A delightful twist on the classic Jagerschnitzel, this recipe combines tender pork chops with a rich and creamy mushroom sauce.
Heat the oil in a frying pan over medium-high heat.
Ensure the oil is hot enough to sear the pork chops for a golden crust.
Season the pork chops with salt and pepper, then dredge them in flour.
Shake off excess flour to prevent clumping during frying.
Fry the pork chops in the pan until golden brown on both sides, then remove and keep warm.
Cook in batches if necessary to avoid overcrowding the pan.
In the same pan, cook the bacon until crispy.
Stir occasionally to ensure even cooking.
Add the onion to the pan and cook until translucent.
Scrape the bottom of the pan to incorporate the bacon drippings.
Add the mushrooms and cook until softened.
Stir frequently to prevent sticking.
Pour in the beef broth and simmer uncovered until reduced by half.
Stir occasionally to ensure even reduction.
Mix the sour cream and cornstarch in a bowl, then add to the pan.
Whisk thoroughly to avoid lumps in the sauce.
Heat the sauce gently without boiling, then spoon over the pork chops to serve.
Serve immediately for the best flavor and texture.
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