Jagerschnitzel is a German hunter's dish featuring pan-fried pork cutlets topped with a rich, creamy mushroom and bacon gravy. The contrast of crispy golden pork against silky mushroom sauce makes this classic comfort food both simple and restaurant-quality.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Heat oil in pan over medium-high heat.
Season pork chops with salt and pepper, to taste.
Dredge pork chops in flour, fry until golden brown.
Remove pork chops, keep warm.
After pork chops are done, reduce heat to medium and scrape bottom of the pan to get the good bits up.
Add bacon to the pan, cook for 3-4 minutes.
Add onion to pan, cook until translucent.
Add mushrooms (including water), cook for 5 minutes, stirring often.
Dissolve bullion cube in water, then add to pan.
Reduce heat, simmer uncovered for 20 minutes, stirring often. Mixture should reduce by half.
Combine cornstarch and sour cream, add to pan and mix well.
Heat gravy until warm, but do not boil.
Spoon gravy over pork chops, serve immediately.
Store pork and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the gravy gently over medium-low heat without boiling before spooning over reheated pork.
Yes. Use boneless chicken breasts pounded to even thickness, similar to the pork chops. Fry until golden and cooked through, then prepare the gravy identically.
Substitute with heavy cream or crème fraîche. Use the same ratio (1/2 cup) and mix with cornstarch before adding to avoid curdling.
Simmer uncovered for 20 minutes, stirring often, until the mixture reduces by half. The sauce should coat the back of a spoon.
Fry the pork chops and store separately. Make the gravy up to the sour cream step, then cool and refrigerate. Reheat gently on the stovetop without boiling before serving.
Boiling can cause the sour cream to curdle and separate, breaking the creamy texture of the sauce.
