicken. You can adjust the consistency to your preference by adding a 1/4 cup of hot water at a time for a thinner consistency, or an extra tbsp of cornstarch if you want it thicker. Simmer for 3 minutes on low.
Pour the sauce over the noodles and mix together. Serve alongside your pork chops.
I like adding a fresh garden salad with this meal.