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4.7 from 27 votes

Smothered Crispy Pork Cutlets with Cauliflower Mash

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 6 Servings
Course: Main Course
Cuisine: American

Ingredients

Pork:
  • 2 pounds pork tenderloins trimmed of excess fat
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
Sauce:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces baby bella mushrooms stems removed and discard, mushrooms halved
  • 1 medium shallot finely minced
  • 2 cloves garlic finely minced
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium beef broth or stock
  • 1 cup half-and-half
  • 3 tablespoons chopped fresh parsley
Cauliflower Mash:
  • 2 heads cauliflower florets
  • 2 tablespoons butter
  • 2 tablespoons sour cream
  • ½ cup freshly grated Parmesan cheese
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. For the pork, slice the tenderloins into ½-inch pieces. Lightly pound with a mallet or the bottom of a small saucepan inbetween pieces of plastic wrap or inside a thick resealable Ziploc bag until each pieces is about ¼-inch thick.
  2. Combine the flour, salt and pepper in a shallow dish. Dredge each piece of pork in the flour mixture on both sides. In a large, 12-inch skillet, heat the butter and olive oil over medium heat until hot and shimmering.
  3. Add the pork in a single layer (you may need to do this in batches), leaving a bit of space between each piece, and cook for 3-4 minutes on each side until just cooked through (will register 145 degrees F on an instant-read thermometer). Transfer to a plate and repeat with the remaining pork (adding a little extra butter and olive oil if the skillet is dry). Cover the pork lightly with a lid or aluminum foil to keep warm.
  4. Once the pork has all been cooked and transferred out of the skillet, return the skillet to medium heat and add the 1 tablespoon oil and 1 tablespoon butter for the sauce. Add the mushrooms, shallot and garlic. Cook, stirring often, until the mushrooms have softened and are beginning to brown, about 6-8 minutes.
  5. Stir in the flour and cook for 1-2 minutes, stirring constantly. The flour should take on some brown color and the mixture should sizzle a bit. Gradually pour in the stock, about ½ cup at a time, deglazing the pan and scraping up any browned bits on the bottom. Continue adding the stock, whisking constantly to avoid lumps and bring the mixture to a simmer. Stir in the half-and-half. Simmer for 5-6 minutes until the sauce has thickened slightly.
  6. Transfer the pork to a platter and pour the sauce over the top (some can be reserved to be served separately). Sprinkle with the fresh parsley. Serve the smothered pork over mashed potatoes or cauliflower mash.
  7. For the cauliflower mash, clean and trim the large stems off the heads of cauliflower. Cut the florets into pieces. Boil the cauliflower in a large pot of water until very tender, about 8-10 minutes. Drain off the water and lay the cauliflower pieces on several layers of paper towels. Pat dry until very little moisture remains (do so quickly as you want the cauliflower warm when blending). Add the cooked cauliflower to a food processor, blender or use a large bowl and an immersion blender. Toss in the butter, sour cream, Parmesan cheese and salt and pepper to taste (start with ½ teaspoon each and add more if needed). Process until thick and smooth.

Notes

  • Make Ahead: the pork can be made ahead of time and kept in a single layer in a baking dish in a warm oven (set to about 170 degrees) for up to an hour. Also the cauliflower mash can be made several days in advance, stored in the refrigerator, and warmed in the microwave or in a baking dish in the oven for serving.

Nutrition Information

Serving 1 Serving Calories 494kcal (25%) Carbohydrates 24g (8%) Protein 41g (82%) Fat 26g (40%) Saturated Fat 12g (60%) Cholesterol 141mg (47%) Sodium 1137mg (47%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 494kcal 25%
Carbohydrates 24g 8%
Protein 41g 82%
Fat 26g 40%
Saturated Fat 12g 60%
Cholesterol 141mg 47%
Sodium 1137mg 47%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.