Creamy Asparagus and Parmesan Pork Cutlet
- 600 g pork cutlets (1.32 lb)
- 2 tsp oil (10 ml)
- 25 g butter (0.88 oz / 1.75 tbsp)
- 12 green asparagus spears (approx. 180 g / 6.3 oz)
- 1 cup chicken broth (240 ml / 8 fl oz)
- 300 ml crème fraîche (1.27 cups / 10.1 fl oz)
- 80 g grated Parmesan cheese (2.8 oz)
- Salt, to taste
- Freshly ground black pepper, to taste
1. Preheat oven to 350°F (175°C)
2. Heat oil and half the butter in a large ovenproof skillet over medium-high heat
3. Pat pork cutlets dry and season generously with salt and pepper
4. Sear pork 2-3 minutes per side until golden brown; transfer to a plate and set aside
5. Add remaining butter to the skillet, then add asparagus; sauté 3-4 minutes until crisp-tender
6. Pour in chicken broth and simmer 1 minute to reduce slightly
7. Stir in crème fraîche and Parmesan until smooth and creamy
8. Return pork to the skillet, nestling into the sauce
9. Transfer skillet to oven and bake 10-12 minutes, until pork reaches 145°F (63°C) internally
10. Remove from oven, rest 3 minutes
11. Serve immediately, spooning sauce and asparagus over each cutlet, with extra Parmesan on top if desired
- skillet
- saucepan
- oven
- cutting board
- knife
- measuring cups
- measuring spoons
- wooden spoon
- cheese grater
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.