Pork Cutlets a La Creme
Experience the rich elegance of French-inspired comfort food with this Pork Cutlets a La Creme recipe, a dish that combines tender, golden-brown pork cutlets with a luxurious creamy sauce. Delicately seasoned and lightly dredged in flour for a crisp exterior, the cutlets are pan-seared to perfection before being bathed in a luscious blend of white wine, chicken stock, and heavy cream. The addition of finely chopped shallots, garlic, and a sprinkle of fresh parsley elevates the flavors, creating a sauce that's both velvety and aromatic. Ready in just 45 minutes, this indulgent entrée pairs beautifully with mashed potatoes, steamed rice, or crusty bread to soak up every savory drop. Perfect for a special dinner or family gathering, Pork Cutlets a La Creme delivers restaurant-quality flavor right at your table.
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Shallots, finely chopped
- 3 cloves Garlic, minced
- 0.5 cup White wine
- 0.5 cup Chicken or vegetable stock
- 0.75 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the pork cutlets between two sheets of plastic wrap and gently pound them with a meat mallet to about 1/4-inch thickness.
Season the cutlets with salt and black pepper on both sides.
Dredge the seasoned cutlets in the all-purpose flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and bubbling.
Add the cutlets to the skillet and cook for about 3-4 minutes per side, or until golden brown and fully cooked. Remove them from the skillet and set aside on a plate, keeping them warm.
Reduce the heat to medium and add the chopped shallots to the skillet. Sauté for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour the white wine into the skillet, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the wine has reduced by half.
Stir in the chicken or vegetable stock and heavy cream. Let the mixture simmer gently for 3-4 minutes until it thickens slightly.
Return the pork cutlets to the skillet, spooning the sauce over them to coat. Simmer for 2-3 minutes to reheat the cutlets and meld the flavors.
Sprinkle the fresh parsley over the cutlets before serving.
Serve the Pork Cutlets a La Creme immediately, paired with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 2.0 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
