JAEGER GRAVY RECIPES

Steps:

• Preheat oven to 350 degrees F.
• Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
• In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
• Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.

Steps:

• To prep pork chops, cut off any excessive fat if you want. You can leave it on though too. Place the chops between two pieces of plastic wrap and pound them to an even thickness, about 1/3-1/2 inch thick.
• Mix flour with paprika, salt, and pepper. Whisk eggs together in a separate bowl and add a few tablespoons of water to the eggs.
• Working with one chop at a time, dredge it in flour, then dip it in eggs, then back in the flour. Pat the flour down on the chops for a bit to make sure plenty of flour sticks to the chops.
• Let chops sit on a rack for 5 minutes to harden a bit and develop a nice crust.
• Add enough oil to a large cast iron skillet that the oil will come half-way up the chops. This will probably be about a quart. Heat the skillet on medium-high heat. When the oil is hot, add two chops and fry for about 5 minutes per side until the crust is golden brown. The chop might be slightly pink on the inside, but should be cooked through (juices should run clear). If this worries you, cook it for 6 minutes per side. It's never a bad idea to cut into one to test the doneness also.
• Remove chops to a rack or paper towel to drain. Fry other two chops.
• When chops are done, carefully pour out all the oil in the pan, leaving about 2 tablespoons. The oil will be hot obviously so don't pour it into anything that would melt. An empty coffee can is always good.
• Add 1/4 Cup flour to cast iron skillet and whisk over medium heat. The flour should combine with the oil to make a roux. Make sure to scrape up any bits of flour stuck to the pan. The roux should be a thick paste. If it's not sticking together, you need more oil, so add another tablespoon. If it's really runny, you need more flour. Cook roux until it starts to brown slightly, about 2 minutes.
• Slowly whisk in milk. Whisk constantly. Whisk out any lumps that form and continue to whisk until gravy thickens. About 3 cups of milk will probably give you a really good gravy, but you might need more or less depending on your roux. Whisk in a pinch of salt and pepper to season roux.
• Serve pork chops slathered in gravy!