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Pork Cutlet Saute Recipe

Pork Cutlet Saute Recipe photo by Taste of Home

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Begin with Judy Garvin's pork dish which she prepares from her kitchen in Long Beach, CA. The mushrooms and velvety sauce make every bite special, and the recipe makes plenty of sauce to go around.

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Pork Cutlet Saute Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

5 20 25

Ingredients

3 tablespoons all-purpose flour, divided
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
2 boneless pork loin chops
1 tablespoon canola oil
1 tablespoon butter
8 medium fresh mushrooms, quartered
1 cup beef broth
2 tablespoons dry sherry or additional beef broth

Directions

In a shallow bowl, combine 1 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 342 calories, 20 g fat (7 g saturated fat), 69 mg cholesterol, 503 mg sodium, 13 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Pork Cutlet Saute in Simple & Delicious January/February 2007, p21

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Pork Cutlet Saute

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Reviewed on Sep. 13, 2012 by Val Mills

The pork cutlets turned out great! I didn't have very good luck with the gravy but will try to make gravy again.

Reviewed on May. 21, 2012 by wagondorfer

A pleasant change from grilled pork chops. The chops were nice and moist and the sauce was plentiful.

Reviewed on Oct. 12, 2011 by soldierwife075

This was wonderful! My husband and 5 year old son loved the pork chops! Instead of using mushrooms which aren't very popular around my house I used a yellow onion. I also doubled everything to yield more servings. I also used extra virgin olive oil to saute the pork. Overall it was great and tasted wonderful. It didn't take long at all to fix either.