Oma's German Pork Chops (Düsseldorfer Schweinekotelett)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: January 22, 2011, Updated: July 10, 2025

Fall in love with these German Pork Chops ... mustard‑coated, creamy‑sauced Düsseldorfer Schweinekotelett made with love.

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Yummy lecker Düsseldorfer Breaded Pork Chops -- these you HAVE to try!

This classic Schweinekotelett comes straight from the Düsseldorf area, where mustard isn't just a condiment, it's the star. A quick flour dredge over the mustard-coated chops gives them that golden, crispy edge we love. Then comes the creamy sauce, made right in the pan with mustard, wine, and a splash of cream. Rich, simple, and oh-so lecker.

Top Tips for Best Results

1. Choose the Right Chops: Bone-in pork loin or rib chops (about ½ inch thick) hold up best to pan-frying and stay juicy.
2. Use a Good German Mustard: Düsseldorf-style mustard adds authentic flavor. If unavailable, a smooth, spicy mustard works too.
3. Don’t Crowd the Pan: Fry the chops in batches if needed. Overcrowding lowers the heat and ruins that golden, crispy crust. Give them space to sizzle

Although schnitzel is probably the most well-known pork dish in Germany ... thin, boneless, and crisp ... pork chops often take their place as a hearty, flavorful alternative.

And honestly? Here in Canada and the U.S., pork chops are usually much more budget-friendly than schnitzel, which makes this recipe a winner in my kitchen.

This version comes from Düsseldorf, the capital of North Rhine-Westphalia and it's a delicious twist that just might become your new favorite way to serve pork chops. A little different, a lot lecker!

From Oma's heart to your table

Complete your set today - order now!

Want another fantastic pork chop recipe ... something a bit more traditional? I’ve got you covered. It’s actually the one I reach for most when I’m short on time. You’ll find it here: my go-to breaded pork chops.

But first, don’t miss out on these Düsseldorf-style ones. That creamy mustard sauce? Absolutely mouth-watering. You’re going to love it.

Print Recipe

Oma's German Pork Chops (Düsseldorfer Schweinekotelett)

Fall in love with these German Pork Chops ... mustard‑coated, creamy‑sauced Düsseldorfer Schweinekotelett made with love.

Prep Time:

15 minutes

Cook Time:

12 minutes

Total Time:

27 minutes

Servings:

Makes 4 servings

Ingredients:

For the pork chops:

• 4 bone-in pork chops, rib or loin, about ½-inch thick
• 1 tsp (6 g) salt
• ½ tsp (1 g) freshly ground black pepper
• 2 tbsp (30 ml) mustard (preferably Düsseldorf Löwensenf)
• ½ cup (65 g) all-purpose flour
• 2 - 3 tbsp (30 - 45 ml) oil or (28 - 42 g) butter

For the sauce:

• 2 tsp (10 ml) mustard (preferably Düsseldorf Löwensenf)
• 1 cup (240 ml) heavy cream (35% or 18%)
• 1 cup (240 ml) white wine

Instructions:

1. Slash the edges of the chops so they won't curl when frying.
2. Season the chops on both sides with salt and pepper.
3. Rub a thin layer of mustard over the chops.
4. Put some flour onto a plate.
5. Heat the oil (and/or butter) in a large frying pan.
6. Dredge the chops in the flour and then fry them about 5 to 6 minutes per side (depending on thickness) until done.
7. Remove chops when done and keep warm.
8. Add 2 teaspoons mustard to the same pan and stir to loosen remaining browned bits in the pan. Add cream and wine. Bring to boil to reduce to a gravy. Season with salt and pepper and serve over chops.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on July 10, 2025

Check out more of Oma's Pork Recipes here ->

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to your table

Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.