Pork Cutlets with Creamy Mushroom and Caramelized Shallot Sauce

Today I’m sharing with you a quick and easy dinner idea: Pork Cutlets with Creamy Mushroom and Caramelized Shallot Sauce. Click the video below to view a short how-to for how to make this recipe.

 

I created this easy dinner recipe for The Real Women of Philadelphia and GoodBite. Check out RealWomenofPhiladelphia.com for details on their recipe contest and how you can have a shot at winning $500.

Print Print Recipe

Pork Cutlets w/ Creamy Mushroom and Caramelized Shallot Sauce

Yield: 4 servings

Prep Time: 25 min

Cook Time: 20 min

Ingredients:

1 pound pork tenderloin
1/4 cup all-purpose flour
3 shallots, peeled and chopped
8 ounces sliced mushrooms
1 cup Kraft Savory Garlic Cooking Crème

Directions:

1. Prepare pork: Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of wax paper; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with salt and pepper.

2. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess.

3. Heat 1/2 tablespoon olive oil in medium nonstick skillet over medium-high heat. Add half of pork; cook 2 minutes on each side or until pork is done. Remove pork from pan; keep warm. Repeat procedure with another 1/2 tablespoon oil and pork.

4. Prepare Sauce: Heat 1 tablespoon of oil in the same skillet to medium heat. Saute shallots until they become soft, golden and slightly caramelized (5 to 6 minutes), stirring often and turning down heat if they are browning too much. Add mushrooms and continue to sauté until mushrooms have softened, 3 to 4 minutes. Add Cooking Crème and stir until heated through.

5. Serve sauce over pork.

Tips:

*Kraft Cooking Creme can be found near the other cream cheese products.

Source: RecipeGirl.com

Disclosure: This post has been sponsored by The Real Women of Philadelphia.

Leave a Comment




9 Responses to “Pork Cutlets with Creamy Mushroom and Caramelized Shallot Sauce”

  1. 1

    Barbara — September 5, 2011 @ 1:56 PM

    Now that looks like fall to me, Lori. I’ve got to eat more pork this year. Super recipe, nice video.

  2. 2

    Bev Weidner — September 5, 2011 @ 2:03 PM

    Dear goodness. YES. Every part of this post just made me so happy. YUM.

  3. 3

    Jessica — September 5, 2011 @ 10:22 PM

    This sounds heavenly Lori! I love that placemat in the photo!

  4. 4

    Irene — September 6, 2011 @ 1:44 AM

    I also add bacon (cooked) for additional flavor. I have been using this recipe for many years and is excellent. Add some veggies and a saland and you have a great meal. The cooking cream comes in diff. flavors and are awesome.

  5. 5

    Lana @ Never Enough Thyme — September 6, 2011 @ 7:59 AM

    Looks really delicious, Lori!

  6. 6

    Eliana — September 6, 2011 @ 11:33 AM

    Hmmm – these cutlets look so comforting and delicious. The perfect Fall recipe.

  7. 7

    Wine Harlots — September 7, 2011 @ 10:38 AM

    Makes me hungry for dinner!
    I’d pair this with an unoaked chardonnay.

    Cheers!

    Nannette Eaton

  8. 8

    Sandra's Easy Cooking — September 7, 2011 @ 6:43 PM

    I am in heaven looking at your dish..wow! So tasty, and beautiful!!! Thank you for sharing!

  9. 9

    Marti — September 14, 2011 @ 8:42 AM

    LOVE< LOVE< LOVE This recipe!!!! Uses things that I always have on hand. What a great way to change up my menu, as I have to cook for one and it gets so boring. You've given me some spice!!