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Poppy-Seed Pork Cutlets Alfredo

No recipe image available.Convenience plays a staring role in this North Dakota State Fair first place recipe from Irene Eslinger of Coleharbor.

Recipe Ingredients:

1 1/2 pounds pork cutlets, tenderized, 1/4-inch thick, or boneless pork top loin thin chops, 1/2-inch thick
1 teaspoon Chef Paul Prudhomme’s® Pork and Veal Magic® season
5 tablespoons olive oil
1 medium onion, thinly sliced and separated into rings
1 (16-ounce) jar Alfredo sauce
1 (4-ounce) can mushrooms, sliced, drained
1 1/4 teaspoons poppy seeds
1/4 teaspoon freshly ground black pepper

Cooking Directions:

  1. If using top loin chops, place each chop between two pieces of plastic wrap; flatten to 1/4-inch thickness. Sprinkle seasoning and blend evenly on both sides of pork cutlets or chops.
  2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add half of the pork cutlets. Cook cutlets quickly for 2 to 3 minutes on each side or until surfaces are brown and until internal temperature on a thermometer reads 160°F (70°C). Remove from skillet and drain on paper towels. Loosely cover with foil to keep warm. Repeat with 2 tablespoons more oil and remaining cutlets.
  3. Pour drippings from skillet; discard drippings. Wipe skillet with paper towels. Heat remaining 1 tablespoon oil in skillet. Add onion; cook, stirring occasionally, over medium heat for 3 to 4 minutes or until tender but not brown.
  4. Stir in Alfredo sauce, mushrooms, poppy seeds and pepper. Add pork cutlets to sauce mixture in skillet. Cover and cook over medium-low heat for 1 to 3 minutes or until heated through.

Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 389 calories; Protein: 24 grams; Fat: 31 grams; Sodium: 622 milligrams; Cholesterol: 93 milligrams; Saturated Fat: 8 grams; Carbohydrates: 6 grams; Fiber: 1 grams.

Recipe provided courtesy of National Pork Board.