Tender Pork Ribeye Cutlets with Creamy Horseradish Gravy
Indulge in the rich flavors of these tender pork ribeye cutlets, perfectly paired with a creamy horseradish gravy. This comforting dish is both elegant and easy to prepare, making it an ideal choice for a weeknight dinner or a special occasion.
Ingredients Overview
For the Pork Ribeye Cutlets
- 4 pork ribeye cutlets: Choose cutlets that are even in thickness for consistent cooking.
- 1 cup all-purpose flour: For dredging, which helps the egg and breadcrumb coating adhere.
- 2 large eggs, beaten: Acts as a binder to hold the breadcrumbs to the pork.
- 1 cup breadcrumbs: Adds a crispy, golden crust.
- Salt and pepper to taste: Essential for seasoning and enhancing the pork’s natural flavors.
- 2 tablespoons olive oil: For frying, giving a rich flavor and crisp texture.
For the Creamy Horseradish Gravy
- 1/2 cup chicken broth: Provides a savory base for the gravy.
- 1/2 cup heavy cream: Adds richness and creaminess.
- 2 tablespoons prepared horseradish: Infuses the gravy with a tangy kick.
- 1 tablespoon Dijon mustard: Adds depth and a slight tang to balance the cream.
- Fresh parsley, chopped: For garnish, adding a touch of color and freshness.
Step-by-Step Cooking Instructions
Prepare the Pork Cutlets
- Season and Coat the Cutlets: Season the pork cutlets with salt and pepper. Dredge each cutlet in flour, dip in beaten eggs, and coat with breadcrumbs. Helpful Tip: Press the breadcrumbs firmly onto the cutlets to ensure they adhere well and create a crispy coating.
- Fry the Cutlets: Heat olive oil in a large skillet over medium-high heat. Add the cutlets and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove and set aside. Helpful Tip: Do not overcrowd the pan; cook in batches if necessary to maintain the oil’s temperature and achieve even browning.
Make the Horseradish Gravy
- Prepare the Pan for the Gravy: In the same skillet, add chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. These bits add incredible flavor to the gravy.
- Add the Cream and Flavorings: Stir in heavy cream, horseradish, and Dijon mustard. Cook for 3-4 minutes, until the sauce thickens. Helpful Tip: Keep stirring to ensure the sauce doesn’t stick to the pan and to achieve a smooth consistency.
- Combine and Serve: Return the pork cutlets to the skillet, spooning the gravy over them to coat. Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Storage:
- Refrigerate: Place any leftovers in an airtight container and refrigerate for up to 3 days.
Reheating:
- Stovetop: Reheat the cutlets in a skillet over medium heat until warmed through. Add a splash of chicken broth to keep them moist.
- Oven: Reheat in a 350°F oven for about 10 minutes, or until hot.
Frequently Asked Questions
Can I use a different cut of pork?
- Answer: Yes, you can use pork chops or pork tenderloin medallions. Adjust the cooking time accordingly to ensure the meat is cooked through.
How can I make the gravy spicier?
- Answer: Add a pinch of cayenne pepper or a dash of hot sauce to the gravy for an extra kick.
Is there a substitute for heavy cream?
- Answer: You can use half-and-half or a mixture of milk and a tablespoon of melted butter as a substitute.
Can I make the cutlets ahead of time?
- Answer: Yes, you can bread the cutlets in advance and refrigerate them for up to 24 hours before frying.
What can I serve with these cutlets?
- Answer: They pair beautifully with mashed potatoes, steamed vegetables, or a fresh green salad.
Secrets for Culinary Perfection
Secret: Pat the cutlets dry before dredging to help the coating stick better.
Secret: Use a thermometer to ensure the oil is at the right temperature (about 350°F) for frying.
Secret: Let the cutlets rest for a minute before serving to allow the juices to redistribute, ensuring tender and juicy meat.
Enjoy these Pork Ribeye Cutlets with Creamy Horseradish Gravy as a delightful, comforting meal that brings both elegance and homely warmth to your table!
