Pork loin stew: A tasty and lighter alternative to fried cutlets

A crispy cutlet straight from the pan is an excellent idea for lunch. However, it’s better not to overdo the amount of fried meat. It can be overly burdensome, hard to digest, and very high in calories. It’s worth keeping these points in mind and preparing stewed pork loin more often.

Pork loin stewed in sauce is also a traditional way to serve pork. However, it is less popular than fried cutlets. It is certainly lighter on the stomach and has fewer calories. There is also no risk of drying out the meat here. It’s known that the sauce will make the loin pieces soft. It’s worth choosing the freshest meat for such a dish, preferably bought on the same day. It’s best to buy it in a piece and cut it into cutlets at home.

Pork cutlet and potatoes are a good pair. Many more side dishes match pork loin stewed in the sauce. It’s worth choosing those that absorb the flavor of the sauce. Potatoes are an excellent choice, but there are many other options.

                  
• Groats – not just one type but also buckwheat, millet, or bulgur match well with pork loin. All are healthy and filling.
• Śląskie dumplings – they were practically made to be served with sauce.
• Kopytka – they pair excellently with pork.
• Steamed vegetables – add freshness, making the dish lighter.
• Potatoes — boiled, mashed, or roasted — the most traditional side dish with pork.

Ingredients:

                                      
• 2 lbs boneless pork loin
• 1 onion
• 1 leek
• 2 1/2 cups broth
• 1 small carrot
• 2 teaspoons marjoram
• Sweet paprika to taste
• Salt and pepper to taste
• Allspice and a clove of garlic (optional)
• Oil for frying

Preparation method:

1. Peel and chop the onion into small pieces. Peel and slice the leek. Heat a bit of oil in a pan and sauté the vegetables.
2. Peel the carrot and grate it on a coarse grater. Add to the sautéed vegetables and stew for a while longer.
3. Cut the pork loin into slices about 0.4 inches thick, lightly pound them, and season with salt and pepper. Heat oil in a pan and briefly fry the meat on each side.
4. Transfer the sautéed vegetables to a pot, pour the broth, and add the meat slices. They should be submerged in the broth. Add the allspice and garlic.
5. Stew everything covered for an hour. Stir occasionally and add marjoram and sweet paprika.
6. Season the ready sauce to taste with salt and pepper. If it’s too thin, you can thicken it with flour.