Since it is almost Oktoberfest time I thought I’d share some more of my favorite German recipes. I can’t vouch for how authentic they all are since I tend to tweak recipes quite a bit. This is a favorite of ours, and it’s super easy and inexpensive to make. I buy the huge pork loin roast at Costco, then cut it into 1 or 2 lb pieces, wrap in butcher paper and freeze. I use that for pork loin roasts and also anytime I need pork chops. Just slice into desired thickness. It’s much cheaper than buying the boneless pork loin chops usually and I like being able to slice it to the thickness I want. (This is easier when partially frozen as well.)
While the gravy isn’t a German recipe, I always seem to make it with the schnitzel, and while it doesn’t have as good of flavor as a real gravy made from homemade stock, it’s decent and my hubby loves it. It’s a recipe my Mom made all the time when I was a kid.
Serve with popovers, mashed potatoes, or spaetzle and some veggies.
PORK SCHNITZEL
1 lb pork loin roast (or boneless pork loin chops)
Oil for cooking (about 1/2 inch deep)
1 1/2 cups bread crumbs
Batter:
1 cup milk
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper
Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading. Place on tray to rest a couple minutes.
In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you’ve got) heat the oil over medium to medium high heat.
When hot cook pork without crowding the pan. Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
You can place this in the oven on warm if desired.
EASY GRAVY
2 cups cold water
1/4 cup flour
1/2 cup instant powdered milk
1 tsp chicken base (or another desired base- I like Penzey’s the best)
salt and pepper to taste
Combine everything in a pan and whisk over medium heat until combined and thickened. If needed, add more water to make desired consistency.
Ingredients
- 1 lb pork loin roast (or boneless pork loin chops)
- Oil for cooking (about 1/2 inch deep)
- 1 1/2 cups bread crumbs
Batter:
- 1 cup milk
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
EASY GRAVY
- 2 cups cold water
- 1/4 cup flour
- 1/2 cup instant powdered milk
- 1 tsp chicken base (or another desired base- I like Penzey's the best)
- salt and pepper to taste
Instructions
- Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
- In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
- Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading. Place on tray to rest a couple minutes.
- In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you've got) heat the oil over medium to medium high heat.
- When hot cook pork without crowding the pan. Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
- You can place this in the oven on warm if desired.
EASY GRAVY
- Combine everything in a pan and whisk over medium heat until combined and thickened. If needed, add more water to make desired consistency.
