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Braised Italian Pork Cutlets with Sun-Dried Tomatoes

Braised Italian Pork Cutlets with Sun-Dried Tomatoes
Indulge in the hearty taste of Italy with this tender braised pork cutlet dish. Sun-dried tomatoes add a burst of tangy flavor while a rich creamy sauce coats every bite. A classic comfort food perfect for special nights in, it's a taste of la dolce vita in every mouthful. This Italian-inspired recipe is sure to become a favorite.
Ingredients
  • 600g / 1.32 lbs pork cutlets
  • 3 cups / 720 ml water
  • 1 cup / 240 ml heavy cream
  • 1 cup / 115g grated Parmesan cheese
  • 3 tablespoons / 45 ml beef broth
  • 2 tablespoons / 30g butter
  • 10 sun-dried tomatoes in oil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 fresh red chili pepper
  • 2 pinches black pepper
  • 1 clove garlic
Instructions

1. Preheat the oven to 400°F (200°C).

2. Trim the pork cutlets and slice them then season with salt and black pepper.

3. Brown the cutlets in a skillet with 1 tablespoon (15g) of butter then transfer them to a baking dish.

4. Slice the sun-dried tomatoes peel and chop the garlic and core and finely chop the chili pepper.

5. Sauté the tomatoes garlic and chili in a skillet with 1 tablespoon (15g) of butter for a few minutes.

6. Add the oregano thyme and a pinch of salt to the skillet then pour in 1 cup (250ml) of beef broth 1/2 cup (120ml) of heavy cream and 1/4 cup (60ml) of water.

7. Bring to a simmer and cook for a few minutes then stir in 2 tablespoons (30g) of Parmesan cheese.

8. Pour the sauce over the pork cutlets then top them with the sautéed sun-dried tomatoes.

9. Bake in the oven for 15 minutes.

10. To serve garnish with oregano and/or thyme and serve with cooked pasta.

Tools
  • baking dish
  • skillet
  • wooden spoon
  • cutting board
  • knife
  • garlic press
  • oven
  • stove

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