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Pork Cutlets, Francese

Pork Cutlets, Francese

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Yield: 4

Adapted from many

Pork Francese is a savory Italian American dish featuring tender thin pork cutlets dredged in flour and egg, pan-fried until golden, and simmered in a bright lemon, white wine, and butter sauce

Pork:

  • 1lb thin pork cutlets or cubed steaks

Breading:

  • ½cup flour
  • 2-3beaten eggs
  • salt and pepper

Sauce:

  • ½cup dry white wine
  • ½cup chicken broth
  • 1-2fresh lemons, juiced
  • 2-4TBS butter

Garnish:

  • Fresh parsley
  • lemon slices


Prep the pork:

Season your pork cutlets with salt and pepper. Place the flour in one shallow dish and the beaten eggs in another.

Coat and fry:

Dredge each piece of pork lightly in the flour, shake off extra, and dip into the egg mixture. Cook in a skillet with heated oil and butter over medium heat for 2 to 3 minutes per side until golden brown. Remove and set aside.

Make the sauce:

In the same pan, add white wine and chicken broth, scraping up any browned bits. Stir in the fresh lemon juice and let the liquid simmer and reduce slightly.

Simmer together:

Return the cooked pork cutlets to the pan, spooning the lemon-butter sauce over them, and simmer for 5 to 7 minutes until the pork is fully tender and flavorful.

Whip-Flop-Glop (Pork)

Whip-Flop-Glop (Pork)

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with Onion, Carrots, and Broccoli

Yield: 4 Servings

Scott Nowell

A quick Pork Stir-Fry with Fresh Vegetables.  This version uses a technique called “velveting” on the pork.  The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.  This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce.

  • For Pork:
  • 8-12oz boneless pork cutlets, sliced thin, and cut into matchsticks.
  • 1-2heaping TBS corn starch
  • 1pinch white pepper
  • 1egg white
  • 1tsp soy sauce
  • ½TBS oil
  • Vegetables:
  • 1onion, julienned
  • 2medium carrots, sliced thin on diagonal
  • 1small to medium bunch broccoli, cut into florets and stem thinly sliced on diagonal
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • Sauce:
  • 1cup chicken stock
  • 2-3TBS hoisin sauce
  • 1TBS oyster sauce
  • 1TBS corn starch mixed with 2 TBS water for slurry
  • 2TBS oil
  • 2scallions chopped to ¼ inch rings (optional)


Velvet Pork:
Add pork to a medium bowl. Sprinkle on corn starch, white pepper. Add egg white and mix well. Add oil and mix. Set aside

Premix Sauce:
Mix sauce ingredients and set aside.

Make Slurry:
Mix slurry and set aside.

Blanch Broccoli
In a 6 qt pot add broccoli to salted boiling water blanch for 2 minutes. Drain and cool in ice water.

Stir Fry Pork:
Heat 2 TBS oil in a wok or large frying pan until very hot. Add pork and stir-fry until cooked through, separating the pieces as it cooks. Remove pork to bowl. Leave any oil in pan.

Stir Fry Vegetables:
If needed add another TBS oil to wok. Add onion and carrots to wok. Stir fry for 2 minutes. Add ½ cup water to wok and cover. Cook for 2 minutes. Remove cover stir fry until tender. Add blanched broccoli, garlic and ginger and stir fry for a minute.

Sauce:
Add sauce mixture to wok, bring to a boil. Add slurry and mix to desired consistency.
Return pork to wok and stir to coat.
Adjust seasoning. Add optional scallions.
Serve.

Pork Marsala with Mushrooms

Pork Marsala with Mushrooms

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Yield: 4

Food Network

Standard Marsala sauce with mushrooms.

  • 6boneless pork chops (about 2 lb)
  • Kosher salt and freshly ground black pepper
  • ½cup AP flour
  • 2TBS olive oil
  • 4TBS salted butter
  • 1lb white button mushrooms, quartered
  • 1cup Marsala wine
  • 1cup beef broth, plus more as needed
  • 2tsp cornstarch
  • ½cup heavy cream
  • buttered egg noodles, for serving, recipe follows
  • chopped fresh parsley, for topping

Buttered egg noodles:

  • 12oz egg noodles
  • Kosher salt and freshly ground black pepper
  • 2TBS salted butter
  • 2TBS chopped fresh parsley


Pork:

Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until ¼-inch-thick.

Sprinkle the pork on both sides with salt and pepper.

Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.

Heat the olive oil and 2 TBS butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.

Add the mushrooms to the skillet and stir. Cook until golden-brown, 5 to 6 minutes.

Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)

Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.

Turn off the heat and stir in the remaining 2 TBS butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.

Buttered egg noodles:

Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.

Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

Tuscan Pork Cutlets

Tuscan Pork Cutlets

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with cauliflower and garlic butter

Yield: 2 Servings

Adapted from: Home Chef

Brightness abounds, with a tomato-y Parmesan sauce, with a hint of spice making the perfect adornment for the tender and lean pork chop. The cauliflower and garlic butter brings decadence.

Note: A green side dish like roasted Brussels Sprouts would be a welcome additional to balance the meal.

  • 1TBS grated parmesan
  • 1½TBS butter
  • 1tsp Italian seasoning
  • ¼oz parsley
  • ¼tsp red pepper flakes
  • 2tsp chicken demi-glace
  • 1Roma tomato
  • 12oz cauliflower florets
  • 12oz boneless pork cutlets
  • 2garlic cloves
  • olive oil
  • salt & pepper
  • cooking spray


Preheat oven to 425°F.

Prepare a baking sheet with foil and cooking spray.

Roast the Cauliflower:

Cut cauliflower florets into bite-sized pieces. Place cauliflower on prepared baking sheet and toss with 1 TBS olive oil, ¼ tsp salt, and a pinch of pepper. Massage oil and seasoning into cauliflower. Spread into a single layer. Roast in hot oven until browned and tender, 20-25 minutes. While cauliflower roasts, prepare ingredients.

Prepare the Ingredients:

Core tomato and cut into ¼” dice. Stem and mince parsley. Mince garlic.

Unless your pork is well marbled, tenderize it was a jacquard.

Pat pork chops dry, and season both sides with salt and pepper. Season one side with ½-tsp of Italian seasoning.

Make the garlic butter

Place a medium non-stick pan over medium heat and add 1 tsp olive oil. Add butter, garlic, and a pinch of salt to hot pan and stir constantly until golden brown, 2-3 minutes. Once golden brown, immediately transfer garlic butter to a mixing bowl. Set it aside.

Cook the Pork Cutlets:

Return pan used to make garlic butter to medium heat and add 2 tsp olive oil. Add pork cutlets to hot pan, seasoned side down. Cook until golden brown and cutlets reach a minimum internal temperature of 145°F, 5-7 minutes per side. Transfer pork cutlets to a plate and tent with foil.

Make Sauce and Finish Dish:

Return pan used to cook cutlets to medium-high heat and add 1 tsp olive oil. Add chicken BTB, tomato, ½-tsp Italian seasoning, ¼ cup water, and 1 tsp Parmesan (reserve remaining for cauliflower) to hot pan. Bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-3 minutes. Remove from burner and add red pepper flakes (to taste).

Add roasted cauliflower, parsley, and remaining Parmesan to bowl with scampi butter. Stir to combine.

Plate dish, topping pork cutlets with sauce. Bon appétit!

Rosemary Pork Chops

Rosemary Pork Chops

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with Mashed Potatoes, Brussel Sprouts & Pan Sauce

Yield: 2

Pork chops drizzled with an ultra-savory, rosemary-flecked pan sauce. Creamy mashed potatoes, roasted Brussels sprouts, and red onion wedges for sides.
Prep: 10 Cook: 40

  • 8oz Brussels sprouts
  • 1red onion
  • 12oz potatoes, white or russet
  • 10oz pork chops
  • ¼oz rosemary
  • 1oz chicken stock concentrate
  • 1½TBS sour cream
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep & roast veggies:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges, mince a few slices until you have 1 TBS.

Toss Brussels sprouts and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden-brown and tender, 15-20 minutes.

Cook potatoes:

While veggies roast, dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Cook pork:

While potatoes cook, pat pork dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer pork to a cutting board. Wipe out pan.

Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary.

Cook, stirring often, until onion is softened, 2-3 minutes.

Add stock concentrate and ¼ cup water. Bring to a simmer and cook until slightly thickened, 3-4 minutes.

Turn off heat and stir in 1 TBS butter until melted.

Mash potatoes:

Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBS butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

Finish & serve:

Slice pork crosswise.

Divide pork, mashed potatoes, and veggies between plates. Top pork with sauce and serve.