German mustard cream pork chops

Another traditionally German dish of pork meat and delicious rich sauce. The fried onion and bacon flavors enhance the taste and wonderfully blend in. Its preparation is very fast too, considering that you can get all these traditional flavors of home-made German pork in the dish in only 30 minutes. We served it with apple and leek winter salad, but any kind of salad will do. Also, have it next to bread or simple boiled potatoes or simple boiled rice.

• 2 pieces of pork chops (muscle without much fat)

• 4-5 slices of bacon

• 1/2 of a medium onion

• 1-2 tablespoons of flour

• 1/3 teaspoon of salt

• 1 teaspoon freshly ground pepper

• 20 ml herbal liquor (sherry or brandy would also do)

• 1 cup (100-150 ml) of cream

• 1 tablespoon of mustard (sweet traditional German to be preferred, but any will do)

• 1/2 teaspoon of paprika

• some olive oil for frying

Ingredients (serves 2):

Peel the onion. Get a half of it. 

Finely chop it:

Put a gurgle of olive oil in a frying pan over your heat source. Put the flour in a plate. Add the salt and pepper.

Also finely cut the bacon strips next to the chopped onion:

Put the bacon only in the frying pan:

Let it fry until it crisps, then drain it and put it aside, leaving most of the bacon grease and olive oil in the pan:

Put the chopped onion in the pan to fry in the bacon-flavored oil:

Let it fry for a couple of minutes until it's golden, then put it next to the bacon:

Put another gurgle of olive oil in the pan. Put the pan over the heat source. Take the first piece of pork and press it to the flour, salt and pepper plate until it's covered evenly with the mix:

Put it in the frying pan. Repeat the procedure for the second pork piece:

Let the meat fry for 3-4 minutes on each side, until it gets light golden:

Take the pork out of the pan and put it aside. Leave the pan on the heat source. Put the cream in a glass or cup and add the sweet paprika. Add the tablespoon of mustard:

Mix everything together and leave it in the glass. Now turn to the empty pan. Add a little more olive oil if it's too dry (optional) and add the herbal liquor (or sherry or brandy):

It will make a lot of noise and possibly smoke. Don't mind it. Add the pork to the pan fast, leave it for a couple of seconds to absorb the liquor. Add the cream, paprika and mustard mix from the glass to the pan. Also add the fried onion and bacon:

Leave it cooking on medium intensity until the cream is reduced and the meat absorbs the flavors. There's no need to stir, just leave it on the heat source until the sauce thickens and everything catches a bright golden color:

Put the whole content of the pan on plates. It's ready, dig in!