Cowboy-style pork cutlet

Votes: 5

Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

Fried natural pork cutlets are served in a simple yet delicious gravy with caramelized onions and bell peppers. The onions and peppers are fried separately and slowly, so to save time, cook them in two pans simultaneously. While the vegetables are sautéing, fry thin slices of pork coated in a layer of seasoned flour, and use the remaining pan juices to make a delicious gravy. Toss the cooked vegetables with the gravy, and then pour it all over the cutlets, which are arranged on plates. Serve with a quick side of mashed red potatoes.

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:

Pork

6-8 thin natural pork cutlets
100 g salted butter
4 tbsp. l. olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 teaspoon seasoned salt
1 teaspoon lemon pepper
0.5 tsp ground cumin
0.5 tsp cayenne pepper
A pinch of coarse salt
A pinch of freshly grated black pepper
0.5 cup + 3 tablespoons premium flour
1.5 cups lightly salted chicken broth
1 tbsp cream

Red potato puree

6 large red potatoes
90 g salted butter
A pinch of coarse salt
A pinch of freshly grated black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, red potatoes, sweet pepper, cream, ground cayenne pepper, black pepper, lemon pepper, salt with spices, cumin

Cooking the dish according to the recipe:

In two skillets, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.
Place the onion and pepper in one skillet and cook until browned and caramelized, about 10 minutes.

Meanwhile, in a pie dish, whisk together the seasoning salt, lemon pepper, cumin, cayenne pepper, salt, black pepper, and 1/2 cup flour. Dredge the pork chops in the flour mixture.
Fry the patties, a few at a time, in a separate pan until well browned, 2-3 minutes per side. Remove the patties from the pan and set aside.
Add the remaining 3 tablespoons butter and 3 tablespoons flour to the same pan. Stir and cook until the roux darkens slightly, about 2 minutes. Stir in the broth, a little at a time, breaking up any lumps, then add the cream. Add the onions and bell peppers, coating them in the sauce.
Serve the pork with plenty of the vegetable gravy and garnish with mashed potatoes.

Red potato puree:

Place the potatoes in a glass or microwave-safe bowl and microwave for 5-10 minutes. Carefully remove the bowl and mash the potatoes with a fork. Add butter, salt, and black pepper, then mash again. Cover with a towel until ready to serve.