German Peppered Pork Schweinepfeffer




2 tbsp. vegetable oil
12 oz. pork loin, cut into thin slices
1 cup thinly sliced mushrooms
1 cup chopped onions
Cracked black pepper to taste
Salt to taste
1/2 cup red wine
1/2 cup chopped parsley
Freshly cooked noodles or


Heat a large skillet over high heat until very hot. Carefully add the oil and then the pork strips.

Add the mushrooms, onions, pepper, and salt. Continue cooking for 2 to 3 minutes, or until cooked through, stirring frequently.

Using a slotted spoon, remove the pork from the skillet and keep warm. Add the wine to the skillet and continue cooking until the mixture is reduced by half. Stir in the parsley, then return the meat to the skillet. Serve with freshly cooked noodles or spaetzle. Makes 2 to 4 servings.

Entertaining With Regis & Kathie Lee

Author's Comments

Chef Tell Erhardt won the Culinary Olympics in 1970 in Stuttgart, Germany, with this delicious recipe for pork.

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