Natural pork cutlets for breakfast

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 437, total fat 23 G., saturated fats 7 G., proteins 43 G., carbohydrates 12 G., fiber 0 G., cholesterol 138 mg, sodium 645 mg, sugar 10 G.

These all-natural pork loin cutlets are brined overnight in a spiced brine, then pan-fried and simmered in a creamy sauce, resulting in a juicy, tender, and delicious meal perfect for a Sunday brunch or holiday breakfast.

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:

1/4 cup apple cider vinegar
1/4 cup firmly packed light brown sugar
2 cloves garlic, crushed
1 teaspoon dried sage
1/8 tsp cayenne pepper
6 natural pork chops on the bone (2.5 cm thick; approximately 1.2 kg)
2 tbsp. l. olive oil
1 tbsp flour
1 cup lightly salted chicken broth
1/4 cup whole milk
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, brown sugar, apple cider vinegar, flour, ground cayenne pepper, sage

Cooking the dish according to the recipe:

Brine the pork cutlets the night before.:

In a large bowl, combine 3 cups hot water, vinegar, brown sugar, 1/4 cup salt, garlic, sage, and cayenne pepper, stirring until the sugar and salt dissolve; let cool to room temperature. Submerge the pork chops in the brine, cover, and refrigerate overnight.
Remove the pork from the brine and pat dry. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the pork chops and cook until browned, 3-5 minutes per side (reduce heat if necessary). Transfer to a plate and brown the remaining pork chops in 1 tablespoon of olive oil in the same manner; remove to a plate.

Whisk the flour into the remaining fat in the skillet and cook, stirring with a wooden spoon, until light golden brown, about 45 seconds. Add the chicken broth and scrape up any browned bits from the bottom of the skillet; then whisk and cook, stirring, until the sauce begins to thicken, about 2 minutes. Add the milk, parsley, 1/2 teaspoon salt, and black pepper to taste and simmer for 1 minute. Return the patties to the skillet along with their juices and heat through for about 2 minutes.

Categories:

recipe / Calorie content of prepared meals / Festive dishes / Dinner party / Main courses / Meat / Food Network - recipes

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