Jagerschnitzel Recipe

Name: Jagerschnitzel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 8 boneless pork chops; 1/2 cup canola oil; 1 cup flour; 1 (8 ounce) can mushrooms; 1 1/2 cups hot water; 1 beef bouillon cube; 1/2 cup sour cream; 1 tablespoon cornstarch; 2 slices bacon, chopped; 1/2 medium onion, chopped; salt; pepper

Servings: persons

8 boneless pork chops
1/2 cup canola oil
1 cup flour
1 (8 ounce) can mushrooms
1 1/2 cups hot water
1 beef bouillon cube
1/2 cup sour cream
1 tablespoon cornstarch
2 slices bacon, chopped
1/2 medium onion, chopped
salt
pepper

1
Heat oil in pan over medium-high heat.
2
Season pork chops with salt and pepper, to taste.
3
Dredge pork chops in flour, fry until golden brown.
4
Remove pork chops, keep warm.
5
After pork chops are done, reduce heat to medium and scrape bottom of the pan to get the good bits up.
6
Add bacon to the pan, cook for 3-4 minutes.
7
Add onion to pan, cook until translucent.
8
Add mushrooms (including water), cook for 5 minutes, stirring often.
9
Dissolve bullion cube in water, then add to pan.
10
Reduce heat, simmer uncovered for 20 minutes, stirring often. Mixture should reduce by half.
11
Combine cornstarch and sour cream, add to pan and mix well.
12
Heat gravy until warm, but do not boil.
13
Spoon gravy over pork chops, serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 boneless pork chops, 1/2 cup canola oil, 1 cup flour, 1 (8 ounce) can mushrooms, and more.

Yes, Jagerschnitzel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jagerschnitzel

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