Crockpot Polish Sausage, Sauerkraut And Potatoes
Indulge in the authentic flavors of a classic with this Crockpot Polish Sausage, Sauerkraut, and Potatoes recipe, combining the zest of sauerkraut with succulent Polish sausages and hearty chunks of golden potatoes. An effortless meal with delectable results!
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Barb - Pork Schnitzel with Dijon Gravy Crispy pork cutlets topped with rich, creamy mustard gravy 🐖🍽 You will need: 4 boneless pork chops 1/2 cup all-purpose flour 2 large eggs 1 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 teaspoon paprika salt and pepper to taste 3 tablespoons olive oil For the gravy: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup chicken broth 1/2 cup heavy cream 2 tablespoons Dijon mustard 1 teaspoon Worcestershire sauce Pound the pork chops to about 1/4-inch thickness and season with salt and pepper. Set up three bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with Parmesan and paprika. Coat each pork chop in flour, dip in egg, and press into the breadcrumb mixture. Heat olive oil in a skillet over medium heat. Cook each pork schnitzel for 3-4 minutes per side until golden and crispy. Remove and keep warm. In the same skillet, melt butter and whisk in flour, cooking for 1 minute. Gradually add chicken broth, whisking constantly, then stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer until thickened. Pour the creamy gravy over the schnitzels and serve hot. A classic dish for cozy dinners! | Facebook
Barb - Pork Schnitzel with Dijon Gravy Crispy pork cutlets topped with rich, creamy mustard gravy 🐖🍽 You will need: 4 boneless pork chops 1/2 cup all-purpose flour 2 large eggs 1 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 teaspoon paprika salt and pepper to taste 3 tablespoons olive oil For the gravy: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup chicken broth 1/2 cup heavy cream 2 tablespoons Dijon mustard 1 teaspoon Worcestershire sauce Pound the pork chops to about 1/4-inch thickness and season with salt and pepper. Set up three bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with Parmesan and paprika. Coat each pork chop in flour, dip in egg, and press into the breadcrumb mixture. Heat olive oil in a skillet over medium he