Fresh twist on a classic: Pork cutlets with mushroom flair

Pork cutlets are one of the most well-known dishes. We've practically known the recipe by heart since childhood. However, despite their many advantages, they can become a bit dull at times. Another reason for preparing pork differently is the texture of the meat. Quite simply, classic cutlets are often quite dry. Prepared in a different way, they can be much juicier.

According to research, pork remains high on the list of the types of meat we buy most often. It's no surprise—it's an economical choice and offers plenty of culinary possibilities, provided we don't constantly fry cutlets.

Whatever dish you plan to make from pork loin, it's important to choose the highest quality meat. Don't store it in the fridge for too long, as it will be exceptionally tasty when prepared on the day of purchase. Remember to buy centre-cut pork loin from a reputable place, by weight, and choose pieces with a light pink colour because those that are too dark will be tough and dry.

Instead of frying pork in breading, I just season the cutlets to taste and sauté them in heated fat. Nothing special? The key to this dish is the sauce I prepare based on mushrooms. It's a well-known combination that always works. It will certainly be easier to reheat when you're preparing a two-day meal in the holiday rush.

Ingredients:

• 6 slices of pork loin,
• 450 grams of mushrooms,
• 1 onion,
• 2 tablespoons of butter,
• 300 millilitres of double cream,
• salt, pepper, paprika to taste,
• 1 garlic clove,
• oil for frying,
• flour for coating the cutlets,
• finely chopped dill for serving.

Preparation method:

1. Peel and dice the onion, and slice the mushrooms.
2. Sauté the onion in heated butter, then add the mushrooms.
3. Fry until the mushrooms stop releasing liquid, then add the cream.
4. Season the sauce to taste and simmer on low heat until it thickens.
5. Rinse and dry the pork slices. Season them with salt, pepper, paprika, and coat with flour.
6. In a pan, heat the oil, add sliced garlic, and brown the cutlets—frying them for a few minutes on each side.
7. Transfer them to the pot with mushroom sauce. Heat through for a moment.

Serve the cutlets with sauce, sprinkled with finely chopped dill. They go well with potatoes, buckwheat, or rice.