Natural pork cutlets in beer sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 32 G., saturated fats 12 G., proteins 41 G., carbohydrates 32 G., fiber 10 G., cholesterol 105 mg, sodium 698 mg, sugar 3 G.
Calories 590, total fat 32 G., saturated fats 12 G., proteins 41 G., carbohydrates 32 G., fiber 10 G., cholesterol 105 mg, sodium 698 mg, sugar 3 G.
The bittersweet flavor of dark beer makes a wonderful base for a rich sauce for pork loin cutlets. Simmer the pre-fried cutlets in it and serve with a side of braised napa cabbage, white beans, and bacon. The tender loin cooks quickly, and can be garnished with canned beans. It's a great option for a quick, filling dinner after a long day of work.
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.
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:
- 3 slices bacon, diced
- 1 small onion, diced
- 2-3 large sprigs of thyme + 1 tbsp chopped leaves
- 1 can (425 g) canned cannellini beans, rinsed
- 1 and 1/4 cups lightly salted chicken broth
- Half a head of Chinese cabbage, coarsely chopped
- 2 pinches red pepper flakes
- 4 natural boneless pork cutlets (1 cm thick; 450-700 g total)
- 2 tbsp. flour
- 1 bottle (0.33 l.) dark beer
- 1 tbsp unsalted butter
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Recipes with similar ingredients: pork loin, cannellini beans, Chinese cabbage (Napa), light beer, thyme
Cooking the dish according to the recipe:
- In a large skillet over medium heat, cook the bacon until the fat has rendered and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Drain all but 1 tablespoon of the fat from the skillet into a small bowl and set aside. Add the onion and thyme sprigs to the skillet and cook until the onion is soft, about 5 minutes.
- Add the beans and 3/4 cup chicken broth and cook until the beans are tender and most of the broth has evaporated, about 5 minutes. Add the cabbage and cook until wilted. Season with salt, pepper, and a pinch of red pepper flakes.
- Season the pork chops with salt, black pepper, and chopped thyme, then sprinkle with flour. In a separate skillet, heat 1 tablespoon of rendered bacon fat over medium-high heat. Add the pork chops and cook until golden brown, 2-3 minutes per side. Transfer to a plate.
- Add the beer and the remaining 1/2 cup chicken broth to the pan, scraping up any browned bits from the bottom; bring to a simmer. Return the pork to the pan, reduce the heat to medium, and cover with a lid. Simmer until the pork is cooked through, 5-7 minutes.
- Transfer the meat to a plate and let it rest.
- Continue to simmer the sauce until thickened, about 6 minutes; add the butter. Divide the cabbage mixture among serving bowls. Slice the pork and arrange on serving bowls. Pour the sauce from the pan over the sauce, sprinkle with crispy bacon, and a pinch of red pepper flakes.
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