Geschnetzeltes (Braised Pork Chops in Mushroom Sauce) | Recipeish | Gustus Vitae
Time Estimate: 1 hour 30 minutes.
Storage Notes: Best if enjoyed immediately, will keep for 2 days covered and refrigerated.
It may be Spring already for some, but we're still getting our fair share of cold, blustery days. This hearty German-style braised pork supper is lovely after a day out in the cold: straightforward and satisfying, this dish is a fond farewell to the hearty meals of the colder months.
- 2 Boneless pork chops
- 1 1/2 Cups button mushrooms
- 2 Cups mushroom soup
- 1 Stick (8 Tbs) unsalted butter
- 4 Tbs vegetable oil
- 1 Large white onion
- 6 Cloves garlic
- 2 1/2 Tbs Hickory Smoked Pork Seasoning
- 1/2 Cup heavy cream
- 2 Cups (about 20) Brussels sprouts
- 2 Tbs extra virgin olive oil
- 8 Tbs Lemon Rosemary Sea Salt
- 1 Lemon
- 2 Tsp Zesty Lemon Cane Sugar
- 2 Cups egg noodles
- 2 Good sprays of duck fat
- Parsley for garnish
- Preheat oven to 400F.
- Rinse Brussels sprouts, remove stems and outermost leaves, and cut in half lengthwise.
- In a large bowl, toss Brussels spouts with extra virgin olive oil and 3 Tbs Lemon Rosemary Sea Salt. Line a baking tray with foil, and pour oven Brussels spouts, spreading evenly around the tray.
- Rinse lemon, the cut into thin slices, arranging around the Brussels sprouts, and sprinkling with Zesty Lemon Cane Sugar. Reserve.
- Dust off any dirt from the mushrooms, and slice thinly.
- Peel garlic and onions, and mince.
- Remove pork from the fridge, and make several 1/4" deep cuts, just past the fat to the meat, on the fat rimmed edge of the pork. These small incisions will stop the meat from contracting and curling in/up when you sear it.
- Bring a large sauté pan up to high heat, and add 2 Tbs of vegetable oil and 4 Tbs of butter. Cook until butter just begins to brown, then add onions, garlic, and 2 Tbs Lemon Rosemary Sea Salt. Cook, stirring occasionally, for about 5 minutes, or until onions become translucent and garlic is well browned. Remove and reserve, and return pan to heat.
- Repeat the process with the butter and oil, this time adding the mushrooms and another 2 Tbs Lemon Rosemary Sea Salt. Cook, stirring occasionally, until mushrooms are well browned: about 8 minutes. Remove and reserve.
- Again return pan to heat.
- Shake the entirety of the Hickory Smoked Pork Seasoning over each side of the chops, rubbing in well.
- Render the fatback side of the pork in the searing hot pan for about 1 minute, or until almost all of the fat has rendered off and the pan is again well greased.
- Sear each side, hot as you can, for about 30 seconds, pressing down as you do to maximize contact and sear. The inside will still be very raw - you're just looking to sear the outside for flavor.
- Remove chops, and slice off any remaining fat.
- Pop the Brussels sprouts in the oven on the middle rack, and set a timer for 40 minutes.
- Arrange pork chops in a small oval baking dish.
- In a medium bowl, quickly whisk together mushroom soup and cream. Fold in reserved mushrooms, onions and garlic. Taste for seasoning, adding another Tbs of Lemon Rosemary Sea Salt if desired.
- Pour mixture over the chops, covering them entirely. Cover tightly with foil, and pop in the oven on the top rack.
- After 20 minutes, remove foil and return to the rack for a further 20 minutes. Give the Brussels spouts a shake and flip them over as you do so.
- When 10 minutes are remaining, bring a pot of salted water to a rolling boil, and cook egg noodles until just under al dente, straining, reserving in a bowl, and popping in the oven.
- After the 40 minutes have elapsed check pork for doneness - it should have an internal temperature of 145F.
- Remove pork, Brussels sprouts, and pasta from the oven.
- Spritz noodles with duck fat to both flavor and separate them, and divide pasta into two bows.
- Distribute pork chops, and spoon in Brussels sprouts and crispy lemon slices.
- Pour over mushroom sauce, garnish with parsley, serve, and devour.
- Guten Appetit!