Friday, September 23, 2011

Dinner Tonight

This is a variation on the Jaegerschnitzel I've loved since my grandmother made it for me when I was as little as Boo.  I went with thicker cuts of meat, took away the breading on the pork, and made something of a Southern style peppery cream gravy. It's still got the mushrooms I love, and the pasta makes a good good stand-in for the spaetzle that would normally be served.


4 pork loin chops, between 1/2 and 3/4 inch thick
1 white or yellow onion, chopped fine
1 bell pepper, chopped fine
1 cup sliced fresh mushrooms, whatever variety you like
Olive Oil
Black Pepper and other herbs/spices you like.
Canadian Steak Seasoning
1/4 to 1/3 cup Kentucky Kernel or other seasoned flour (Make your own if you want)

Sprinkle the chops with the steak seasoning on both sides and set aside.  In a large saute pan, heat enough olive oil to coat the bottom.  Add the onions, mushroom, and bell pepper and saute until the onions soften and begin to become transparent. Add the black pepper and other spices to taste.  Add the chops and brown on both sides.  Make a slurry of the flour and 2 cups of the milk.  Take the chops from the pan.  Add the milk/flour slurry and bring to simmer.  Add more milk until a thin gravy forms.  Add the chops and turn until coated.  Lower the heat and and simmer until the gravy thickens to your desired consistency.

Serve over rice or pasta with steamed fresh vegetables.  Goes well with baking powder biscuits or a good bread.

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