German Pork Cutlets (145 of 150)

Photo from Spicy 
Southern Kitchen

Last night was a German themed Sunday dinner. I couldn't find German sausage which was what I wanted to make. Instead I found this recipe and I gotta say I'm glad for it. 

This recipe was amazing. It's definitely in the top 5 for this year. What I think really made this was the sherry. That added such a nice flavor to it. 

The pork tenderloin I got was split in two - no idea why. So these ended up like medallions instead of larger cutlets. This turned out much better I think. 

German Pork Cutlets

Recipe from Spicy Southern Kitchen

Serves 4

• 1 (1 1/2 pound) pork tenderloin
• salt and pepper
• 2-3 T vegetable oil
• 1 medium yellow onion, diced
• 8 ounces white mushrooms, sliced
• 1/2 c dry sherry
• 1/2  c beef broth
• 1/2 c heavy cream
• 1/2 c diced ham
• fresh dill for garnish, optional

Preheat oven to 250 degrees and line a baking sheet with aluminum foil.

Slice tenderloin into 12 pieces. Place pieces a few at a time between 2 layers of plastic wrap. Pound with a meat mallet or a heavy rolling pin until flattened to 1/4-inch.

Season pork with salt and pepper.

Pour 2 tablespoons of oil into a large skillet. Heat over medium-high heat.

Cook pork cutlets in 2 batches, cooking for about 2 minutes per side. Add an extra tablespoon of oil for the second batch if needed.

Place pork on prepared baking sheet and place in oven to keep warm.

Add onion and mushrooms to pan and cook until onion is soft and mushrooms are browned, about 5 minutes.

Pour sherry into pan and scrape the browned bits off the bottom. Simmer until nearly all the liquid has evaporated.

Add beef broth and heavy cream and cooked until reduced by 1/2.

Add ham and season to taste with salt and pepper.

To serve, ladle sauce over pork cutlets and garnish with dill.