Pork - Jägerschnitzel
The Jägerschnitzel is a traditional German delicacy. Sautéed onions mixed in with mushrooms to create an incredibly delicious sauce to serve over tenderly cooked pork chops or pork loin. Perfect for an absolutely mouthwatering weeknight dinner. Easy & simple.
Ingredients
For Mushroom Sauce4 Tbsp butter - unsalted
2 cups onions - chopped
4 cloves garlic peeled and chopped
1 lb white mushrooms or cremini, sliced or chopped
4 cups beef broth low sodium (I prefer to make the Beef Better than Bullion for the stock. It only takes a few minutes to boil the water & add the bullion.
salt and pepper to taste
For Schnitzel
6 pork chops or pork loin (about 1 - 1.25 lbs) cut in ½ pieces
1 tsp salt
1 tsp pepper
1 tsp paprika
2 Tbsp vegetable or olive oil
Instructions
Cook the onion and garlic: Melt the 4 Tbsp of butter in a large skillet over medium heat. Add the onions and cook for about 3 to 4 minutes, until they sweat, soften and become translucent but not brown. Add the garlic and cook for an additional 30 seconds until aromatic.Cook the mushrooms: Add the mushrooms to the skillet and cook for about 10 minutes. Initially the mushrooms will absorb all the butter but don't add anymore, eventually they will release all that butter back.
Finish the sauce: Add the beef broth to the skillet and bring to a boil over high. Continue cooking until the liquid reduces by half and thickens, should take 10 to 15 minutes. Season the sauce with salt and pepper as needed.
Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are ¼" thick. Generously season the pork chops with salt, pepper and paprika on both sides.
Cook the schnitzel: Heat the vegetable oil in a large skillet over high heat. Place 2 or 3 chops in the skillet, or as many as you can comfortably fit in your skillet, at a time and sear for 2 to 3 minutes per side.
Serve: Serve schnitzels with plenty of mushroom sauce along side a serving of spaetzle or egg noodles.
Tip: We prefer the mushrooms chopped and the pork loin cut into thin medallions. Unless I have spaetzle already made, the egg noodles are a close second and much faster to make on a week night. Our absolute favorite side dish with this recipe is the pierogi casserole made with potato & sauerkraut.
I found this recipe online in July 2021 and tweaked it to our preferences.