Geschnetzeltes (Braised Pork Chops in Mushroom Sauce) | Recipeish | Gustus Vitae

by Frankie Scanlon March 22, 2024

Yield: Serves 2.
Time Estimate: 1 hour 30 minutes.
Storage Notes: Best if enjoyed immediately, will keep for 2 days covered and refrigerated.
Difficulty: Easy.

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.

Ingredients

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

Directions

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!