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    • #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!!!

    • #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….

      Beer-Braised Cutlets

      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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