| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 697 | 52g | 24g | 4g |
| sugars | fibre | protein | salt |
| 3g | 1g | 45g | 1.42g |
Why I Love Norwegian Stuffed Pork Cutlet with Creamy Mushroom Sauce
There’s something inherently satisfying and comforting about a well-prepared pork cutlet dish, and none makes this clearer than the traditional Norwegian recipe, Stuffed Pork Cutlet with Creamy Mushroom Sauce. I’m sure you’re thinking, what is a Tex-Mex-loving Gal like me doing with a recipe from the cold Nordic lands? Well, food to me is an adventure, not restricted by geographical boundaries; it’s a language that connects hearts, a delightful journey that is never-ending.
Stuffed Pork Cutlet with Creamy Mushroom Sauce – A Taste of Norway
Inspired by Chef Magnus Nilsson, famed for his Nordic cooking skills, this Stuffed Pork Cutlet with Creamy Mushroom Sauce is a sublime culinary experience, an instance where the simplicity of ingredients comes together to create something simply majestic. Made with pork cutlets, salt, ground black pepper, and vegetable oil, and generously stuffed with slices of ham and Swiss cheese, it exudes flavors that would make even a Viking conqueror pause.
Served with a deliciously creamy mushroom sauce, lovingly sauteed with butter, minced garlic, chopped onion, sliced mushrooms, and generously mixed with heavy cream, white wine, thyme and parsley. From the first bite to the last, this dish is a flavorful journey that effortlessly transports you to the rustic charm of a Norwegian cabin nestled in lush greenery.
A little from here, a little from there
Being born and bred in Texas, my culinary journey has been peppered with flavors of hearty Southern cuisine anchored by Tex-Mex influences. Introducing such traditionally European recipes to my kitchen is a delightful act of balancing the familiar with the unfamiliar. With ample room for experiment, adding a dash of Southern charm to the Stuffed Pork Cutlet with Creamy Mushroom Sauce was an intriguing exercise.
Inspiration may be borrowed, but the joy of the journey is in making it your own. And that’s the best part about food – it truly transcends boundaries and creates unexpected, delicious harmonies. So, embrace the unfamiliar and enjoy this lovely Norwegian recipe that is sure to captivate your senses and dazzle your dining table.
What You’ll Need
- 6 pork cutlets
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 6 slices of ham
- 6 slices of Swiss cheese
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 small onion, chopped
- 8 ounces fresh mushrooms, sliced
- 1 1/2 cups heavy cream
- 1/2 cup white wine
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Method
Step One
Season the pork cutlets on both sides with salt and pepper. Heat vegetable oil over medium heat in a large skillet until hot. Add the pork cutlets and sear each side for about 2-3 minutes until golden brown. Transfer the cutlets to a plate and set aside.
Step Two
Place one slice of ham and one slice of swiss cheese on each pork cutlet. Fold the cutlets in half, securing with a toothpick if necessary, and set aside.
Step Three
In the same skillet, melt the butter. Add the garlic and onion and cook until they become transparent. Add the sliced mushrooms and cook until they’re golden brown and their juices are released.
Step Four
Pour the white wine into the skillet, stirring to deglaze the pan. Allow the wine to simmer for a minute or two, then add the heavy cream, dried thyme, and dried parsley. Bring the sauce to a simmer and cook for about 5 minutes, until it begins to thicken.
Step Five
Add the stuffed pork cutlets back into the skillet with the mushroom cream sauce. Simmer for an additional 10-15 minutes, or until the pork is cooked through and the cheese is melted.
Step Six
Once the pork is done, remove the toothpicks, if used. Serve the pork cutlets warm, spooning the creamy mushroom sauce over the top. Enjoy your delicious Stuffed Pork Cutlet with Creamy Mushroom Sauce!
