Pork Chops with Mushroom Gravy

    55 min

    A delicious meal, which is a cinch to make. Pork chops are crumbed, fried and served with a mushroom gravy over freshly cooked pasta.

    53 people made this

    Serves: 8 

    • 900g boneless pork chops, cubed
    • 3 tablespoons oil for frying
    • 2 eggs, beaten
    • 55g plain breadcrumbs
    • 85g dry gravy mix
    • 450g fresh mushrooms, coarsely chopped
    • 450g dry pasta

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Pound out cubed pork and cut in half.
    2. Heat oil in a large frying pan over medium heat. Dip pork in egg, then breadcrumbs and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate.
    3. Prepare gravy mix according to package directions. Stir in mushrooms and cook with gravy.
    4. Meanwhile, bring a large pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
    5. Serve pork over pasta and smother with gravy.

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    Reviews in English (44)


    I have been living in germany the past 17 years...a "schnitzel" is not cut up in pieces... it is 1 whole piece of meat ... mostly pork. you can also use a cicken breast... you pound the meat so its thin. you bread it with flour, egg, breadcrumbs fry it in the pan... and the mushroom sauce is right... it comes on top of the "schnitzel" and you serve mashed potatoes and veggies with it. this here is also a german dish tho.... you call it "geschnetzeltes" which means something like "chopped up" and they serve it with rice instead of noodles. its still a good recipie.... just for somone who really wants to have the "german feeling" will get a wrong impression.....  -  06 Nov 2007  (Review from Allrecipes US | Canada)


    I've made something very similar, but I do it slightly different. I take the boneless pork and flatten it out with a kitchen mallet. (Or whatever those are called I use the same method for the breading. Instead of the dry mushroom mix, I use golden mushroom soup and add some Riesling to it. I also prefer to use Spaetzle rather than egg noddles, but I have used Egg noddles before and it is still good.  -  16 Oct 2010  (Review from Allrecipes US | Canada)


    For those that are confused cube does not mean cutting it into cube pieces. "In the culinary arts, the term Cube Steak is used to refer to a cut of meat that has been run through a mechanical tenderizer. The resulting steak is called a cube steak because of the cube-shaped indentations made by the tenderizer. Cube steak can also be made by pounding the steak with a tenderizing mallet to produce the cube-shaped indentations."  -  30 May 2012  (Review from Allrecipes US | Canada)