Time: 35 min.
Complexity: easily
Servings: 4

Pan-fry pork loin cutlets until crisp and simmer in a rich red onion sauce for a cozy, home-cooked dinner. Serve with cornmeal and top with grated cheddar for a creamy, chewy texture. Serve garnished with fresh herbs.

Ingredients:

• 4 natural boneless pork cutlets, 2 cm thick (approximately 700 g)
• 2 teaspoons of vegetable oil
• 2 red onions, thinly sliced
• 1 tbsp flour
• 1 cup lightly salted chicken broth
• 1 bay leaf
• 1.5 tsp balsamic vinegar
• 3/4 cup quick-cooking corn grits
• 0.5 cups grated cheddar (about 60 g)
• 1 tbsp chopped fresh parsley + extra for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

pork loin, red onion, corn grits, polenta, cheddar cheese, parsley, balsamic vinegar, bay leaf

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Preparation:

Step 1
• Heat vegetable oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with 1/2 teaspoon of salt and pepper. Cook until browned, about 3 minutes per side. Transfer to a plate.
Step 2
• Add the red onion to the skillet and season with salt. Cook, stirring, until the onion is lightly browned, 3 minutes. Reduce the heat to medium, add the flour, and cook, stirring, for 2 minutes. Add the chicken broth and bay leaf. Cook, stirring, until the sauce thickens, about 3 minutes. Add the vinegar, then return the pork to the skillet to heat through.
Step 3
• Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium heat. Add the cornmeal and 1/2 teaspoon salt. Reduce heat to low and simmer, stirring occasionally, until thickened, 5 minutes. Add the cheese.
Step 4
• Remove the pork from the pan, discard the bay leaf, and stir in the parsley. Serve the pork with cornmeal. Pour the sauce from the pan over the pork and sprinkle with parsley.

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