German Breaded Pork Chops Recipe – Oma's Schweinekotelett (2024)

FAQs

What are pork chops called in Germany? ›

Schwenkbraten (AKA Grilled German Pork Chops) are tasty German pork chops traditionally cooked on an outdoor grill called a schwenker. Marinated in a fragrant and flavor-packed marinade, this schwenkbraten is a must-try the next time you're up for grilling something new.

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

Germans definitely love their meats and a classic German breakfast includes some cold meats. That can mean different things: liverwurst, salami, prosciutto, Black Forest ham, mortadella, and so on.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.

Coat each side of the pork chops, applying pressure to make the batter stay on during cooking. One coat is good for a thin layer of batter. For a thicker coating, dip them in a separate bowl of a little milk with an egg mixed well, and again in the flour. Make sure oil is hot.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

Why won't my flour stick to my pork chops? ›

To keep breading on, flour first, then eggs then crumbs....and let the meat sit on a rack to dry a bit before frying.

Improper drying of the chops: If the pork chops are wet or moist before breading, the breading may not adhere properly and can fall off during the cooking process. It is important to dry the pork chops with paper towels before coating them in the breading [2].

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

Schweinefleisch. More German words for pork. das Schweinefleisch noun. pork. das Schwein noun.

„chop-chop“: interjection

hopphopp! mach schnell! hopphopp! mach schnell!

German Frühstücksspeck

German 'bacon' is actually cured pork slices. This 'breakfast speck' is much thinner than British bacon, tastes fattier, and isn't usually smoked.