in Germany

Pork chops Düsseldorf style

updated

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Ingredients for 2 servings:

  • 2 pork chops from the pork neck
  • salt and pepper
  • Flour
  • Fat for frying
  • 2 tsp mustard (Düsseldorfer Löwensenf)
  • ½ cup cream or cremefine for cooking
  • ½ jar white wine, dry

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rub the chops with salt and pepper. Heat the fat for frying. Spread a thin layer of mustard on both sides and coat in flour. Fry in the hot fat on both sides until crispy, about 10 minutes. Keep warm in an oven preheated to 80°C (176°F). Mix the cooking fat with the mustard. Add the wine and cream. Bring to a boil in an uncovered pan over high heat. Season with salt and pepper, adding a little more mustard if desired. Pour the sauce over the chops and serve with mashed potatoes and cucumber salad with dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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