When I was little, my mom used to take inspiration from all over the world when it came to dinner. Dinner could be Thai, Chinese, Creole, Mexican or even German. While we didn’t eat a lot of German food, my mom made one dish that I absolutely loved. So, as I do with most of my favorite dishes, I had a craving and replicated it at home. Now my husband feels like I did as a child, he never knows what’s for dinner, or where its inspired from.
Traditionally the potatoes in this dish were not hashbrowns, but thats the way my mommie always made it, so thats the way I make it too. Now in full disclosure, this is not the healthiest dish, but life is too short to not mix it up every now and then. Besides, I’m from the south, and we use butter like its water.
**This dish was made for four small servings, so please double or triple it if you’re hungry, and/or if you have more people who want to eat.**
- 4 frozen hashbrowns slices (you know, those kind you eat for breakfast)
- 4 thin cut pork chops (its important that they are thin cut, because you want to make sure the pork doesn’t overshadow the hash browns and mushroom cream amazingness)
- 2 c sliced white button mushrooms
- 1 c sliced white onion (slice them per your own liking)
- 1 tube trader joes chicken bouillon, see here (if you don’t have a Trader Joes near you, after you cry, know you can substitute a regular cube)
- 1 tbsp unsalted butter
- 3 cloves chopped garlic
- 1 c flour
- 1 c heavy whipping cream
- olive oil
- salt and pepper
- onion and garlic powder (I should give this duo a name, because I ALWAYS use them both)
- Season the pork chops with salt, pepper and both the powders (i.e.- the onion and garlic powder), be careful about the salt because they are so thin.
- Place all the flour in a bowl, and flour both sides of each pork chop.
- Place 2 tbsp olive oil in a heated saucepan (medium/high), and place each pork chop in the heated oil. Cook for approximately 1-2 minute son each side, or until browned on each side. Place each pork chop on a metal rack to drain. (this will ensure the flour crust doesn’t fall off, and stick to something.)
- In the same saucepan, fry each hash brown on both sides. If necessary add more oil to the pan to ensure each hashbrown is fried with a nice coating. Remove the hasbrowns and if there is room, place them on the same metal rack as the pork chops.
- In the same pan, add a little more olive oil, as well as the chopped onions and sliced mushrooms to the pan; cook for approximately 5-10 minutes on medium until the onions are soft, and the mushrooms are browned. Add the chopped garlic and cook for another 3-5 minutes.
- Add the butter to the pan, and stir until melted. Add the cream to the pan, and stir until the mushrooms mixture is completely distributed throughout the cream.
- Add the concentrated chicken broth, and stir until completely mixed together.
- Bring to a boil, then reduce and allow to simmer for approximately 5 minutes. Your sauce should begin to thicken.
- Taste the sauce, if it needs more salt, pepper, onion powder, or garlic powder, now is the time to add it.
- To plate, place the hashbrown on the bottom, add the pork chop on top, and pour the sauce over top.