Jaeger Schnitzel - cooking recipe

Ingredients

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

Preparation

Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
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.
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.
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.