Guten Appetit!! Pork Schintzel, Munich Style Sauerkraut and Mustard Mashed Potatoes

Last year my friends and I went on a fantastic vacation to Europe. We ate our way through all kinds of countries and all kinds of cuisine. We had Italian and Seafood in Italy in Florence and Venice. We had Swiss food and German food in Switzerland and Munich. And we had Greek and Turkish and Pizza and Moderne German cuisine in Berlin. We sampled all kinds of fare in between and sweets and coffee and brandy brandy brandy. Who knew I liked that.

It was however in Munich we fell in love with the German Beer hall fare. I mean like crazy tourists we really got into it. pork knuckles and spatzel and sauerkraut and bratwurst oh my! In fact after one dinner our shared plates kinda looked like this.

But it was the Schnitzel in Berlin and the Sauerkraut from Munich that my Chef friend Lauren and I figured out how to try and replicate here at home. So here is the effort. The recipes are actually very easy and the Sauerkraut starts with your favorite quality store bought brand. The potatoes are great. All in all this is a week night dinner if you have an hour to get it all together. So give it a try and Guten Appetit!

• 1 1⁄2lbs pork tenderloin or 4 boneless Pork Chops
• 1Pound  Mushrooms sliced or quartered
• 1⁄3cup white wine
• 1 1⁄2tablespoons Lemon Juice
• 1 -2tablespoon olive oil
• 2tablespoons butter 
• 1⁄2cup flour
• 1⁄2teaspoon onion salt and garlic powder and paprika each

1. Directions
2. 1. Slice the pork tenderloin into ½ inch slices on a diagonal.
3. 2. Pound thin between plastic wrap with a meat mallet.
4. 3. Sift together the flour and onion salt garlic powder and paprika .
5. 4. Lightly dredge the pork and shake off any excess flour.
6. 5. In a large skillet, heat the olive oil over medium heat.
7. 6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate. Then saute the mushrooms hold on the side
8. 7. Wipe out skillet.
9. 8. Heat a tablespoon of butter in skillet.
10. 9. Add the capers, white wine and lemon juice.
11. 10. Allow to reduce just a little before adding the final tablespoon of butter.
12. 11. Mix slowly to incorporate and remove immediately from the heat.
13. 12. Place pork and Mushrooms in skillet to reheat when warm plate the pork then spoon the mushrooms and sauce over the pork and serve. Garnish with chopped parsley if desired for color.

Sauerkraut

1 large jar sauerkraut - drained
1/2 stick butter
1 tablespoon caraway seeds
1/2 cup chopped parsley
1/4 cup chicken or beef stock

Saute the onion in the garlic
Drain and add sauerkraut to the pot
add caraway and parsley
Cook on low for an hour.

Mustard Mashed Potatoes

3 lbs cubed and peeled yukon gold potatoes
1 stick butter
3 tablespoons Yellow or brown Mustard
1/2 cup cream warmed
1/4 cup chopped chives
Salt and Pepper to taste

Boil potatoes then drain add butter and cream and mustard and mash
Stir in chives season with salt and pepper and serve