Pork cutlets with dumplings and apples in tomato glaze
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 16 G., saturated fats 7 G., proteins 27 G., carbohydrates 42 G., fiber 4 G., cholesterol 74 mg, sodium 549 mg, sugar 17 G.
Calories 420, total fat 16 G., saturated fats 7 G., proteins 27 G., carbohydrates 42 G., fiber 4 G., cholesterol 74 mg, sodium 549 mg, sugar 17 G.
Natural boneless pork loin cutlets are pan-fried until crispy, then simmered in a light tomato glaze with apples, shallots, and topped with cheese and potato dumplings. This unique way to prepare store-bought dumplings is sure to please the whole family.
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:
- 4 natural boneless pork cutlets, trimmed of fat (110-140 g each)
- 0.5 tsp paprika
- 2 tablespoons unsalted butter
- 2 Gala apples, sliced 1cm thick.
- 4 shallots, thickly sliced
- 1 tbsp tomato paste
- 2 tablespoons apple cider vinegar
- 1 tbsp. honey
- 2 tsp chopped fresh thyme
- 20 frozen mini dumplings with cheese and potatoes
- Chopped fresh chives, for serving
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Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- Meanwhile, season the pork chops on both sides with salt and paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook until the chops are browned, adjusting the heat as needed to prevent burning, 2 minutes per side. Transfer the pork to a plate.
- Add the apples and shallots to the skillet. Cook, stirring, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until lightly browned, about 1 minute. Stir in the vinegar, honey, and thyme, then add 1 cup of boiling water from the pan. Bring to a simmer and cook until the apples are soft and the sauce has thickened, 8 to 10 minutes. Add a little more water if necessary.
- Meanwhile, add the vareniki to a pot of boiling water and cook according to package directions. Using a slotted spoon, transfer to the skillet; add the pork cutlets. Cut the remaining 1 tablespoon of butter into small pieces and add to the sauce. Cook, stirring, until the vareniki are coated with the sauce and the pork is cooked through, about 2 minutes. Divide among plates. Sprinkle with green onions.
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