That looks just lovely. Is that sesame seeds sprinkled on the green beans? Also, what’s the spices used on the chops? Sumac? A dark paprika perhaps?

Man, I wish shiitake were more common in my neck of the woods. Best mushrooms ever.

Green beans, Sesame seeds and stone ground mustard. Bacon grease is the preferred fat for green beans here.

Chops are just salt, pepper, butter. The gravy was turkey stock and the liquor from rehydrated shiitake reduced doe to a third with thyme. Then added a little corn starch to give it some viscosity. Wife can’t stand anything but salt and pepper on her chops.l except once in a while she gets a craving for curry powder.

Dried Shiitake is available 30 miles from me at the giant Asian market. Fresh is non-existent. I buy a bag, toss it in a mason jar with a silica packet and use it sparingly. Except today. I used about half.

That’s a beautiful sear on that chop.

Salt both sides, let rest for 30 minutes, pat down with a paper towel, drop into a pan with some butter.

Close to Jägerschnitzel

How good is your knowledge of different schnitzel types?

I used to go to a place that had pork chop and a sauce that I’m pretty sure was just slightly burnt onions, cream and a small amount of mustard to hold it together. They called it rhamschnitzel but when I look it up I don’t see anything in the book is even close.

https://www.daringgourmet.com/german-rahm-sauce-rahmsosse/

It doesn’t have any onions in it like the one I had but it is a good starting point so thank you.