Schnitzle

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4 boneless pork loin chops

½ cups flour

½ cup bread crumbs

3 eggs, beaten

1 tsp salt

1 tsp pepper

Cooking oil

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GRAVY

16oz mushrooms

6 Tbsp butter, divided

4 Tbsp flour

2 cups beef broth

3 garlic cloves

1 tsp balsamic vinegar

1 tsp dried thyme

2 Tbsp sour cream

Pepper to taste

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Gravy

1. Melt two Tbsp butter in medium pan. Add mushrooms and garlic, sauté until mushrooms are soft, then set aside.

2. Melt 4 Tbsp in pan over medium heat. Add flour and stir into a smooth roux.

3. Slowly add beef broth while constantly stirring. It you add the broth all at one the gravy may become lumpy.

4. Once all broth has been mixed in, add vinegar, pepper and thyme. Simmer until desired consistency, adding water if it gets too thick. When ready to serve, fold in sour cream.

Schnitzel

1. Place pork chops, one at a time in a large ziploc bag. Pound with meat mallet until approximately ¼ inch thick.

2. Heat oil (about ¼-½ inch deep) in large skillet over medium high heat (325°F if using an electric skillet).

3. Ready three shallow dishes with bread crumbs, beaten eggs and mixture of flour, salt and pepper.

4. Dredge two beaten pork chops in flour, then egg, then breadcrumbs. Add to skillet (you will likely only be able to fit two at a time). Fry 2-3 minutes per side.

5. Remove onto paper towel lined plate. Repeat with remaining two chops.

6. Serve with späetzle or egg noodles and top with gravy.