Natural pork cutlets with pumpkin cornmeal and rainbow chard

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 660, total fat 41 G., saturated fats 18 G., proteins 39 G., carbohydrates 34 G., fiber 5 G., cholesterol 133 mg, sodium 968 mg, sugar 4 G.

Natural pork loin cutlets are pan-fried in minutes, turning out crispy, juicy, and tender—a perfect solution for a fuss-free holiday dinner. For even more flavor, drizzle them with melted sage butter while frying. Serve with flavorful Grits cornmeal with pumpkin puree and savory cheese, and sautéed rainbow chard. Use both the leaves and stems of the chard to add plenty of healthy fiber to your holiday dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural boneless pork cutlets (2 cm thick; weighing 0.6 - 0.7 kg)
3/4 cup quick-cooking corn grits
1.5 cups grated pepper jack cheese (about 110 g)
3/4 cup canned pumpkin puree
1 tbsp. vegetable oil
3 tablespoons unsalted butter
8 sage leaves
1 shallot, thinly sliced
1 bunch rainbow chard, stems trimmed and thinly sliced, leaves cut into 2cm-wide strips.
1 tbsp. apple cider vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, corn grits, pepper jack cheese, pumpkin puree, chard, sage

Cooking the dish according to the recipe:

In a medium saucepan, bring 3 cups of water to a boil. Stir in the cornmeal, 1/2 teaspoon of salt, and a pinch of ground black pepper. Reduce heat and simmer, stirring occasionally, until thickened, 5-7 minutes. Add the cheese and pumpkin, season with salt and pepper to taste. Remove from heat and cover to keep warm.
Meanwhile, heat a large skillet over medium-high heat and add vegetable oil. Season the pork chops with salt and black pepper, add them to the skillet, and cook until browned on the bottom, about 3 minutes. Turn the pork over and cook until almost cooked through, another 2-3 minutes.

Add the butter and sage and cook until the butter melts. Tilt the pan slightly and pour the butter over the pork; cook, basting with the butter, until the pork is cooked through and the butter is golden brown, another 1 to 2 minutes. Transfer the pork to a plate, leaving the butter in the pan. Place the sage leaves on top of the pork chops; cover with foil to keep the meat warm.
Return the pan to high heat and add the shallots and chard stems. Cook, stirring, until softened, about 3 minutes. Add the chard leaves and cook until wilted, 1 to 2 minutes. Add the vinegar and cook until completely evaporated, about 1 minute; season with salt and pepper to taste.
Divide the cornmeal and Swiss chard among plates. Top with the pork chops.

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