I did this just a little bit differently. I sauteed the pork in the pan first and then removed it...then made the sauce in the same pan so I could use all the little bits of flavor stuck to the bottom. I cooked the mushrooms first added flour to the mushrooms to cook for a bit (to get rid of the "floury" taste). Then added the wet ingredients. I then added the pork to the pan again for about 10 minutes to cook in the sauce to reheat. Turned out really well. Thanks for the post.
I did this just a little bit differently. I sauteed the pork in the pan first and then removed it...then made the sauce in the same pan so I could use all the little bits of flavor stuck to the bottom. I cooked the mushrooms first added flour to the mushrooms to cook for a bit (to get rid of the "floury" taste). Then added the wet ingredients. I then added the pork to the pan again for about 10 minutes to cook in the sauce to reheat. Turned out really well. Thanks for the post.
I followed the recipe loosely using it basically as a guide. I used the traditional flour egg bread crumb method for breading a little more seasoning in the crumbs some shallots along with the mushrooms and garlic and a good deal of chicken broth along with the wine for the gravy. Didn't bother to measure anything just used all ingredients to taste or as needed. We loved it.
I'm not sure if this dish came out looking the way it was supposed to for me. But even if it didn't- I can certainly say that it was delicious! We all loved it just the way it was. No changes- great dish!
We went to a German restaurant recently and had their schnitzel. My husband has been craving it since. We decided to try this one. A very easy and flavorful recipe. We made a dijon mustard cream sauce to accompany our schnitzel. Great dish. Adding to the recipe box and will be making again. Thank you for sharing this.
Great recipe I have switched up the parsley flakes with others like tarragon basil and rosemary depending on the side dish I serve.
Delicious! I had a pork loin that I cut into abaout 6 slices and then pounded. I also thinned the mushroom butter sauce down by putting about 3 Tblsp of water into the pan I browned the pork in loosened the drippings and tasty bits then added to the mushroom sauce. This was so good. Will definately be making this again but will make a bit more sauce next time.
I didn't use the sauce because we don't like mushrooms but the pork was delicious! Since I did not use the sauce I decided to add some garlic powder to the bread crumb mixture and it worked well. I made 6 pork loin chops for my husband and I but I will definitely make more next time! It was so good that it barely lasted for more than one meal. Loved it!
This was so tasty! The only change I made to the recipe was to cook the pork first and kept warm in the oven at 200 degrees then made the gravy. Served with garlic mashed potatoes and peas- such a comforting meal!
I read the reviews first and decided to follow the suggestions of others who cooked the pork first (I used panko bread crumbs instead because I like the texture better). I also cooked the pork at least 8 minutes on each side then removed the pork and subsequently made the sauce in the same pan. I used 5 cloves of garlic and 1 shallot with the butter and sauted for about a minute then added the sliced mushrooms and cooked for a couple of minutes. Then added about 1/2 cup white wine and about 1 1/2 cups chicken broth and let it cook down until the alcohol evaporates some then combined the cornstarch and water and added to the sauce. This turned out fabulous! I served with garlic mashed potatoes and green beans.
The breading for this recipe is definitely good. I would use it again for breaded pork chops. However I wasn't really impressed with the sauce. The amount of butter seems a bit excessive. It was oily and the flavor was flat. I had to add additional seasonings to enhance the flavor.
