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Italian Style Pork Cutlet Gratin

Italian Style Pork Cutlet Gratin
This rich and comforting pork cutlet gratin brings the soul of Italian home cooking to your table. Thinly sliced pork chops are seared until golden, then layered in a baking dish with a creamy, herb-infused sauce and a topping of sun-dried cherry tomatoes and Parmesan. Baked until bubbly and golden, the dish pairs perfectly with pasta or crusty bread. It's a simple yet elegant meal ideal for weeknights or weekend gatherings.
Ingredients
  • 600 g (1.3 lb) pork cutlets, thinly sliced
  • 240 ml (1 cup) heavy cream (35% fat), EU: 240 ml, US: 1 cup
  • 90 g (1 cup) finely grated Parmesan cheese, EU: 90 g, US: 1 cup
  • 28 g (2 tbsp) unsalted butter
  • 15 g (1 tbsp) cornstarch
  • 240 ml (1 cup) water, EU: 240 ml, US: 1 cup
  • 1 garlic clove, minced
  • 1/2 red chili pepper, seeds removed, finely chopped
  • 10 pieces sun-dried tomatoes in oil, drained and sliced
  • 120 g (1 cup) cherry tomatoes, halved, EU: 120 g, US: 1 cup
  • 1 g (1 tsp) dried oregano
  • 1 g (1 tsp) dried thyme
  • 15 ml (1 tbsp) veal stock (Kalvfond)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish
Instructions

1. Preheat the oven to 200°C (400°F).

2. Season the pork cutlets with salt and pepper on both sides.

3. In an oven-safe skillet, melt 14 g (1 tbsp) of butter over medium-high heat.

4. Sear the pork cutlets for 2–3 minutes per side until golden brown. Remove and place in a baking dish.

5. In the same skillet, add the remaining 14 g (1 tbsp) butter.

6. Add the garlic and chili pepper, sauté for 1 minute until fragrant.

7. Stir in the sun-dried tomatoes, cook for 2 minutes.

8. Pour in the water and veal stock, bring to a simmer.

9. Sprinkle the cornstarch over the mixture and whisk to combine.

10. Slowly add the heavy cream while stirring continuously.

11. Add the oregano and thyme, season lightly with salt and pepper.

12. Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes until slightly thickened.

13. Pour the sauce evenly over the pork cutlets in the baking dish.

14. Arrange the cherry tomato halves on top.

15. Sprinkle the grated Parmesan cheese over the tomatoes.

16. Transfer the dish to the oven and bake for 15 minutes, or until the top is golden and the sauce is bubbling.

17. Remove from oven, let rest for 2 minutes.

18. Garnish with fresh basil leaves before serving.

19. Serve hot, ideally with pasta, mashed potatoes, or a crusty bread to soak up the sauce.

Tools
  • oven
  • skillet
  • baking dish
  • spoon
  • whisk

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