Ingredients

Serves 2

Consider using dried mushrooms and, after soaking them, strain the water, reduce it to 1/4 cup, and use it as an umami-based stock here. This brings the flavors together nicely.

• 2 thick-cut boneless pork chops
• 8 ounces chanterelles or preferred mushrooms, coarsely chopped
• 1/4 cup beef stock
• 1/4 cup dry rosé or white wine
• 2 slices smoky bacon, diced
• 1/4 cup minced shallots
• 2 tablespoons heavy cream

Instructions

Prep

1. Place pork between 2 sheets of plastic wrap and pound until the meat is ⅛ to ¼ inch thick. Salt them well.
2. Pour stock and wine into a small saucepan and bring to a simmer; adjust the heat to maintain a bare simmer.

Components

1. In a sauté pan, fry the bacon on Medium until browned and set aside.
2. Add the mushrooms and shallots to the pan and cook in the bacon fat over High heat until the mushrooms release their liquid and it begins to cook off, about 3–4 minutes.
3. Add two more tablespoons of fat and continue cooking until the mushrooms and shallots begin to brown, about 4 minutes more.
4. Add the bacon and stock-wine mixture and scrape up any browned bits from the bottom of the pan.
5. Bring to a boil and boil for about 5 minutes, until the liquid has thickened. Remove from heat and let the bubbling subside, then stir in the cream.
6. Season with salt and pepper.

Pork

1. In another pan, turn the heat to medium-high and let the pan get hot.
2. Add fat and wait til it shimmers, then turn the heat to high. Add the cutlets and sear without moving until well browned, pressing lightly to ensure full contact, about 1–2 minutes. Flip and cook briefly on the second side until just cooked through, about 1 minute.

Spoon the sauce over the cutlets and serve immediately.

Inspirations

• Sip & Feast: How I Make The Best Jägerschnitzel for Oktoberfest
• WETA PBS: See How Authentic Jägerschnitzel is Made at the OLD STEIN INN | Signature Dish
• Duck Duck Goose: Duck Jägerschnitzel

Related

• Schnitzel