{"id":1548,"date":"2011-10-19T08:54:03","date_gmt":"2011-10-19T13:54:03","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1548"},"modified":"2011-10-19T08:56:31","modified_gmt":"2011-10-19T13:56:31","slug":"pork-cutlets-with-garlic-potaotes-and-mushroom-sauce","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/general\/pork-cutlets-with-garlic-potaotes-and-mushroom-sauce\/","title":{"rendered":"Pork Cutlets with Garlic Potaotes and Mushroom Sauce"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
\"\"<\/a>

Pork with Mushroom Sauce<\/p><\/div>\n

I made pork cutlets with\u00a0mushroom sauce the other night and\u00a0everyone in the house had an empty plate to put in the sink afterwards.\u00a0 They were\u00a0healthy but very flavorful and\u00a0a huge hit.<\/p>\n

They may seem difficult by the number of ingredients, but in reality it\u00a0all was done in a short time.\u00a0\u00a0While I cooked the sauce and the pork, my son cooked\u00a0the mushrooms\u00a0and my wife\u00a0cooked the\u00a0potatoes.\u00a0 It was a family effort enjoyed by all!<\/p>\n

I kept the fat and calories away by cooking in butter but not using it in the final dish.\u00a0 The potatoes use a low-fat buttermilk for creaminess and the sauce is made without butter as well.<\/p>\n

Pork<\/strong><\/p>\n

    \n
  • 2 pounds boneless pork chops<\/li>\n
  • 3 tablespoons flour<\/li>\n
  • 2 tablespoons olive oil<\/li>\n
  • 2 tablespoons butter<\/li>\n<\/ul>\n

    Sauce<\/strong><\/p>\n

      \n
    • 1 14 ounce can Campbell\u2019s Beef Broth<\/li>\n
    • 1 8 ounce box chicken stock<\/li>\n
    • 1 tablespoon scallions<\/li>\n
    • 1 tablespoon flour<\/li>\n
    • 1 tablespoon freshly chopped tarragon<\/li>\n<\/ul>\n

      Mushrooms<\/strong><\/p>\n

        \n
      • 1\/2 Stick butter<\/li>\n
      • 1 pound sliced mushrooms<\/li>\n
      • 2 tablespoons Worcestershire sauce<\/li>\n
      • 1 tablespoon garlic salt<\/li>\n
      • Salt and pepper to taste<\/li>\n<\/ul>\n

        Potatoes<\/strong><\/p>\n

          \n
        • 3 large russet potatoes<\/li>\n
        • 1 cup low-fat buttermilk<\/li>\n
        • 1\/2 cup roasted garlic (from the deli area)<\/li>\n
        • 1 tablespoon Parmesan cheese<\/li>\n
        • Salt and pepper to taste<\/li>\n<\/ul>\n

          Cooking the Potatoes<\/strong><\/p>\n

          Wash and peel potatoes.<\/p>\n

          Wrap tightly in plastic wrap.<\/p>\n

          Microwave on High for 12 minutes.<\/p>\n

          When you are ready to serve everything, remove potatoes from wrap and place in large mixing bowl.\u00a0 If you mix the potatoes too soon, they will get cold.<\/p>\n

          Mash with potato masher and incorporate buttermilk, cheese, garlic, salt and pepper.<\/p>\n

          Cover until ready to serve.<\/p>\n

          Cooking the Mushrooms<\/strong><\/p>\n

          Place mushrooms, butter, garlic salt, and Worcestershire sauce in sauce pan over high heat.<\/p>\n

          Once the butter is boiling, reduce heat to medium and continue cooking.<\/p>\n

          When mushrooms are browned and soft, remove from heat (about 20 minutes).<\/p>\n

          Strain mushrooms well to remove all butter and set aside.<\/p>\n

          Cooking the Sauce<\/strong><\/p>\n

          Place beef broth in large skillet over high heat.<\/p>\n

          Add the finely chopped scallions.<\/p>\n

          Cook until broth is syrupy (about 10 minutes).\u00a0 Watch carefully as it will burn.<\/p>\n

          Once reduced, add the chicken stock and reduce for 3 minutes.<\/p>\n

          Add 1 tablespoon flour to a few tablespoons of water in a glass.\u00a0 Stir completely.\u00a0 This technique will prevent the flour from clumping in the sauce.<\/p>\n

          Slowly stir the flour\/water mixture into the sauce until the sauce is thick.<\/p>\n

          Add the strained mushrooms.<\/p>\n

          Add the tarragon and remove the sauce from the heat.<\/p>\n

          Cooking the Pork<\/strong><\/p>\n

          Heat oven to 400 degrees F.\u00a0 Add cookie sheet to oven.<\/p>\n

          Trim all fat from the cutlets and pound each one until thin using a meat mallet.<\/p>\n

          Lightly flour each pork cutlet.<\/p>\n

          Heat butter and olive oil in skillet on high.\u00a0 Once the butter is brown, cook eat cutlet until browned on both sides (about 3 minutes per side).\u00a0 Remove to the side and continue in batches.<\/p>\n

          Place cutlets on heated cookie sheet and put in oven until cutlets reach 165 degrees F (or until desired temperature.)<\/p>\n

          Remove from oven and cover until ready to serve.<\/p>\n

          Plating<\/strong><\/p>\n

          Spoon a large serving of potatoes onto\u00a0each plate.\u00a0 Cover each mound with with (1) pork cutlet.\u00a0 Spoon mushroom sauce over the top of each cutlet.\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

          By Todd Barron @ FoodieCuisine.com I made pork cutlets with\u00a0mushroom sauce the other night and\u00a0everyone in the house had an empty plate to put in the sink afterwards.\u00a0 They were\u00a0healthy but very flavorful and\u00a0a huge hit. They may seem difficult by the number of ingredients, but in reality it\u00a0all was done in a short time.\u00a0\u00a0While […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,5,329,350],"tags":[10,559,156,399,461,40,550,119],"class_list":["post-1548","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-general","category-low-calorie-food-healthy","category-recipes","tag-beef","tag-broth","tag-healthy","tag-low-fat","tag-mushrooms","tag-pork","tag-potato","tag-sauce"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1548"}],"version-history":[{"count":6,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1548\/revisions"}],"predecessor-version":[{"id":1554,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1548\/revisions\/1554"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1548"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}