- This topic has 0 replies, 2 voices, and was last updated August 31, 2009 at 2:38 am by .
- August 31, 2009 at 1:05 am #275734
Hey ladies! I got some pork sirloin cutlets on a good deal at the grocery store & couple of weeks ago & froze them. Now I need some recipes.
I also got some boneless pork chops (basically the same thing). Anyway, please add some recipes… Thanks so much!!!
- August 31, 2009 at 2:38 am #424665
Ohhh! sounds good! 🙂 When it comes to pork cutlets anything goes – I like them browned quickly in a hot iron skillet season them with a bit of salt and black pepper.
Keep them warm while in the same skillet saute a sliced large onion, some sliced fresh mushrooms, a couple cloves of fresh mined garlic and a green pepper cut in large chunks JUST until the onion turns tranlucent. Pour in a 15 oz can of diced tomatos and add a teaspoon of itallian seasoning. Bring this up to a boil and add the cutles back to the skillet simmer for about fifteen to twenty minutes…sprinkle on a half cup of parmesan and serve with a side of pasta or rice….You can add a jar or can of spaghetti sauce in place of the diced tomatoes – or with it as well for more sauce…
Here are a couple of other recipes using pork… check out site theotherwhitemeat.com….
4 pork sirloin cutlets, tenderized, about 1/4-inch thick
4 tablespoons flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
1 cup beer
2 tablespoons cider vinegar
2 tablespoons prepared mustard
2 teaspoons brown sugar
2 teaspoons dill weed
Stir together flour, salt and pepper and coat cutlets. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets. Saute until golden brown on one side; turn cutlets and add remaining ingredients to skillet.
Bring to a boil, lower heat and cover. Simmer for 10-12 minutes, until pork is cooked through. Remove cutlets to a warm platter, boil and stir pan juices until thickened; serve cutlets with pan sauce.
“Happy” Pork Chops
6 pork blade steaks (1/2- to 3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn or olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeño chiles, minced (or to taste)
1 cup beer or water
2 cups chicken broth or water
Fresh chopped cilantro
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.
Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes.
Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
Place pork on top of rice; cover. Simmer 8 or 9 minutes. Let stand 5 minutes before serving.
Sprinkle with chopped cilantro if desired.
Makes 6 servings.
Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed
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