Pork cutlets get juicy upgrade with creamy mushroom sauce
Traditional pork cutlets are delicious, but sometimes we feel like trying them in a different version. You can easily skip the breading and choose other accompaniments. Such a dish will be lighter, and preparing it doesn't take any more time.
6:43 PM EST, December 13, 2024
Pork cutlets are among the most well-known dishes. Many of us have known the recipe practically by heart since childhood. However, despite their many advantages, they can get a bit boring sometimes. Another reason to prepare pork differently is the texture of the meat. To put it simply, classic cutlets can often be quite dry. Prepared differently, they can be much juicier.
Pork on top
According to research, pork remains at the forefront of the types of meat we buy most often. It's no wonder—it's an economical choice and offers plenty of possibilities. Of course, this is true as long as we're not constantly frying cutlets.
Regardless of what dish you plan to make from pork loin, it's important to choose the highest quality meat. Don't store it in the fridge for too long since it will be exceptionally tasty when prepared on the day of purchase. Remember to buy the center-cut pork loin from a reputable place, by weight, and choose pieces with a light pink color because those that are too dark will be tough and dry.
You can do without the breading
Instead of frying pork in breading, I simply season the cutlets to taste and sauté them in heated fat. Nothing special? The key to this dish is the sauce I prepare based on mushrooms. It's a well-known combination that always works. It will certainly be easier to reheat when you're preparing a two-day meal in the holiday rush.
Pork in mushroom sauce
Ingredients:
- 6 slices of pork loin
- 1 pound of mushrooms
- 1 onion
- 2 tablespoons of butter
- 1 1/4 cups of heavy cream
- Salt, pepper, paprika to taste
- 1 garlic clove
- Oil for frying
- Flour for coating the cutlets
- Finely chopped dill for serving
Preparation Method:
- Peel and dice the onion, and slice the mushrooms.
- Sauté the onion in heated butter, then add the mushrooms.
- Fry until the mushrooms stop releasing liquid, then add the cream.
- Season the sauce to taste and simmer on low heat until it thickens.
- Rinse and dry the pork slices. Season them with salt, pepper, and paprika, then coat with flour.
- In a pan, heat the oil, add sliced garlic, and brown the cutlets—frying them for a few minutes on each side.
- Transfer them to the pot with mushroom sauce. Heat through briefly.
Serve the cutlets with sauce, sprinkled with finely chopped dill. They go well with potatoes, buckwheat, or rice.
