Jaeger Schnitzel

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 butterflied pork loin chops, each cut in half (1 1/2 pounds)
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 shallot, diced
• 3/4 cup water
• 1/4 cup red wine
• 1 (3/4 ounce) package mushroom gravy mix
• 1 tablespoon fresh parsley, chopped

1. Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
2. In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
3. Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
4. Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.

allpurpose, salt, fresh ground black pepper, pork loin chops, olive oil, unsalted butter, fresh mushrooms, shallot, water, red wine, mushroom gravy mix, fresh parsley

Taken from www.food.com/recipe/jaeger-schnitzel-329712 (may not work)