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Grandma's French Cutlets

Based on 1 ratings

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 👍
60
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
pork chops
flour (for coating)
salt (for coating)
pepper (for coating)
onions
500 g brown mushrooms
butter (for frying)
1 l beef stock
300 ml cream
potatoes
carrots
  • 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

    • 1 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

    • onions

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

  • Step 6/11

    • 300 ml cream

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

  • Step 7/11

    • 500 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

    • potatoes
    • 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.