Grandma's French Cutlets

Based on 1 ratings
P

Petter Leira

Community member

"This is a dish that’s brings me a lot of nostalgia from my childhood and is based on my Grandma’s original recipe. Enjoy!"

Difficulty

Medium 👍

Preparation

60 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
pork chops
flour (for coating)
salt (for coating)
pepper (for coating)
2
onions
250 g
brown mushrooms
butter (for frying)
½ l
beef stock
150 ml
cream
4
potatoes
4
carrots

Recipes made to your taste

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  • Step 1/11

    • pork chops
    • flour (for coating)
    • salt (for coating)
    • pepper (for coating)

    Coat the pork chops in the flour/salt/pepper mixture. Cut the pork chops in half if they’re large.

  • Step 2/11

    • butter (for frying)

    Fry the pork chops in a large skillet on high heat until they get a golden color. ~2 mins on each side.

  • Step 3/11

    In a large deep dish/deep baking sheet, lay out the pork chops in the middle.

  • Step 4/11

    • ½ l beef stock

    In the same skillet used for frying, bring half of the beef stock to a boil. Pour over the pork chops on your deep dish.

  • Step 5/11

    • 2 onions

    Fry onions until they get translucent, and then put on either side of the pork chops.

  • Step 6/11

    • 150 ml cream

    In the same skillet, bring cream to a boil. Pour over pork chops and onions.

  • Step 7/11

    • 250 g brown mushrooms

    Fry mushrooms until they get a golden brown color. Put on the other side of the pork chops.

  • Step 8/11

    Bring the rest of the beef stock to a boil. Pour over the pork chops, onions and mushrooms.

  • Step 9/11

    • 4 potatoes
    • 4 carrots

    Boil water in a separate pan and boil potatoes and carrots until they get tender. Season the water with salt.

  • Step 10/11

    Put your pan or baking sheet in the oven for 30 minutes or longer. 200°C. Lower temperature for longer times. Tip: the pork chops will get more tender the longer it stays in the oven.

  • Step 11/11

    Serve hot and with the potatoes and carrots.

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