by BK
(Seattle, WA)

This sounded more difficult than it actually was, so I had a free Saturday afternoon and tried it out. My husband had invited people to dinner, so I doubled the recipe. I asked the butcher for boneless pork chops and had them CUBED for me. No pounding...yet extremely tender. The only change was I used RED WINE instead of white because my husband told me the jaegerschnitzel sauce he gets when he goes to Germany is reddish.

The recipe is very straight forward, the sauce is easy to make, and upon seeing the sauce, my husband declared it the perfect color. I served it with roasted potatoes, egg noodles, and green beans. Everyone LOVED it.

We all agreed there were too many onions ON OUR PLATE last time, so this time I'm going to remove 3/4 of the onions before serving ... I'll still use them so we don't lose the taste, but I'm considering using extra mushrooms because I could tell people were digging around for more.

Try it! You'll love it! I'm making it again tonight...maybe I can add a picture.

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