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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.
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 CrèmeDirections:
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
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Disclosure: This post has been sponsored by The Real Women of Philadelphia.
I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
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.
Bev Weidner — September 5, 2011 @ 2:03 PM
Dear goodness. YES. Every part of this post just made me so happy. YUM.
Jessica — September 5, 2011 @ 10:22 PM
This sounds heavenly Lori! I love that placemat in the photo!
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.
Lana @ Never Enough Thyme — September 6, 2011 @ 7:59 AM
Looks really delicious, Lori!
Eliana — September 6, 2011 @ 11:33 AM
Hmmm – these cutlets look so comforting and delicious. The perfect Fall recipe.
Wine Harlots — September 7, 2011 @ 10:38 AM
Makes me hungry for dinner!
I’d pair this with an unoaked chardonnay.
Cheers!
Nannette Eaton
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!
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!!