WINE & FOOD CORNER BLOG

Pork Cutlets with Baby Bella Mushroom Sour Cream Sauce
January 18 7:51 PM

Pork Cutlets with Baby Bella Mushroom Sour Cream Sauce

Here is a easy and economical meal which will deliciously remind of Stroganoff, it’s not exactly Stroganoff but flavor-wise it rhymes.

Ingredients

  • 6 Pork Cutlets
  • Flour for dredging cutlets
  • Salt and pepper
  • 2 to 3 Tbsp. canola oil
  • 1 med. Yellow Onion, cut in half and thinly sliced
  • 1 cup of thinly sliced Baby Bella Mushrooms (aka Cremini)
  • 1 garlic glove, peeled and sliced
  • 1/3 cup beef broth
  • 1/2 c. Daisy Sour Cream
  • 1 Tbsp. all-purpose flour
  • 2 tbsp. snipped parsley

Directions

  1. Season both flour and pork cutlets with salt and pepper.
  2. In a large skillet over medium high heat, add canola oil to pan.
  3. When oil is hot add floured cutlets and cook fully cooked, about 3 to 4 minutes per side.
  4. Set pork on a plate and cover with foil.
  5. Drain off all but 1 Tbls of canola oil from skillet; add onions and mushrooms and cook for 5 minutes scraping the brown bits off the bottom and the pan.
  6. Add broth to the mushrooms and onions and bring to a simmer.
  7. While broth is coming to a simmer, in a small bowl combine sour cream and flour in small bowl.
  8. Reduce heat to low.
  9. When the broth mixture is below a simmer stir sour cream flour mixture into hot broth BUT DO NO BOIL!
  10. Once the sour cream is added if the sauce boils the sour cream will separate.
  11. Place pork and any meat juices in the sauce to warm the cutlets.

Note: This recipe could be used with thin pork chops, sliced pork tenderloin medallions, and tenderized beef cutlets.


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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

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