Jagerschnitzel

• 8 boneless pork chops
• 1/2 cup canola oil
• 1 cup flour
• 1 (8 ounce) can mushrooms
• 1 1/2 cups hot water
• 1 beef bouillon cube
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 2 slices bacon, chopped
• 1/2 medium onion, chopped
• salt
• pepper

1. Heat oil in pan over medium-high heat.
2. Season pork chops with salt and pepper, to taste.
3. Dredge pork chops in flour, fry until golden brown.
4. Remove pork chops, keep warm.
5. After pork chops are done, reduce heat to medium and scrape bottom of the pan to get the good bits up.
6. Add bacon to the pan, cook for 3-4 minutes.
7. Add onion to pan, cook until translucent.
8. Add mushrooms (including water), cook for 5 minutes, stirring often.
9. Dissolve bullion cube in water, then add to pan.
10. Reduce heat, simmer uncovered for 20 minutes, stirring often. Mixture should reduce by half.
11. Combine cornstarch and sour cream, add to pan and mix well.
12. Heat gravy until warm, but do not boil.
13. Spoon gravy over pork chops, serve immediately.

pork chops, canola oil, flour, mushrooms, water, sour cream, cornstarch, bacon, onion, salt, pepper

Taken from www.food.com/recipe/jagerschnitzel-286820 (may not work)