Creamy Pork Geschnetzeltes
Thin-sliced pork tossed with mushrooms, mustard, and sour cream in one skillet—a quick German classic. Ready in 20 minutes and tastes like comfort.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.25 lb pork tenderloin or pork loin, thinly sliced
- 10 oz cremini or baby bella mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- ¾ cup sour cream
- 2 tbsp whole grain Dijon mustard
- ½ cup dry white wine or chicken broth
- 2 tbsp fresh parsley or dill, chopped
Instructions
- 1
Heat 2 tbsp butter in a large skillet over medium-high heat until foaming, ~90 seconds.
- 2
Working in two batches, sear pork 2 minutes per side without moving until golden. Transfer to a plate.
- 3
Add onion to the skillet and cook 3 minutes, stirring occasionally, until soft and fragrant.
- 4
Stir in mushrooms and cook 4 minutes until they release liquid and edges begin to brown.
- 5
Whisk mustard, sour cream, and wine together in a small bowl, then pour into the skillet.
- 6
Return pork to the skillet, stir gently, and simmer 2 minutes until sauce thickens and pork is warm.
- 7
Taste and season with salt and pepper. Garnish with parsley and serve over egg noodles or rice.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- wooden spoon
- instant-read thermometer (optional)
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