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Grilled pork cutlet with creamy mushroom sauce

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5 minutes
20 minutes

4 lean pork cutlets
Salt and pepper to season
2 tsp olive oil
40g butter
2 cups mixed mushrooms
2 tblsp Vincotto or sweet sherry
¼ cup chicken stock
200mL cooking cream
1 tblsp chives, finely chopped

To serve:
Chopped chives
Roast potatoes

Cooking Instructions:

1. Preheat oven to 170°C.

2. Trim pork cutlet to your liking, season with salt and pepper and rub with a little oil.

3. Heat griddle pan over a medium heat for 2 minutes and cook pork cutlets for 3 - 4 minutes on each side.

4. Remove cutlets and place on a baking tray.  Finish pork cutlets in the preheated oven for 8 minutes.

5. Melt butter in a frying pan and brown mushrooms well. Pour in the combined Vincotto and stock. Simmer and stir for 2 - 3 minutes.

6. Stir in the cream and chives, season with black pepper.

7. Serve pork cutlet with creamy mushroom sauce and crispy, roasted potatoes. Sprinkle with chopped chives.

Notes: this sauce is also delicious served with sirloin steak or pork scotch steak. Cooking cream may be replaced with evaporated skim milk if you are watching your weight.

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