Friday, September 24, 2010

Pork Cutlets


This is a meat, potatoes, vegetables and gravy (all in one dish) meal I often made when the kids had things going on after school and I was in the car a lot. It was handy to put everything in the oven and come home to everything done. Add a salad and everyone should be happy.

Ingredients:

  • 8 thin sliced pork chops
  • salt, pepper or lemon pepper
  • favorite seasoning salt
  • 2 eggs, beaten
  • flour for dipping
  • 1 can cream of mushroom soup
  • 4 peeled potatoes, halved
  • 4 peeled carrots, halved

Method:
  1. Tenderize pork chops with meat hammer.
  2. Season lightly with salt, pepper and seasoning salt.
  3. Dip in flour and then beaten egg.
  4. Brown in a small amount of oil in heavy frying pan, both sides.
  5. Place browned chops in roaster. Add potatoes and some carrots.
  6. Cover with 1 can cream of mushroom soup, mixed with 1 can water. (mushroom soup and water can be added to pan drippings and heated first)
    Bake at 350F for 1- 1 1/2 hours.

When cooked: If more gravy is desired, remove meat and vegetables to serving platter, place roaster on stove top , add water mixed with 1 Tbsp of flour ( shake up in small sealed container) and bring to boil, stirring. Stir in some sour cream if desired.

PS As you can see, I did not cook the pork chops with the potatoes and carrots when I did the photo. We had fresh buns. A good hot sandwich option.

9 comments:

  1. You girls are simply amazing. This looks delicious as have all of the recipes this week. On the calendar it is fall, here in Pennsylvania, temperatures remain in the 70s and 80s. As soon as temps cool off I have great new recipes to try! thanks again for a great blog.

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  2. Now I know what to do with my pork chops this weekend- those chops look outstanding. Thanks for the recipe!

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  3. As a hog farming family, we eat a LOT of pork! So glad to see this recipe. I assume it could also be made in the slow cooker on low all day. Leftover cutlets make a great sandwich-filler, just as you mentioned!

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  4. I love these all in one meals of yours Anneliese. They do make meal prep alot easier. I'm going to try this soon.

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  5. Anneliese, this recipe not only looks amazing, but sounds like it will taste amazing.
    I have one question (as I am not the sharpest tool in the shed). You stated to dip the pork in flour, then in the egg, followed by frying it. I have never done it in this order before. Is there a reason to dip it in the flour first then the egg.
    Thanks!
    Marianne

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  6. When the kids were all still at home I did this one a lot - especially in the fall and winter months. Delish!!! Looks great the way you did it with the green beans.

    Seems to me that dredging the pork chops in flour first, helps the egg to adhere better, and then I dip the pork chop in seasoned breadcrumbs before frying. They are great done that way.

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  7. Spend the Thyme Farm - It really does not matter in what order you dredge the chops, but I prefer doing the flour and then the egg because it seems like I can get away with using less oil and maybe would not soak up the oil so easily ... but it's just a personal preference thing.

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  8. Thanks Anneliese!
    I learn something new every day. I have never done it that way or even thought of that! I appreciate the info.
    Marianne

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  9. I made this for supper tonight and my 13 year old son commented right away that it was really good. He's not much of a meat eater either. Thumbs up from me!

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