Pork Cutlets In A Chanterelle Cream Sauce With Dill Potatoes Recipes

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AMAZING PORK CHOPS IN CREAM SAUCE



Amazing Pork Chops in Cream Sauce image

Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.

Provided by CHRISTINEPEREZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 25m

Yield 8

Number Of Ingredients 7

3 tablespoons butter
8 boneless pork chops
salt, to taste
ground black pepper, to taste
¾ cup white wine
¾ cup heavy cream
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
  • Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g

PORK SCHNITZEL WITH DILL SAUCE



Pork Schnitzel with Dill Sauce image

Schnitzel is one of my husband's favorites because it reminds him of his German roots. An appealing dish for guests, it's ready in a jiffy. Pop it on buns for a fun handheld option. -Joyce Folker, Paraowan, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
2 large eggs
1/4 cup 2% milk
1-1/2 cups dry bread crumbs
2 teaspoons paprika
6 pork sirloin cutlets (4 ounces each)
6 tablespoons canola oil
DILL SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups chicken broth
1 cup sour cream
1/2 teaspoon dill weed

Steps:

  • In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary., In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.

Nutrition Facts : Calories 451 calories, Fat 24g fat (8g saturated fat), Cholesterol 115mg cholesterol, Sodium 739mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

OVEN-ROASTED PORK LOIN WITH CHANTERELLE-MUSTARD SAUCE



Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce image

Provided by Jose Garces

Time 1h40m

Yield 6 servings

Number Of Ingredients 38

1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
1 to 2 cloves garlic, minced
2 tablespoons whole-grain mustard
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 3-pound boneless pork loin roast
6 ounces (about 3 cups) chanterelle mushrooms, stems trimmed, halved if large
2 tablespoons minced shallots
1/4 cup cognac or other brandy
1 1/2 cups chicken stock
1 tablespoon dijon mustard
1 teaspoon fresh thyme
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 tablespoon minced fresh parsley
Kosher salt and freshly ground pepper
German Potato Salad, for serving
Braised Red Cabbage, for serving
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
3/4 cup vegetable oil
For the Salad:
2 1/2 -ounce strips slab bacon
1 pound red bliss potatoes
2 tablespoons capers, chopped
2 tablespoons apple cider vinegar
2 tablespoons minced fresh chives
Freshly ground pepper
1 ounce slab bacon, diced
1/2 cup julienned red onion (about 1/2 onion)
3 cloves garlic, thinly sliced
6 cups shredded red cabbage (1/2 small head)
1 cup red wine vinegar
1/2 cup fresh orange juice
1 Granny Smith apple, julienned
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 425 degrees F. Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper.
  • Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.
  • Meanwhile, make the sauce: Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.
  • Slice the pork into 12 pieces and drizzle with the sauce.
  • Make the mayonnaise: Whisk the egg yolks, lemon juice and1 teaspoon salt in a bowl until frothy. Slowly drizzle in the vegetable oil, whisking constantly until completely emulsified.
  • Make the potato salad: Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate to cool, then chop into small bits.
  • Slice the potatoes 1/4 inch thick; transfer to a pot, cover with water and lightly season with salt. Bring to a simmer over medium heat and cook until just fork tender, 8 to 10 minutes. Drain well.
  • Combine the bacon, capers, vinegar and chives in a large bowl. Add 1/4 cup mayonnaise (reserve the rest for another use). Gently fold in the warm potatoes and season with salt and pepper.
  • Cook the bacon in a Dutch oven over medium heat until just crisp. Add the onion and garlic and sweat until translucent, 8 to 10 minutes. Add the cabbage and stir to coat in the rendered bacon fat. Add the vinegar, reduce the heat to low and simmer until the liquid is reduced by three-quarters and the cabbage is tender, about 12 minutes. Add the orange juice and cook until reduced by half, about 5 more minutes.
  • Remove the cabbage from the heat and fold in the apple. Season with salt and pepper. Serve hot.

PORK CUTLETS IN A CHANTERELLE CREAM SAUCE WITH DILL POTATOES



Pork Cutlets in a Chanterelle Cream Sauce with Dill Potatoes image

Try this elegant recipe for thin slices of pork and chanterelle mushrooms covered with cream sauce and served with dill-laced potatoes.

Provided by Mrs. Kedney'

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 10

Number Of Ingredients 18

¼ cup canola oil, or more as needed
1 cup all-purpose flour
5 eggs
¼ cup water
10 pork cutlets, pounded to 1/4-inch thick
salt and ground black pepper to taste
2 tablespoons unsalted butter
1 small yellow onion, minced
4 cups roughly chopped chanterelle mushrooms
1 cup heavy cream
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
kosher salt to taste
2 pounds Yukon Gold potatoes, unpeeled
⅓ cup sour cream
¼ cup minced fresh dill
¼ cup unsalted butter
freshly ground black pepper to taste

Steps:

  • Heat oil in a 12-inch skillet over medium-high heat.
  • Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.
  • Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated and place in the hot skillet. Cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to a serving platter and repeat with remaining cutlets, adding more oil to the skillet if needed.
  • Add mushrooms to the skillet and season with salt and pepper. Cook, stirring often, until they release liquid and begin to brown, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice and season sauce with salt and pepper.
  • Meanwhile, bring an 8-quart pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to the pot with sour cream, dill, butter, salt, and pepper. Cover pan with a lid and shake until potatoes are well coated. Transfer to a large serving bowl and season with additional salt and pepper.
  • Pour sauce over cutlets and serve with dill potatoes.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 31.2 g, Cholesterol 253.8 mg, Fat 34.6 g, Fiber 2.6 g, Protein 49.4 g, SaturatedFat 15.2 g, Sodium 191.4 mg, Sugar 1.2 g

PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS



Pork Schnitzel with Chanterelle Mushrooms image

Provided by Hans Rueffert

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 (3-ounce) pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for dredging
2 tablespoons clarified butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoon dijon mustard
1 tablespoon capers, drained
Butter
3/4 pounds chanterelle mushrooms, chopped if large
1/4 cup heavy cream

Steps:

  • Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
  • In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed.
  • To serve, spoon sauce over browned schnitzels.

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