Pork Cutlets in Shallot Gravy - 18th Century Cooking in Costume

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season pork cutlets with salt and black pepper on both sides.

Dredge the cutlets in flour, shaking off excess.

Heat olive oil and butter in a skillet over medium-high heat until shimmering.

Add pork cutlets to the skillet and cook until golden brown, about 4-5 minutes per side.

Remove the cutlets from the skillet and set aside on a plate.

Add shallots and garlic to the skillet, sautéing until softened, about 2-3 minutes.

Deglaze the skillet with white wine, scraping up brown bits from the bottom.

Pour in chicken broth and bring to a simmer, cooking for 3-4 minutes.

Stir in heavy cream and fresh thyme, simmering until slightly thickened, about 2-3 minutes.

Return the pork cutlets to the skillet, spooning gravy over them, and heat through for 2 minutes.

Finish with a squeeze of lemon juice and chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens