Pork Cutlets with Mushrooms, Onions, and Sage
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Ingredients
  • 1½ pound pork loin fat and skin removed
  • 1 large onion, sliced
  • 12 ounces sliced mushrooms
  • 3 garlic cloves, minced
  • ¼ cup olive oil, plus more as needed
  • 2 - 3 cups chicken broth
  • ¼ cup half & half
  • ¼ cup flour
  • Salt and pepper to taste
  • 8-10 sage leaves, sliced
  • Parsley, optional
Directions
  1. Slice the pork loin into 7-8 thin cutlets and pound them out both to tenderize and make them an even thickness.
  2. Add the flour to a shallow dish for dusting.
  3. Lightly sprinkle each pork cutlet with salt and pepper and dust with flour. Shake off the excess.
  4. Add enough olive oil to a large pan to cover the bottom and heat it over medium-high heat. When the oil is hot, add the pork and cook for approximately 2 minutes on each side to get a nice crust of color. The pork should sizzle as soon as it hits the pan. If it doesn't, your oil isn't hot enough.
  5. When the pork is nicely browned on each side, remove it from the pan and set it aside.
  6. Turn the heat down to medium and add the mushrooms and onions to the pan. Cook until soft, which is about -5 minutes. The mushrooms will release some liquid but if the pan gets dry, you can add a small amount of broth as needed.
  7. When the mushrooms and onions are soft, add the garlic and cook until fragrant, about 2 minutes. Stir constantly so it doesn't burn.
  8. Add 2 cups of chicken broth and stir to combine.
  9. Add the pork back to the pan, nestling it around the vegetables. Bring everything to a simmer and cook for 2 minutes.
  10. Turn the heat down to low and add the half & half and sage. Taste and add salt and pepper to taste. I did ¼ teaspoon salt and ½ teaspoon pepper. You can also add more half and half and broth as desired. Heat for 1-2 minutes just until it's warmed through but don't boil.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/pork-cutlets-with-mushrooms-onions-sage/