By Todd Barron @ FoodieCuisine.com
I made pork cutlets with mushroom sauce the other night and everyone in the house had an empty plate to put in the sink afterwards. They were healthy but very flavorful and a huge hit.
They may seem difficult by the number of ingredients, but in reality it all was done in a short time. While I cooked the sauce and the pork, my son cooked the mushrooms and my wife cooked the potatoes. It was a family effort enjoyed by all!
I kept the fat and calories away by cooking in butter but not using it in the final dish. The potatoes use a low-fat buttermilk for creaminess and the sauce is made without butter as well.
- 2 pounds boneless pork chops
- 3 tablespoons flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 14 ounce can Campbell’s Beef Broth
- 1 8 ounce box chicken stock
- 1 tablespoon scallions
- 1 tablespoon flour
- 1 tablespoon freshly chopped tarragon
- 1/2 Stick butter
- 1 pound sliced mushrooms
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic salt
- Salt and pepper to taste
- 3 large russet potatoes
- 1 cup low-fat buttermilk
- 1/2 cup roasted garlic (from the deli area)
- 1 tablespoon Parmesan cheese
- Salt and pepper to taste
Cooking the Potatoes
Wash and peel potatoes.
Wrap tightly in plastic wrap.
Microwave on High for 12 minutes.
When you are ready to serve everything, remove potatoes from wrap and place in large mixing bowl. If you mix the potatoes too soon, they will get cold.
Mash with potato masher and incorporate buttermilk, cheese, garlic, salt and pepper.
Cover until ready to serve.
Cooking the Mushrooms
Place mushrooms, butter, garlic salt, and Worcestershire sauce in sauce pan over high heat.
Once the butter is boiling, reduce heat to medium and continue cooking.
When mushrooms are browned and soft, remove from heat (about 20 minutes).
Strain mushrooms well to remove all butter and set aside.
Cooking the Sauce
Place beef broth in large skillet over high heat.
Add the finely chopped scallions.
Cook until broth is syrupy (about 10 minutes). Watch carefully as it will burn.
Once reduced, add the chicken stock and reduce for 3 minutes.
Add 1 tablespoon flour to a few tablespoons of water in a glass. Stir completely. This technique will prevent the flour from clumping in the sauce.
Slowly stir the flour/water mixture into the sauce until the sauce is thick.
Add the strained mushrooms.
Add the tarragon and remove the sauce from the heat.
Cooking the Pork
Heat oven to 400 degrees F. Add cookie sheet to oven.
Trim all fat from the cutlets and pound each one until thin using a meat mallet.
Lightly flour each pork cutlet.
Heat butter and olive oil in skillet on high. Once the butter is brown, cook eat cutlet until browned on both sides (about 3 minutes per side). Remove to the side and continue in batches.
Place cutlets on heated cookie sheet and put in oven until cutlets reach 165 degrees F (or until desired temperature.)
Remove from oven and cover until ready to serve.
Spoon a large serving of potatoes onto each plate. Cover each mound with with (1) pork cutlet. Spoon mushroom sauce over the top of each cutlet. Enjoy!