Grandma's French Cutlets
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Step 1/ 11
- 2½ 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.