German Pork Cutlets are covered in a flavorful creamy sauce made with mushrooms, diced ham, and onion. Serve over egg noodles for a delicious German comfort food meal. This meal can be made start to finish in under 30 minutes.
I recently got back from spending 3 weeks in Germany and I ate lots and lots of pork while I was there. It was so good! The best German food I had was in Munich.
Since Oktoberfest is rapidly approaching, I thought I would share some recipes inspired by my trip.
These German Pork Cutlets are easy to make and there’s no breading on them so they are a little lighter and healthier than your typical German Schnitzel. They are made from pork tenderloin which is sliced and pounded until thin. This recipe only uses one pork tenderloin which makes 4 small portions, but the recipe can easily be doubled to serve a larger number of people.
A little sherry added to the sauce gives it a slightly sweet flavor which I love. You could leave the sherry out if you want but I really recommend adding it. And be sure to use a good quality dry sherry, not the cheap kind that is available at the grocery store. If not using sherry, just add some extra beef broth.
More German Recipes
- 1 (1 1/2 pound) pork tenderloin
- salt and pepper
- 2-3 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 8 ounces white mushrooms, slicd
- 1/2 cup dry sherry
- 1/2 cup beff broth
- 1/2 cup heavy cream
- 1/2 cup diced ham
- fresh dill for garnish, optional
- Preheat oven to 250 degrees and line a baking sheet with aluminum foil.
- Slice tenderloin into 12 pieces. Place pieces a few at a time between 2 layers of plastic wrap. Pound with a meat mallet or a heavy rolling pin until flattened to 1/4-inch.
- Season pork with salt and pepper.
- Pour 2 tablespoons of oil into a large skillet. Heat over medium-high heat.
- Cook pork cutlets in 2 batches, cooking for about 2 minutes per side. Add an extra tablespoon of oil for the second batch if needed.
- Place pork on prepared baking sheet and place in oven to keep warm.
- Add onion and mushrooms to pan and cook until onion is soft and mushrooms are browned, about 5 minutes.
- Pour sherry into pan and scrape the browned bits off the bottom. Simmer until nearly all the liquid has evaporated.
- Add beef broth and heavy cream and cooked until reduced by 1/2.
- Add ham and season to taste with salt and pepper.
- To serve, ladle sauce over pork cutlets and garnish with dill.